Italian Rice Balls Stuffed with Mozzarella (Arancini)
Sicilian arancini—classic Italian rice balls—are the ultimate appetizer. Made from cooled risotto, stuffed with fresh mozzarella, then breaded and fried until golden brown, they’re crisp on the outside and irresistibly creamy in the center. Perfect for entertaining, and freezer-friendly, too.
Servings: 6 servings
Calories: 464kcal
Video
Ingredients
Italian Risotto:
- 3 cups low-sodium chicken stock
- 4 Tbsp unsalted butter, divided
- ½ small sweet onion, peeled and diced
- 1 cup sushi rice, or other small grain rice, such as Arborio
- ½ cup dry white wine
- ⅓ cup Parmesan, grated, plus more for serving
- 1 medium lemon, zested
- 2 Tbsp chives, thinly sliced
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
Stuffed Rice Balls:
- 3 Tbsp heavy cream
- 1 large egg yolk, room temperature
- 4-6 oz fresh mozzarella, cut into ¼" cubes
Crispy Coating:
- ¼ cup rice flour
- ½ cup water
- 1 cup breadcrumbs
Frying and Serving:
- Neutral oil (you'll need several cups of oil for frying)
- Marinara sauce
Instructions
- Warm the broth. Place 3 cups chicken or vegetable stock in a sauce pan, then bring to a simmer until needed.
- Make the risotto: Melt 2 Tbsp butter in a saucepan over medium heat. Add onion and cook 3–4 minutes until softened. Stir in 1 cup uncooked rice and toast for 3 minutes.
- Add liquid a little at a time. Add ½ cup white wine and cook until mostly evaporated. Begin adding warm stock 1–2 ladlefuls at a time, stirring constantly and allowing it to absorb before adding more. Continue until the rice is creamy and al dente with a slight bite, about 20 minutes. The risotto should be loose and slightly soupy, not dry.
- Finish: Stir in ⅓ cup Parmesan, zest of 1 lemon, 2 Tbsp chives, ½ tsp kosher salt, and ¼ tsp black pepper. Add 3 Tbsp heavy cream and 1 egg yolk, stirring until fully incorporated.
- Chill: Spread cooked risotto in an even layer on a parchment-lined baking sheet. Refrigerate 1 hour or freeze 30 minutes.
- Form: Scoop about 3 Tbsp risotto, place 2 small cubes mozzarella in the center, and seal tightly. Repeat. (Can be formed up to 3 days ahead.) If soft, chill 10 minutes before breading.
- Dredge: Whisk ¼ cup rice flour with ½ cup water. Place 1 cup breadcrumbs in a separate bowl. Dip each ball in the flour mixture, then coat in breadcrumbs. Chill at least 10 minutes.
- Fry: Heat 3 inches oil to 350°F / 175°C. Fry 3–4 at a time until golden and crisp, about 3–5 minutes per batch. Transfer to a rack, season with kosher salt, and serve immediately with marinara.
Notes
- Nutrition note: Nutrition facts exclude marinara sauce.
- Make ahead: Shape and refrigerate arancini overnight, then fry when ready. Cooked arancini keep refrigerated for up to 3 days; reheat at 375°F / 190°C for 12–15 minutes.
- Freeze: Cool completely, then freeze in a single layer airtight for up to 3 months. Reheat at 375°F / 190°C for 15–20 minutes.
- Size tip: Keep arancini small (about 3 Tbsp risotto each). Larger portions may brown before the mozzarella melts.
Nutrition
Serving: 3arancini | Calories: 464kcal | Carbohydrates: 49g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 581mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 12mg | Calcium: 229mg | Iron: 2mg
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