Italian rice balls, also known as arancini, are tasty little snacks that are crispy on the outside and soft on the inside. Filled with cheesy goodness, they’re impossible to resist!
Making these balls is actually a fun activity. I love rolling them up while chatting with friends. And let’s be honest, who can say no to cheesy rice? It’s a win-win! 😄
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is perfect for creamy risottos, making it great for arancini as well. If you don’t have Arborio, you could use Carnaroli or even sushi rice, but the texture may vary a bit.
Ricotta Cheese: It adds creaminess to the filling. If you need a lighter option, cottage cheese works well too, just blend it for a smoother texture. For a vegan alternative, try using cashew cream.
Parmesan Cheese: This adds a rich salty flavor. If you’re looking for a dairy-free option, nutritional yeast can give you a nice cheesy taste. Pecorino Romano is a good swap too if you want something sharper.
Panko Breadcrumbs: They create a crunchy coating for the balls. Regular breadcrumbs work in a pinch, but panko gives a lighter, crispier result. You can make your own by toasting dry bread and grinding it in a food processor!
How Do You Shape and Fry Rice Balls Without Them Falling Apart?
Shaping arancini can be tricky, but with the right technique, it gets easier! Make sure your rice mixture is well incorporated and holds together. Here’s how:
- Take a handful of the rice mixture and flatten it slightly in your palms.
- Place a mozzarella cube in the middle and carefully fold the rice around it.
- Form a tight ball, packing it well so it won’t break apart during frying.
- To fry, heat oil to the right temperature (350°F). If it’s too cold, the balls soak up oil; too hot, they burn.
When frying, do it in batches and don’t overcrowd the pan – this keeps the oil hot and helps achieve that perfect golden brown. Enjoy the process!
How to Make Italian Rice Balls (Arancini)
Ingredients You’ll Need:
For the Rice Balls:
- 2 cups cooked Arborio rice (preferably leftover risotto)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (plus extra for garnish)
- 1 cup mozzarella cheese, cut into small cubes
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
For the Dipping Sauces:
- 1 cup marinara or tomato sauce
- 1/2 cup ricotta mixed with finely chopped fresh basil, salt, and pepper
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and assemble, plus an additional 15-20 minutes for frying. So, plan for around 50 minutes total to enjoy these delicious Italian rice balls!
Step-by-Step Instructions:
1. Prepare the Rice Mixture:
In a large bowl, combine the cooked Arborio rice, ricotta cheese, grated Parmesan cheese, chopped basil, and a sprinkle of salt and pepper. Mix everything together until it’s well combined and creamy.
2. Shape the Rice Balls:
3. Set Up for Breading:
Prepare three shallow bowls. Fill one with flour, the second with the beaten eggs, and the third with panko breadcrumbs. This will help you bread the rice balls easily!
4. Coat the Rice Balls:
Roll each rice ball first in the flour, ensuring it’s dusted all over. Then, dip it into the beaten egg. Finally, coat it thoroughly with panko breadcrumbs. For an extra crispy coating, you can dip it again in the egg and panko!
5. Fry the Rice Balls:
In a deep skillet or pot, heat vegetable oil to about 350°F (175°C). Carefully fry the rice balls in batches, turning them occasionally, for about 3-4 minutes, until they are golden brown and crispy.
6. Drain and Serve:
Remove the fried rice balls and place them on paper towels to drain any excess oil. This helps keep them nice and crispy!
7. Enjoy with Dipping Sauces:
Serve the Italian rice balls warm with dollops of marinara sauce and the herbed ricotta on the side. Don’t forget to garnish with fresh basil leaves for a lovely touch!
Enjoy your delicious, homemade arancini! They make a wonderful appetizer and are sure to impress your friends and family!
Can I Use Leftover Risotto for This Recipe?
Absolutely! Leftover risotto is perfect for making arancini because it holds together well and is already flavored. Just ensure it’s sufficiently cooled before shaping the rice balls.
How Can I Make These Rice Balls Gluten-Free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Just double-check all your ingredient labels!
What’s the Best Way to Store Leftover Rice Balls?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes to help restore their crispiness.
Can I Freeze Arancini Before Frying?
Yes, you can freeze the shaped, un-fried rice balls on a baking sheet until firm, then transfer them to a freezer bag. They can be stored for up to a month. When ready to fry, cook straight from the freezer, but you may need to add an extra minute or two to the frying time.
