Arancini, the Italian delicacy of crispy rice balls, is a delicious and comforting snack or appetizer that’s perfect for any occasion. These golden, crispy rice balls are filled with a rich combination of savory ham, peas, and gooey mozzarella, making each bite a delightful treat. The crispy exterior contrasts beautifully with the creamy, cheesy interior, making arancini a true crowd-pleaser. Originating from Sicily, arancini are typically made from leftover risotto, but this recipe uses jasmine rice cooked in a flavorful combination of olive oil, butter, chicken broth, and Chardonnay, elevating the taste with every bite.
The addition of Parmesan cheese and fresh parsley to the rice adds both depth and brightness, while the mozzarella inside melts to perfection, providing that irresistible, gooey center. Whether you’re hosting a party, serving a family dinner, or simply craving a snack, Arancini Rice Balls are the perfect choice. They’re fun to make, beautifully flavorful, and so satisfying!
Why You’ll Love This Recipe
1. Crispy Exterior with a Cheesy Interior
The outside of the arancini gets perfectly crispy while the inside remains wonderfully gooey thanks to the melted mozzarella cheese, creating an irresistible combination of textures.
2. Savory and Flavorful
With a filling made from savory ham, peas, Parmesan, and mozzarella, each bite is packed with rich flavors that blend harmoniously together.
3. Perfect for Any Occasion
Whether you serve them as an appetizer at a party or as a snack for movie night, arancini are perfect for any occasion and will quickly become a crowd favorite.
4. Customizable Fillings
You can experiment with different fillings, such as adding mushrooms, sausage, or even a little truffle oil for extra flavor, depending on your preferences.
5. Made from Scratch
Although arancini may seem like a complicated dish, this recipe is straightforward and made from scratch, which allows you to enjoy these delectable rice balls fresh and homemade.
Ingredients
- Olive oil
- Butter
- Onion
- Ham
- Jasmine rice
- Chardonnay
- Chicken broth
- Salt
- Peas
- Parsley
- Parmesan cheese
- Mozzarella cheese
Variations
- Vegetarian Arancini: Replace the ham with sautéed mushrooms, spinach, or roasted vegetables for a vegetarian option.
- Spicy Arancini: Add a little crushed red pepper or chili flakes to the filling for a spicy kick.
- Herbed Arancini: Mix in extra herbs like basil or thyme for an added layer of flavor.
- Seafood Arancini: Substitute the ham with cooked shrimp or crab for a seafood twist.
How to Make the Recipe
Step 1: Cook the Rice
In a large pot, heat olive oil and butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the diced ham and cook for another 2 minutes until lightly browned. Stir in the jasmine rice and toast it for 1-2 minutes. Pour in the Chardonnay and cook, stirring occasionally, until the liquid is mostly absorbed.
Step 2: Add Broth and Cook the Rice
Pour in the chicken broth, season with salt, and bring to a simmer. Cover the pot, reduce the heat to low, and let the rice cook for 15-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it cool slightly.
Step 3: Add the Filling Ingredients
Once the rice has cooled, stir in the peas, parsley, grated Parmesan cheese, and diced mozzarella. Mix well to combine all the ingredients into a cohesive filling.
Step 4: Form the Arancini Balls
Take a small amount of the rice mixture (about a tablespoon) and form it into a ball. Use your hands to create a small hollow in the center, then insert a cube of mozzarella cheese into the center. Close the rice around the cheese to seal it and form a round ball. Repeat until all the rice mixture is used.
Step 5: Coat the Arancini
Roll the rice balls in breadcrumbs, ensuring they are evenly coated. For extra crispiness, dip them in beaten egg before coating with breadcrumbs.
Step 6: Fry the Arancini
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully fry the arancini in batches, turning them occasionally, until golden brown and crispy on the outside, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve
Serve the hot arancini immediately, garnished with extra parsley or grated Parmesan cheese if desired. Enjoy with a side of marinara sauce for dipping.
Tips for Making the Recipe
- Cool the Rice Before Shaping: Let the rice mixture cool before shaping the balls. This will help them hold their shape better while frying.
- Use Fresh Mozzarella: Fresh mozzarella is ideal for the gooey center, but ensure you drain it well to avoid excess moisture that can make the rice balls fall apart.
- Don’t Overcrowd the Fryer: Fry the arancini in batches to ensure they cook evenly and get crispy on all sides.
- Refrigerate Before Frying: For firmer arancini, refrigerate the rice balls for at least 30 minutes before frying to help them hold their shape.
- Breadcrumbs: Use panko breadcrumbs for extra crunch, or try seasoned breadcrumbs for more flavor.
How to Serve
Arancini are perfect as an appetizer, served hot with a side of marinara sauce or a spicy arrabbiata sauce for dipping. They also make a great addition to a antipasto platter alongside cured meats, cheeses, olives, and fresh bread. Serve with a crisp salad or roasted vegetables for a more substantial meal. Pair with a glass of Chardonnay or a light Italian red wine for an authentic touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover arancini, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes until heated through and crispy again.
