Gooey, cheesy rice enclosed in golden crunchy crumb. Need I say anymore? The Italians are genius, GENIUS!
I received one of those “no brainer” questions a few weeks ago. It went like this:
“Nagi, would you be interested in attending a small lunch to sample and learn about Riccadonna sparkling wines? Massimo Mele will be cooking up an Italian feast!”
It took me about 2 seconds to hit Reply and send “YES!” straight away.
Oh, then I went back to check the date and make sure I was actually free – but really, I would have made it fit into my diary. 😉 I mean, who in their right mind would turn down a champagne lunch with Chef Massimo Mele cooking?? Even if you haven’t heard of him, with a name like Massimo, you can’t mistake his heritage!
At this lunch, Massimo cooked up a 4 course Italian Feast which was, unsurprisingly, phenomenal. A modern, fresh take on classic Italian ingredients, all paired with a different Riccadonna sparkling wine. And guess what? I got the RECIPE CARDS!! You can download a copy of them here. 🙂
In addition to dining on an incredible 4 course Italian feast, I got to learn more about Riccadonna sparkling wines. We had a different sparkling wine for each course, all delicious!
The fact is, when it comes to champagne, I am a bit of a snob. I love real French champagne but as luck would have it, I can’t actually afford a $70 bottle to indulge in every week. 🙁 So for every day purposes, I am quite careful about which champagnes and sparkling wines I purchase because unlike wine, you don’t always get what you pay for. The quality of champagne and sparkling wines you get for $15 varies quite a lot – in my personal, humble opinion.
Riccadonna Prosecco for me is a guaranteed hit every time. What I find unique about it is that the bubbles are so delicate, it is almost like drinking a wine but with the extra little fizziness. Also it’s really light, quite dry and not sweet – it’s refreshing actually. More refreshing than most wines, less fizzy than cheap champagnes. All round – great value for money which is what I’m all about! 😉
So in the spirit of sharing something a little special today that pairs so beautifully with Riccadonna Prosecco, I’m doing something a little different.
I LOVE deep fried food. I have a theory that anything can be made to taste great when it’s deep fried. But I rarely do it myself at home because of clean up and… well, my hips. 😂
HOWEVER…these Cheesy Italian Arancini Balls are WORTH the effort! Besides the fact that they are eye-rollingly delicious, they are so good for make ahead. I’m thinking about a party I’m catering for my mother for Christmas and was keen to test these out.
Also, I didn’t actually use as much oil as I expected to. I used a saucepan, I just feel safer. And because of the small size of these balls, they are easy to handle as opposed to, for example, fried chicken which you would struggle to fry in a saucepan!
How to re-use oil
The oil can be reused twice because the Arancini Balls aren’t heavily seasoned with spices, as opposed to heavily seasoned food like Southern Fried Chicken which taints the oil with flavour.
To re-use the oil, cool in pot, line mesh colander with a single layer of paper towel, strain oil. Store until required – personally would stick to savoury rather than sweet.
Try Stay-Crispy Honey Chicken, Sweet and Sour Pork, Japanese Karaage, Mongolian Beef, Schnitzel or Southern Fried Chicken!
I was actually quite amazed at how well they reheated in the oven! They honestly tasted like they were cooked fresh, the shell was incredibly crisp, the round shape held up perfectly, and the inside was molten and delicious!
They can be served plain. I personally do not think a dipping sauce is required because they are loaded with cheesy flavour. However, I have also provided a quick marinara dipping sauce. Just don’t make the mistake I made, hmm…! Fishing out that Arancini Ball out was rather messy! 😉
Oh – do you need more convincing that these are worth making? Will this photo convince you? 😉
Before I sign off, one last thing. Most Arancini Ball recipe either require 30-40 minutes active stove time to make the risotto rice for these balls OR they are made with precooked ordinary rice which I personally feel does not have anywhere near the same creaminess.
So I use a compromise. I make BAKED risotto so you get the same creaminess, with far less effort. 🙂
Party season is coming up. Thanksgiving, Christmas…..
These are a MUST try! Honestly, I would not share these if I didn’t think they were worth the effort of (semi) deep frying. – Nagi x
PS Instructions for how to consume: sip of Riccadonna Prosecco, bite Arancini, sip Prosecco, bite Arancini….and continue repeating until the earlier of: no more Arancini balls left or bottle is emptied. 😉
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Cheesy Italian Arancini Rice Balls
Ingredients
Baked Risotto
- 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
Rice Mixture
- 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
Coating
- 1/2 cup plain flour
- 1/2 tsp salt
- Black pepper
- 2 eggs
- 2 cups panko breadcrumbs
- Cooking oil (I used vegetable oil)
Instructions
- Preheat oven to 180C/350F.
