Arancini (also known as stuffed rice balls) are a delightful Italian dish that features crispy and golden-fried rice balls filled with a creamy and flavorful center.

These bite-sized delights originated in Sicily and have become a beloved food around the world.

The traditional filling consists of a combination of risotto, cheese, and sometimes meat or vegetables.

In this recipe, we’ll be making classic arancini with a gooey mozzarella center. Yum!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 arancini 1x

Ingredients

Units Scale

2 cups cooked risotto rice
4 ounces mozzarella cheese, cut into small cubes
1/2 cup bread crumbs
2 large eggs
1/4 cup grated Parmesan cheese
1/4 teaspoon dried oregano
Salt and pepper to taste
Vegetable oil, for frying

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Instructions

In a large bowl, combine the cooked risotto rice, grated Parmesan cheese, dried oregano, salt, and pepper. Mix well until the ingredients are evenly incorporated.
Take a small portion of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center and shape the rice mixture into a ball, ensuring the cheese is completely covered. Repeat this process with the remaining rice and mozzarella cubes.
In a shallow dish, beat the eggs. Place the bread crumbs in another shallow dish.
Dip each rice ball into the beaten eggs, ensuring it’s well coated. Then roll it in the bread crumbs, pressing gently to adhere the crumbs to the surface.
Heat vegetable oil in a deep saucepan or skillet over medium-high heat. Carefully add the coated rice balls to the hot oil and fry them until golden brown and crispy, about 3-4 minutes per side.
Once cooked, transfer the arancini to a plate lined with paper towels to drain excess oil.
Serve the arancini hot. They can be enjoyed on their own or served with marinara sauce for dipping.

Notes

For the best results, it’s important to use properly cooked risotto rice, as it provides the ideal texture and consistency for the rice balls. The rice should be slightly sticky, allowing it to hold its shape when formed into balls. When shaping the arancini, make sure the mozzarella cube is fully enclosed within the rice mixture to prevent any leakage during frying. When frying the arancini, maintain a consistent medium-high heat to achieve a crispy and evenly cooked exterior. Be cautious when handling hot oil to ensure safety in the kitchen. Serve the arancini immediately while they are still warm and the cheese filling is gooey and delicious. These arancini are perfect as an appetizer, party snack, or even as a main dish when accompanied by a side salad. Enjoy!

Nutrition

Serving Size: 1 arancini
Calories: 180
Sugar: 1g
Sodium: 280mg
Fat: 8g
Carbohydrates: 21g
Fiber: 1g
Protein: 7g
Cholesterol: 45mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.