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Crispy Arancini Recipe Easy Homemade Italian Fried Rice Balls with Creamy Filling

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A delicious and easy recipe for crispy Italian fried rice balls filled with a creamy blend of mozzarella and ricotta cheese. Perfect for family dinners, parties, or a comforting snack.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, kept warm
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • ½ cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • Fresh basil or parsley, finely chopped
  • 2 large eggs, beaten
  • 1 ½ cups Italian-style breadcrumbs
  • Vegetable or canola oil for frying

Instructions

  1. Heat olive oil in a heavy-bottomed pan over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
  2. Add the Arborio rice and stir well to coat each grain, about 2 minutes.
  3. Pour in white wine if using, and let it reduce until almost evaporated.
  4. Begin adding warm broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Cook for 20-25 minutes until rice is creamy but al dente.
  5. Stir in Parmesan cheese, salt, and pepper. Spread the risotto on a large plate or tray to cool quickly and cover with plastic wrap. Chill in the fridge for at least 1 hour.
  6. In a small bowl, mix ricotta, mozzarella, and chopped herbs. Season lightly with salt and pepper.
  7. With wet hands, scoop about 2 tablespoons (30g) of chilled risotto. Flatten it in your palm, place a teaspoon of cheese filling in the center, then mold the rice around it to form a tight ball about 2 inches (5 cm) in diameter.
  8. Dip each ball in beaten egg, then roll in breadcrumbs until fully coated. For extra crunch, double dip by repeating egg and breadcrumbs once more.
  9. Heat oil in a deep frying pan or fryer to 350°F (175°C).
  10. Fry rice balls in batches for about 3-4 minutes, turning occasionally until golden brown and crispy.
  11. Remove with a slotted spoon and drain on a wire rack or paper towels.
  12. Serve warm.

Notes

Chill the risotto thoroughly before shaping to prevent falling apart. Maintain oil temperature at 350°F for best results. Double coating with egg and breadcrumbs gives extra crunch. For gluten-free, use almond flour or gluten-free breadcrumbs. For dairy-free, substitute cheeses with vegan alternatives.

Nutrition

Keywords: arancini, Italian fried rice balls, crispy rice balls, creamy filling, mozzarella, ricotta, appetizer, Italian snack

Find it online: https://emmaoven.com/crispy-arancini-recipe-easy-homemade-italian-fried-rice-balls-with-creamy-filling/