Italian Rice Balls

Arancini are a delightful Italian treat—crispy on the outside, creamy and cheesy on the inside. These golden rice balls are stuffed with gooey mozzarella and are a perfect comfort food. Serve them fresh with marinara sauce or on their own for a satisfying snack that's sure to please everyone.

Why You'll Love Arancini

Arancini combine the best of two favorites: risotto and cheesesticks. With a creamy rice filling, melty cheese center, and crispy breadcrumb coating, they're a hit with kids and adults alike. Plus, they're versatile, delicious fresh or reheated, and make a wonderful addition to any meal.

Essential Ingredients For Success

• Arborio Rice: 1½ cups (300g) high-starch rice at 70°F (21°C). Grains should be pearly white, uniform in size.
• Chicken Broth: 4 cups (960ml) maintained at 185°F (85°C), low-sodium variety.
• Diced Ham: 1 cup (150g) cut into 1/4-inch cubes at 40°F (4°C).
• Sweet Peas: ½ cup (75g) fresh or thawed frozen, bright green with no discoloration.
• Parmesan Cheese: ½ cup (50g) freshly grated Parmigiano-Reggiano aged 24+ months.
• Fresh Mozzarella: 12 ½-inch cubes (15g each) at 40°F (4°C), moisture content 45-52%.
• Italian Breadcrumbs: 1½ cups (180g) fine texture, uniform golden color.
• All-Purpose Flour: 1 cup (120g) at room temperature, sifted.
• Large Eggs: 2 (100g) at 65°F (18°C), beaten until uniform.
• Yellow Onion: 1 small (100g) finely diced to 1/8-inch pieces.
• Extra Virgin Olive Oil: 1 tablespoon (15ml), cold-pressed.
• Unsalted Butter: 1 tablespoon (14g) at 65°F (18°C).
• Dry White Wine: ½ cup (120ml) at 70°F (21°C), 12-14% alcohol content.
• Fresh Parsley: ¼ cup (15g) finely chopped to 1/8-inch pieces.
• Sea Salt: 1 teaspoon (6g) fine grain plus more for finishing.
• Frying Oil: 4 cups (960ml) vegetable oil with smoke point above 400°F (204°C).

Step By Step Instructions

Environment Preparation

Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Prepare heavy-bottom pot, digital thermometer, and wire rack lined with paper towels.

Rice Base Development

Heat oil and butter in saucepan until shimmering (350°F/177°C). Add onion, cook 5 minutes until translucent. Add ham, cook 3 minutes until edges golden (Pantone 7562 C). Add rice, toast 2 minutes until opaque with white core visible.

Liquid Integration

Add wine, simmer until absorbed (2 minutes). Add hot broth ½ cup at a time, maintaining temperature at 185°F (85°C). Stir until absorbed before adding more. Rice should be creamy with slight resistance (18-20 minutes total). Add peas in final 2 minutes.

Cooling Process

Spread rice mixture on sheet pan to 1/2-inch thickness. Cool to 70°F (21°C), approximately 30 minutes. Mix in Parmesan and parsley until uniform.

Assembly Protocol

Using moistened hands (42g portions), form 2½-inch diameter balls. Create 1-inch cavity, insert mozzarella cube at 40°F (4°C), seal completely. Surface should be smooth with no cracks.

Breading Application

Set up breading station: 1. Flour at 70°F (21°C) 2. Beaten eggs at 65°F (18°C) 3. Breadcrumbs with 1 teaspoon salt Dredge each ball fully, ensuring even coating at each stage.

Frying Specifications

Heat oil to exactly 350°F (177°C). Fry 3-4 arancini at a time for 3 minutes until golden brown (Pantone 7549 C). Maintain oil temperature between 345-355°F (174-179°C). Internal temperature should reach 165°F (74°C).

Final Preparation

Drain on paper towels 2-3 minutes. Season with fine sea salt while hot. Rest 5 minutes before serving. Interior temperature should be 155-160°F (68-71°C) for optimal cheese pull.

Tips for Perfect Arancini

Use Italian-style breadcrumbs for an authentic flavor and crisp coating. Ensure rice is fully cooled before forming balls to make shaping easier. Fry in small batches to maintain consistent oil temperature for even cooking.

Storing and Reheating

Store cooked arancini in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat refrigerated arancini in the oven at 400˚F for 15 minutes or frozen arancini for 20 minutes to re-crisp.

Serving Suggestions

Pair arancini with warm marinara sauce or ranch dressing for dipping. Serve alongside a fresh Caesar salad or roasted vegetables for a complete meal. These rice balls also make excellent party appetizers.

Pin it

Variations and Customization

Experiment with fillings like ground meat, sautéed mushrooms, or pesto for a twist. Use gluten-free breadcrumbs for a gluten-free version, or swap out ham for crispy pancetta or roasted vegetables to suit your taste.

Frequently Asked Questions

→ Why spread the rice on a baking sheet?

This helps cool the rice quickly and evenly, making it easier to form into balls that hold their shape.

→ Can I make these ahead of time?

You can form and bread the balls ahead, then refrigerate. Fry just before serving for the best texture.

→ Why use wet hands to form the balls?

The moisture prevents the rice from sticking to your hands and helps form smoother balls.

→ Can I bake instead of fry?

While frying gives the best crispy exterior, you can bake at 400°F until golden, though texture will differ.

→ How do I prevent the cheese from leaking?

Ensure the rice completely seals around the cheese and maintain proper oil temperature while frying.