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    Cooking Gorgeous » Recipes » Appetizers

    Italian Rice Balls (Arancini)

    Published: Dec 2, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Arancini (or Arancine - Arancino) are delicious Italian Rice Balls that are stuffed with mozzarella, covered with breadcrumbs, and then fried until golden and crispy. They are inexpensive, extremely easy to make, and also a great way to use leftover risotto dishes.

    arancini is dipped into tomato sauce

    Just like Vegetarian Stuffed Mushrooms, you can serve these little rice balls as an appetizer/starter or as finger food/canapés at your next dinner party to impress your guests!

    Jump to:
    • What are Italian Rice Balls?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • What to Serve with Arancine Rice Balls?
    • Recipe FAQs
    • Related Recipes
    • Italian Rice Balls (Arancini)

    These scrumptious Italian Rice Balls (also known as Arancini/Arancine/Arancino) made with leftover risotto are my all-time favorite appetizer and party food.

    They have a light and crispy coating with a creamy, soft, and cheesy center. Loved by kids, adults, or even fussy eaters, these crispy and golden brown risotto balls are an absolute crowd-pleaser.

    crispy and golden rice balls served in a bowl.

    What are Italian Rice Balls?

    Italian Arancini Rice Balls are round-shaped risotto balls filled with mozzarella cheese (or/and meat ragu), coated with breadcrumbs, and then fried until golden and crispy.

    Originating from Sicily, they might come with different fillings and different shapes/sizes. They are known by many names such as Suppli, Arancini, Arancine, or Arancino around different regions of Italy.

    Risotto balls originated from Sicily in the 10th century, when they were ruled by Arabs. Their origins may be possibly the same as Kibbeh from Middle Eastern cuisine.

    Why This Recipe Works?

    • This perfect arancini recipe is a great way to use leftover creamy risotto dishes. You can use almost any risotto dish to make crispy arancini balls.
    • They are versatile. You can serve these Italian fried rice balls as an appetizer, as finger food, as a snack, as a side dish, or as a light lunch along with marinara sauce and a bowl of Rocket and Parmesan Salad.
    • You can prepare these cheesy rice balls up to two days in advance and keep them refrigerated until you need them.
    • Italian Rice Balls are loved by everyone, they are an absolute crowd-pleaser!

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for Italian rice balls - arancini
    • Leftover risotto - I used leftover Creamy Wild Mushroom Risotto for this recipe but you can make fresh risotto and let it cool down which would add extra prep time. For more delicious risotto recipe ideas, please check my Pumpkin Risotto (Risotto alla Zucca), Creamy Roasted Cauliflower Risotto, and Creamy Shrimp Risotto with Peas recipes.
    • Mozzarella - You can use any type of stringy cheese you prefer such as Kasar cheese, Cheddar, Gruyère, Fontina, Provolone, Taleggio, or Raclette.
    • Plain Flour - It is also called all-purpose flour. It helps the eggs stick better to risotto balls.
    • Eggs - They help the breadcrumbs stick to the arancini. 2 medium-sized eggs are enough for this recipe.
    • Breadcrumbs - I prefer panko breadcrumbs for breading as they are made from white bread without the crust and have a larger grain than regular bread crumbs. Their texture is light and airy and they will crisp to a perfect golden brown. However, you can use any breadcrumbs you have in hand.
    dipping half of a rice ball in a tomato sauce

    Step-by-Step Instructions

    Making these crispy and delicious risotto balls is very easy and straightforward. However, to achieve the best results you need to follow a few simple steps:

    If you are using freshly made risotto, let it totally cool down and refrigerate it for a few hours, ideally overnight so that it sticks together easily.

    This recipe recalls 670 grams of cooked risotto, which is equal to 2 portions of my Wild Mushroom Risotto, Pumpkin Risotto, or Shrimp Risotto recipes.

    Shape the Risotto Balls

    Scoop the cold risotto into 16 equal pieces, slightly larger than a walnut. Use slightly wet hands while rolling the risotto into small balls.

    Flatten a risotto ball in the palm of your hand and put a piece of mozzarella cube in the center. Avoid making it too thin or the mozzarella will oose out! Close the rice around the mozzarella and roll it into a tight ball. 

    shaping arancini balls from leftover risotto

    Set the arancini ball aside on a plate or a cutting board, and repeat the same with the remaining leftover risotto.

    arancini balls are shaped and ready to be covered with breadcrumbs

    Cover with Breadcrumbs and Fry

    Season the flour and beaten egg with salt and black pepper. Set up 3 bowls and fill them with flour, egg mixture, and breadcrumbs. 

    flour, egg and breadcrumbs for dipping the rice balls

    Dip each prepared risotto ball starting with the flour, followed by the eggs, and finally, the breadcrumbs.

    covering the rice balls with flour, egg and breadcrumbs

    Transfer them to a tray or cookie sheet and set them aside.

    Italian rice balls are ready for frying

    Fill a small pot or pan with enough oil until it’s 6 cm to 8 cm (2" to 3") deep. Heat the vegetable oil or olive oil over medium-high heat until it reaches 170° C (340° F), gently add the arancini balls, and lower the heat to medium.

    Cook them on medium heat for 6-8 mins, or until golden brown and melted in the center. Set them aside on a plate lined with a paper towel. Serve them immediately while still warm with simple marinara sauce or tomato sauce, and a bowl of salad. 

    arancini is dipped into tomato sauce

    If you want to serve the risotto balls at a later time, give them a quick browning in hot oil and place them on a silicon paper-lined baking sheet. When you need to serve them, Simply reheat them in the preheated oven at 200° C (395º F) for 10 minutes.

