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Golden Arancini Bites

Section: Satisfying Main Dishes for Every Occasion

These golden arancini offer a perfect balance of crispy exterior and creamy interior. Made with Arborio rice simmered in chicken broth and white wine, then mixed with peas and diced ham, each rice ball is stuffed with gooey mozzarella. Breaded and fried to golden perfection, they are perfect for gatherings or quick snacks. Make ahead by refrigerating or freezing, and reheat easily for a comforting Italian-inspired treat.

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Recipe Author Maria
Updated as of Sat, 21 Jun 2025 19:26:45 GMT
A plate of food with a sauce. Bookmark
A plate of food with a sauce. | foodbymary.com

Give your risotto an Italian makeover with these delightful arancini!

This Sicilian favorite features golden-fried rice balls filled with gooey mozzarella, savory ham, and sweet peas.

Crispy on the outside and creamy on the inside, they’re irresistible.

Do yourself a favor and make a double batch. These golden morsels disappear in a flash!

Ingredients

  • Arborio Rice: The key to creamy, dreamy risotto. It’s the foundation for these fried rice balls
  • Extra Virgin Olive Oil and Vegetable Oil: EVOO is used for sauteing, and vegetable oil is used for frying
  • Yellow Onion and Garlic Cloves: Finely chopped onion and minced garlic infuse the rice with savory depth
  • Dry White Wine: Simmering the rice with wine adds complexity and a hint of acidity
  • Low-Sodium Chicken Broth: The secret to flavorful risotto. It creates a creamy consistency without overwhelming the other ingredients
  • Salt and Black Pepper: Seasoning essentials! They enhance all the wonderful flavors
  • Unsalted Butter: It adds a luxurious richness to the risotto
  • Parmesan Cheese: Freshly grated Parmesan melts into the risotto, providing a nutty, salty flavor boost
  • Mozzarella Cheese, Frozen Peas, Diced Ham, or Prosciutto: These ingredients create a delightful surprise inside
  • All-Purpose Flour, Large Eggs, Italian-Style Breadcrumbs: Use flour for dredging, beaten eggs for binding, and breadcrumbs for a crunchy, golden-brown finish

How to Make Arancini

Cook:
Heat the olive oil in a large saucepan. Add the onion and garlic. Cook for about 5 minutes. Add the Arborio rice. Toast for 1-2 minutes. Pour in the white wine. Simmer until mostly absorbed.
Add:
Pour in warm chicken broth ½ cup at a time. Stir and allow each addition to absorb before adding more, about 20 minutes. Season with salt and pepper. Stir in the butter and Parmesan cheese. Spread the risotto on a baking sheet and let cool.
Form:
Mix the peas and diced ham or prosciutto with the risotto. Scoop about ¼ cup of the risotto into your hand. Press a mozzarella cube into the center and form into a ball. Repeat.
Coat:
Set up 3 shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice ball in flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet and refrigerate for 30 minutes.
Fry:
In a heavy pot, heat vegetable oil to 350°F. Fry the rice balls in batches for about 3-4 minutes. Drain on a paper towel-lined plate and sprinkle with a little salt.
Serve:
Serve hot.
A bowl of arancini with ketchup. Bookmark
A bowl of arancini with ketchup. | foodbymary.com

Tips for the Best Arancini

Arancini can be intimidating at first. But fret not! These tips will help.

  • Be consistent. Ensure your risotto has a creamy, slightly loose consistency before cooling. This will make it easier to shape the arancini
  • Get your hands wet. When shaping the arancini, wet your hands with water to prevent the rice from sticking
  • Don’t overstuff! I know it’s tempting, but don’t overstuff the arancini! If you do, they may fall apart when frying
  • Try a breading trick. Use one hand for dipping in flour and breadcrumbs and the other for the egg wash to minimize mess
  • Take a temp check. Be sure to keep an eye on the oil temp. You want to maintain a temperature of 350°F for proper cooking
  • Vary up the filling. Try different fillings like meat ragù, mushrooms, or pesto. You could also use just mozzarella and peas for a vegetarian version
  • Get dipping. For a flavor boost, add a dipping sauce. Serve with warm marinara sauce, Alfredo sauce, pesto, or even ranch dressing
A plate of Arancini with cheese and bacon. Bookmark
A plate of Arancini with cheese and bacon. | foodbymary.com

How to Store

Whether you’re serving them as an appetizer or enjoying them as a snack, arancini stores well. So, you can keep leftovers on hand or meal prep!