Freezing
Arancini can be frozen before frying. Once shaped and coated in breadcrumbs, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. To fry, do not thaw—fry from frozen, adding an extra minute or two to the frying time.
Reheating
To reheat fried arancini, place them in a 350°F (175°C) oven for 10 minutes or until crispy and heated through. Avoid reheating them in the microwave, as it can make the crust soggy.
FAQs
1. Can I make arancini without frying them?
Yes! You can bake the arancini in the oven for a healthier option. Place them on a baking sheet, spray lightly with cooking oil, and bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.
2. Can I use different rice for arancini?
While jasmine rice works well for this recipe, you can substitute with Arborio rice, which is traditionally used in risotto and works great for arancini.
3. Can I prepare the rice filling ahead of time?
Yes, you can prepare the rice mixture ahead of time and store it in the fridge for up to 24 hours before shaping the arancini.
4. Can I use a different type of cheese for the center?
Yes, you can experiment with other cheeses like fontina, cheddar, or even a mixture of cheeses for a unique flavor.
5. How can I prevent the arancini from falling apart while frying?
Make sure the rice mixture is well-cooled and tightly packed around the cheese. Refrigerating the rice balls for at least 30 minutes before frying will also help them hold their shape better.
6. Can I freeze cooked arancini?
Yes, you can freeze cooked arancini. Place them in an airtight container and freeze for up to 2 months. Reheat in the oven to maintain their crispiness.
7. Can I make arancini without ham?
Yes, you can substitute ham with other ingredients like sautéed mushrooms, spinach, or even sausage for different flavor profiles.
8. What if I don’t have Chardonnay for the rice?
If you don’t have Chardonnay, you can substitute with white wine or a splash of apple cider vinegar to provide acidity and depth.
9. Can I make arancini without breadcrumbs?
If you’re out of breadcrumbs, you can use crushed cornflakes, panko, or even flour as an alternative coating.
10. How do I prevent arancini from getting soggy?
Make sure the rice mixture is well-cooled and firm, and do not overcrowd the fryer. Fry at the correct temperature to ensure a crispy exterior.
Conclusion
Arancini Rice Balls are a delightful and delicious dish that’s perfect for any occasion. The crispy exterior, gooey mozzarella center, and savory filling make each bite a flavorful experience. With endless possibilities for variations and easy-to-follow steps, this recipe is sure to become a favorite in your cooking repertoire. Whether served as an appetizer, snack, or part of a larger meal, these rice balls are guaranteed to impress!
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Arancini Rice Balls
- Total Time: 1 hour (including cooling)
- Yield: 12–15 rice balls 1x
- Diet: Low Calorie
Description
These crispy, golden Arancini Rice Balls are stuffed with gooey mozzarella cheese and a flavorful rice filling, making them a delicious snack or appetizer. With a savory combination of ham, peas, and Parmesan, they’re a perfect balance of creamy, cheesy goodness and crispy exterior.
Ingredients
For the Arancini Rice Balls:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1/2 cup diced ham
- 1 cup jasmine rice
- 1/4 cup Chardonnay (or white wine)
- 2 cups chicken broth
- 1/2 tsp salt (or to taste)
- 1/2 cup frozen peas (thawed)
- 2 tbsp fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, cubed (for stuffing)
For Breading:
- 2 large eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
- Add the diced ham and cook for another 2-3 minutes.
- Stir in the rice and toast it for 2 minutes, stirring occasionally.
- Add the Chardonnay and cook until the liquid is absorbed. Then, gradually add the chicken broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender, about 20 minutes.
- Once the rice is cooked, stir in the peas, parsley, Parmesan, and salt. Remove the mixture from the heat and let it cool to room temperature.
- Once cooled, scoop out small portions of the rice mixture and form them into balls about the size of a golf ball. Insert a cube of mozzarella cheese into the center of each ball, ensuring it’s fully enclosed by the rice.
- For the breading: Roll each rice ball in flour, dip it in the beaten eggs, then coat it with breadcrumbs.
- Heat vegetable oil in a deep skillet or pot over medium-high heat. Fry the rice balls in batches for 2-3 minutes, until golden and crispy on all sides. Remove from the oil and drain on paper towels.
- Serve hot, garnished with extra parsley or Parmesan if desired.
Notes
- If you prefer a different type of cheese, you can substitute the mozzarella with another melting cheese, like fontina.
- Arancini can be made ahead of time and reheated in the oven to preserve their crispiness.
- For a lighter version, you can bake the rice balls instead of frying them.
- Prep Time: 30 minutes (plus cooling time for rice)
- Cook Time: 30 minutes
- Category: 12-15 rice balls
- Method: Appetizer, Snack, Italian
- Cuisine: Italian