Ingredients

2 tbsp butter

2 garlic cloves, minced

1 small onion, finely diced (white, yellow, or brown)

1 1/2 cups arborio rice (risotto rice)

1/2 cup white wine (or substitute with broth, stock, or water)

3 1/2 cups chicken broth or stock

1 cup milk

1 egg

1 cup grated cheddar cheese

3/4 cup grated mozzarella cheese

2 1/2 tbsp finely chopped fresh parsley (or 1 1/2 tbsp dried parsley)

1/2 tsp salt

Pepper, to taste

1/2 cup plain flour

1/2 tsp salt (for coating)

Black pepper (for coating)

2 eggs, lightly beaten (for coating)

2 cups panko breadcrumbs

Cooking oil (vegetable oil recommended)

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Melt butter in a skillet over medium heat. Add minced garlic and diced onion, cooking for about 5 minutes until soft and fragrant.

Step 3: Stir in the arborio rice until the grains turn translucent. Pour in the white wine and increase heat to medium-high. Cook until most of the liquid is absorbed or evaporated.

Step 4: Add the chicken broth and milk to the rice. Stir, bring to a simmer, cover, then transfer the skillet to the oven. Bake covered for 30 to 40 minutes until the liquid is fully absorbed and the rice is tender.

Step 5: Remove the rice from the oven and let it cool. Mix in the egg, grated cheddar, mozzarella, parsley, salt, and pepper until well combined. Cover and refrigerate for at least 3 hours or overnight for best results.

Step 6: Prepare the coating by placing flour mixed with salt and pepper in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third.

Step 7: Scoop about 2 1/2 tablespoons of the chilled rice mixture and roll it into a ball.

Step 8: Coat each ball by rolling first in the flour mixture, then dipping in eggs, and finally rolling in panko breadcrumbs, pressing gently to adhere.

Step 9: Heat about 1 inch (2.5 cm) of vegetable oil in a medium saucepan over medium-high heat. Test the oil by tossing in a breadcrumb—it should sizzle immediately if hot enough.

Step 10: Carefully add a few rice balls at a time to the hot oil using a spoon. Fry, turning often, until golden brown all over. Remove and drain on paper towels.

Step 11: Repeat with remaining balls until all are cooked.

Step 12: Serve warm, optionally with marinara sauce and a sprinkle of fresh parsley for garnish.

Tips & Variations

For a vegetarian option, use vegetable broth instead of chicken broth.

Add finely chopped cooked ham or peas inside for extra flavor and texture.

Use fresh herbs like basil or oregano alongside parsley for a more aromatic filling.

For a crispier coating, double dip the rice balls in egg and breadcrumbs before frying.

FAQs

Can I make arancini ahead of time?

Yes, you can prepare and shape the rice balls ahead of time and refrigerate them for up to 24 hours before cooking. This makes them perfect for entertaining or meal prep.

What can I use if I don’t have panko breadcrumbs?

If panko is unavailable, regular breadcrumbs can be used, though the texture will be slightly less crispy. You can also pulse some stale bread in a food processor to create your own breadcrumbs.