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If you have never tried arancini, you are definitely missing out! Arancini are little fried risotto balls from Sicily, made by combining leftover risotto or rice with herbs and (lots of) cheese, along with any other add-ins like sausage or peas, and frying them in hot oil. This arancini recipe is perfectly crisp on the outside with a creamy, ooey-gooey, cheesy center. Served hot from the fryer with a dipping sauce (marinara is my favorite), this Italian street food makes a wonderful snack or appetizer the whole family will enjoy.
Perfect arancini is moist, tender and flavorful inside and beautifully crispy on the outside. This simple arancini recipe is a great way to use up leftover risotto.
Also try this cowboy beef and rice skillet, an Italian rice salad, homemade peperonata, or creamy mushroom risotto.
Why You’ll Love It
Use up leftover rice: Don’t throw leftover rice or risotto out. Instead, you can make these golden brown fried rice balls with it.
They’re so tasty: Everything about arancini rice balls makes you love them, from the wonderful crunchy exterior to the taste rice and cheese filling.
Simple to prepare: Arancini are easy to make. You just combine the filling ingredients, coat them in bread crumbs and fry until golden brown and perfect!
Italian Fried Risotto Balls Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cooked rice: Whether you have leftover arborio rice, white rice, brown rice, or even cooked risotto, you can use any of these to make your arancini rice balls.
Cheese: Ricotta, parmesan and mozzarella cheese add plenty of tangy flavor and ooey-gooey goodness.
Oil: For frying. Vegetable oil, canola oil, peanut oil – any oil that can withstand frying temperatures will work here.
Spices and seasonings: Thyme, chili flakes, salt, and pepper add great flavor.
Flour: Coat the arancini rice balls so the egg mixture will stick.
Eggs: Coats the flour-coated arancini so the breadcrumbs will stick.
Bread crumbs: Choose from plain or seasoned bread crumbs.
How to Make Arancini Rice Balls
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the rice balls: Mix the rice with the cheese and seasonings and shape the rice mixture into balls.
Chill them: Arrange on a parchment-lined baking sheet and refrigerate them.
Coat the arancini: Dip a rice ball into flour and then in beaten eggs and then in bread crumbs. Repeat with remaining arancini.
Fry them: Fry the rice balls in hot oil until golden brown, then drain and serve with marinara sauce.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and bread crumbs.
Different cheese: You can swap the parmesan and/or mozzarella cheese for other cheeses if you prefer.
Another dipping sauce: Marinara sauce is typically served with these Sicilian rice balls, but you can have alfredo sauce if you prefer that.
Bake them in the oven: Arrange the arancini in rows an inch apart and brush some oil over them or spray with nonstick cooking spray. Give them 20 to 25 minutes at 350°F or cook until golden brown.
Other seasonings: You can use any dried herbs, spices and seasonings you like. If you’re using leftover risotto you might not need to add any seasonings, depending what’s already in the risotto mixture.
Serving Suggestions
Appetizers: I always love aperitivo! Start off with a jalapeno dip or one of these Italian appetizer recipes.
Side dishes: This wedge salad is tasty served on the side. And maybe a glass of Italian red or white wine.
Dessert: Limoncello tiramisu or any of these Italian desserts would be perfect.
How to Store Leftover Italian Rice Balls
Store: Keep leftover cheesy rice balls in an airtight container in the refrigerator for up to 3 days and then reheat them in the oven or air fryer at 350°F. They’ll take 15 to 20 minutes in the oven or about 10 minutes in the air fryer.
Freeze: Freeze them for up to 3 months. It’s best to freeze them not touching one another, otherwise some of the breadcrumb coating might stick to another arancini and come off.
Thaw: Thaw overnight in the refrigerator.
Reheat: Fry them in a little oil in a skillet or air fry them until hot.
Top Tips
If using leftover risotto: Depending what’s in the risotto, you might want to omit some or all of the seasonings because it will already be seasoned.
Rice ball consistency: If the rice balls mixture is too dry, add a little more ricotta.
