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Home Italian Recipes

Cheesy Italian Arancini Balls

By:Nagi
Published:23 Oct '15Updated:9 Sep '20
245 Comments
Recipe v

Gooey, cheesy rice enclosed in golden crunchy crumb. Need I say anymore? The Italians are genius, GENIUS!

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

I received one of those “no brainer” questions a few weeks ago. It went like this:

“Nagi, would you be interested in attending a small lunch to sample and learn about Riccadonna sparkling wines? Massimo Mele will be cooking up an Italian feast!”

RICCADONNA LUNCH -2109It took me about 2 seconds to hit Reply and send “YES!” straight away.

Oh, then I went back to check the date and make sure I was actually free – but really, I would have made it fit into my diary. 😉 I mean, who in their right mind would turn down a champagne lunch with Chef Massimo Mele cooking?? Even if you haven’t heard of him, with a name like Massimo, you can’t mistake his heritage!

At this lunch, Massimo cooked up a 4 course Italian Feast which was, unsurprisingly, phenomenal. A modern, fresh take on classic Italian ingredients, all paired with a different Riccadonna sparkling wine. And guess what? I got the RECIPE CARDS!! You can download a copy of them here. 🙂

Cheesy Italian Arancini Rice Balls - Sensational for making ahead!

Free-Massimo-Mele-recipe-cards

In addition to dining on an incredible 4 course Italian feast, I got to learn more about Riccadonna sparkling wines. We had a different sparkling wine for each course, all delicious!

The fact is, when it comes to champagne, I am a bit of a snob. I love real French champagne but as luck would have it, I can’t actually afford a $70 bottle to indulge in every week. 🙁 So for every day purposes, I am quite careful about which champagnes and sparkling wines I purchase because unlike wine, you don’t always get what you pay for. The quality of champagne and sparkling wines you get for $15 varies quite a lot – in my personal, humble opinion.

Riccadonna Prosecco for me is a guaranteed hit every time. What I find unique about it is that the bubbles are so delicate, it is almost like drinking a wine but with the extra little fizziness. Also it’s really light, quite dry and not sweet – it’s refreshing actually. More refreshing than most wines, less fizzy than cheap champagnes. All round – great value for money which is what I’m all about! 😉

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

So in the spirit of sharing something a little special today that pairs so beautifully with Riccadonna Prosecco, I’m doing something a little different.

I LOVE deep fried food. I have a theory that anything can be made to taste great when it’s deep fried. But I rarely do it myself at home because of clean up and… well, my hips. 😂

HOWEVER…these Cheesy Italian Arancini Balls are WORTH the effort! Besides the fact that they are eye-rollingly delicious, they are so good for make ahead. I’m thinking about a party I’m catering for my mother for Christmas and was keen to test these out.

Also, I didn’t actually use as much oil as I expected to. I used a saucepan, I just feel safer. And because of the small size of these balls, they are easy to handle as opposed to, for example, fried chicken which you would struggle to fry in a saucepan!

How to re-use oil

The oil can be reused twice because the Arancini Balls aren’t heavily seasoned with spices, as opposed to heavily seasoned food like Southern Fried Chicken which taints the oil with flavour.

To re-use the oil, cool in pot, line mesh colander with a single layer of paper towel, strain oil. Store until required – personally would stick to savoury rather than sweet.

Try Stay-Crispy Honey Chicken, Sweet and Sour Pork, Japanese Karaage, Mongolian Beef, Schnitzel or Southern Fried Chicken!

I was actually quite amazed at how well they reheated in the oven! They honestly tasted like they were cooked fresh, the shell was incredibly crisp, the round shape held up perfectly, and the inside was molten and delicious!

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

They can be served plain. I personally do not think a dipping sauce is required because they are loaded with cheesy flavour. However, I have also provided a quick marinara dipping sauce. Just don’t make the mistake I made, hmm…! Fishing out that Arancini Ball out was rather messy! 😉

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

Oh – do you need more convincing that these are worth making? Will this photo convince you? 😉

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

Before I sign off, one last thing. Most Arancini Ball recipe either require 30-40 minutes active stove time to make the risotto rice for these balls OR they are made with precooked ordinary rice which I personally feel does not have anywhere near the same creaminess.

