Crispy golden-fried risotto balls filled with melted mozzarella, Parmesan, and aromatic herbs, Cheesy Italian Arancini are a beloved street food and appetizer from Southern Italy. Served warm over marinara sauce, these bite-sized delights deliver comforting flavor and satisfying texture in every bite.

Why You’ll Love This Recipe

This arancini recipe is perfect for using up leftover risotto or freshly prepared Arborio rice. With a crunchy breadcrumb exterior and a rich, cheesy interior, these rice balls are crowd-pleasers ideal for parties, appetizers, or even a light meal. The addition of herbs and marinara sauce rounds out their savory Italian charm.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cooked Arborio rice (cooled)

• grated Parmesan cheese

• shredded mozzarella

• mozzarella cubes (for stuffing)

• fresh parsley, finely chopped

• large eggs

• breadcrumbs

• garlic powder

• salt and pepper

• marinara sauce (for serving)

• vegetable oil (for frying)

Directions

1. In a large mixing bowl, combine the cooled Arborio rice with Parmesan, shredded mozzarella, parsley, garlic powder, salt, pepper, and one beaten egg. Mix until the ingredients are fully incorporated.

2. Using damp hands, scoop a portion of the rice mixture and flatten it slightly. Place a cube of mozzarella in the center, then shape the rice around it to form a compact ball.

3. Repeat the process until all of the rice mixture has been used.

4. Prepare a breading station: one bowl with the remaining beaten egg and another with breadcrumbs. Dip each rice ball first in the egg, then coat with breadcrumbs.

5. In a deep skillet or saucepan, heat vegetable oil over medium heat. Fry the arancini in batches, turning as needed, until they are golden brown and crispy—about 3 to 4 minutes per batch.

6. Remove and drain on paper towels.

7. Serve hot over a spoonful of marinara sauce, garnished with extra chopped parsley.

Servings and timing

Servings: 12 arancini (approximately 4 servings)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

• Stuffing Options: Try stuffing with cooked ground beef, peas, or sun-dried tomatoes for more flavor.

• Cheese Varieties: Swap mozzarella with provolone or fontina for different melty textures.

• Baked Version: Bake the arancini at 400°F (200°C) for 20 minutes, turning once for even browning, as a healthier alternative.

• Spicy Arancini: Add red chili flakes to the rice mixture for a hint of heat.

• Herb Infusion: Add chopped basil or oregano along with the parsley for a more robust herbal flavor.

storage/reheating

Store cooked arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F (175°C) oven for about 10–12 minutes, or until heated through and crispy. You may also reheat in an air fryer for extra crispness. Freezing is also an option—freeze before frying and cook straight from frozen, adding 2–3 minutes to the fry time.

FAQs

What type of rice is best for arancini?

Arborio rice is ideal because of its high starch content, which helps the balls stick together.

Can I use leftover risotto for this recipe?

Yes, leftover risotto works perfectly and adds even more flavor to the arancini.

Do I need to chill the rice before shaping the balls?

Yes, using cooled rice helps it firm up and makes shaping the balls much easier.

Can I make arancini ahead of time?

Yes, shape the balls and refrigerate them for up to 24 hours before frying.

Can I bake arancini instead of frying them?

Absolutely. Bake at 400°F (200°C) for about 20 minutes, turning halfway through.

What dipping sauces pair well with arancini?

Marinara is the classic choice, but you can also use pesto, garlic aioli, or spicy tomato relish.

How do I prevent arancini from falling apart during frying?

Make sure the balls are compact and well-coated in breadcrumbs. Don’t overcrowd the pan while frying.

Can I freeze arancini?

Yes, freeze shaped, uncooked arancini on a tray, then transfer to a freezer bag. Fry from frozen when needed.

What oil is best for frying arancini?

Use a neutral oil with a high smoke point, such as vegetable or canola oil.

Can I make a vegetarian version?

This recipe is already vegetarian. Just ensure your Parmesan is rennet-free if you’re following strict vegetarian guidelines.

Conclusion

Cheesy Italian Arancini are a delicious and versatile treat, offering the perfect combination of creamy risotto, melty cheese, and a crisp, golden crust. Whether served as a starter, snack, or main dish, they bring a taste of Italy straight to your table with every bite.

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• Author: Emma Delaney
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 arancini 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

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Description

Crispy, golden-fried Italian rice balls filled with gooey mozzarella and herbs, served warm over marinara sauce for a rich and comforting appetizer or snack.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked Arborio rice (cooled)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella (plus extra cubes for stuffing)
• 1/4 cup fresh parsley, finely chopped
• 2 large eggs
• 1/2 cup breadcrumbs (plus extra for coating)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup marinara sauce (for serving)
• Vegetable oil for frying

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Instructions

1. In a large mixing bowl, combine cooked Arborio rice, Parmesan, shredded mozzarella, parsley, garlic powder, salt, pepper, and 1 beaten egg. Mix until well incorporated.
2. With damp hands, take a small portion of the rice mixture and flatten it slightly. Place a cube of mozzarella in the center, then shape the rice around it to form a tight ball.
3. Repeat until all the rice mixture is used.
4. In two shallow bowls, place the remaining beaten egg in one and breadcrumbs in the other. Dip each rice ball into the egg, then roll in breadcrumbs until evenly coated.
5. Heat vegetable oil in a deep skillet or saucepan over medium heat. Fry arancini in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch).
6. Transfer to a paper towel-lined plate to drain.
7. Serve warm over marinara sauce, garnished with extra parsley.

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Notes

• Chill rice before shaping for easier handling and better consistency.
• Use a slotted spoon to transfer arancini from oil to prevent excess oil absorption.
• Try adding peas or ground meat to the filling for a more traditional Sicilian version.

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Nutrition

• Serving Size: 1 arancini
• Calories: 150
• Sugar: 1g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg