Name: Cheesy Italian Arancini Balls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups warm chicken broth; 1 small onion, finely chopped; 4 tablespoons butter; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 ounces mozzarella cheese, cut into small cubes; 2 large eggs, beaten; 1 cup panko breadcrumbs; Olive oil, for frying; Marinara sauce, for serving

Why You’ll Love This Recipe

I enjoy how these arancini combine texture and flavor in every bite. The outside turns beautifully crisp while the inside stays rich and cheesy. I also like how versatile they are—they work as an appetizer, party food, or even a fun side dish. Plus, I can prepare them ahead of time and fry them fresh when needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups Arborio rice

4 cups warm chicken broth

1 small onion, finely chopped

4 tablespoons butter

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

4 ounces mozzarella cheese, cut into small cubes

2 large eggs, beaten

1 cup panko breadcrumbs

Olive oil, for frying

marinara sauce, for serving

Directions

I start by melting the butter in a large pan over medium heat, then I cook the onion until it becomes soft and translucent.

I stir in the Arborio rice and let it cook for about 1 to 2 minutes so the grains are well coated.

I gradually add the warm broth, stirring often and letting each addition absorb before pouring in more. I continue until the rice becomes tender and creamy.

I mix in the Parmesan, salt, and black pepper, then spread the rice on a tray to cool completely.

Once cooled, I scoop some rice into my hand, flatten it slightly, place a cube of mozzarella in the center, and shape it into a ball.

I dip each ball into the beaten eggs, then coat it evenly with panko breadcrumbs.

I heat olive oil in a deep pan to about 350°F (175°C), then fry the arancini in batches for 3 to 4 minutes until golden and crisp.

I transfer them to paper towels to drain briefly and serve them warm with marinara sauce.

Servings and timing

I prepare this recipe in about 30 minutes, cook it in 20 minutes, making the total time around 50 minutes.

This recipe makes about 12 servings, with each arancini delivering roughly 250 kcal.

Variations

I sometimes switch things up by adding cooked ground meat or peas to the rice mixture for a more traditional Sicilian touch. I also like experimenting with different cheeses like provolone or fontina for a richer flavor. For a lighter version, I bake them instead of frying, though I find frying gives the best crisp texture.

Storage/Reheating

I store leftover arancini in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use the oven or air fryer to bring back their crispiness rather than the microwave, which can make them soft.

Related Recipes:

Chicken Stir Fry

FAQs

Can I make arancini ahead of time?

I often prepare the rice and shape the balls ahead of time, then refrigerate them until I am ready to fry.

Can I freeze arancini?

I freeze them before frying for best results. When I need them, I fry them straight from frozen, adding a couple of extra minutes.

What oil works best for frying?

I prefer using olive oil or another neutral oil with a high smoke point to get a crispy exterior.

Can I bake instead of fry?

I sometimes bake them at a high temperature with a light coating of oil, though they turn out less crispy than fried ones.

Why is my rice falling apart?

I make sure the rice is fully cooled and sticky enough before shaping, which helps the balls hold together better.

Conclusion

I find these cheesy Italian arancini balls incredibly satisfying to make and eat. They bring together simple ingredients in a way that feels special and indulgent. Whether I serve them at a party or enjoy them as a snack, they never fail to impress.

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