Crispy Arancini Italian Rice Balls with Marinara Dipping Sauce Recipe
Deliciously crispy Arancini Italian Rice Balls made from leftover risotto, stuffed with gooey mozzarella, coated in a crunchy breadcrumb crust, and fried to golden perfection. Perfect as an appetizer or snack, served with a flavorful marinara dipping sauce and garnished with fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
For the Rice Balls:
- 2 cups leftover risotto (preferably cold)
- 1 cup mozzarella cheese, cubed (or any cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour (for coating)
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- Vegetable oil (for frying)
- Salt and pepper, to taste
For Dipping Sauce (Optional):
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Rice Ball Mixture: In a large bowl, combine the leftover risotto, mozzarella cheese, grated Parmesan cheese, and a pinch of salt and pepper. Use your hands or a spoon to mix the ingredients thoroughly until they are evenly combined, ensuring a consistent texture for shaping.
- Shape the Rice Balls: With wet hands to prevent sticking, scoop out a small portion of the rice mixture approximately the size of a golf ball. Press a small cube of mozzarella cheese into the center, then carefully seal the mixture around the cheese, rolling it into a tight, smooth ball.
- Coat the Rice Balls: Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Coat each rice ball first with flour, tapping off excess, then dip fully into the beaten egg, and finally roll thoroughly in the breadcrumbs, pressing gently to ensure an even and complete coating.
- Fry the Rice Balls: Heat 2-3 inches of vegetable oil in a deep frying pan or deep fryer to 350°F (175°C). Carefully place the rice balls into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they turn golden brown and crispy. Remove the fried balls and drain on a paper towel-lined plate to remove excess oil.
- Serve & Enjoy: Serve the crispy Arancini hot with a side of marinara dipping sauce. Garnish with fresh basil leaves to add a pop of color and aromatic flavor. Enjoy these deliciously crunchy and cheesy Italian bites as an appetizer or snack.
Notes
- Using cold leftover risotto helps the rice balls hold their shape better during frying.
- For extra gooey centers, use fresh mozzarella cubes inside each rice ball.
- Panko breadcrumbs provide a lighter, crispier crust compared to regular breadcrumbs.
- Maintain oil temperature at 350°F to ensure even cooking and avoid greasy rice balls.
- Can be baked instead of fried for a healthier version, though frying yields a crispier texture.
