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Photo of Arancini by Sanjula Thangkhiew at BetterButter


Sanjula Thangkhiew
0 minutes
Prep Time
115 minutes
Cook Time
8 People
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These Italian fried stuffed rice balls are delicious snacks.

Recipe Tags

  • Non-veg
  • Italian

Ingredients Serving: 8

  1. 3 cups Chicken Broth
  2. 1 cup Arborio Rice (Italian Rice)
  3. 1/2 cup Mozzarella Cheese grated
  4. 1/2 cup Fontina Cheese grated
  5. 1/2 cup Parmesan Cheese grated
  6. 1 1/2 cup Breadcrumbs
  7. 2 Eggs
  8. 2 tbsp Pine nuts toasted
  9. 2 tbsp Fresh Parsley chopped
  10. Vegetable oil


  1. In a saucepan, bring the broth and 1/4 teaspoon salt to a boil .
  2. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes.
  3. Spread on a parchment-lined baking sheet and let cool completely.
  4. Combine the pine nuts, mozzarella, fontina and parsley in a bowl and set aside.
  5. Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs.
  6. Shape the mixture into sixteen 1 1/2-inch balls.
  7. Put the remaining breadcrumbs in a shallow bowl.
  8. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclos.
  9. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Refrigerate, for 1 hour or overnight.
  10. Heat vegetable oil in a large saucepan over medium heat . Fry the rice balls, turning, until golden brown on all sides.
  11. Remove with a slotted spoon and drain on paper towels.
  12. Repeat method for next batch.
  13. Season with salt and serve.

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