Air fryer version: Prefer to air fry? Then brush oil over the arancini or spray them with nonstick spray and put them about 1½ inches apart in the air fryer. They’ll take 12 to 15 minutes at 350°F. Rotate them halfway through cooking.
Stuffed Italian Rice Balls FAQs
Don’t stop at cheese, thyme and red chili flakes if you want something else inside your arancini. Try adding some sauteed mushrooms, another kind of cheese like gorgonzola or a spoon of beef ragu. Another idea is swapping the thyme and red chili flakes for saffron or nutmeg.
Use Italian-style breadcrumbs. These tend to be finer than other types, which helps with a crisp texture and also helps adhere the outer crumb layer to the rice ball. (I use these!) You can also swap half the bread crumbs for panko bread crumbs (for extra crunch!)
Yes, use vegan mozzarella instead of the regular mozzarella and other cheeses in the recipe.
Cheesy Italian Arancini Rice Balls
Arancini Recipe
Ingredients
For the Rice Balls:
- 2 Cups rice, cooked and cooled
- 2 Cups ricotta cheese
- 1 Cup parmesan cheese, freshly grated
- ½ Pound mozzarella cheese, cut into small cubes
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon dried thyme
- ¼ Teaspoon red chili flakes, optional
- 3 Cups vegetable oil, or canola oil, for frying
For the Coating:
- 3 eggs, lightly beaten
- ¾ Cup all purpose flour
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 2 Cups breadcrumbs, seasoned or plain
Instructions
- In a large mixing bowl combine the rice, ricotta, parmesan, mozzarella, salt, pepper, thyme, and chili flakes if using. The mixture should not be crumbly but be able to be held together when rolling into a ball. If it feels too dry and crumbly, add a bit more ricotta cheese.
- Line a baking sheet with parchment paper.
- Take a small handful of rice mixture and form into a small ball, about the size of a golf ball, and place it on the sheet. Continue until all the mixture is gone.
- Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours before continuing with the coating.
- Using 3 bowls, add eggs in the first. Add the flour salt and pepper in the second. Add the breadcrumbs in the third.
- Remove rolled balls from the fridge and line a second baking sheet with parchment paper.
- Dip a ball in the flour till coated, shaking off excess, and place directly into eggs. Roll the ball around in the eggs till totally coated and finish in the breadcrumbs so you’re left with a completely breadcrumb-coated ball.
- Place on a baking sheet and continue with a new rice ball till all are coated.
- Pour oil into a heavy-bottomed pot till it fills at least 1 inch of the pot. You want enough oil that it will cover at least half of each ball when placed in the oil.
- Heat oil over medium heat, till small bubbles appear but the oil is not smoking. If you have a thermometer, heating the oil to 350°F is about perfect.
- While oil is heating up, line a few plates or baking sheets with paper towels and set aside.
- Add the rice balls to the hot oil and cook for 2 or 3 minutes per side. Don’t cook more than 6 balls at a time or you will make your oil’s temperature decrease too much.
- If your rice balls get dark too fast then reduce your heat and let the oil cool for a few minutes before adding another ball. If you can’t cook the rice balls for 2 to 3 minutes per side, then the cheese inside won’t be melted. If your oil is too low and you have to cook longer that this per side, then the rice balls will fall apart.
- Remove the arancini to a paper towel-lined plate and let cook for a few minutes before eating.
- Serve with marinara sauce for dipping.
Notes
Rice ball consistency: If the rice balls mixture is too dry, add a little more ricotta.
Air fryer version: Prefer to air fry? Then brush oil over the arancini or spray them with nonstick spray and put them about 1½ inches apart in the air fryer. They’ll take 12 to 15 minutes at 350°F. Rotate them halfway through cooking.
Nutrition
This Italian arancini recipe, or arancini di riso, is the perfect way to use up leftover rice or risotto. These deep fried delights with the crunchy breadcrumb coating come out golden brown and irresistible. They’re great served with marinara sauce or tomato sauce, and they make a nice appetizer or snack for a party or gathering.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Making this recipe was a joy. It tastes incredible. I still can’t believe I made it.