Arancini Rice Balls
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These classic Italian Arancini Rice Balls are crispy on the outside and irresistibly creamy on the inside. Made with tender Arborio rice simmered in chicken broth, rich Parmesan, buttery goodness, and a hidden mozzarella center, they’re the perfect appetizer or party bite!
Ingredients
Instructions
Bring chicken broth to a boil in a large saucepan. Add Arborio rice, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the broth is absorbed.
Remove from heat and stir in Parmesan, butter, salt, and pepper. Let cool slightly, then mix in the beaten eggs until fully combined.
Scoop golf-ball-sized portions of the rice mixture. Press a small mozzarella cube into the center of each and shape to fully enclose the cheese.
Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip it in eggs, then coat it evenly with breadcrumbs.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the rice balls in batches for 3-4 minutes until golden and crispy on all sides. Do not overcrowd.
Transfer fried arancini to a paper-towel-lined plate to drain excess oil. Serve hot with marinara sauce, if desired.
Nutrition
- Serving Size
- 1 arancini ball
- Calories
- 350 calories
- Sugar Content
- 1g
- Sodium Content
- 320mg
- Fat Content
- 14g
- Saturated Fat Content
- 6g
- Unsaturated Fat Content
- 6g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 44g
- Fiber Content
- 1g
- Protein Content
- 10g
- Cholesterol Content
- 60mg