- Melt butter in a skillet over medium heat. Add garlic and onion and cook for 5 minutes until soft.
- Add rice and stir until grains turn translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
- Add chicken broth and milk. Stir, bring to simmer, cover, then transfer to oven. Baked, covered, for 30 to 40 minutes until all liquid is absorbed and rice is tender.
- Remove from oven and allow to cool. Add Rice Mixture Ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.
Coating
- Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
- Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball. (Note 2)
- Roll in flour, then dredge in egg mixture, then coat in panko, pressing to coat. (Note 3) Repeat with remaining mixture.
Cook
- In a medium saucepan, pour in 1"/2.5cm depth of oil and heat over medium high heat.
- Toss in a breadcrumb and if it starts sizzling immediately, the oil is hot enough.
- Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
- Repeat with remaining balls.
To Serve
- Serve with Marinara Sauce (optional) (Note 4) sprinkled with finely chopped fresh parsley if desired.
Recipe Notes:
No nutrition today. Because these are…you know. Fried. 😉
This post is sponsored by Riccadonna who hosted the lunch and asked if I would like to share what I thought about Riccadonna sparkling wine. As someone who has been sipping on Riccadonna for years, I was pretty darn thrilled to accept! N x
Christy says
Would an air fryer work for making these? I’ve fried them before and love the recipe but wanting to try out my new air fryer!
Julie says
Did you ever try this? I would also love to air fry!
Tori says
Could I use some dried porcini mushrooms in this recipe?
Nagi says
Definitely! Rehydrate them in boiling water then chop and mix through 🙂
Fatima Dent says
Hi Nagi,
Just made a double batch of these bad boys for my son’s first birthday party! Yummo! I made them bite size and ended up with over 80 balls. I Just want to confirm what temperature and duration to reheat from frozen on the day.
Thanks!
Nagi says
I thought for a moment there you were calling your son a bad boy! 😂 Happy birthday to your son! They would be better thawed then reheated. Thaw, Pop them on a rack then I think 15 minutes at 180C will do the trick!
Fatima Dent says
Haha! Thanks Nagi! My freezer is currently full of your party pies and arancini. And I made your gourmet crackers. Also, planning to make a few of your dips. You mentioned on one of your dips posts a homemade cracker recipe? Looking forward to that! Your recipes are THE BEST 🙂
Nagi says
Oh YES! Search for crackers and you’ll find it, I only have one recipe. It’s SO GOOD! I made so many of them over the Christmas period!!
Danielle says
Hi, could I make these with sourdough (breadcrumbs) instead of panko? I have someone intolerant of yeast.
Declan Dunn says
Hi Nagi,
For this recipe is one serve equal to one ball, I am planning to make this for a very large group of people and I would like for them to at least get two each?
Thanks.
Paris says
Hi Nagi I am a beginner so I was wounderung in step two when you add the rice has it already been cooked (boiled) or is it put in as uncooked rice? Thank you
Nagi says
Hi Paris! Use uncooked rice. 🙂 With recipes, if the ingredients just say “rice”, then it means raw rice. If it is supposed to be COOKED rice, then the recipe will say “Cooked Rice”. 🙂 N xx
Paul Watson says
Thanks very much for the recipe, dying to make it. Just wanted to ask what you thought about using panko breadcrumbs would that work?
Pippa van Wijk says
I used left over beetroot and fennel risotto and added blue cheese that needed using up. Every ball ended up like a mini volcano with risotto oozing out of a crack in the top. The only thing that stopped that was to double crumb – flour, egg, breadcrumbs, egg, breadcrumbs. Any ideas about why this might have happened
Nagi says
Hi Pippa! Hate to say it but it sounds like the risotto you used was too watery 🙂 N x
Sandra says
Nagi I am making these this weekend for a family reunion were having for my hubby’s family, can I use herbs de Provence in the risotto? I have done them before but never baked risotto and I use small Pearls of Mozzarella in the center and Pecarino Romano mixed into the risotto.
Nagi says
YES those herbs will be fabulous! 🙂 N xx
Yanely says
Can I deep fry these? Also, do you recommend preparing them with the breadcrumbs and putting them in the fridge overnight and frying next day? Or do you recommend fryingfirst , then refrigerating and placing them in the oven next day?
Nagi says
Yes I deep fry these. And yes you can crumb them and refrigerate overnight, they go nice and crunchy!
