Description
These Arancini (Italian Rice Balls) are a delicious and satisfying appetizer or snack. Creamy risotto rice is mixed with cheese, formed into balls, coated in breadcrumbs, and then deep-fried until golden brown and crispy. With a molten cheesy center, these flavorful bites are perfect for parties or a fun weekend treat.
Ingredients
Units
Scale
For the Rice Balls:
- 2 cups cooked and cooled rice (risotto or any short-grain rice)
- 2 cups ricotta cheese
- 1 cup parmesan cheese, freshly grated
- 1/2 pound mozzarella cheese, cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red chili flakes (optional)
- 3 cups vegetable oil or canola oil, for frying
For the Coating:
- 3 eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups breadcrumbs (seasoned or plain)
Instructions
- Make Rice Mixture: In a bowl, combine cooked rice, ricotta cheese, parmesan cheese, mozzarella cheese, salt, pepper, thyme, and chili flakes (if using). The mixture should hold its shape when rolled into a ball. Add more ricotta if needed.
- Form Rice Balls: Line a baking sheet with parchment paper. Form the rice mixture into small balls, about the size of a golf ball. Place them on the prepared baking sheet.
- Chill: Cover the rice balls with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours.
- Prepare Coating Stations: Set up three bowls: one with beaten eggs, one with flour mixed with salt and pepper, and one with breadcrumbs.
- Coat Rice Balls: Remove chilled rice balls from the refrigerator. Dip each ball in flour, then egg, and finally breadcrumbs, ensuring it’s fully coated. Place coated balls on a parchment-lined baking sheet.
- Heat Oil: Pour oil into a heavy-bottomed pot to a depth of at least 1 inch. Heat over medium heat until it reaches 350°F (if using a thermometer), or until small bubbles appear but the oil is not smoking.
- Fry Arancini: Carefully add a few rice balls at a time to the hot oil (no more than 6 to avoid overcrowding). Fry for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Drain and Serve: Remove arancini with a slotted spoon and drain on paper towels. Serve warm with marinara sauce for dipping.
Notes
- If using leftover risotto, adjust seasonings as needed.
- For air frying, brush arancini with oil or spray with nonstick spray. Air fry at 350°F for 12-15 minutes, rotating halfway through.
Nutrition
- Serving Size: 1 arancini ball
- Calories: 779kcal
- Sugar: 3g
- Sodium: 1648mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.01g
- Carbohydrates: 91g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 165mg
