If you have a soft spot for Italian comfort food that combines crispiness on the outside with creamy, cheesy goodness inside, then you are going to fall in love with this Arancini Rice Balls Recipe. These golden, crunchy delights are stuffed with mozzarella, infused with savory ham and peas, and perfectly seasoned, making them an irresistible appetizer or snack that will impress your family and friends every time. The magic lies in the creamy risotto base, coated in crispy breadcrumbs, creating a texture and flavor contrast that’s utterly addictive. I’m beyond excited to share this cherished recipe with you today!
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward making these delicious arancini. Each one plays a crucial role—bringing richness, flavor, or texture—so you can create those perfectly balanced rice balls from scratch.
- Olive oil (2 tablespoons): Adds a subtle fruity flavor and helps sauté the onions and ham to golden perfection.
- Unsalted butter (2 tablespoons): Brings creaminess and richness to the rice filling and cooking process.
- Medium onion, finely diced (about 1 cup): Provides a sweet and savory base to build flavor.
- Ham, finely diced (1 cup or 3 ounces): Infuses the rice with smoky, meaty notes for extra depth.
- Jasmine rice (2 cups, un-rinsed): The star starch that creates the creamy risotto-like filling that holds these balls together.
- Chardonnay (1 cup, dry white wine): Adds subtle acidity and complexity during rice cooking.
- Hot chicken broth or stock (5 cups): Ensures the rice cooks to creamy perfection with savory flavor.
- Salt (1 teaspoon, plus extra to sprinkle): Essential for seasoning both the rice and the final fried balls.
- Frozen peas (1 cup, thawed): Bring vibrant color and sweetness to the filling.
- Parsley (1/3 cup, finely chopped): Adds a fresh, herby brightness to balance richness.
- Parmesan cheese (1 cup, shredded): Adds a salty, nutty depth and helps bind the rice.
- Mozzarella cheese (4 ounces, cut into 24 cubes): The gooey, melty surprise that makes each ball extra special.
- All-purpose flour (1 cup): Helps the coating stick for a perfect crispy shell.
- Large eggs (3, beaten): The binding agent for the breading process.
- Italian bread crumbs (1 1/2 cups): For that crunchy, golden exterior everyone loves.
- Oil for frying: Use vegetable, canola, or grapeseed oil for a clean, high-heat frying experience.
How to Make Arancini Rice Balls Recipe
Step 1: Prepare the Rice Filling
Start by heating olive oil and butter in a Dutch oven over medium-high heat until shimmering. Add your finely diced onions and sauté gently until soft and golden, releasing their natural sweetness. Then, stir in the diced ham and cook until it also gets a lovely golden color. This creates a rich, savory base for the rice that fills your arancini.
Step 2: Cook the Rice Risotto
Next up, stir in the un-rinsed Jasmine rice, coating each grain with that flavorful mixture. Pour in the dry Chardonnay and let it sizzle away until mostly evaporated, infusing the rice with subtle acidity. Then, add the hot chicken broth and salt, cover the pot, and let everything simmer gently for 15 to 17 minutes until the liquid is absorbed and the rice is creamy yet tender. Stir in the thawed peas, cover again, and cook for 2 more minutes to let their sweetness awaken inside the mix. Once cooked, spread the rice mixture out on a baking sheet to cool and make it easier to handle for shaping.
Step 3: Assemble the Arancini Rice Balls Recipe
When the rice filling is cool enough to handle, stir in fresh parsley and shredded Parmesan cheese to add that herby freshness and cheesy depth. Then, with clean hands, mold the risotto into neat balls about the size of a golf ball. Don’t forget to tuck a mozzarella cube right in the center of each ball—this little surprise melts beautifully inside, creating that classic gooey core.
Step 4: Bread Your Arancini
Set up your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian bread crumbs. Roll each rice ball in flour first, then dip it into the eggs, and finally coat it generously with breadcrumbs. This triple-layer process ensures your Arancini Rice Balls Recipe gets that golden, crunchy shell when fried.
Step 5: Fry the Arancini
Heat your frying oil in a deep pot to 350°F (175°C) for perfect golden crispiness. Fry the rice balls in batches, being careful not to overcrowd the pot, for about 3 minutes each batch until beautifully golden brown and crispy all around. Use a slotted spoon to lift them out and drain on paper towels, then sprinkle with a little salt for added flavor.
How to Serve Arancini Rice Balls Recipe
Garnishes
A quick sprinkle of flaky sea salt right after frying enhances the natural savory flavors. Freshly chopped parsley can also be scattered on top for a beautiful pop of green and a fresh bite that cuts through richness.
Side Dishes
Arancini go wonderfully with a simple side salad of mixed greens or a tangy marinara dipping sauce to add acidity and moisture. A chilled glass of crisp white wine complements the cheesy, creamy texture perfectly.
