Cheesy Italian Arancini Rice Balls

4.98 (13)
⏱ 90 mins 🍽 Serves 25 🌶 italian 🏷 Appetizer

These classic Italian arancini are made bite-sized for perfect finger food. The recipe yields 25 mini rice balls, each about the size of a golf ball. They feature a creamy risotto base mixed with cheddar and mozzarella, coated in panko breadcrumbs and fried until golden. You can prepare them in advance, as they keep well in the fridge for up to 3 days. Simply reheat at 180C for 10 minutes when ready to serve.

Cheesy Italian Arancini Rice Balls

Ingredients

  • 2 tbsp butter
  • 2 garlic cloves (, minced)
  • 1 small onion (, finely diced (white, yellow, brown))
  • 1 1/2 cups risotto rice ((arborio))
  • 1/2 cup white wine ((or substitute with broth/stock or water))
  • 3 1/2 cups chicken broth/stock
  • 1 cup milk
  • 1 egg
  • 1 cup grated cheddar cheese
  • 3/4 cup 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
  • 1/2 cup plain flour
  • 1/2 tsp salt
  • Black pepper
  • 2 eggs
  • 2 cups panko breadcrumbs
  • Cooking oil ((I used vegetable oil))

Method

  1. Set your oven to 180C/350F to preheat.
  2. Melt the butter in a skillet. Cook the minced garlic and diced onion for 5 minutes until softened.
  3. Stir in the risotto rice until the grains look translucent. Pour in the white wine and increase the heat. Cook until most of the liquid has been absorbed.
  4. Pour in the chicken broth and milk. Stir, bring to a simmer, then cover the skillet and place it in the oven. Bake covered for 30 to 40 minutes until the rice is tender and the liquid is gone.
  5. Take the skillet from the oven and let the rice cool. Mix in the listed Rice Mixture Ingredients. Cover and refrigerate for at least 3 hours, or overnight is best.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryAppetizer
Cuisineitalian
AuthorNagi | RecipeTin Eats