Who can resist the glorious golden crunch and molten cheese pull of Cheesy Arancini Rice Balls? This classic Italian treat takes everything you love about comfort food—creamy risotto, savory ham, pockets of gooey mozzarella—and wraps it all up in a crisp, irresistible shell. Whether you’re planning a dinner party, dreaming of the perfect appetizer, or sneaking a late-night snack, these arancini are guaranteed to steal the show.
Why You’ll Love This Recipe
- Crispy Outside, Melty Inside: Each bite is the ultimate texture experience—golden crunch gives way to creamy risotto and a surprise of oozy mozzarella.
- Surprisingly Simple: Even if you’ve never made arancini before, you’ll find the steps approachable and rewarding, perfect for home cooks of any level.
- Perfect for Sharing: These Cheesy Arancini Rice Balls are guaranteed to disappear fast at parties, family gatherings, or as a fun weeknight treat.
- Incredible Flavor & Versatility: Savory ham, fresh parsley, and a tang of white wine make these arancini anything but bland—and they’re adaptable to every craving!
Ingredients You’ll Need
Every ingredient in Cheesy Arancini Rice Balls plays a role in flavor, texture, or that stunning golden color. You probably have most of these on hand already, and the few specialty items are absolutely worth the trip to the store.
- Olive Oil & Unsalted Butter: This duo starts the flavor base and adds luscious richness to the rice.
- Onion: Sautéed until golden, onion creates a sweet, savory backbone for the risotto.
- Ham: Adds delightful, smoky-salty notes and a meaty bite throughout the rice mixture.
- Jasmine Rice: While Arborio is classic, jasmine gives a delicate aroma and sticks beautifully for perfect shaping.
- Chardonnay (dry white wine): Adds brightness and depth; if you’d rather skip alcohol, use extra broth instead.
- Chicken Broth: Hot broth infuses every grain with flavor, helping the rice cook up tender and savory.
- Salt: Essential for seasoning the rice and to finish those fried beauties.
- Frozen Peas: Brings color and a pop of sweetness—just thaw them so they blend right in.
- Parsley: Fresh, chopped parsley brightens up every bite (and looks gorgeous, too).
- Parmesan Cheese: Brings salty, umami complexity and helps the rice hold together.
- Mozzarella Cheese: The arancini’s signature: gooey, melty centers that stretch like a dream when warm.
- Flour, Eggs, and Italian Bread Crumbs: These make the ultimate crispy coating for each rice ball—crunchy, flavorful, and perfectly golden.
- Oil for Frying: Use a neutral oil like vegetable, canola, or grapeseed for a golden finish without unwanted flavors.
Variations
There’s no need to stick to tradition—Cheesy Arancini Rice Balls are wonderfully versatile, so you can swap, add, or skip a few things depending on what you have or how you eat. Make them truly your own!
- Vegetarian Arancini: Omit the ham and use veggie broth for a delicious meat-free version—try adding sautéed mushrooms for extra savoriness.
- Spicy Kick: A pinch of red pepper flakes or diced jalapeños stirred into the rice adds irresistible heat for spice lovers.
- Different Cheeses: Swap in fontina, gouda, or even sharp provolone in place of mozzarella for a unique, melty middle.
- Gluten-Free Breading: Use gluten-free breadcrumbs and flour so everyone can enjoy these Italian delights.
How to Make Cheesy Arancini Rice Balls
Step 1: Cook the Rice and Fillings
Start by heating your olive oil and butter in a heavy-bottomed pot, then sauté the onion until it’s translucent and sweet. Stir in diced ham and let it turn golden, infusing the mixture with extra flavor. Add the jasmine rice and toss everything to coat. A pour of Chardonnay brings brightness, then you’ll slowly stir in hot chicken broth. Simmer, covered, until the rice is tender and the liquid is mostly absorbed—this forms your creamy risotto base. Don’t forget to stir in the thawed peas at the end for color and sweetness before letting the mixture cool on a baking sheet.
Step 2: Mix, Shape & Stuff
Once the rice has cooled to room temperature (this step keeps those arancini shapely!), add the chopped parsley and shredded parmesan for fresh flavor and savory depth. Wet your hands to prevent sticking, then use a heaping scoop of rice to form a ball—with each one, press a cube of mozzarella into the center and seal it completely so the cheese will stay trapped inside, ready to melt and surprise.
Step 3: Bread the Rice Balls
Set up a classic breading station with flour, beaten eggs, and bread crumbs. Dredge each rice ball in flour first, tapping off the excess, then roll in the egg, and finally coat thoroughly in Italian bread crumbs. Lay them on a tray until all are ready—this makes frying go quickly and evenly.
