If you adore the idea of crispy, golden exteriors giving way to ultra-creamy, cheesy centers, then this Cheesy Italian Arancini Rice Balls Recipe is going to be your new best friend in the kitchen. These delightful Sicilian-inspired treats combine the rich flavors of risotto rice, melted cheeses, and fresh herbs, all encased in a crunchy crust that makes every bite a party. Whether you’re serving them as an appetizer, snack, or part of a hearty meal, these arancini rice balls deliver comfort and elegance in a single, mouthwatering package.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Cheesy Italian Arancini Rice Balls Recipe. Each one plays an essential role, from the creaminess of the cheeses to the aromatic punch of garlic and onion, and the crispy breadcrumbs that finish the dish with irresistible texture.
- Butter: Provides a rich base for sautéing the garlic and onions, adding depth to the rice flavor.
- Garlic cloves (minced): Infuses the mixture with a bold aroma that elevates every bite.
- Small onion (finely diced): Adds subtle sweetness and layers of flavor.
- Risotto rice (Arborio): The star ingredient for creamy, sticky rice that holds together beautifully.
- White wine: Adds acidity and complexity, balancing the richness of the dish; can substitute with broth or water if preferred.
- Chicken broth/stock: Essential for cooking the rice and giving it a savory backbone.
- Milk: Adds creaminess and keeps the rice tender.
- Egg: Acts as a binder, helping hold the rice balls together during frying.
- Grated cheddar cheese: Brings sharp flavor and melty deliciousness to the center.
- Grated mozzarella cheese: For that beautifully stringy and gooey cheese pull everyone loves.
- Fresh parsley (finely chopped): Or dried parsley—adds a fresh, herbaceous note that brightens the dish.
- Salt and pepper: To season perfectly at every stage.
- Plain flour: For coating the rice balls and helping the breadcrumbs stick.
- Extra eggs: Beaten, for dipping before breadcrumb coating.
- Panko breadcrumbs: These give the rice balls their signature crunchy, golden crust.
- Cooking oil (vegetable recommended): For frying until the outside is irresistibly crisp.
How to Make Cheesy Italian Arancini Rice Balls Recipe
Step 1: Preheat and Sauté
Start by heating your oven to 180°C (350°F), then melt butter in a skillet over medium heat. Add the minced garlic and finely diced onion, letting them cook for about 5 minutes until soft and fragrant. This step is crucial to build a flavor foundation that will carry through the entire dish.
Step 2: Toast the Rice
Add your Arborio rice to the skillet, stirring until the grains look translucent. The toasting not only coats each grain in buttery goodness but also helps give the arancini a slightly nutty undertone. Pour in the white wine and increase the heat to medium-high, cooking it off until the liquid mostly evaporates.
Step 3: Cook the Risotto Mix
Pour in the chicken broth and milk, stirring to combine. Bring everything to a gentle simmer, then cover the skillet and transfer it to the preheated oven. Let it bake for 30 to 40 minutes until the rice is tender and all the liquid has been absorbed, resulting in a luscious risotto base for your arancini.
Step 4: Cool and Mix
Remove the rice mixture from the oven and let it cool slightly. Once cooled, stir in the egg, grated cheddar and mozzarella cheeses, chopped parsley, salt, and pepper. This blend brings the cheesy, herbaceous magic that defines this classic Italian treat. Cover and chill the mixture in the refrigerator for at least three hours, or better yet, overnight to firm up for easier shaping.
Step 5: Shape Your Arancini
When ready, use your hands to form the chilled rice mixture into golf ball-sized spheres. This step can be a bit sticky, so dampening your hands with water helps a great deal. Get ready to coat these cheesy spheres to create that irresistible crunch.
Step 6: Coat the Rice Balls
Set up a breading station with three shallow bowls—one with flour seasoned with salt and pepper, one with beaten eggs, and another with panko breadcrumbs. Roll each rice ball first in the flour, then dip into the eggs, and finally coat thoroughly with the breadcrumbs for that perfect golden crust.
Step 7: Fry to Golden Perfection
Heat vegetable oil in a deep pan or fryer to about 175°C (350°F). Fry the rice balls in batches to avoid overcrowding, cooking until they turn beautifully golden and crispy all over, which usually takes around 3 to 4 minutes. Drain on paper towels to keep them crisp and ready for serving.
Step 8: Serve and Enjoy
Your Cheesy Italian Arancini Rice Balls Recipe is now ready to wow everyone around the table. Serve them hot and enjoy the melty cheese center and crispy exterior that make this dish a forever favorite.
How to Serve Cheesy Italian Arancini Rice Balls Recipe
Garnishes
For an extra pop of flavor and color, sprinkle freshly chopped parsley or basil over the arancini just before serving. A light drizzle of marinara or spicy arrabbiata sauce on the side adds a tangy companion that perfectly complements the cheesy richness.
Side Dishes
Pairing your arancini with a fresh green salad or roasted vegetables balances the richness. A simple lemon-dressed arugula salad or grilled asparagus can add vibrant freshness alongside these crispy rice balls.
