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Ultimate Crispy Arancini Rice Balls with Mozzarella Center

A pile of crispy, golden brown rice balls, one cut open revealing gooey melted cheese inside.
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Make perfect Italian rice balls that are crispy outside and have a gooey, cheesy center. This recipe guides you through creating this classic comfort food finger food.

Ingredients

Scale
  • 2 cups leftover cooked risotto (preferably Parmesan or saffron flavor)
  • 4 ounces fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups fine dry breadcrumbs
  • 1/4 cup grated Parmesan cheese (for breading)
  • Vegetable oil, for frying
  • Salt and black pepper to taste

Instructions

  1. Chill the cooked risotto thoroughly, at least 2 hours or until firm.
  2. Take about 2 tablespoons of chilled risotto and flatten it in your palm. Place one mozzarella cube in the center. Gently form the rice around the cheese, rolling it into a tight, uniform ball about 1 1/2 inches in diameter. Repeat with the remaining risotto and cheese.
  3. Set up a standard breading station: place flour in one shallow dish, beaten eggs in a second, and a mix of breadcrumbs and Parmesan cheese in a third.
  4. Dredge each rice ball first in the flour, shaking off excess. Dip it completely into the egg mixture. Finally, roll it firmly in the breadcrumb mixture, pressing lightly to ensure full coverage.
  5. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
  6. Carefully lower 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy.
  7. Remove the fried rice balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season lightly with salt immediately.
  8. Serve the homemade rice balls hot so the mozzarella center is melted and gooey.

Notes

  • For a less messy process, chill the formed rice balls for an additional 30 minutes before breading and frying.
  • If you prefer a baked alternative to frying, place the breaded balls on a baking sheet, spray lightly with cooking oil, and bake at 400°F (200°C) for 15 to 20 minutes, turning halfway, until golden brown.
  • Use leftover risotto from a previous meal; the rice must be cold and slightly stiff to hold its shape.

Nutrition

Find it online: https://cookerycommand.com/easy-arancini-rice-balls-recipe/