Description
Golden, crispy rice balls filled with melted mozzarella and Parmesan cheese, then fried to perfection. These Italian-inspired arancini are the ultimate appetizer or snack, bursting with cheesy goodness in every bite.
Ingredients
For the Cheesy Italian Arancini Balls:
- 1 cup Arborio rice (or other short-grain rice)
- 2 cups chicken or vegetable broth (for cooking the rice)
- 1/2 cup grated parmesan cheese
- 1/2 cup mozzarella cheese, cubed (or shredded)
- 1 large egg, beaten
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup all-purpose flour (for coating)
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Vegetable oil (for frying)
Instructions
Start by cooking the Arborio rice. In a medium-sized pot, combine 2 cups of chicken or vegetable broth with the rice and bring it to a boil. Once it reaches a boil, lower the heat to a simmer and cover the pot. Let it cook for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed. If you prefer, you can use a rice cooker to make this step even easier.
Once the rice is cooked, remove it from the heat and let it cool for a few minutes before transferring it to a large mixing bowl.
While the rice is still warm, mix in the parmesan cheese, mozzarella cheese, beaten egg, parsley, and basil (if using). Season with salt, pepper, and garlic powder to taste. The mozzarella should be in small cubes or shredded so that it melts beautifully inside the Arancini Balls when fried.
Stir everything together until the mixture is well combined. The warm rice will help the cheese melt into the rice mixture, creating a cohesive filling.
Using your hands, take small portions of the rice mixture (about 1-2 tablespoons per ball) and roll them into tight balls. Ensure the balls are compact so they hold together during frying. If you find the mixture too sticky, lightly wet your hands with water to make the process easier.
At the center of each rice ball, you should have a gooey pocket of cheese, which will melt when fried, creating that signature cheesy center.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat an egg. In the third bowl, place the breadcrumbs.
Carefully roll each Arancini ball first in the flour, making sure it’s lightly coated. Next, dip it in the beaten egg, and finally roll it in the breadcrumbs until it’s evenly coated. The flour helps the egg adhere to the rice mixture, while the breadcrumbs create that crunchy, golden exterior.
Heat vegetable oil in a large frying pan or deep fryer to about 350°F (175°C). If using a frying pan, make sure the oil is deep enough to submerge the Arancini Balls halfway. Fry the balls in batches to avoid overcrowding the pan, which can cause the temperature of the oil to drop and result in greasy Arancini.
Fry the Arancini Balls for 3-4 minutes, or until they turn golden brown and crispy. Use tongs or a slotted spoon to carefully remove the balls from the oil, and place them on a cooling rack or paper towels to drain excess oil.
Serve the Cheesy Italian Arancini Balls warm, paired with marinara sauce or your favorite dipping sauce. The hot cheese inside will create a delightful contrast with the crunchy exterior, making every bite irresistible.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 100-150 kcal
- Fat: 5-7g
- Carbohydrates: 12-15g
- Protein: 3-5g