Crispy Arancini Italian Rice Balls with Marinara Dipping Sauce Recipe
Arancini Italian Rice Balls are crispy, golden fried risotto balls stuffed with gooey mozzarella cheese and coated with a crunchy breadcrumb layer. Perfect as an appetizer or snack, these delicious treats are served with a tangy marinara dipping sauce and fresh basil garnish, bringing authentic Italian flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 arancini rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
For the Rice Balls:
- 2 cups leftover risotto (preferably cold)
- 1 cup mozzarella cheese, cubed (or any cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour (for coating)
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- Vegetable oil (for frying)
- Salt and pepper, to taste
For Dipping Sauce (Optional):
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Rice Ball Mixture: In a large bowl, combine the leftover risotto, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Use your hands or a spoon to mix the ingredients together until evenly combined.
- Shape the Rice Balls: With wet hands (to prevent sticking), scoop out a small amount of the rice mixture, about the size of a golf ball. Press a small cube of mozzarella cheese into the center of each ball and then seal it, rolling it into a tight ball shape.
- Coat the Rice Balls: Prepare a breading station with three shallow dishes: In the first dish, place the flour. In the second dish, beat the egg. In the third dish, place the breadcrumbs. Dip each rice ball into the flour, coating it lightly. Next, dip it into the egg, making sure it’s fully coated. Finally, roll the rice ball in the breadcrumbs, pressing gently to ensure an even coat.
- Fry the Rice Balls: Heat about 2-3 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C). Carefully drop the rice balls into the hot oil, a few at a time, and fry for about 3-4 minutes until golden brown and crispy. Remove the rice balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve & Enjoy: Serve your crispy Arancini Italian Rice Balls hot with a side of marinara sauce for dipping. Garnish with fresh basil leaves for a touch of color and extra flavor!
Notes
- Using cold leftover risotto helps the rice balls hold together better when shaping and frying.
- Ensure the oil is at the correct temperature (350°F) to avoid greasy or undercooked arancini.
- Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs.
- You can prepare arancini ahead of time and freeze them before frying; just cook them straight from frozen, adding a couple of extra minutes to frying time.
- For a different flavor, try stuffing the rice balls with other fillings such as ragu, peas, or mushrooms.
