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. 😉

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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 made the risotto portion of this recipe tonight in advance of Christmas Eve. I baked it because I thought that was an interesting twist and I didn’t have time to babysit the risotto while prepping another dish. Can I just say OMG?!! If I didn’t need the risotto for the arancini I would have eaten the entire pot by myself. I’ll defknifely be making this version of risotto again to make with shrimp scampi- my favorite way to eat risotto. I’ll be back tomorrow after I make and serve the rice balls as they’re intended to be. 🙂
Can i freeze them for 3-4 hours instead of refregerating them overnight?
Thanks
Hi Yiota! If only freezing for a few hours I think it’s just best to refrigerate! 🙂 N x
Hi i was wondering if i don’t add the cheese would i still need to add the egg?
Hi, I was wondering if I can do this recipe with out cheese? Would I still have to add the egg?
Haven’t started cooking them yet, but after assembling these, I REALLY disagree about using shredded cheese vs cubes. By the time I was able to put it in there, they ended up more like softballs rather than golf balls.
I made them and they are delicious!
Anyone done the risotto with the thermomix?
I’m making them now. I’m just baking the risotto atm. 😁
Hope you loved it Carol! 🙂 N x
Always wanted to make these but thought they were too hard. This was really easy and the family loved them! Thank you for making complex recipes easy!
Glad to hear you enjoyed this Christina!! Thanks for letting me know 🙂 N x ❤️
Are they still crunchy after being frozen in the frigde?
– Natalie Ellis
Yes once you bake them!!
Yes once you bake them again!!
How well do they freeze?
PS Just updated recipes notes
Hi Aidan! These freeze great – raw or cooked 🙂 Just ensure they are cool then freeze in an airtight container. Defrost before cooking!
I made these on Friday and they were very good. These will become a regular. Ran out of time before sunset and did not make the sauce but they didn’t need it. Will be making these again and trying the baking method or air frying. Thanks for the recipe.
I did substitute Better than Bouillon vegetable broth for the chicken broth and water for the wine to make it vegetarian.
Would an air fryer work for making these? I’ve fried them before and love the recipe but wanting to try out my new air fryer!
Did you ever try this? I would also love to air fry!
Could I use some dried porcini mushrooms in this recipe?
Definitely! Rehydrate them in boiling water then chop and mix through 🙂
Hi Nagi,
Just made a double batch of these bad boys for my son’s first birthday party! Yummo! I made them bite size and ended up with over 80 balls. I Just want to confirm what temperature and duration to reheat from frozen on the day.
Thanks!
I thought for a moment there you were calling your son a bad boy! 😂 Happy birthday to your son! They would be better thawed then reheated. Thaw, Pop them on a rack then I think 15 minutes at 180C will do the trick!
Haha! Thanks Nagi! My freezer is currently full of your party pies and arancini. And I made your gourmet crackers. Also, planning to make a few of your dips. You mentioned on one of your dips posts a homemade cracker recipe? Looking forward to that! Your recipes are THE BEST 🙂
Oh YES! Search for crackers and you’ll find it, I only have one recipe. It’s SO GOOD! I made so many of them over the Christmas period!!
Hi, could I make these with sourdough (breadcrumbs) instead of panko? I have someone intolerant of yeast.
Hi Nagi,
For this recipe is one serve equal to one ball, I am planning to make this for a very large group of people and I would like for them to at least get two each?
Thanks.
Hi Nagi I am a beginner so I was wounderung in step two when you add the rice has it already been cooked (boiled) or is it put in as uncooked rice? Thank you
Hi Paris! Use uncooked rice. 🙂 With recipes, if the ingredients just say “rice”, then it means raw rice. If it is supposed to be COOKED rice, then the recipe will say “Cooked Rice”. 🙂 N xx
Thanks very much for the recipe, dying to make it. Just wanted to ask what you thought about using panko breadcrumbs would that work?
I used left over beetroot and fennel risotto and added blue cheese that needed using up. Every ball ended up like a mini volcano with risotto oozing out of a crack in the top. The only thing that stopped that was to double crumb – flour, egg, breadcrumbs, egg, breadcrumbs. Any ideas about why this might have happened
Hi Pippa! Hate to say it but it sounds like the risotto you used was too watery 🙂 N x