Step 4: Fry to Golden Perfection
Fill a deep saucepan with oil, heating it to 350°F. Gently lower in a few arancini at a time (don’t crowd!), turning to fry all sides to a perfect golden crisp. After just a few minutes, remove to a paper towel-lined plate, sprinkle with more salt, and watch them vanish almost as quickly as you make them!
Pro Tips for Making Cheesy Arancini Rice Balls
- Cool Rice Is Happy Rice: Let your risotto cool completely before shaping—warm rice will be too sticky and tricky to form into balls.
- Hands Stay Wet, Balls Stay Perfect: Keep your hands a little damp when forming the arancini—this stops the rice from sticking and helps shape round, compact balls every time.
- Mozzarella in the Middle: Press that cheese cube firmly into the center and seal the rice tightly to prevent leaks and guarantee the gooey surprise.
- Fry in Batches: Crowding the oil drops the temperature and makes arancini soggy—fry just a few at a time for ultra-crispy results.
How to Serve Cheesy Arancini Rice Balls
Garnishes
The finishing touches for Cheesy Arancini Rice Balls are pure magic: a sprinkle of chopped fresh parsley, grated parmesan, and perhaps a dusting of flaky sea salt. Each one adds color and flavor, making your golden rice balls even more inviting.
Side Dishes
Pair your arancini with a tangy marinara sauce for dipping—that’s the classic touch! They also shine alongside a crisp green salad, roasted vegetables, or even a platter of antipasti for a complete Italian-inspired feast.
Creative Ways to Present
Get playful and stack Cheesy Arancini Rice Balls onto skewers as party pops, arrange them on a rustic board with dipping sauces, or serve atop a pool of warm marinara for dramatic effect. For true wow factor, fill a bowl to the brim and let everyone dig in family-style!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Cheesy Arancini Rice Balls in an airtight container in the fridge. They’ll keep their flavor and texture for up to three days—just don’t expect them to last that long!
Freezing
Arancini are perfect for freezing! Simply arrange cooked, cooled rice balls in a single layer on a baking sheet to freeze solid. Transfer to a freezer bag, and you’ll have homemade Italian snacks ready any time the craving hits (up to 2 months is best).
Reheating
For crispy results, reheat Cheesy Arancini Rice Balls in the oven at 350°F until hot and the cheese is melty again—about 10-15 minutes. Air fryers work wonders too, and you’ll get that “just fried” crunch back without extra oil.
FAQs
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Can I use leftover risotto to make Cheesy Arancini Rice Balls?
Absolutely! In fact, traditional arancini were invented as a delicious way to repurpose leftover risotto. Just make sure the risotto is cold and firm enough to hold its shape when forming balls.
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What’s the best oil for frying arancini?
Choose a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil. These ensure an even, crisp finish and won’t overpower the delicate flavors of the arancini.
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Can I bake Cheesy Arancini Rice Balls instead of frying?
You can! Arrange breaded rice balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F until golden and hot, about 20 minutes—though the classic deep-fried version gives the crispiest crust.
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How do I keep arancini from falling apart during frying?
Ensure your rice mixture is completely cooled and pressed firmly around the cheese when forming each ball. A thorough coating of flour, egg, and bread crumbs seals everything together for perfect, sturdy Cheesy Arancini Rice Balls.
Final Thoughts
Once you’ve tasted the irresistible combination of crispy shell and melty, decadent cheese, there’s no turning back—Cheesy Arancini Rice Balls will become your go-to crowd-pleaser. Roll up your sleeves, grab some friends, and make a batch of these golden gems. I promise, your kitchen is about to smell (and taste!) like pure joy.
PrintArancini Rice Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 24 rice balls
- Category: Frying
- Method: Stovetop
- Diet: Vegetarian
Description
Delicious Arancini Rice Balls with a crispy exterior and a gooey, cheesy center, perfect for a savory appetizer or snack.
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay (dry white wine)
- 5 cups chicken broth or stock (hot)
- 1 tsp salt (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten with a fork
- 1 1/2 cups Italian bread crumbs
- Oil for frying, vegetable, canola, or grapeseed oil
Instructions
- Saute Onion and Ham: In a Dutch oven, saute onion in olive oil and butter until soft. Add ham and cook until golden.
- Cook the Rice: Add rice, white wine, and chicken broth. Simmer until liquid is absorbed. Stir in peas and parsley.
- Prepare the Balls: Mix in parmesan, form rice balls, and stuff each with a mozzarella cube.
- Bread and Fry: Dredge balls in flour, egg, and breadcrumbs. Fry until golden brown.
Nutrition
- Serving Size: 1 rice ball
- Calories: 230
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg