Italian Rice Balls (Arancini)

5 from 3 votes

Arancini (or Arancine - Arancino) are delicious Italian Rice Balls that are stuffed, covered with breadcrumbs, and fried until golden and crispy.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Italian

Diet: Halal, Vegetarian

Servings: pieces

Calories: 104kcal

Scoop the cold risotto into 16 equal pieces, slightly larger than a walnut.
Use slightly wet hands to roll the risotto into balls. Flatten a risotto ball in your hand and put a piece of mozzarella cube in the center. Avoid making it too thin or the mozzarella will oose out!
Close the rice around the mozzarella and roll it into a tight ball.
Set the risotto ball aside on a plate and repeat the same with the remaining risotto.

Season the flour and eggs with salt and pepper. Set up 3 bowls and fill them with flour, eggs, and breadcrumbs.
Dip each prepared risotto ball starting with the flour, followed by the eggs, and finally, the breadcrumbs. Transfer them to a tray and set them aside.
Fill a small pot or pan with frying oil until it’s 6 cm - 8 cm (2" to 3") deep.
Heat the oil over high heat until it reaches 170° C (340° F), gently add the arancini balls, and lower the heat to medium.
Cook them for 6-8 mins, or until golden brown and melted in the center. Set them aside on a plate lined with a paper kitchen towel.
Serve them immediately while still warm with a bowl of tomato sauce.
If you want to serve the risotto balls at a later time, give them a quick browning and place them on a silicon paper-lined baking sheet. When you need to serve them, Simply reheat them in the preheated oven at 200° C (395º F) for 10 minutes.