Description
Golden and crispy on the outside, creamy and cheesy on the inside, these Italian arancini are irresistible rice balls perfect as an appetizer or a main. Served with marinara sauce, they’re a true comfort food classic.
Ingredients
Scale
- 1 ½ cups arborio rice
- 4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
- ½ cup mozzarella cheese, cubed
- 3 large eggs
- ½ cup all-purpose flour
- 1 ½ cups breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- Marinara sauce, for serving
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté until soft.
- Add arborio rice and stir for 1 minute. Gradually add warm chicken broth, stirring continuously until rice is tender and creamy. Remove from heat.
- Stir in parmesan, parsley, salt, and pepper. Let cool, then mix in two beaten eggs. Chill the mixture for at least 1 hour.
- Shape chilled risotto into balls, placing a mozzarella cube in the center of each and sealing it well.
- Roll each ball in flour, then dip in the remaining beaten egg, and coat with breadcrumbs.
- Heat oil in a deep pan to 350°F. Fry arancini in batches until golden brown, about 3–4 minutes. Drain on paper towels.
- Serve warm with marinara sauce for dipping.
Notes
- Chill risotto mixture thoroughly for easier shaping.
- Use cold hands or wet palms to prevent sticking when shaping.
- Double coating in breadcrumbs makes them extra crispy.
- Reheat leftovers in the oven or air fryer to keep the crunch.
Nutrition
- Serving Size: 2 arancini
- Calories: 330
- Sugar: 1g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 65mg
Keywords: arancini, Italian rice balls, fried risotto balls, cheesy arancini, party appetizer