Creative Ways to Present
Take presentation up a notch by serving the arancini on a wooden board with a small bowl of dipping sauce, or stack them pyramid-style for a playful party appetizer. You can even skewer smaller arancini with cocktail sticks for fun finger food at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any arancini left over, store them uncovered in the refrigerator for up to two days to preserve their crunch. To keep them from becoming soggy, avoid sealing them tightly in containers until they have cooled completely.
Freezing
These rice balls freeze wonderfully before cooking. After shaping and coating them, lay them out on a baking sheet in a single layer and freeze until solid. Then transfer to freezer bags for up to a month. When ready, fry or bake straight from frozen to enjoy their fresh-cooked texture.
Reheating
To reheat leftover arancini, the best method is a hot oven or air fryer at 190°C (375°F) for 10-15 minutes to restore crispness. Avoid microwaving as this can yield a soggy exterior and compromise the delicious crunch.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While cheddar and mozzarella create a classic melty flavor, feel free to experiment with fontina, parmesan, or even a bit of gorgonzola for a sharper twist. Each cheese will bring its own unique touch.
Is it necessary to bake the rice in the oven?
Baking the rice mixture in the oven helps ensure it cooks evenly and develops a creamy texture without constant stirring. However, you can cook the risotto on the stove with careful attention and similar liquid additions if preferred.
Can I make these arancini vegetarian?
Yes, simply swap chicken broth for vegetable broth and avoid any meat-based additions. The cheeses and herbs will still provide tons of savory depth for a satisfying vegetarian appetizer.
What is the best oil for frying arancini?
Neutral oils with a high smoke point such as vegetable, canola, or peanut oil work best for frying. They allow the arancini to crisp up without imparting strong flavors or burning easily.
Can I bake arancini instead of frying?
Definitely! For a lighter version, bake the coated rice balls at 200°C (400°F) for about 20-25 minutes, turning halfway through to brown all sides. The texture will be slightly less crispy than frying but still delicious.
Final Thoughts
Making this Cheesy Italian Arancini Rice Balls Recipe feels like welcoming a little slice of Italy right into your home kitchen. The combination of perfectly cooked cheesy rice encased in a crunchy coating is pure magic. Once you try it, you’ll find countless reasons to make arancini a regular on your menu, whether for cozy family dinners or festive gatherings. Dive in and enjoy every cheesy, crispy bite!
Print
Cheesy Italian Arancini Rice Balls Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 25 arancini rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
Cheesy Italian Arancini Rice Balls are a delightful Sicilian appetizer that features creamy risotto rice mixed with savory cheeses and herbs, shaped into bite-sized balls, breaded, and fried to golden perfection. These crispy-on-the-outside, tender-on-the-inside rice balls make a perfect snack or party treat that combines comforting flavors and textures.
Ingredients
Rice and Cheese Mixture
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely diced (white, yellow, or brown)
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine (or substitute with broth/stock or water)
- 3 1/2 cups chicken broth/stock
- 1 cup milk
- 1 egg
- 1 cup grated cheddar cheese
- 3/4 cup grated mozzarella cheese
- 2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)
- 1/2 tsp salt
- Pepper, to taste
Breading
- 1/2 cup plain flour
- 1/2 tsp salt
- Black pepper, to taste
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Cooking oil (vegetable oil recommended, for frying)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the risotto mixture.
- Sauté the aromatics: Melt butter in a skillet over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until soft and fragrant.
- Cook the rice with wine: Stir in the arborio rice until the grains become translucent. Pour in the white wine and increase the heat to medium-high, cooking until most of the liquid is absorbed or evaporated.
- Bake the risotto: Add chicken broth and milk to the skillet, stir well, and bring to a simmer. Cover and transfer to the oven to bake for 30 to 40 minutes until the rice is tender and liquid is fully absorbed.
- Cool and mix the risotto: Remove from the oven and allow the risotto to cool. Stir in one egg, grated cheddar, grated mozzarella, chopped parsley, salt, and pepper to combine the rice mixture thoroughly. Cover and refrigerate for at least 3 hours or overnight for best results.
- Form the rice balls: Once chilled, shape the risotto mixture into approximately 25 small balls using your hands, ensuring they are compact and hold together well.
- Bread the arancini: Prepare three bowls: one with seasoned flour (flour, 1/2 tsp salt, black pepper), one with beaten eggs, and one with panko breadcrumbs. Roll each rice ball first in the flour, then dip in the egg, and finally coat evenly with panko breadcrumbs.
- Fry the arancini: Heat vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Fry the breaded rice balls in batches, turning occasionally, until golden brown and crisp on all sides, approximately 3-4 minutes per batch. Drain on paper towels before serving.
Notes
- For a vegetarian variation, substitute chicken broth with vegetable broth.
- Make sure the rice mixture is well chilled to help the arancini hold their shape during breading and frying.
- Use fresh parsley for more vibrant flavor and color, but dried parsley works fine if fresh is unavailable.
- Be cautious when frying to maintain the oil temperature to avoid greasy or undercooked arancini.
- Leftover arancini can be reheated in a hot oven to restore crispiness.
