Creamy, crispy, and irresistibly cheesy, these Italian arancini balls are the perfect appetizer or snack. Made with tender Arborio rice, melty mozzarella, and a crunchy breadcrumb coating, they deliver a satisfying bite every time. Whether you’re preparing them for a party or enjoying them at home, these golden rice balls are always a crowd-pleaser.
Why You’ll Love This Recipe
This recipe delivers everything you love about classic Italian arancini—creamy risotto, gooey cheese, and a crisp, golden exterior. They’re surprisingly easy to make at home and offer endless room for creativity with fillings and seasonings. These arancini hold their shape beautifully, fry up perfectly crunchy, and stay irresistibly soft inside. They’re ideal for gatherings, appetizers, or even a fun cooking project.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups Arborio rice
1 small onion, finely chopped
1/4 cup butter
4 cups warm chicken broth
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, cubed
1/2 cup cheddar cheese, cubed (optional)
2 large eggs, beaten
1 cup Panko breadcrumbs
Olive oil, for frying
Salt and pepper, to taste
Directions
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent.
Add the Arborio rice and stir well to coat each grain in the melted butter.
Gradually add the warm chicken broth, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding the next ladle. Continue until the rice becomes creamy and tender, about 18–20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper. Allow the risotto to cool completely before forming the arancini.
Once cooled, take a spoonful of risotto and flatten it in your hand. Place a cube of mozzarella or cheddar cheese in the center, then shape the rice around it to form a tight ball. Repeat until all the risotto and cheese are used.
Dip each ball into the beaten eggs, then roll it in Panko breadcrumbs to coat evenly.
Heat olive oil in a deep pot or fryer to 350°F (175°C). Fry the arancini in batches for 3–4 minutes until golden and crispy.
Remove from the oil using a slotted spoon and drain on paper towels.
Serve warm with marinara sauce or enjoy them on their own.
Bake instead of fry: Bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
Gluten-free: Use gluten-free breadcrumbs or crushed rice crackers.
Different fillings: Try spinach and ricotta, sun-dried tomatoes with goat cheese, or a classic halal meat-and-peas ragu.
Extra cheesy: Mix shredded mozzarella or cheddar directly into the cooled risotto for a cheesier interior.
Spicy version: Add chili flakes or chopped fresh chili to the risotto or breadcrumb mixture.
Storage/Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes until hot and crispy.
Microwave reheating is possible but will reduce crispiness.
Freeze on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 2 months.
Bake from frozen at 375°F (190°C) for 20–25 minutes.
FAQs
What type of rice works best for arancini?
Arborio rice is ideal because it becomes creamy when cooked while still holding its shape.
Can I make arancini without cheese?
Yes, you can leave out the cheese or replace it with vegetables such as sautéed mushrooms or peas.
Is it necessary to cool the risotto before forming the balls?
Yes, cooling helps the rice firm up, making it easier to shape and preventing the balls from falling apart.
Can I bake the arancini instead of frying them?
Yes, baking at 400°F (200°C) for 20–25 minutes results in a crispy, lighter version.
Can I make them ahead of time?
Absolutely. Form the balls in advance and refrigerate until you’re ready to fry or bake them.
What oil is best for frying arancini?
Olive oil or a light neutral oil with a high smoke point works well.
How do I prevent arancini from falling apart while frying?
Ensure the risotto is fully cooled, the cheese is enclosed well, and the breadcrumb coating is even.
Can I add meat to the filling?
Yes, a halal ground beef sauce or minced chicken filling works wonderfully.
How large should arancini balls be?
Typically the size of a golf ball, but you can make them smaller for party bites.
Can arancini be served cold?
They’re best warm, but they can be served at room temperature for parties or picnics.
Conclusion
These Cheesy Italian Arancini Balls combine creamy risotto, melty cheese, and a crispy golden shell to create an unforgettable appetizer. Versatile, delicious, and easy to customize, they’re perfect for entertaining or enjoying at home. Once you try them, they’re sure to become a go-to favorite in your recipe collection.
Crispy on the outside and creamy on the inside, these Cheesy Italian Arancini Balls are made with Arborio rice, gooey mozzarella, and a golden breadcrumb coating. Perfect as an appetizer, snack, or party favorite.
Author:Sophia
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12 arancini balls
Category:Appetizer
Method:Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 cups Arborio rice
1 small onion, finely chopped
1/4 cup butter
4 cups warm chicken broth
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese, cubed
1/2 cup cheddar cheese, cubed (optional)
2 large eggs, beaten
1 cup Panko breadcrumbs
Olive oil, for frying
Salt and pepper, to taste
Instructions
In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent.
Add Arborio rice and stir to coat in the butter.
Gradually add warm chicken broth, one ladle at a time, stirring until absorbed. Continue until rice is tender and creamy (18–20 minutes).
Stir in Parmesan cheese and season with salt and pepper. Let risotto cool completely.
Take a spoonful of cooled risotto, flatten it, and place a cube of mozzarella or cheddar in the center. Shape into a ball. Repeat with remaining rice.
Dip each rice ball in beaten eggs, then roll in Panko breadcrumbs until coated.
Heat olive oil in a deep pot to 350°F (175°C). Fry arancini in batches for 3–4 minutes, until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Serve warm with marinara sauce or enjoy on their own.
Notes
Cool the risotto fully before forming balls to help them hold together.
Use gluten-free breadcrumbs for a gluten-free version.
To bake instead of fry, cook at 400°F (200°C) for 20–25 minutes, turning halfway.
Great make-ahead option—prepare and refrigerate before frying or baking.
Freeze uncooked or cooked arancini for up to 2 months.
