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Cheesy Italian Arancini Rice Balls
5 from 111 votes

Cheesy Italian Arancini Rice Balls

Cheesy Italian Arancini Rice Balls use a baked risotto base combined with cheddar and mozzarella cheeses, parsley, and eggs to form a flavorful rice mixture. The rice mixture is chilled to firm up, then shaped into balls, coated with flour, eggs, and panko breadcrumbs, and cooked in oil for a crunchy exterior. These arancini offer a creamy, cheesy center and a crisp golden crust, making them a savory snack or appetizer option. They can also be baked for a lighter version.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 25
Course: Appetizer
Cuisine: Italian

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

    Cup of Yum
  1. Preheat oven to 180C/350F.
  2. Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
  3. 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.
  4. 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.
  5. 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
  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
  3. Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
Cook
  1. In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
  2. Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  3. 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.
  4. Repeat with remaining balls.
To Serve
  1. 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.