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Crispy fried rice balls with a golden, crunchy coating, piled in a paper-lined basket and freshly cooked until perfectly browned and crunchy.

Fried Rice Balls (Arancini)

Crispy, golden Italian rice balls made from creamy risotto mixed with peas and ham, stuffed with a gooey mozzarella center.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 ball
Course: Appetizer, Dinner, Snack
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Arborio rice Uncooked
  • 6 cups chicken broth Warm
  • ½ cup white wine Optional
  • ½ cup Parmesan cheese Grated
  • ½ cup peas Thawed
  • ½ cup ham Diced small
  • 8 oz Mozzarella cheese Cubed 1-inch
  • 2 cups Panko breadcrumbs For coating
  • 3 large eggs Beaten
  • 1 cup flour For dredging
  • 3 cups vegetable oil For frying

Equipment

  • 1 Dutch oven For frying
  • 1 Baking Sheet For cooling rice
  • 1 Thermometer Deep fry

Method
 

  1. Cook rice with broth and wine until creamy; stir in parmesan, peas, and ham. Chill for 2 hours.
  2. Form cold rice into patties, place mozzarella in center, and seal into balls.
  3. Dredge balls in flour, dip in eggs, and coat in breadcrumbs.
  4. Heat oil to 350°F. Fry balls in batches for 3-4 minutes until golden brown.
  5. Drain on wire rack and serve warm with marinara sauce.

Notes

Chill the risotto mixture completely before shaping to ensure the balls hold together during frying. Wet hands make shaping easier.