Discover the ultimate Arancini Rice Balls recipe for the perfect Italian appetizer or snack! These golden-fried rice balls are made with creamy risotto, gooey mozzarella, and savory ham, then breaded and fried to crispy perfection. Ideal for parties, family gatherings, or as a delicious make-ahead treat, this recipe is a crowd-pleaser. Pair these crispy arancini with marinara sauce for a dipping experience that will transport your taste buds straight to Italy.

Learn how to make these authentic Italian rice balls at home with step-by-step instructions, helpful tips, and customizable variations. Whether you’re a fan of traditional flavors or want to try a vegetarian twist, this recipe is sure to become a favorite in your kitchen. Perfect for appetizers, snacks, or even as a side dish!
Golden, crispy, and filled with gooey mozzarella, these Arancini Rice Balls are the perfect appetizer or snack! With a creamy risotto base, pops of sweetness from peas, savory ham, and a cheesy surprise in the center, these little bites are a delightful indulgence. Whether you’re hosting a gathering or craving an Italian-inspired treat, this recipe is a must-try!
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice (do not rinse)
- 1 cup Chardonnay (dry white wine)
- 5 cups hot chicken broth or stock
- 1 tsp salt (plus more for sprinkling fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- Oil for frying (vegetable, canola, or grapeseed oil)
Instructions
Make the Rice Mixture:
- In a heavy-bottomed pot or Dutch oven, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add diced onion and sauté until golden (4-5 minutes).
- Stir in diced ham and cook for 2 minutes until lightly browned. Add rice and stir to coat with the oil and butter mixture.
- Pour in the white wine and cook until mostly evaporated (about 2 minutes). Stir in the hot chicken broth and 1 tsp salt. Cover and simmer until the rice absorbs most of the liquid (15-17 minutes).
- Stir in thawed peas, cover again, and cook for an additional 2 minutes. The rice should be tender with little to no liquid remaining. Spread the rice mixture onto a large baking sheet to cool.
Form and Stuff the Arancini:
- Once the rice has cooled to room temperature, stir in parsley and parmesan cheese.
- With wet hands, scoop out a heaping amount of rice (about the size of an ice cream scoop). Press a cube of mozzarella into the center and shape the rice into a tight ball around it. Repeat until all the rice is used.
Bread the Arancini:
- Set up three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
- Roll each rice ball in flour, shake off excess, dip it in the egg mixture, and then coat it in breadcrumbs. Repeat with all the rice balls.
Fry the Arancini:
- Heat 1 inch of oil in a deep pot over medium heat until it reaches 350°F. Fry the breaded rice balls in batches, turning occasionally, for about 3 minutes or until golden brown on all sides.
- Transfer the fried arancini to a plate lined with paper towels, sprinkle with salt, and serve warm with marinara sauce.
Tips
- Use a heavy-bottomed pot to ensure even cooking of the rice and avoid burning.
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
- Let the rice cool completely before forming the balls to ensure they hold their shape.

Variations and Substitutions
- Vegetarian Version: Skip the ham and use vegetable broth instead of chicken broth.
- Cheese Options: Substitute mozzarella with fontina or provolone for a different flavor.
- Add Protein: Swap ham with cooked sausage or shredded chicken.
- Gluten-Free: Use gluten-free breadcrumbs and flour.
FAQs
Can I make arancini ahead of time?
Yes! You can bread the rice balls and store them in the refrigerator for up to 24 hours before frying.
Can I freeze arancini?
Absolutely! Freeze the breaded, uncooked arancini on a baking sheet. Once frozen, transfer them to a freezer bag. Fry them straight from frozen, adding a minute or two to the cooking time.
How do I reheat leftover arancini?
Reheat fried arancini in a 350°F oven for 10-12 minutes to maintain their crispy texture.
Serving Suggestions
- Pair with warm marinara sauce or garlic aioli for dipping.
- Serve as an appetizer or alongside a fresh green salad for a light meal.
- Add a sprinkle of grated parmesan and chopped parsley for garnish.
Why You’ll Love This Recipe
- Crispy and Cheesy: The perfect contrast of crunchy breading and gooey melted cheese.
- Customizable: Easy to adapt with your favorite fillings and flavors.
- Make-Ahead Friendly: Great for meal prep or entertaining.
- Authentic Flavor: Brings the taste of Italy to your kitchen!
Enjoy these irresistible Arancini Rice Balls as a crowd-pleasing appetizer or indulgent snack!
Arancini Rice Balls Recipe
24
servings25
minutes35
minutesIngredients
For the Arancini Rice Balls:
2 Tbsp olive oil
2 Tbsp unsalted butter
1 medium onion, finely diced (about 1 cup)
1 cup ham, finely diced (about 3 oz)
2 cups Jasmine rice (do not rinse)
1 cup Chardonnay (dry white wine)
5 cups hot chicken broth or stock
1 tsp salt (plus more for sprinkling fried arancini)
1 cup frozen peas, fully thawed
1/3 cup parsley, finely chopped
1 cup parmesan cheese, shredded
4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/Frying:
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups Italian breadcrumbs
Oil for frying (vegetable, canola, or grapeseed oil)
Directions
- Make the Rice Mixture:
- In a heavy-bottomed pot or Dutch oven, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add diced onion and sauté until golden (4-5 minutes).
- Stir in diced ham and cook for 2 minutes until lightly browned. Add rice and stir to coat with the oil and butter mixture.
- Pour in the white wine and cook until mostly evaporated (about 2 minutes). Stir in the hot chicken broth and 1 tsp salt. Cover and simmer until the rice absorbs most of the liquid (15-17 minutes).
- Stir in thawed peas, cover again, and cook for an additional 2 minutes. The rice should be tender with little to no liquid remaining. Spread the rice mixture onto a large baking sheet to cool.
- Form and Stuff the Arancini:
- Once the rice has cooled to room temperature, stir in parsley and parmesan cheese.
- With wet hands, scoop out a heaping amount of rice (about the size of an ice cream scoop). Press a cube of mozzarella into the center and shape the rice into a tight ball around it. Repeat until all the rice is used.
- Bread the Arancini:
- Set up three shallow bowls: one with flour, the second with beaten eggs, and the third with breadcrumbs.
- Roll each rice ball in flour, shake off excess, dip it in the egg mixture, and then coat it in breadcrumbs. Repeat with all the rice balls.
- Fry the Arancini:
- Heat 1 inch of oil in a deep pot over medium heat until it reaches 350°F. Fry the breaded rice balls in batches, turning occasionally, for about 3 minutes or until golden brown on all sides.
- Transfer the fried arancini to a plate lined with paper towels, sprinkle with salt, and serve warm with marinara sauce.

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