Italian Rice Balls Recipe: Classic Arancini

This Italian Rice Balls Recipe makes 10 crisp arancini with cooled, seasoned rice, a thick ragù and mozzarella center, and a sturdy breadcrumb coating. Chill the rice and filling before shaping so each ball stays compact in the hot oil.

You will need about 1 hour of chilling time, plus 20 minutes to cook the rice and filling and 15 minutes to shape and bread the arancini.

What Italian Rice Balls Are Called: Arancini, Arancine, and Regional Shapes

Italian rice balls are generally called arancini. The name refers to their resemblance to small oranges. In western Sicily, especially around Palermo, you may also see the feminine plural arancine. Regional recipes differ: some arancini are round, while others are shaped like cones, and fillings can include ragù, peas, mozzarella, ham, spinach, or other local ingredients.

This version uses the familiar round shape with a savory beef filling and a mozzarella center. The rice should be sticky enough to hold together but firm enough that the finished balls do not collapse.

Italian Rice Balls Recipe: Prepare Cooled Seasoned Rice and a Compact Filling

Yield: 10 arancini

For the rice:

• 1 1/2 cups Arborio rice
• 3 1/2 cups chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1/2 cup finely grated Parmesan
• 1 large egg, beaten
• 1/2 teaspoon kosher salt, or to taste

For the filling and coating:

• 1 tablespoon olive oil
• 1/2 small onion, finely diced
• 8 ounces ground beef
• 3/4 cup crushed tomatoes
• 1/4 cup frozen peas
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into 10 small cubes
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups plain breadcrumbs
• Neutral oil, such as canola or peanut, for frying

1. Bring the broth and butter to a simmer in a medium saucepan. Stir in the rice, cover, and cook over low heat for 18 to 20 minutes, until tender and sticky. Remove from the heat and rest for 10 minutes.
2. Spread the rice on a rimmed baking sheet. When it is cool enough to handle, mix in the Parmesan, beaten egg, and salt. Refrigerate for at least 1 hour. The mixture should feel cool and moldable, not wet.
3. While the rice cools, heat the olive oil in a skillet over medium heat. Cook the onion for 3 minutes, then add the beef. Break it into small pieces and cook until no pink remains, about 5 minutes.
4. Stir in the crushed tomatoes, peas, salt, and pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the filling is thick and almost dry. Spread it in a shallow bowl and chill it. A loose filling will make the rice balls split.

How to Make Italian Rice Balls: Shape and Bread Each Center Securely

Set the chilled rice, filling, mozzarella, flour, beaten eggs, and breadcrumbs in a line. Lightly wet your hands to prevent sticking, but do not soak the rice.

1. Place about 1/3 cup rice in one palm and flatten it into a thick disk.
2. Add 1 tablespoon of the meat filling and one mozzarella cube in the center. Keep the filling away from the edges so the rice can seal around it.
3. Bring the rice up around the filling and press firmly until no cracks remain. Roll it into a compact ball about the size of a small orange. If you see a gap, patch it with a little extra rice.
4. Roll each ball in flour, dip it completely in beaten egg, and coat it thoroughly with breadcrumbs. Set the breaded arancini on a tray and chill for 15 minutes. This short rest helps the coating adhere.

Fry at 350°F (175°C) Until Deep Golden, Crisp, and Cooked Through

Pour 2 1/2 to 3 inches of neutral oil into a heavy Dutch oven or deep saucepan. Heat it to 350°F (175°C), checking with a deep-fry thermometer. If you lack a thermometer, a breadcrumb should sizzle immediately and rise steadily without burning.

1. Lower 3 or 4 arancini into the oil with a slotted spoon. Do not crowd the pot, or the temperature will drop and the coating may turn greasy.
2. Fry for 3 to 5 minutes, turning occasionally, until the crust is deep golden brown and crisp. The oil should stay close to 350°F; let it return to temperature between batches.
3. Transfer the arancini to a paper towel-lined rack. Rest for 2 to 3 minutes before serving. They are done when the shell is firm, the rice holds its shape, the filling is hot, and the mozzarella is melted.