Cheesy Arancini Rice Balls

Cheesy Arancini rice balls bring the ultimate comfort food experience to your table. A crispy golden shell gives way to creamy risotto packed with savory ham and vibrant peas and at the core is a molten cube of mozzarella that keeps everyone reaching for seconds. Kids and adults call these their favorite treat hot from the stove.

I first made these Arancini when I had leftover rice and some happy helpers in the kitchen. Friends now request them every time we have a get-together.

Ingredients

• Olive oil: brings out flavor and keeps the rice from sticking look for extra virgin for better taste
• Unsalted butter: adds richness use fresh sweet cream butter if available
• Yellow onion: finely diced to build a flavorful foundation sweet onions are a great choice too
• Ham: adds smoky savoriness smoked or honey ham works for extra depth
• Jasmine rice: creates a creamy risotto choose un-rinsed for best texture
• Dry white wine: Chardonnay deglazes the pan and gives subtle tang select a bottle you like to drink
• Chicken broth: infuses flavor and moisture using homemade or low sodium broth is best
• Salt: enhances and balances flavors taste your broth to adjust as needed
• Frozen peas: a pop of freshness and color make sure they are fully thawed for even cooking
• Fresh parsley: brightness and herbaceous lift flat leaf has best flavor
• Parmesan cheese: nutty and salty notes always grate fresh for the best melt
• Mozzarella cheese: stretches and melts in the center use whole milk mozzarella for richest result
• All-purpose flour: for breading creates a crust use unbleached for crisp texture
• Large eggs: help crumbs stick to the balls choose free range for rich color
• Italian bread crumbs: add crunch with herbs choose fine crumbs for even coating
• Vegetable or canola oil: needed for deep frying opt for fresh high smoke point oil

Step-by-Step Instructions

Prepare Aromatics:

Dice onion and ham very small so every bite is flavorful. Cook onions in olive oil and butter over medium heat until soft and golden about eight minutes. Add ham and sauté two minutes more until fragrant and caramelized without browning too much.

Flavor and Simmer Rice:

Add jasmine rice directly to the pot and stir well to coat in fats. Toast rice for two minutes to develop nutty notes. Pour in dry white wine and let it mostly evaporate for depth of flavor. Add hot chicken broth and salt. Cover tightly and simmer for about sixteen minutes until rice is tender and liquid nearly absorbed.

Finish Rice and Cool:

Add thawed peas and cover again letting the bright flavor steam into the rice for two extra minutes. Spread the rice mixture on a large rimmed tray and let it cool to room temperature for at least thirty minutes. This step keeps the balls from falling apart.

Mix and Form Arancini:

Stir chopped parsley and grated parmesan into cooled rice. Wet your hands so rice does not stick. Scoop out enough to form a golf ball sized portion press a cube of mozzarella deep in the center and shape into a tight ball so cheese is totally covered.

Bread the Balls:

Set up your breading station in three shallow bowls flour in the first beaten eggs in the second and bread crumbs in the third bowl. Roll each rice ball in flour shaking off extra then dip in eggs then finish by fully coating in bread crumbs. Place on a parchment lined tray.

Fry Rice Balls:

Pour oil into a heavy pot until it is at least one inch deep. Heat to about three hundred fifty degrees Fahrenheit. Fry four to five rice balls at a time turning them often for even color about three minutes total. Remove with slotted spoon and drain on paper towels. Sprinkle hot rice balls with a little extra salt right away.

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Watching mozzarella ooze out brings so much joy especially when my niece pulls one apart and squeals. Parmesan is my must have for depth of flavor I can taste its nutty essence in every bite and it makes these rice balls so addictive at our family game nights.

Storage tips

Once cooled store leftover arancini in an airtight container in the refrigerator for up to three days. To reheat bake in a hot oven or air fryer at four hundred degrees Fahrenheit until crispy and warm through about ten minutes. I never recommend microwaving as the breading loses its crunch.

Ingredient substitutions

No ham Switch for cooked chicken crumbled bacon mushrooms or roasted red peppers for a vegetarian touch. Use Arborio rice if out of Jasmine adjusting liquid as needed. Skip the peas or swap in finely diced zucchini or spinach for extra veggies.

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Serving suggestions

These arancini shine with a side of rich marinara sauce for dipping. Serve alongside a crisp green salad or a platter of Italian cured meats for a classy appetizer. Try heating leftover rice balls sliced in half for a hearty lunch sandwich.

Brief history and context

Arancini originated in Sicily as a way to repurpose leftover risotto. Each family adds their own twist and fillings vary by region. When I make these I am reminded of my grandfather who always said the best family memories are made around a table of crispy golden snacks.

Recipe FAQs

→ How do you keep the cheese inside from leaking out during frying?

Ensure the rice mixture fully envelops each mozzarella cube, forming a snug seal before breading and frying.

→ Can I use a different type of rice?

Jasmine rice offers a delicate texture, but Arborio rice is a traditional option that creates a creamier interior.

→ What's the best oil for frying arancini?

Use a neutral, high-smoke point oil such as vegetable, canola, or grapeseed for golden, crisp results.

→ Are these good for making ahead?

Yes, form and bread the rice balls ahead of time, refrigerate, and fry just before serving for the freshest crunch.

→ How should leftovers be reheated?

Leftovers reheat best in an oven or air fryer to restore their crispy texture while keeping the center soft and melty.

→ Can I skip the ham for a vegetarian version?

Absolutely. Simply omit the ham or substitute with more peas or finely chopped sautéed vegetables for flavor and texture.