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Ultimate Cheesy Italian Arancini Rice Balls

Three golden-brown, deep-fried rice balls stacked on a white plate, one broken open showing melted cheese.
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Make crispy fried risotto balls stuffed with gooey mozzarella and savory pepperoni. These Italian rice balls are perfect as a party appetizer or comfort food snack.

Ingredients

Scale
  • 3 cups cooked risotto (day-old works best)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup finely diced pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (for dredging)
  • 1 1/2 cups breadcrumbs (Panko recommended)
  • Vegetable oil, for frying
  • Marinara sauce, for serving

Instructions

  1. In a large bowl, gently combine the cooked risotto, mozzarella cheese, diced pepperoni, Parmesan cheese, and the first beaten egg. Mix until just combined; avoid overmixing.
  2. Place the flour, the second set of beaten eggs, and breadcrumbs into three separate shallow dishes.
  3. Take about 2 tablespoons of the risotto mixture and flatten it in your palm. Place a small cube of mozzarella in the center, then carefully form the mixture around the cheese to create a tight ball, about 1.5 inches in diameter.
  4. Dredge each rice ball first in the flour, shaking off excess.
  5. Dip the floured ball into the beaten egg mixture, allowing excess to drip off.
  6. Roll the ball thoroughly in the breadcrumbs until completely coated. Press lightly to ensure the crumbs adhere.
  7. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  8. Carefully fry the rice balls in batches, turning occasionally, until they are deep golden brown and crispy, about 4 to 6 minutes. Do not overcrowd the pot.
  9. Remove the fried arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve the crispy rice balls hot with marinara sauce for dipping.

Notes

  • For a baked alternative, spray the breaded rice balls lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
  • Use leftover risotto for the best texture in your homemade fried rice balls.
  • You can substitute the pepperoni with cooked ground meat or ham for a different savory filling.

Nutrition

Find it online: https://dishicious.com/easy-italian-rice-balls-arancini-recipe/