To Store: Place cooled leftovers in an air-tight container lined with paper towels. Refrigerate for up to 3 days.

To Freeze: For uncooked arancini, arrange breaded balls on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. For cooked arancini, cool completely, then freeze in a single layer and transfer to an airtight container. Freeze for 1-2 months.

To Reheat: Reheat in a preheated oven at 350°F for 10-15 minutes until heated through. Or, reheat in an air fryer at 350°F for 3-5 minutes for a crispier result.

Frequently Asked Questions

→ What type of rice is best for arancini?

Arborio rice is ideal as it becomes creamy when cooked, creating the perfect base for the arancini’s texture.

→ Can arancini be made ahead of time?

Yes, they can be refrigerated after breading or frozen before or after frying for convenient meal prep.

→ How do you prevent arancini from falling apart while frying?

Ensure the risotto is creamy yet firm, avoid overstuffing, and keep the oil temperature steady at 350°F for even cooking.

→ What fillings can be used besides mozzarella and ham?

Try meat ragù, mushrooms, pesto, or just mozzarella and peas for a vegetarian option.

→ What dipping sauces pair well with arancini?

Classic marinara, Alfredo, pesto, or ranch dressing complement the crispy, creamy bites beautifully.

Golden Arancini Bites

Crispy fried rice balls filled with creamy mozzarella, ham, and peas for an irresistible Italian bite.

Prep Time
45 minutes
Cooking Time
25 minutes
Overall Time
70 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Italian

Serves: 6 Serving Size (Approximately 18 arancini balls)

Dietary Options: ~

What You’ll Need to Cook

→ Rice and Base

Ingredient 01 1 ½ cups Arborio rice
Ingredient 02 4 cups low-sodium chicken broth, warmed
Ingredient 03 ½ cup dry white wine

→ Vegetables and Aromatics

Ingredient 04 1 small yellow onion, finely chopped
Ingredient 05 2 garlic cloves, minced
Ingredient 06 ½ cup frozen peas

→ Cheese and Meat Filling

Ingredient 07 1 cup diced ham or prosciutto
Ingredient 08 1 cup mozzarella cheese, cut into 1-inch cubes
Ingredient 09 ¼ cup freshly grated Parmesan cheese

→ Frying and Coating

Ingredient 10 1 cup all-purpose flour
Ingredient 11 2 large eggs, beaten
Ingredient 12 1 ½ cups Italian-style breadcrumbs
Ingredient 13 Vegetable oil, for frying

→ Seasonings and Fats

Ingredient 14 2 tablespoons extra virgin olive oil
Ingredient 15 2 tablespoons unsalted butter
Ingredient 16 Salt, to taste
Ingredient 17 Freshly ground black pepper, to taste

Steps to Prepare

Step 01

Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add Arborio rice and toast for 1-2 minutes. Pour in white wine and simmer until mostly absorbed.

Step 02

Add warmed chicken broth in ½ cup increments, stirring constantly and allowing liquid to absorb before adding more, about 20 minutes. Season with salt and pepper. Stir in butter and Parmesan cheese. Spread risotto on a baking sheet to cool.

Step 03

Mix peas and diced ham or prosciutto into cooled risotto. Scoop ¼ cup of mixture, place a mozzarella cube in the center, and shape into a ball. Repeat for remaining mixture.

Step 04

Set up three bowls with flour, beaten eggs, and breadcrumbs. Dredge each rice ball in flour, dip in eggs, then roll in breadcrumbs. Place on a baking sheet and refrigerate for 30 minutes.

Step 05

Heat vegetable oil in a heavy pot to 350°F (175°C). Fry rice balls in batches for 3-4 minutes until golden and crisp. Drain on paper towels and season with salt.

Step 06

Serve arancini hot with your choice of dipping sauces.

Extra Cooking Tips

  1. Ensure risotto is creamy yet firm to make shaping easier.
  2. Wet your hands when shaping to prevent sticking.
  3. Maintain oil temperature at 350°F for even frying.
  4. Avoid overstuffing to prevent falling apart during frying.

Must-Have Tools

  • Large saucepan
  • Heavy pot or deep fryer
  • Three shallow bowls for dredging
  • Baking sheet
  • Paper towels for draining

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains dairy, gluten, and eggs

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 320
  • Fats: 14 grams
  • Carbs: 35 grams
  • Proteins: 10 grams