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–+ servings
two arancini with tomato sauce on a plate garnished with fresh parsley and grated parmesan cheese, one of the rice balls is split open to show the rice, cheese and peas in the center

ARANCINI AKA ITALIAN RICE BALLS

These crispy Italian rice balls aka Arancini are an all time classic and favourite who's cheesy surprise centers will surely impress the entire crowd. They're super fun to make and definitely worth every last bit of effort!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 14 Rice Balls

Ingredients

  • 1 pound Ground Beef
  • 5 cups Chicken Broth heated on stove
  • 2 cups Jasmine Rice unrinsed
  • 1 cup Dry White Wine*
  • 1 cup Frozen Peas
  • 1 medium White Onion finely diced
  • 2 tbsp Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Salt
  • ⅓ cup Fresh Parsley chopped
  • 1 cup Parmesan Cheese shredded
  • 14 1-inch Mozzarella Cubes*

FOR BREADING/FRYING

  • 1 cup All Purpose Flour
  • 4 Eggs beaten
  • 1 ½ cups Italian Seasoned Breadcrumbs
  • Canola or Vegetable Oil for frying
  • 2 cups Warm Tomato Sauce* for serving
  • Freshly Grated Parmesan Cheese for serving

Instructions

  • In a large pot with a tight fitting lid, heat the butter and oil on medium high heat.
    butter melting in a pot
  • When hot, add the diced onion and sautée, stirring frequently, until translucent but not burnt - about 4 or 5 minutes.
    diced white onions in a pot
  • In a separate skillet at the same time, brown the ground beef over medium heat and drain any excess fat/liquid.
    semi-cooked ground beef simmering in cast iron skillet on a burner
  • Once mostly browned and drained, add the beef into the pot with the onion and stir to combine. Cook for a couple minutes until the meat is completely browned and no red parts remain.
    cooked ground beef and diced white onions in a pot
  • Add the rice and give it a good stir, tossing everything until well combined and coated with the butter/oil.
    cooked ground beef, diced white onions and rice in a pot
  • At this point, ensure your chicken broth is in another sauce pot heating on low heat (we want it to be hot when adding it to the rice mixture but not boiling).
    chicken broth being poured into a pot on a burner
  • Pour the wine into the rice pot and cook until mostly evaporated stirring occasionally (about 2-3 minutes).
    cooked ground beef, diced white onions, broth and rice in a pot
  • Add all the hot chicken broth and salt and stir. Bring to a gentle boil. Reduce the heat to low and simmer, covered, for 20-25 minutes until most of the liquid has evaporated.
    chicken broth in a pot with other ingredients
  • Stir in the peas and return the lid to the pot and allow to cook for an extra few minutes.
    peas in a pot with rice and ground beef, wooden spoon in the pot
  • Turn the heat off (there shouldn't be any liquid remaining) and spread the rice out evenly on a parchment rimmed baking sheet to help it cool enough to be able to touch.
    sheet pan of cooked rice, peas and ground beef
  • Once the rice is at room temperature (about 15 minutes), stir in the fresh chopped parsley and shredded parmesan cheese making sure that everything is well combined.

    sheet pan of cooked rice, peas and ground beef with freshly chopped parsley and grated parmesan cheese on top
  • Put a few tablespoons of the mixture into the palm of one hand.
    hand holding rice mixed with peas, onions and ground beef over a sheet pan of the rest of the rice mixture
  • Put the mozzarella cube in a small hole in the center.
    hand holding rice mixed with peas, onions and ground beef with a cube of mozzarella in the middle
  • Enclose it by adding a few more tablespoons of the rice mixture over top.
    hand holding a ball of rice, ground beef and peas over a sheet pan of the rest of the rice mixture spread out
  • Tightly shape the rice into medium sized balls using both hands (think a bit smaller than a tennis ball). I like to make all my balls first, washing my hands in between if it gets too sticky.
    hands forming a rice ball over the sheet pan of the rest of the rice mixture
  • Lay them on a cookie sheet until the next step.
    unbreaded rice balls with peas and ground beef on a foil lined baking sheet
  • Set up 3 shallow bowls in this order: 1 cup of flour, 4 beaten eggs and 1.5 cups of Italian breadcrumbs.
    3 dredge bowl - 1 flour, 1 egg, 1 breadcrumbs next to a sheet pan with unbreaded rice balls
  • One at a time, roll each ball in flour first, shaking off the excess, then dip into the beaten eggs, rolling to coat.
    3 dredge bowls - 1 flour, 1 egg, 1 breadcrumbs, hand making rice balls, rolling the ball in the flour mixture, sheet pan of rice balls in frame
  • Pick it up and allow the excess to drip off the ball and back into the bowl.
    hand holding a floured rice ball over 3 dredge bowls (1 flour, 1 egg, 1 breadcrumbs)
  • Lastly, roll the ball into the breadcrumbs, rolling and tossing to ensure that the entire ball is nicely and evenly coated in the crumbs.
    3 dredge bowls - 1 flour, 1 egg, 1 breadcrumbs, hand making rice balls, rolling the ball in the breadcrumb mixture, sheet pan of rice balls in frame
  • Line 'em back up on the baking sheet until all the balls are breaded and ready to fry.
    12 breaded uncooked rice balls on a foil lined baking sheet
  • Pour the oil into a heavy bottomed stock pot and heat on medium heat. Be careful to watch it and ensure it doesn't burn or begin to smoke (that means you have it too high). It's ready when you flick a drop of water into it and it sizzles - this should take about 15-20 minutes. Ta-da! You just made a homemade deep fryer (you can use a real one if you have it!). PRO TIP: Use a thermometer to check that the temperature of the oil is at least at 350° before beginning.
    hand with a thermometer reading 350 in a pot of oil on a burner
  • Once hot, work in batches and add the rice balls.
    3 breaded rice balls frying in a pot of oil on a burner
  • I normally do 3 at a time and use a slotted spoon to keep moving/turning them around so each side gets nicely golden browned. Don't overcrowd the pot. Each batch of balls should take around 3 minutes in total.
    3 crispy rice balls frying in a pot of oil on a burner
  • Transfer them to a paper towel lined tray or plate and immediately sprinkle with salt after coming out of the hot oil. Serve with warmed marinara, extra parmesan cheese and chopped fresh basil, if desired.
    12 crispy arancini balls on a paper towel lined baking sheet

Notes

I used a chardonnay but you can also use a Riesling, Pinot Grigio, or Sauvignon Blanc.
I cut the mozzarella cubes from either a ball or brick of mozzarella. I like to do mine a bit on the larger side ( 1/2 inch to 1 inch cubes) as they will be right in the center of each rice ball and there's hardly anything better when all that cheese completely melts in the middle!
If you want to keep the cooked rice balls warm as you work through frying the other batches, place them on a lined baking sheet and pop them in the oven at about 200°F.
Try serving these Italian Rice Balls up with my homemade fresh tomato sauce recipe - just be sure to season it accordingly.

Nutrition

Serving: 1Rice Ball | Calories: 381kcal | Carbohydrates: 42g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 1325mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 558IU | Vitamin C: 9mg | Calcium: 152mg | Iron: 3mg
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