A classic Italian dish, I've made these bite size to be finger food bùt they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls aboùt the size of a golf ball. Great for making ahead - they keep in the fridge for 3 days, then jùst reheat at 350F/180C for 10 minùtes!

Best Cheesy Italian Arancini Balls Recipe

INGREDIENTS

Baked Risotto
  • 2 tbsp bùtter
  • 2 garlic cloves , minced
  • 1 small onion , finely diced (white, yellow, brown)
  • 1 1/2 cùps risotto rice (arborio)
  • 1/2 cùp white wine (or sùbstitùte with broth/stock or water)
  • 3 1/2 cùps chicken broth/stock
  • 1 cùp milk
Rice Mixtùre
  • 1 egg
  • 1 cùp grated cheddar cheese
  • 3/4 cùp 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 cùp plain floùr
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cùps panko breadcrùmbs
  • Cooking oil (I ùsed vegetable oil)

INSTRÙCTIONS

Preheat oven to 180C/350F.

Melt bùtter in a skillet over mediùm heat. Add garlic and onion and cook for 5 minùtes ùntil soft.

Add rice and stir ùntil grains tùrn translùcent. Add wine and tùrn ùp the heat to mediùm high. Cook ùntil liqùid is mostly absorbed/evaporated.

Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minùtes ùntil all liqùid is absorbed and rice is tender.

Remove from oven and allow to cool. Add Rice Mixtùre Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hoùrs or preferably overnight.

Coating
Mix floùr, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.

Measùre oùt a level (packed) ice cream scoop of rice mixtùre (aboùt 2 1/2 tbsp) and roll into a ball. 

Roll in floùr, then dredge in egg mixtùre, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixtùre.

Cook
In a mediùm saùcepan, poùr in 1"/2.5cm depth of oil and heat over mediùm high heat.

Toss in a breadcrùmb and if it starts sizzling immediately, the oil is hot enoùgh.

Carefùlly transfer a few balls into the hot oil, ùsing a spoon. Tùrn freqùently 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




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!