Cheesy Italian Arancini Rice Balls
User Reviews
5
Cheesy Italian Arancini Rice Balls
Description
Cheesy Italian Arancini Rice Balls start with a baked risotto made from arborio rice cooked along with garlic, onions, white wine, chicken broth, and milk. The rice absorbs the liquids in the oven until tender, then cools before being mixed with eggs and cheese to bind everything securely.
The addition of cheddar and mozzarella cheeses creates a rich and creamy filling inside each rice ball, while fresh parsley adds a touch of herbaceous flavor. Rolling the chilled mixture into balls prevents them from falling apart during cooking.
Each ball is coated through a classic breading process with flour, beaten eggs, and a crispy panko breadcrumb crust. Traditionally fried in neutral oil, the exterior cooks to a crunchy golden brown, contrasting the soft rice and melted cheese inside.
These arancini can be served as finger food or party snacks alongside a simple marinara dipping sauce. For a lighter preparation, they can be baked after coating, though frying provides the signature deep golden crust. The recipe includes tips for storing, freezing, and variations in herbs and filling methods.
Ingredients
Baked Risotto
- 2 tbsp butter
- 2 garlic minced, cloves
- 1 onion finely diced (white, yellow, brown, small
- 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 or chicken stock
- 1 cup milk
Rice Mixture
- 1 egg
- 1 cup cheddar cheese grated
- 3/4 cup mozzarella cheese grated
- 2 1/2 tbsp parsley or 1 1/2 tbsp dried parsley (Note 1, finely chopped, fresh
- 1/2 tsp salt
- black pepper
Coating
- 1/2 cup plain flour
- 1/2 tsp salt
- black pepper
- 2 egg
- 2 cups panko breadcrumbs
- neutral cooking oil I used vegetable oil, generic cooking oil
Instructions
- Preheat oven to 180C/350F.
- Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
- Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
- Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
- Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
Coating
- Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
- Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
- Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
Cook
- In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
- Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
- Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
- Repeat with remaining balls.
To Serve
- Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.
Notes
- Substitute parsley with other Italian herbs like basil, thyme, or oregano according to preference.
- Chilling the rice mixture overnight firms it up for easier rolling; if still too sticky, add small amounts of panko breadcrumbs to absorb moisture.
- Measure portions with an ice cream scoop first for uniform size, then roll and coat in batches for efficiency.
- A quick marinara sauce can be made separately by sautéing onion and garlic with tomato passata and Italian herbs, perfect for dipping.
- To bake instead of fry, chill coated balls again, then drizzle or spray with oil and bake at 200°C (390°F) for about 20 minutes until golden.
- The recipe can be prepared ahead: freeze raw balls or cooked ones, and reheat in a hot oven to restore crispness.
User Reviews
Overall Rating
5
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