Name: Cheesy Italian Arancini Rice Balls Recipes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp butter; 2 garlic cloves, minced; 1 small onion, finely diced; 1 1/2 cups arborio rice; 1/2 cup white wine (or broth/water); 3 1/2 cups chicken broth; 1 cup milk; 1 egg; 1 cup grated cheddar cheese; 3/4 cup grated mozzarella cheese; 2 1/2 tbsp chopped fresh parsley (or 1 1/2 tbsp dried); 1/2 tsp salt; Pepper, to taste; 1/2 cup plain flour; 1/2 tsp salt; Black pepper; 2 eggs, lightly beaten; 2 cups panko breadcrumbs; Vegetable oil, for frying; Optional: Marinara sauce, for dipping

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Cheesy Italian Arancini Rice Balls are golden, crunchy, and filled with creamy, cheesy risotto. These bite-sized treats are a beloved Italian classic, perfect as an appetizer, party snack, or even a meal. With their crispy coating, gooey interior, and irresistible flavor, they’re sure to impress.

Why You’ll Love This Recipe

These arancini are comfort food at its finest. The risotto base is baked for ease, then chilled to create perfectly rollable rice that’s mixed with two kinds of cheese and herbs. Once breaded and fried, the result is a crispy shell that gives way to a rich, cheesy center. They can be made ahead, stored, and reheated, making them a fantastic option for entertaining or meal prepping. Cheesy Italian Arancini Rice Balls Recipes

Ingredients

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

Baked Risotto:
2 tbsp butter
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups arborio rice
1/2 cup white wine (or broth/water)
3 1/2 cups chicken broth
1 cup milk

Rice Mixture:
1 egg
1 cup grated cheddar cheese
3/4 cup grated mozzarella cheese
2 1/2 tbsp chopped fresh parsley (or 1 1/2 tbsp dried)
1/2 tsp salt
Pepper, to taste

Coating:
1/2 cup plain flour
1/2 tsp salt
Black pepper
2 eggs, lightly beaten
2 cups panko breadcrumbs
Vegetable oil, for frying

Optional: Marinara sauce, for dipping

Directions

Cook risotto: Preheat oven to 350°F (180°C). In a skillet, melt butter and sauté garlic and onion until softened. Add rice and cook until translucent. Stir in wine and reduce. Add chicken broth and milk, bring to a simmer, cover, and bake for 30–40 minutes until liquid is absorbed and rice is tender.
Cool and mix: Let risotto cool. Stir in egg, cheeses, parsley, salt, and pepper. Refrigerate at least 3 hours or overnight until firm.
Form balls: Scoop about 2 1/2 tbsp of the rice mixture and roll into balls.
Coat: Roll each ball in flour, dip in egg, and coat with panko breadcrumbs.
Fry: Heat 1 inch of oil in a saucepan. Fry balls in batches, turning often, until deep golden brown. Drain on paper towels.
Serve: Enjoy warm with marinara sauce, if desired.

Servings and timing

Servings: 25 mini arancini (about golf-ball size)
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Stuff each ball with a cube of mozzarella for a molten cheese surprise.
Use Parmesan or Pecorino instead of cheddar for a sharper flavor.
Add finely chopped ham, pancetta, or mushrooms to the rice mixture for extra depth.
Bake instead of frying for a lighter option—coat generously with oil and bake at 390°F (200°C) until golden.
Try flavored panko (herb or garlic) for an added twist.

Storage/Reheating

Store cooked arancini in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10 minutes until hot and crispy.
Freeze uncooked balls after coating or freeze fully cooked ones. Thaw before baking or reheat from frozen at 390°F (200°C) for 12–15 minutes.

FAQs

What does “arancini” mean?

The word means “little oranges” in Italian, named for their round shape and golden color after frying.

Can I make them without wine?

Yes, substitute broth or water for the wine in the risotto base.

Why do I need to chill the rice mixture?

Chilling firms up the risotto, making it easier to roll into balls that hold their shape.

Can arancini be baked instead of fried?

Yes, baking is possible—just spray or drizzle generously with oil and bake until golden.

What cheese is best for arancini?

Cheddar and mozzarella add creaminess and stretch, but Parmesan or Pecorino can add sharpness.

Can I make larger arancini?

Yes, make them tennis-ball sized and serve as a main dish with salad or sauce.

Do I need arborio rice?

Yes, its starchiness makes the risotto creamy and sticky—regular rice won’t bind as well.

How do I keep them crispy?

Drain well on paper towels and serve immediately, or reheat in the oven to restore crispiness.

Can I prepare them in advance for a party?

Yes, form and coat the balls, then refrigerate or freeze until ready to fry or bake.

What sauces pair well with arancini?

Marinara is classic, but pesto, garlic aioli, or a spicy arrabbiata sauce also pair beautifully.

Conclusion

Cheesy Italian Arancini Rice Balls are the ultimate bite-sized comfort food—crispy, golden, and filled with creamy risotto and melted cheese. Perfect as an appetizer, snack, or party dish, these versatile little balls are easy to make ahead and sure to delight every guest.