Creative Ways to Present
For a fun party platter, serve your arancini on a wooden board with various dipping sauces like pesto, spicy arrabbiata, or garlic aioli. Layer them like little golden towers or place them in mini paper cups for easy grabbing at gatherings!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover arancini in an airtight container in the fridge for up to 3 days. Keeping them crisp is tricky, so it’s best to reheat them properly before serving.
Freezing
You can freeze uncooked, breaded arancini by placing them on a baking sheet until firm, then transferring to a freezer-safe bag or container. Freeze for up to 3 months, perfect for quick future snacks or meals.
Reheating
Reheat leftover or frozen arancini in a preheated oven at 375°F (190°C) for 10-15 minutes to restore their crispy exterior and melty center. Avoid microwaving if possible, as it makes them soggy.
FAQs
Can I use a different type of rice?
Jasmine rice works wonderfully in this recipe because of its texture, but you can use Arborio rice for a more traditional risotto feel. Just adjust cooking times slightly as needed.
What can I use instead of ham?
If you prefer a vegetarian version, omit the ham and add extra peas or chopped mushrooms for savoriness. Cooked sausage or pancetta also make tasty alternatives.
Is it possible to bake instead of fry?
Yes! For a lighter option, bake the breaded arancini on a greased baking sheet at 400°F (200°C) for 20-25 minutes, turning halfway until golden. The texture will be less crispy but still delicious.
How do you prevent the rice balls from falling apart?
Make sure your rice mixture is cool and sticky when shaping, and don’t skip the Parmesan and eggs, which help bind everything together. Also, pressing firmly when shaping helps them hold their form during frying.
Can I prepare the rice filling a day in advance?
Absolutely! Making the rice filling ahead saves time. Keep it covered in the fridge overnight before forming and frying your arancini the next day.
Final Thoughts
I can’t recommend this Arancini Rice Balls Recipe enough—it’s one of those dishes you’ll want to make again and again because it’s truly a crowd-pleaser with a perfect blend of textures and flavors. Whether you’re serving it at a party or craving a cozy night in, these crispy, cheesy rice balls will win your heart every time. Grab your ingredients and get ready to enjoy a bite of Italy right at home!
Print
Arancini Rice Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Appetizers
- Method: Frying
- Cuisine: Italian
Description
Delicious and crispy Arancini Rice Balls made with creamy jasmine rice, ham, peas, and cheese, perfectly breaded and fried to golden perfection. These Italian-inspired snacks are stuffed with gooey mozzarella and served warm, ideal as appetizers or party treats.
Ingredients
Rice Filling
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 ounces)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 teaspoon salt, plus more to sprinkle on fried arancini
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup Parmesan cheese, shredded
- 4 ounces mozzarella cheese, cut into 24 (1/2-inch) cubes
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
- Make rice filling: Heat olive oil and butter in a Dutch oven over medium-high heat. Sauté the finely diced onion until softened and golden, about 5 minutes. Add the diced ham and cook until golden and fragrant. Stir in the jasmine rice, coating the grains well with the oil and butter mixture.
- Cook risotto: Pour in the dry white wine and cook until mostly evaporated, about 3-4 minutes. Add the hot chicken broth and 1 teaspoon salt. Cover and simmer gently until the liquid is absorbed and the rice is tender, about 15-17 minutes. Stir in the thawed peas, cover again, and cook for 2 more minutes. Spread the rice mixture thinly on a baking sheet and allow it to cool completely.
- Assemble arancini: Once the rice filling is cooled, stir in the chopped parsley and shredded Parmesan cheese. With damp hands, form the rice mixture into golf ball-sized balls. Press a cube of mozzarella cheese into the center of each ball, sealing the cheese inside with the rice.
- Bread arancini: Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with Italian bread crumbs. Dredge each rice ball first in flour, tapping off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs. Place breaded balls on a tray ready for frying.
- Fry: Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Fry the arancini in batches to avoid overcrowding the pot. Cook until the outside is golden brown and crisp, about 3 minutes per batch. Use a slotted spoon to transfer fried balls onto paper towels to drain excess oil.
- Serve: Sprinkle the fried arancini lightly with salt while still warm. Serve immediately with marinara sauce or your favorite dipping sauce for the best experience.
Notes
- The jasmine rice is used un-rinsed to retain more starch, which helps bind the arancini better.
- Use hot chicken broth when cooking the rice to maintain the cooking temperature and ensure even cooking.
- If you prefer a vegetarian version, omit the ham and add more peas or mushrooms.
- Make sure the rice mixture is fully cooled before forming balls to prevent them falling apart.
- Maintain oil temperature around 350°F to ensure crispy exterior without overcooking the inside.
- Leftover arancini can be frozen before frying; fry directly from frozen but increase frying time by 1-2 minutes.
