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Arancini Recipe

I know some people worry about how to properly cook deep-fried foods, but with this recipe you can’t go wrong. If you are ready to enjoy crispy yet tender bites in the simplest way, this arancini recipe is the one for you.
Prep Time5 mins
Cook Time1 hr
Inactive Time15 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: Italian
Keyword: arancini recipe, how to make rice balls, rice balls recipe
Servings: 4 servings
Calories: 397kcal
Author: Luna Regina


  • 3/4 cup arborio rice
  • 1 tsp unsalted butter
  • 2 oz onion
  • 1 tsp garlic
  • 2 tsp fresh thyme
  • 2 cup unsalted chicken broth
  • 1 tbsp white wine
  • 1/4 cup heavy cream
  • 1 tsp ground black pepper
  • 1/4 tsp salt
  • 1/2 oz shredded parmesan cheese
  • 1/2 oz mozzarella cheese cubed
  • 1 cup all-purpose flour (*)
  • 2 eggs (*)
  • 8 oz bread crumbled (*)
  • 1 cup olive oil (*)
  • 1/2 tbsp parsley


Fry rice

  • In a shallow pan, turn on high heat and add in the following: chopped onion, fresh thyme, minced garlic, and butter. Stir ingredients around until the butter is completely melted, then add in the arborio rice.
  • Continue to pour the white wine and chicken broth into the mixture, reduce the heat to medium, let it simmer until the chicken broth is fully absorbed and the rice is cooked to al dente (we'd say roughly 80% done).
  • The two steps above should take you 20 minutes in total. Next, add heavy cream, ground black pepper, and salt to the pan. Stir quickly and add all the grated parmesan in, give it a few last stirs and turn the heat off.
  • Allow the rice to cool down a bit before making rice balls.

Make balls

  • For each ball, get about 2 tablespoons of the cooked rice and use your palm to roll it into a ball. Press to flatten the rice ball, and put a mozzarella cube right in the center. Finally, roll up to enclose the cheese within the rice. Repeat with the remaining rice and mozzarella. Make sure that each ball is made the same size.
  • Beat the eggs in a small bowl. On two separate plates, prepare the flour and breadcrumbs. Coat each ball successively with flour, then beaten eggs, and then breadcrumbs.
  • Place the coated rice balls on a large plate, cover, and put in the freezer for 15 minutes.

Deep-fry balls

  • Heat 1 cup of olive oil over low-medium heat in a large saucepan until there are tiny steam bubbles on the surface. Fry the balls until they turn golden on all sides, be careful not to overcrowd the pan.
  • Scoop the balls out onto a paper towel to drain. Sprinkle with parsley and serve immediately while they’re still hot.


(*) Only part of these ingredients will end up in the final product and we have calculated nutritional values based on those amounts. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1/4 cup of all-purpose flour, 1 medium egg, 2 ounces of breadcrumbs, and 3 tablespoons of olive oil.


Serving: 1serving | Calories: 397kcal | Carbohydrates: 43g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 343mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg