Italian Rice Balls are crispy on the outside and cheesy on the inside. They’re made with rice, mozzarella, and a mix of tasty herbs. Perfect for a snack or a fun party treat!
Honestly, who can resist that cheesy surprise? I love making a batch to share, but let’s be real: I usually end up eating most of them myself! 😄
They’re super easy to prepare! Just shape, coat, and fry. You can even bake them for a healthier twist. Really, these rice balls are always a hit!
Key Ingredients & Substitutions
Arborio Rice: Arborio rice gives arancini its creamy texture. Leftover risotto works best as it’s seasoned and retains moisture. If you don’t have arborio, short-grain rice can be a decent alternative, but the texture might vary.
Parmesan Cheese: Freshly grated Parmesan adds a rich flavor. If you’re looking for a more affordable option, Pecorino Romano can provide a similar taste. Nutritional yeast is a great dairy-free substitute that still gives a cheesy flavor.
Mozzarella Cheese: I love using fresh mozzarella for its gooeyness. If you want less moisture, opt for low-moisture mozzarella or even provolone or gouda for different flavors. Vegan mozzarella is great for a dairy-free version.
Italian-style Breadcrumbs: These crumbs offer a crunchy coating. If you can’t find them, panko breadcrumbs or even crushed crackers can work. For a gluten-free option, use gluten-free breadcrumbs or almond flour as a coating.
How Do I Shape My Rice Balls Perfectly?
Shaping rice balls can be tricky if you’re not sure how to get the right texture. Make sure your rice mixture isn’t too dry or wet, as this should hold together without falling apart. Follow these steps for success:
- Take a handful of the rice mixture and flatten it slightly in your palm.
- Place a piece of mozzarella in the center. Then fold the rice around it completely, creating a smooth ball.
- If the mixture sticks to your hands, wet them slightly with water or oil.
Practice makes perfect! The more you do this, the better your rice balls will turn out.
How to Make Italian Rice Balls (Arancini)
Ingredients You’ll Need:
Base Ingredients:
- 2 cups cooked arborio rice (preferably leftover risotto)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- Salt and black pepper to taste
Breading Ingredients:
- 1 cup all-purpose flour
- 1 1/2 cups Italian-style breadcrumbs
- Vegetable oil, for frying
Serving:
- Marinara sauce, for serving
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 15 to 20 minutes for frying. If you’re using leftover risotto, the overall time is about 45 minutes from start to finish, including cooking and serving.
Step-by-Step Instructions:
1. Prepare the Rice Mixture:
In a large bowl, combine the cooked arborio rice, grated Parmesan cheese, chopped parsley, and one beaten egg. Season with salt and black pepper. Mix everything together well until all ingredients are fully incorporated.
2. Shape the Rice Balls:
Take a small handful of the rice mixture and flatten it in your palm. Place a small amount of shredded mozzarella cheese in the center, then fold and shape the rice around the cheese to form a compact ball. Repeat this process until all the rice mixture has been used up.
3. Set Up Your Breading Station:
Get three shallow dishes ready: one for flour, one for the remaining beaten egg, and one for Italian-style breadcrumbs. This station will help you coat the rice balls perfectly!
4. Bread Each Rice Ball:
Roll each rice ball first in the flour, making sure to shake off any excess. Next, dip it into the beaten egg, and then coat it thoroughly with the breadcrumbs, pressing lightly to ensure they stick.
5. Fry the Rice Balls:
In a deep fryer or a large heavy pot, heat vegetable oil to 350°F (175°C). Carefully fry the rice balls in batches, ensuring not to overcrowd the pot. Fry each batch for about 3-4 minutes or until they are golden brown and crispy.
6. Drain and Cool:
Once they are cooked, use a slotted spoon to remove the fried rice balls from the oil and place them on paper towels to drain the excess oil.
7. Serve and Enjoy:
Serve the Italian rice balls hot on a bed of warm marinara sauce, garnished with fresh basil leaves. Enjoy your crispy, cheesy Indian Rice Balls!
Can I Use Different Types of Rice for This Recipe?
While arborio rice is traditional for arancini due to its creaminess, you can use other short-grain rice varieties in a pinch. Just ensure that the rice is sticky enough to hold the balls together!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through, which will help retain their crispy exterior.
Can I Make These Ahead of Time?
Absolutely! You can shape the rice balls and refrigerate them for up to a day before frying. Just make sure to cover them well to prevent drying out.
What Can I Serve with Arancini?
Arancini pairs wonderfully with marinara sauce for dipping! You can also serve them alongside a fresh salad or roasted vegetables for a complete meal.
