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Easy Cheesy Arancini: Crispy Fried Rice Balls

Close-up of golden-brown, crispy fried rice balls, one broken open showing a cheesy, gooey interior.
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You can make these classic Italian rice balls, Arancini, at home. This recipe uses leftover risotto to create crispy, golden fried snacks stuffed with melted cheese. They make a great appetizer or finger food idea.

Ingredients

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  • 3 cups cooked risotto (preferably day-old)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped ham or peas (optional filling)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten for dredging
  • 1 1/2 cups plain breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cooked risotto, mozzarella cheese, Parmesan cheese, and any optional filling. Mix gently until just combined.
  2. Scoop about 2 tablespoons of the rice mixture and flatten it in your palm. Place a small cube of mozzarella in the center, if desired, and form the rice around it to create a tight ball, about 1 1/2 inches in diameter.
  3. Set up a standard breading station: place flour in one shallow dish, the two beaten eggs in a second dish, and breadcrumbs in a third dish.
  4. Roll each rice ball first in the flour, shaking off excess. Dip it into the beaten eggs, allowing excess to drip off. Finally, roll it thoroughly in the breadcrumbs, pressing lightly to make sure the coating adheres completely.
  5. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot.
  7. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  8. Remove the Arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  9. Serve the crispy fried rice balls immediately while the cheese is melted.

Notes

  • Using cold, day-old risotto helps the rice balls hold their shape during forming and frying.
  • If you do not have leftover risotto, cook Arborio rice according to package directions, adding extra broth for a creamier texture.
  • For a quick lunch idea, these reheat well in an oven or air fryer.

Nutrition

Find it online: https://yummagnet.com/easy-cheesy-arancini-rice-balls/