Cheesy Italian Arancini Balls
Delightful crispy rice balls filled with gooey cheese, perfect as an appetizer or main course.
Ingredients
For the Rice Mixture
- 2 cups cooked Arborio rice or any rice you prefer
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 2 large eggs 1 egg beaten, 1 for coating
- 1 cup all-purpose flour
- 1 cup breadcrumbs preferably Italian-style
- to taste Salt and pepper
For Frying
- as needed Vegetable oil for frying
Instructions
Preparation
- In a large mixing bowl, combine the cooked Arborio rice, mozzarella cheese, Parmesan cheese, parsley, and one beaten egg. Season with salt and pepper.
- Take a portion of the rice mixture (about the size of a golf ball) and form it into a ball. If you wish, you can place a small cube of cheese in the center for extra cheesiness!
- Set up a breading station with three separate bowls: one for flour, one for the remaining beaten egg, and one for breadcrumbs. Roll each rice ball first in flour, then dip it in egg, and finally coat it with breadcrumbs.
Cooking
- In a large skillet, heat about 2 inches of vegetable oil over medium-high heat.
- Fry the Arancini in batches until they are golden brown, around 3-4 minutes per side.
- Remove them with a slotted spoon and let them drain on paper towels.
Serving
- Serve the Cheesy Italian Arancini Balls warm with your favorite dipping sauce or a sprinkle of fresh herbs. Enjoy every cheesy bite!
Notes
Make sure the Arborio rice is well-cooked but firm to the bite. You can explore different stuffing options, such as vegetables or herbs, to adjust the flavor. If making a large batch, consider keeping some Arancini in the fridge until you’re ready to fry them. Frying in small batches is crucial for maintaining temperature.