Description
Deliciously crispy and cheesy Italian Arancini Rice Balls made with creamy risotto, a blend of cheddar and mozzarella cheeses, and coated in crunchy panko breadcrumbs. Perfectly fried until golden brown and served with optional marinara sauce, these rice balls are an irresistible appetizer or snack with authentic Italian flavors.
Ingredients
Scale
Risotto Rice Mixture
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 small onion, finely diced (white, yellow, or brown)
- 1 1/2 cups arborio risotto rice
- 1/2 cup white wine (or substitute with broth/stock or water)
- 3 1/2 cups chicken broth/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
- Black pepper to taste
Coating
- 1/2 cup plain flour
- 1/2 tsp salt
- Black pepper to taste
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Cooking oil (vegetable oil recommended for frying)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) preparing to bake the risotto in the next steps.
- Sauté Aromatics: Melt butter in a skillet over medium heat. Add minced garlic and finely diced onion, cooking for about 5 minutes until they become soft and fragrant.
- Cook Rice with Wine: Add arborio rice to the skillet and stir 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.
- Bake Risotto: Combine chicken broth and milk, add to the skillet with the rice mixture, then stir gently. Bring to a simmer, cover, and transfer the covered skillet to the preheated oven. Bake for 30 to 40 minutes, until all liquid is absorbed and the rice is tender.
- Cool and Mix: Remove risotto from the oven and allow it to cool. Stir in 1 egg, cheddar cheese, mozzarella cheese, finely chopped parsley, salt, and pepper until well combined. Cover the mixture and refrigerate for at least 3 hours or preferably overnight to set.
- Prepare Coatings: In three separate shallow bowls, place flour mixed with salt and pepper in one, lightly beaten eggs in another, and panko breadcrumbs in the last.
- Form Rice Balls: Using a level ice cream scoop (about 2 1/2 tablespoons), measure out portions of the chilled rice mixture and roll each into a firm ball.
- Coat Rice Balls: Roll each rice ball first in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere. Repeat for all rice balls.
- Heat Oil: Pour vegetable oil into a medium saucepan to about 1 inch (2.5 cm) depth and heat over medium-high heat. Test the oil by tossing in a breadcrumb—if it sizzles immediately, the oil is ready.
- Fry Rice Balls: Carefully add a few rice balls to the hot oil using a spoon. Fry while turning frequently to ensure they become evenly golden and crisp on all sides.
- Drain Excess Oil: Once the rice balls are a deep golden brown, remove them with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- Repeat Frying: Continue frying the remaining rice balls in batches until all are cooked.
- Serve: Serve the crispy cheesy arancini warm with optional marinara sauce on the side and a sprinkle of finely chopped fresh parsley for garnish if desired.
Notes
- Parsley can be used fresh for best flavor or dried if fresh is unavailable, adjusting quantity accordingly.
- Using a level ice cream scoop helps keep the arancini size consistent for even cooking.
- Pressing the panko breadcrumbs firmly onto the rice balls ensures a crisp, crunchy coating.
- Marinara sauce is optional but recommended for dipping to add a tangy, tomato flavor complementing the cheesy rice balls.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Italian arancini, cheesy rice balls, fried rice balls, risotto balls, Italian appetizer, crispy snack
