Arancini (Italian Rice Balls)

Enjoy these Italian Rice Balls as an appetizer or as a light meal, serve with marinara. You can stuff these with any type of cheese you'd like. The rice needs to be sticky in order for the arancini to hold their shape, I cooked from arborio rice (risotto rice) to ensure that these would have the proper texture.

From Just a Taste


-2 cups cooked arborio rice, cooled 
-½ cup grated Parmesan
-3 eggs, separated
-6 tablespoons fresh mozzarella 
-1 cup Italian-style breadcrumbs
-Oil, for frying
-1 cup store-bought or homemade marinara sauce
Mix together the rice, Parmesan and one egg.
Mix well. 
To make the arancini, take a handful of rice, stuff with a little Parmesan.
Squeeze together into a ball, squeeze as tightly as possible, you want the arancini to be as compact as possible.
Roll the arancini into two whisked eggs. 
Roll in the breadcrumbs. 
Complete until you have eight or nine.
Deep fry the arancini in oil at 375 degrees, until golden brown. 

Enjoy with warm marinara. 

These were very good and would make a great party appetizer. The arancini held together well and the cheese melted throughout the rice ball. The texture of these was chewy, but with a slight give due to the heavy arborio rice. Everyone in my family enjoyed these, I would make these again.


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