Arancini, Italian Rice Balls Recipe

I made an Arancini Recipe where molten mozzarella and prosciutto hide inside an impossibly crunchy golden shell and I dare you not to drool.

I’m obsessed with arancini. I love tearing into a crispy shell and finding molten fresh mozzarella and salty prosciutto waiting like a tiny jackpot.

Arancini Recipe? Yeah, I say that name with a stupid grin.

These Italian Rice Balls Recipe things hit that spot where crunchy outside meets gooey inside and I go stupid happy. And the smell of fried breadcrumbs and melty cheese makes me forget whatever I was doing.

Not sentimental. Just honest: carbs, cheese, cured meat, and that crunch.

I will drop everything for one. No shame.

Bring it to me hot, saucy, and utterly irresistible, please.

Ingredients

• Arborio rice: creamy, sticky base that helps balls hold together.
• Warm broth: keeps rice moist and flavorful as it cooks.
• White wine: adds bright tang and a little depth.
• Yellow onion: sweet crunch when sautéed, gives savory backbone.
• Olive oil: slicks pan, adds subtle fruity richness.
• Butter: makes the risotto luxuriously smooth and cozy.
• Parmigiano Reggiano: salty, nutty boost, worth grating fresh.
• Salt: pulls flavors forward, don’t skip it.
• Black pepper: little heat and aroma, simple but needed.
• Mozzarella: gooey, melty center you’ll fall for.
• Prosciutto: salty, savory pockets of meaty goodness.
• Eggs: basically glue that keeps everything together.
• Flour: for that initial dry coat, helps crumbs stick.
• Breadcrumbs: crispy outer crunch, textural contrast you want.
• Frying oil: hot bath that makes them golden and crisp.
• Parsley: fresh herb note, brightens up the richness.

Ingredient Quantities

• 1 1/2 cups Arborio rice
• 5 to 6 cups low sodium chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small yellow onion, finely chopped
• 2 tbsp extra virgin olive oil
• 3 tbsp unsalted butter
• 1/2 cup freshly grated Parmigiano Reggiano (plus extra for serving)
• Salt, about 1 to 1 1/2 tsp, to taste
• Freshly ground black pepper, to taste
• 8 oz fresh mozzarella, cut into 1/2 inch cubes
• 4 oz prosciutto, thinly sliced and roughly chopped
• 2 large eggs, beaten
• 1/2 cup all purpose flour, for dredging
• 1 1/2 cups fine breadcrumbs or panko
• Vegetable or peanut oil for deep frying, about 2 to 3 cups
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Heat 2 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat, add the chopped onion and sweat until soft and translucent, about 5 minutes.

2. Stir in 1 1/2 cups Arborio rice and toast for 1 minute, then pour in 1/2 cup dry white wine and let it mostly absorb.

3. Add warm broth, a ladle at a time, stirring often and letting the rice absorb liquid before adding more; continue until rice is creamy and just tender, about 18 to 22 minutes. You may not use all 5 to 6 cups, keep some warm in case rice needs it.

4. Remove from heat, stir in 2 tbsp butter, 1/2 cup freshly grated Parmigiano Reggiano, salt (1 to 1 1/2 tsp) and freshly ground black pepper to taste. Let the risotto cool until you can handle it, then spread on a tray and chill at least 1 hour so it firms up. Chilling is key or you’ll never shape them.

5. While rice cools, cube 8 oz mozzarella and roughly chop 4 oz prosciutto; beat 2 large eggs in a shallow bowl and set up a dredging station with 1/2 cup flour and 1 1/2 cups fine breadcrumbs or panko in another plate. Add chopped parsley to breadcrumbs if using.

6. With slightly wet hands, scoop about 2 tablespoons of chilled rice, flatten in your palm, place a cube of mozzarella and some prosciutto in the center, then close and roll into a compact ball about golf ball size. Repeat until rice is used. If mixture sticks, wet your hands or chill balls briefly.

7. Dredge each ball in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs to coat completely. For extra crispness press breadcrumbs on gently and for a thicker crust double dip (egg then crumbs again).

8. Heat 2 to 3 cups vegetable or peanut oil in a deep pot to 350 to 375 F (175 to 190 C) or until a small breadcrumb sizzles and browns in about 30 seconds. Fry arancini in batches, turning occasionally, until golden brown and heated through, about 3 to 4 minutes. Do not overcrowd the pot.

9. Drain on paper towels, sprinkle with extra grated Parmigiano Reggiano and chopped parsley if desired, season with a little extra salt and pepper to taste. Serve hot so the mozzarella is gooey inside.

Enjoy them right away they are best fresh and crisp, but you can refrigerate formed balls for a few hours before frying or freeze uncooked then fry from frozen, adding a minute or two to cook time.

Equipment Needed

1. Medium saucepan (for cooking the risotto)
2. Wooden spoon or silicone spatula (for stirring)
3. Ladle (to add warm broth a scoop at a time)
4. Baking sheet or tray (to spread and chill the risotto)
5. Mixing bowls (one for beaten eggs, one for flour and breadcrumbs)
6. Measuring cups and spoons
7. Deep pot or heavy Dutch oven (for frying)
8. Instant-read or frying thermometer (to check oil temp)
9. Slotted spoon or tongs (to remove arancini from hot oil)
10. Paper towels or a wire rack and tray (for draining)

FAQ

Arancini, Italian Rice Balls Recipe Substitutions and Variations

• Arborio rice: use Carnaroli or Vialone Nano for a creamier risotto texture, or short grain sushi rice in a pinch if thats all you have (might be a bit stickier).
• Dry white wine: swap with dry vermouth or 1 tbsp white wine vinegar plus enough water to equal the wine volume, works well if you want no alcohol.
• Prosciutto: replace with pancetta or cooked ham for a similar salty pork flavor, or use chopped sun dried tomatoes or roasted mushrooms to keep it vegetarian.
• Fresh mozzarella: try provolone or fontina for better melting and less moisture, or use low moisture mozzarella if you want firmer filling and fewer soggy balls.

Pro Tips

1) Chill the risotto well. If it’s even a little warm the balls will fall apart when you shape or fry them. Spread the rice thin on a tray, stick it in the fridge for at least an hour, or 20 minutes in the freezer if you’re in a hurry. Cold rice packs tighter and holds the mozzarella better, so you won’t end up with a soggy surprise.

2) Keep the mozzarella small and dry. Big wet chunks will melt too fast and make the center runny or split the crust. Pat the cubes with paper towel and use about 1/2 inch pieces. Tuck in a little prosciutto with the cheese so it helps contain the melt and adds flavor.

3) Make the crust count. Use fine breadcrumbs or panko, and press them on gently after coating. For an extra sturdy shell double dip: flour, egg, crumbs, then egg and crumbs again. That thicker coat takes the heat and keeps the cheese from bursting out. If the mixture sticks while shaping, wet your hands or chill the formed balls briefly.

4) Fry smart, not hot. Keep oil around 350 to 375 F so they brown evenly without blowing the cheese out. Fry in small batches so the oil temp doesn’t drop, and drain on a rack or paper towel. If you want to make ahead, freeze uncooked arancini on a tray, then bag them; fry from frozen and add a minute or two to the cook time.