So I use a compromise. I make BAKED risotto so you get the same creaminess, with far less effort. 🙂

Party season is coming up. Thanksgiving, Christmas…..

These are a MUST try! Honestly, I would not share these if I didn’t think they were worth the effort of (semi) deep frying. – Nagi x

PS Instructions for how to consume: sip of Riccadonna Prosecco, bite Arancini, sip Prosecco, bite Arancini….and continue repeating until the earlier of: no more Arancini balls left or bottle is emptied. 😉

Cheesy Italian Arancini Balls -Creamy cheesy risotto rice, coated in panko and fried golden. The most EPIC Italian starter ever! recipetineats.com

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Cheesy Italian Arancini Rice Balls - Sensational for making ahead!

Cheesy Italian Arancini Rice Balls

Author: Nagi | RecipeTin Eats
Prep: 30 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 30 minutes mins
Appetizer
Italian
5 from 53 votes
Servings25
Tap or hover to scale
Print
  • 1043
A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. 🙂 Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!

Ingredients

Baked Risotto

  • 2 tbsp butter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced (white, yellow, brown)
  • 1 1/2 cups risotto rice (arborio)
  • 1/2 cup white wine (or substitute with broth/stock or water)
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk

Rice Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup grated mozzarella cheese
  • 2 1/2 tbsp finely chopped fresh parsley , or 1 1/2 tbsp dried parsley (Note 1)
  • 1/2 tsp salt
  • Pepper

Coating

  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil (I used vegetable oil)

Instructions

  • Preheat oven to 180C/350F.
  • Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
  • Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
  • Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
  • Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.

Coating

  • Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  • Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
  • Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.

Cook

  • In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
  • Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
  • Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  • Repeat with remaining balls.

To Serve

  • Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.

Recipe Notes:

1. You can substitute with any other Italian-esque herbs or combination you want e.g. basil, thyme, oregano.
2. When the rice is refrigerated, it should become sticky and firm enough to roll into firm balls. If not, just add a wee bit of panko breadcrumbs (2 tbsp at a time) which will help absorb excess moisture and hold together.
3. I find the fastest way to do this is to measure the scoops out first into a baking tray, then roll them, then coat them in batches.
4. Quick Marinara Dipping Sauce - Heat 1 tbsp of oil in a small saucepan with 1/4 cup of very finely chopped onion and 1 garlic clove, crushed. Cook over medium heat for 2 minutes, then add 1 cup of tomato passata (pureed canned tomatoes, also known as tomato sauce in America), 1/2 tsp onion powder, 1 tsp mixed Italian herbs (or sub with other herbs), pinch of chili flakes (optional), salt and pepper. Cook for 5 minutes until thick, remove from heat and allow to cool.
5. These can be baked, but the crumb is not quite the same deep golden brown, but it's still delicious! To bake, after rolling the balls, place them in the fridge for 20 minutes to firm them up again. Then coat in panko as per recipe, drizzle with oil OR generously spray with olive oil and baking in a 200C/390F oven for 20 minutes or until golden brown.
6. I know some people like to stuff a cube of cheese in the middle. I used to but I don't anymore, ever since the hot cheese scorched my chin!
7. Make Ahead: Refrigerate overnight raw or freeze in airtight container. Then defrost and cook per recipe. Or cook per recipe then cool, then refrigerate up to 3 days or freeze and thaw, then reheat in a hot oven 200C/390F for 12 to 15 minutes until heated through and crunchy again.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Cheesy-Italian-Arancini-Balls_Steps

No nutrition today. Because these are…you know. Fried. 😉

This post is sponsored by Riccadonna who hosted the lunch and asked if I would like to share what I thought about Riccadonna sparkling wine. As someone who has been sipping on Riccadonna for years, I was pretty darn thrilled to accept! N x

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245 Comments

  1. Linda Bridge says

    November 18, 2023 at 3:19 pm

    5 stars
    Delicious 😋
    Every recipe I use of yours is amazing.
    Thank you for sharing your recipes 😊

    Reply
  2. Sara Deschamps says

    July 11, 2023 at 5:00 am

    5 stars
    Such a great recipe. Only thing is I would add a little more Italian spices in the risotto and garlic.
    Easy instructions and fun to make!

