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Classic Italian Arancini Rice Balls

A stack of four golden brown, crispy fried rice balls served on a white plate.
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Make crispy, cheesy fried risotto balls filled with a savory meat ragu. These Italian appetizers are perfect for parties.

Ingredients

Scale
  • 3 cups cooked risotto (cooled)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup beef or pork ragu (cooled)
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups fine breadcrumbs
  • Vegetable oil, for frying

Instructions

  1. Prepare the risotto the day before and chill it completely.
  2. Place a small bowl of the cooled ragu, a bowl of mozzarella, a bowl of Parmesan, a bowl of beaten eggs, a bowl of flour, and a bowl of breadcrumbs near your workspace.
  3. Take about 2 tablespoons of cold risotto and flatten it in your palm.
  4. Place a small spoonful of ragu and a pinch of mozzarella and Parmesan in the center.
  5. Place a small amount of risotto on top and carefully shape the mixture into a tight ball, sealing the filling inside.
  6. Roll the ball first in flour, then dip it completely in the beaten egg, and finally coat it thoroughly in breadcrumbs.
  7. Heat about 3 inches of vegetable oil in a deep pot to 350°F (175°C).
  8. Carefully fry the rice balls in batches for 4 to 6 minutes, turning occasionally, until they are deep golden brown and crispy.
  9. Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  10. Serve hot, optionally with warm marinara sauce for dipping.

Notes

  • Use leftover risotto for the best texture; fresh, warm risotto will not hold its shape well.
  • For a vegetarian version, substitute the meat ragu with sautéed mushrooms and spinach.
  • If you do not have a deep fryer, use a heavy-bottomed pot for frying, monitoring the oil temperature closely.

Nutrition

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