Cheesy Italian Arancini Balls Recipe

These bite-sized Cheesy Italian Arancini Rice Balls are golden and crispy on the outside, creamy and cheesy on the inside—made from baked risotto, cheddar, mozzarella, and herbs. Perfect for appetizers, snacks, or party platters.

Why You’ll Love This Recipe

• Classic Italian flavor in a convenient bite-size form.

• Great for parties, potlucks, or cozy nights in.

• Can be made ahead and reheated easily.

• Customizable with different herbs, cheeses, or even a surprise center.

• Crispy outside, creamy and cheesy inside—pure comfort food.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the baked risotto:

• 2 tablespoons butter

• 2 garlic cloves, minced

• 1 small onion, finely diced

• 1½ cups arborio rice (risotto rice)

• ½ cup white wine (or chicken broth or water)

• 3½ cups chicken broth

• 1 cup milk

For the rice mixture:

• 1 egg

• 1 cup grated cheddar cheese

• ¾ cup grated mozzarella cheese

• 2½ tablespoons finely chopped fresh parsley (or 1½ tablespoons dried)

• ½ teaspoon salt

• Pepper, to taste

For coating:

• ½ cup plain flour

• ½ teaspoon salt

• Black pepper, to taste

• 2 eggs, lightly beaten

• 2 cups panko breadcrumbs

• Vegetable oil, for frying

directions

1. Make the risotto:
Preheat oven to 350°F (180°C). In a skillet, melt butter over medium heat. Add garlic and onion, cook until soft (about 5 minutes). Stir in rice until translucent. Add wine and cook until mostly absorbed. Stir in broth and milk. Bring to a simmer, cover, and bake for 30–40 minutes until rice is tender and liquid absorbed.

2. Prepare the rice mixture:
Cool the rice slightly, then mix in egg, both cheeses, parsley, salt, and pepper. Refrigerate the mixture for at least 3 hours, or overnight, until firm and sticky.

3. Form and coat the balls:
Scoop about 2½ tablespoons of the chilled rice mixture and roll into balls. Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko breadcrumbs. Roll each ball in flour, dip in egg, then coat in panko. Press gently to adhere.

4. Fry the arancini:
Heat about 1 inch of oil in a saucepan over medium-high heat. Test with a breadcrumb—if it sizzles, the oil is ready. Carefully fry the rice balls in batches, turning often, until deep golden brown. Drain on paper towels.

5. Optional:
Serve warm with marinara sauce and sprinkle with extra chopped parsley if desired.

Servings and timing

• Servings: Makes about 25 golf ball-sized arancini

• Prep time: 30 minutes

• Cook time: 1 hour

• Total time: 1 hour 30 minutes

Variations

• Add a cheesy center: Insert a small cube of mozzarella in the center for a melty surprise.

• Change the herbs: Use basil, thyme, oregano, or a blend for different flavor profiles.

• Stuff with meat: Add a spoonful of ragù or cooked ground meat to the center for heartier bites.

• Bake instead of fry: After coating, spray with oil and bake at 390°F (200°C) for 20 minutes until golden.

• Go vegetarian: Use vegetable broth instead of chicken and skip any meat additions.

storage/reheating

• Make ahead (uncooked): Roll and coat balls, then refrigerate overnight or freeze. Thaw before frying.

• Store cooked: Refrigerate for up to 3 days or freeze for up to 3 months.

• Reheat: Bake in a 390°F (200°C) oven for 12–15 minutes until hot and crispy again.

FAQs

Can I make arancini without wine?

Yes, substitute white wine with chicken broth or water—it still delivers great flavor.

What type of rice should I use?

Arborio rice is ideal for arancini due to its starch content and creamy texture.

Why does the rice mixture need to chill?

Chilling helps firm the rice so it holds its shape better when rolled and fried.

Can I bake instead of deep-fry the arancini?

Yes! They won’t be quite as golden, but still delicious. Spray with oil and bake until crisp.

How do I keep the arancini from falling apart when frying?

Make sure the rice mixture is chilled and firm. Handle gently and don’t overcrowd the pan.

Can I use leftover risotto for this recipe?

Absolutely. Leftover risotto works well and saves time on the prep.

What sauce goes best with arancini?

Marinara is classic, but garlic aioli, pesto, or even spicy arrabbiata are great options.

Do I need special equipment to make arancini?

Not at all—just your hands, bowls for coating, and a pot for frying.

Can I freeze arancini before frying?

Yes, roll and coat them, then freeze in a single layer. Thaw before frying.

Are arancini gluten-free?

Not by default—use gluten-free flour and breadcrumbs if needed.

Conclusion

Cheesy Italian Arancini Rice Balls are a delicious, crispy-on-the-outside, gooey-on-the-inside treat that’s sure to impress. Whether served as an appetizer, snack, or part of a meal, these versatile rice balls bring Italian comfort food to your fingertips. Prepare them ahead, fry or bake to perfection, and serve with your favorite dip for a crowd-pleasing bite every time.

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