    Reply
  3. Kezza says

    April 6, 2023 at 4:46 pm

    5 stars
    Fantastic Risotto and even better use of any leftovers for Arancini balls

    Reply
  4. Marie-Lyne says

    March 30, 2023 at 12:27 pm

    Game changer doing the rice in the oven. A complete success

    Reply
  5. Lindi says

    March 24, 2023 at 3:26 am

    I would love to try out your recipe, as I had arancini balls as a starter at this nice little Italian restaurant (and I know your recipes are always winners…!!!) and they served it with a blue cheese sauce….do you have a sauce recipe that I could adapt to this dish, instead of the tomato based sauce?

    Reply
  6. Ace says

    March 1, 2023 at 9:30 pm

    5 stars
    As i’m not Italian, the flavour transported me into someone elses childhood and i just about cried 💕

    Reply
  7. Geri says

    January 16, 2023 at 9:20 am

    5 stars
    First attempt at arancini and they turned out amazing. Thanks for the great recipe! Next time I’m going to try it with some stronger cheeses.

    Reply
  8. R TOBIA says

    December 14, 2022 at 1:04 pm

    5 stars
    Yet again, a brilliant recipe never had one fail from this site

    Reply
  9. Lou says

    November 18, 2022 at 8:18 pm

    Amazing, as all your recipes are, Nagi – and easy to follow directions.

    I made them bite size, so they took a while (and made a huge amount) but worth it. I found putting them in the fridge after rolling, and before and after panko-ing them helped keep shape. Gluten free panko crumbs worked really well too.

    Reply
  10. Tipi says

    October 8, 2022 at 3:26 pm

    Forever the cheat, without spray oil, for oven baked I drizzled some olive oil into the crumb mix and mixed in with a fork. Not too much, but did help them brown.

    Reply
  11. Carly says

    September 9, 2022 at 2:33 am

    Making these for a birthday party and they smell amazing! Question… can you deep fry these instead of pan frying? Or will it change the outcome and taste?

    Reply
  12. Deanna says

    September 4, 2022 at 11:01 pm

    Hiya! Quick question, in note 5 when you say “coat in panko as per recipe” does that include the entire process of flour and egg as well?

    Thank you so much! Really excited to try these

    Reply
  13. Debbie says

    September 2, 2022 at 4:53 pm

    5 stars
    These were delicious & a huge hit with the family. I baked mine & was they were great.

    Reply
  14. Roger Blick says

    August 28, 2022 at 9:09 am

    5 stars
    Forgot the rating🤪

    Reply
  15. Roger Blick says

    August 28, 2022 at 9:08 am

    Love this recipe, the rice mix was good enough to eat on its own.
    I used gluten free breadcrumbs but the result was delicious, nice one Nagi

    Reply
  16. Paul Justin says

    August 13, 2022 at 3:07 pm

    Hi Nagi
    Made these today and they were amazing
    Wife made a tomato sauce also
    Totally great

    Reply
  17. Wendy Schumer says

    June 26, 2022 at 1:20 pm

    5 stars
    I LOVE this recipie – so crunchy and gooey at the same time! I am pre preparing arancini balls for my daughters engagementparty. Question: can i freeze these already crumbed and then just defrost and deep fry on the day of the party?

    Reply
  18. Jennie says

    April 22, 2022 at 3:49 am

    Hi. Have you ever tried these in a cake pop maker?

    Reply
    • Nagi says

      April 22, 2022 at 2:39 pm

      No Jennie I haven’t!! N x

      Reply
  19. Mrs. Davidson says

    January 6, 2022 at 3:27 am

    Hi! Nagi
    Please, could jasmine rice be substituted for the risotto rice?

    Reply
    • Adi says

      January 15, 2022 at 4:14 pm

      Sorry no! Only risotto rice is suitable for this recipe as jasmine rice and risotto rice are both wildly different!

      Reply
      • Renee Sciberras says

        January 25, 2022 at 6:37 pm

        I made them with sushi rice as risotto rice wasn’t available, and they came perfect!

        Reply
  20. Tammy Tsonis says

    December 16, 2021 at 12:53 pm

    Can you bake these instead?

    Reply
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