    Top Tips From the Chef

    • The risotto has to be totally cooled down before you try to shape it. I make the risotto the day before or use leftovers from the previous day's dinner as the cold risotto holds together much better than freshly made one.
    • Set your working station efficiently before you start making the rice balls. Have a small bowl of water for wetting your hands when shaping the balls. Have your seasoned flour on a flat plate, whisk your eggs in a small bowl, and place the breadcrumbs on a plate before starting to cover your risotto balls with breadcrumbs.
    • Make sure the mozzarella is tightly and entirely covered with the rice when shaping the rice balls.
    • Make sure you heat the frying oil until it reaches 170° C (340° F). You can use a cooking thermometer, or a piece of bread to test the oil. The oil is ready when the bread turns golden brown within 45 seconds.

    What to Serve with Arancine Rice Balls?

    Same as Shortcrust Pastry Mini Sausage Rolls, Avocado Deviled Eggs without Mayo, Thai Chicken Satay with Peanut Sauce, and Crispy Duck Spring Rolls, these delicious and crispy Italian Rice Balls are great as an appetizer/starter, finger food, or snack.

    However, you can also serve them as a side dish along with Imam Bayildi (Turkish Stuffed Eggplant), Ratatouille Nicoise, Cheesy Baked Shrimp (Karides Guvec), and Turkish Moussaka - Patlican Musakka.

    Or Serve them as a main meal for lunch or a light dinner along with a bowl of Beetroot and Feta Salad, Coban Salatasi (Turkish Shepherd's Salad), or Greek Cucumber Salad.

    Recipe FAQs

    Can I make these Italian Rice Balls in advance?

    Yes, you can prepare them and keep them refrigerated for up to 2 days or in the freezer for up to 3 months in an airtight container, and fry them just before serving.

    How to store the leftovers?

    The leftover Arancini balls would keep for up to 5 days in an airtight container. Alternatively, you can freeze them for up to 3 months for a longer shelf life.

    How to reheat Arancini balls?

    The best way to reheat the leftover arancini balls is to place them in a preheated oven to 180° C (360° F) for 10 to 14 minutes, or until they are piping hot. Alternatively, you can use an air fryer and reheat them at 175° C (350° F) for 10 until they are thoroughly heated.

    Related Recipes

    For more delicious and authentic Italian recipes why not try:

    • How to Make the Best Classic Italian Tiramisu
    • Pumpkin Risotto (Risotto Alla Zucca)
    • Calamari fritti served with lemon wedges
      Calamari Fritti - Crispy Fried Calamari
    • Lamb Bolognese sauce served on linguine pasta
      Lamb Bolognese With Linguine

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these crispy and scrumptious Italian Rice Balls (Arancini/Arancine) as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    7 pieces of arancini rice balls in a bowl

    Italian Rice Balls (Arancini)

    Ayla Clulee
    Arancini (or Arancine - Arancino) are delicious Italian Rice Balls that are stuffed, covered with breadcrumbs, and fried until golden and crispy.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Course, Side Dish, Snack
    Cuisine Italian
    Servings 16 pieces
    Calories 106 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 cooking thermometer

    Ingredients
     
     

    • 670 g leftover risotto
    • 75 g mozzarella (cut into cubes)
    • 2 medium eggs
    • 75 g plain white flour / all-purpose flour
    • 50 g breadcrumbs (preferably panko)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • vegetable, rapeseed, or sunflower oil for frying

    Instructions
     

    Shaping the Risotto Balls

    • Scoop the cold risotto into 16 equal pieces, slightly larger than a walnut.
    • Use slightly wet hands to roll the risotto into balls. Flatten a risotto ball in your hand and put a piece of mozzarella cube in the center. Avoid making it too thin or the mozzarella will oose out!
    • Close the rice around the mozzarella and roll it into a tight ball.
    • Set the risotto ball aside on a plate and repeat the same with the remaining risotto.

    Covering with Breadcrumbs and Frying

    • Season the flour and eggs with salt and pepper. Set up 3 bowls and fill them with flour, eggs, and breadcrumbs.
    • Dip each prepared risotto ball starting with the flour, followed by the eggs, and finally, the breadcrumbs. Transfer them to a tray and set them aside.
    • Fill a small pot or pan with frying oil until it’s 6 cm - 8 cm (2" to 3") deep.
    • Heat the oil over high heat until it reaches 170° C (340° F), gently add the arancini balls, and lower the heat to medium.
    • Cook them for 6-8 mins, or until golden brown and melted in the center. Set them aside on a plate lined with a paper kitchen towel.
    • Serve them immediately while still warm with a bowl of tomato sauce.
    • If you want to serve the risotto balls at a later time, give them a quick browning and place them on a silicon paper-lined baking sheet. When you need to serve them, Simply reheat them in the preheated oven at 200° C (395º F) for 10 minutes.

    Nutrition

    Calories: 106kcalCarbohydrates: 18gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 24mgSodium: 133mgPotassium: 33mgFiber: 0.3gSugar: 0.3gVitamin A: 62IUCalcium: 34mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Marianne

      December 08, 2022 at 6:06 am

      5 stars
      Thank you for sharing the recipe. Will be definitely making them for my Christmas party!

      Reply
    2. Mary jean goodman

      April 28, 2024 at 2:18 pm

      5 stars
      I have made arancini with an different recipe for many years. I tried this recipe since the cheese never melted. I used fresh mozzarella and also added chopped bacon. I rolled the balls in flour, eggs and panko as the recipe calls for, which I had not done prior, only breadcrumbs. These were fantastic. Served with truffle aioli along with marinara.

      Reply
      • Ayla Clulee

        April 29, 2024 at 3:49 am

        Hi Mary,
        I am so pleased to hear that you tried my recipe and it hit the spot!
        Best wishes
        Ayla

        Reply
    5 from 3 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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