Golden Fried Rice Balls

These golden fried arancini rice balls are perfect for turning leftover risotto into a crispy, cheesy treat that feels like a special occasion snack. This classic Italian appetizer delivers a satisfying mix of creamy mozzarella tucked inside tender, savory rice with a crunchy breadcrumb coating. Making these at home is easier than it seems and a great way to impress friends or family with a homemade bite full of flavor.

I learned the hard way that letting the rice cool completely before shaping is crucial to keeping the balls intact when frying. My first batch fell apart but after that, they turned into a reliable crowd-pleaser.

Ingredients

• Olive oil: adds a smooth richness and helps sauté onions evenly. Choose extra virgin for the best flavor.
• Unsalted butter: enriches the rice mixture with creaminess. Fresh butter without added salt lets you control seasoning.
• Medium onion diced finely: for sweetness and depth. Look for firm onions with no soft spots.
• Diced ham: boosts the savory profile and adds a bit of smoky flavor. Pick quality ham with balanced saltiness.
• Jasmine rice: gives a slightly sticky texture ideal for shaping rice balls. Select a fresh, un-rinsed pack for best results.
• Dry white wine like Chardonnay: adds acidity and brightness. Avoid overly sweet wines for balance.
• Hot chicken broth: tenderly cooks the rice and infuses umami. Use low sodium broth to control saltiness.
• Salt: for seasoning penetration. Fine salt blends easily.
• Frozen peas: bring color and a pop of mild sweetness. Thaw thoroughly to avoid sogginess.
• Fresh parsley: adds brightness and freshness. Choose vibrant green bunches.
• Parmesan cheese shredded: sharpness blends well with creamy mozzarella. Buy a wedge to shred fresh for the best taste.
• Mozzarella cheese cut into cubes: provides melty, gooey centers. Pick fresh mozzarella balls if possible.
• All-purpose flour for dredging: helps the coating stick.
• Beaten large eggs: for binding the breadcrumbs.
• Italian bread crumbs: create the crisp outer layer. Use fine quality for even coating.
• Neutral oil such as vegetable or canola for frying: imparts no competing flavors and can reach high heat.

Instructions

Build The Base:

Cook the olive oil and butter over medium high heat until melted and hot. Add finely diced onion and sauté for four to five minutes until soft and starting to turn golden. This step develops sweetness and aroma. Stir in diced ham and cook an additional two minutes allowing the ham to crisp lightly.

Cook The Rice:

Add the Jasmine rice to the pot and stir well to coat all grains with the fat. Pour in the dry white wine and keep cooking until the liquid mostly evaporates in about two minutes. Add hot chicken broth and salt then cover with a lid. Reduce heat to a simmer and let it cook fifteen to seventeen minutes until the rice absorbs most of the liquid. Stir in thawed peas, cover again, and cook for two more minutes until rice is tender.

Cool The Mixture:

Spread the rice mixture evenly on a large rimmed baking dish to cool down quickly and prevent clumping.

Mix Cheese And Herbs:

Once the rice has reached room temperature, fold in finely chopped parsley and shredded Parmesan cheese. This adds fresh herbaceous flavor and cheesy complexity.

Shape The Rice Balls:

With wet hands to prevent sticking, use a heaping ice cream scoop to measure out a portion of the rice. Flatten slightly and place one half inch cube of mozzarella cheese in the center. Enclose the cheese tightly and roll the rice mixture firmly into a compact ball.

Bread The Balls:

Prepare three shallow bowls containing flour, beaten eggs, and Italian bread crumbs. Dredge each rice ball in flour, gently shaking off any excess. Dip into beaten eggs allowing the excess to drip back. Roll in breadcrumbs until fully coated with an even crust. Ensure all rice balls are breaded before frying.

Fry Until Golden:

Heat oil in a deep pot or skillet to a steady medium high heat. Fry the rice balls carefully in batches for about three to five minutes, turning as needed until golden brown and crisp on all sides. Transfer to paper towels to drain excess oil before serving.

Mozzarella is my favorite surprise inside these arancini. I remember the first time I bit into one and the hot cheese stretched like a dream. This recipe always takes me back to cozy gatherings where finger food was king.

Storage tips

Store leftover arancini in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit for ten to fifteen minutes to regain their crunch without making them soggy. Avoid microwaving as it can make the coating chewy.

Ingredient swaps

You can swap ham for cooked sausage or omit meat for a vegetarian version. Substitute Parmesan with Pecorino Romano for a sharper, saltier edge. For gluten free breadcrumbs, use crushed cornflakes or gluten free panko to keep them crisp.

Serving ideas

Serve arancini warm with a side of marinara or garlic aioli for dipping. A fresh green salad or roasted vegetables pair well to balance the richness. These also work beautifully as party finger food with a variety of dipping sauces.

This recipe rewards patience and attention to detail for perfect arancini each time. Enjoy crafting this Italian classic at home.

Frequently Asked Recipe Questions

→ What type of rice works best for these fried balls?

Jasmine rice is ideal as it holds moisture well and becomes tender yet firm enough to shape after cooking.

→ How can I ensure the rice balls stay intact while frying?

Allow the cooked rice mixture to cool completely before shaping and coat each ball thoroughly in flour, egg, and breadcrumbs to help maintain structure.

→ Can I substitute the cheese inside the balls?

Mozzarella offers a creamy melt, but you can try provolone or fontina for different flavors while keeping the melty texture.

→ What oil is best for frying these rice balls?

Use a neutral oil with a high smoke point like vegetable, canola, or grapeseed oil for even frying and a crisp exterior.

→ Is it possible to prepare these using leftover risotto?

Yes, leftover risotto works well and speeds up preparation, but ensure it is cooled and firm for easier shaping.