Gooey, cheesy rice enclosed in golden crunchy crumb. Need I say anymore? The Italians are genius, GENIUS!
Cheesy Italian Arancini Balls
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!”
It 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. 🙂
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! 😉
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!
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! 😉
Oh – do you need more convincing that these are worth making? Will this photo convince you? 😉
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. 😉
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cheesy Italian Arancini Rice Balls
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:
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
I have made three times now and they get rave reviews. The detail in the steps makes these so easy to plan ahead.
Hi I’m making this today.. sounds nice. Do I stir the rice once out of oven before I put in fridge? Also can I put a little meat sauce in the middle( my husband’s request:) ) thank you
I am going to make this with the leftovers of your Baked Pumpkin Risotto. Do I add the egg and extra cheeses to the mix, or just crumb it as is?
AMAZING! I tripled the batch (very time consuming but worth it) to make for a birthday. ended up making about 150 golf-sized arancini, which I made the day before and refrigerated and then reheated in the oven. had people coming to me in the kitchen telling me how delicious they were and that they were 100 times better than restaurant arancini. definitely worth the time and effort put in!
Hi Nagi,
Firstly I love your blog never have I made a failed recipe when using yours! I saw this recipe and ran out to the shops to buy the ingredients well after going to 6 different super markets I can not get risotto rice anywhere near me apparently there is still a shortage 😭 can I do it with basmati rice its all I have.
Hi Dannii, unfortunately it just doesn’t have that sticky starchy texture like Risotto rice so wont hold together well. N x
I am making arancini balls tonight.My risotto has been in the fridge but won’t roll into balls – I will try adding panko crumbs to it. I like your recipes, they are short & doable. Thank you Nagi
My daughter and I must eat gluten free. Has anyone tried this with gluten free AP flour and panko crumbs yet?
I Haven’t tried Kimberly, would love to know if it works! N x
I have! No issues at all. Cooked with GF breadcrumbs for two coeliac family members. Tastes like normal!
I made these today, the recipe made exactly 25. I loved making the risotto in the oven, everything turned out perfect! Thanks for a great recipe!
Hi Chelsea, did you cook the rice in the oven for 30-40mins considering you tripled it? Thanks 🙂
I’ve made this recipe several times and I am so impressed with the results that I have to give you 5 stars. It’s so easy to follow and absolutely delicious Thank you!!
Absolutely amazing and I impressed all the Italian family – even my mother who is an Italian chef! Wow, thank you for such a wonderfully written recipe – you set us up to succeed! xx
Oh that’s so lovely to read Claudia!!
if they have been refigerated, how long should you heat them in the oven and at what temp?
Hi Shannon, just bring them out to room temp 20 minutes before proceeding with cooking 🙂
A little time consuming but definitely worth it! I ended up making 50 balls (I froze half).
Absolutely delicious – Thanks Nagi.
I’m so glad you loved them Maria!!
Wow! These were amazing. Loved the ease of making the Risotto in the oven. I added some ground cooked sausage and some saffron. YUMMY! NOTE: I ended up with 50 golf ball sized Arancini – many more than expected.
YUUUUM!
ahhh what can i say about this delicious recipe. i am totally speechless in front of this super delicious recipe . i must say these instructions was very helpful. every body at my home loved it and all were appreciated me just because of your recipe that you shared with us. i was so glad and told about your references. big special thanks
I largely followed this recipe, although added pureed roasted beetroot to make vibrant purple arancini (for my purple-obsessed friend’s birthday party). Served with creme fraiche, dill, and lemon sauce for dipping.
REHEATING HACK: if you don’t mind losing the shape, leftover arancini reheat quickly and crisply in a sandwich press!
I made these the other day and
they where fantastic my guests
where very impressed. Will
be making some more soon
I’m so happy they were a hit Kristine!
I made these the other day and
they where fantastic my guests
where very impressed
I made this recipe for my mum for mothers day (shes liked arancini at an Italian restaurant before) and they were amazing! We all loved them.
Wahoo, I’m so glad they were a hit!
First time i have made these ever. So easy and yum yum yum. will make double the next time thats for sure. Thanks again Nagi another winner.
Awesome Jackie!
Made it loved it!!! I added fried mushrooms!!! Delicious!
Mushrooms! What a great idea!!! I’ll have to give it a go!
Made them for Christmas they were an absolute hit everyone raved over them
Wahoo!