Keti says
This is by far the BEST arancini ball recipe. I made this for a group of guests and they were a huge hit. Very easy to make and my gosh, AMAZING! Thank you so so so much for sharing.
Nagi says
I’m so pleased you enjoyed this Keti! Thank you for sharing your feedback. 🙂 N x
Flo winer says
I am making these now. I used vegetable broth, as my son in law is a vegetarian. I’m sure they will be yummy. I love risotto. Have never baked it. Much easier than the stir method
Nagi says
YES it certainly is! 🙂 N xx
Lorie says
The first time we had these was in Bolongna, Italy. I instantly fell in love! I have been wanting to make these and came across your recipe on Pintrest. I have to say these are spot on to what we had in Italy. Malto bene, Brava!
Nagi says
Awwwwww! I am SO JEALOUS! Italy has been on my “wait wait” list for years and years ? I am so pleased you enjoyed these Lorie, thanks for letting me know! N xx
Kim says
Hi Nagi. I’m looking to make these for a Christmas Open House that I’m hosting. Expecting about 50-75 people. Could you make them smaller and still come out the same? More of a “one-bite” morsel. Would prefer to make them ahead and freeze them as I’m doing about 10 different appetizers and would like to make as much ahead as possible. Do they taste the same if frozen?
Nagi says
Hi Kim! Yes these are great made even smaller! 🙂 And because they are fried, they work great reheated! Cook, cool ,freeze then bake to reheat. SO GOOD!
Brigitte says
Thank you, I was also wondering at what stage would be best to freeze. So cook completely then just reheat.
Nagi says
Hi Brigette! I have frozen cooked ones, then reheated in the oven. They worked great! N x
Nicole Richaud says
Hi Nagi!
Have you ever tried freezing them and then reheating them? Would you loose the crispiness? Would love to always have some handy for unexpected get togethers!
Nagi says
Hi Nicole, yes it works great!
Misty Corrales says
My favorite thing on the Carabbas menu are those little Aranciini balls. And I watch a lot of Food Network, so I was a bit intimidated by risotto — but I read your recipe. Sounded within my skill set 🙂
I’ve not finished, I’m waiting for the 3 hour cool.
But I tasted them, and they are yummy. This time, I’m following the recipe. But next time, I think I’m going to toss in some Italian sausage 🙂
Thank you for breaking down an intimidating dish to a degree that I now know I can make it!
Nagi says
Oooh I hope you loved it! Thank you for your lovely message! N x
Angela says
Hello,
Must say firstly that I have tried a number of your recipes and they have been wonderful successes. Thank you so very much.
Now I have to make arancini balls for a party but they must be gluten-free. Can you suggest a gluten-free alternative to the panic bread crumbs?
Thank you again,
Angela
Nagi says
Hi Angela, I am so sorry for the late response 🙁 I’ve had a bad week so far! Have you tried blitzed popcorn? It’s a brilliant sub! Same for blitzed rice crackers 🙂
Lobaloba says
Nagisan, my former in-laws (outlaws??) used to make something just like this but they would put a meatball in the middle of it!! They were delicious!! I never got the recipe, but this seems almost exactly like it! I can’t wait to try this! (Plus a bonus recipe for baked risotto!! YES!!)
Nagi says
GASP! A meatball surprise inside??? YES YES YES!!!
Maria Beneventano says
Hi Nagi,
This recipe looks great! I am planning on making them for a party but I want to make them a few days ahead of time. Would you recommend storing them in the refrigerator for a few days before I serve them, or is the freezer better? And how would you recommend storing them? Thank you for your help!
-Maria
Nagi says
Hi Maria! I would recommend frying them until golden, letting them cool them refrigerating them for up to 3 days. Then spray with oil and reheat in the oven to make them lovely and crisp again!
Tash says
Nagi! I feel like i just have to leave comments here and there about your recipe that I’ve made so that everyone will know how good they are! I am usually not that type of person who leave a comment but in your case it’s different because every recipe is right on!
I’ve tried this recipe and my husband loved it! (He’s not easily please i have to tell you, dont get me wrong, he always tells me that everything I cook taste great, but i know when he really loves it or he just playing nice, lol). The only problem i found with this recipe is the amount of time it took to roll the arancini into balls that makes me impatient sometimes. So i just made as much as i can bear with it and leave the rest in the fridge for me to roll (and fried) later (when i feel like it ?, lol). But there’s nothing wrong with your recipe, its great as usual, My family loves it including my toddlers! Thanks Nagi! ❤️
Nagi says
THANK YOU TASH!!! I am so glad you and your family enjoyed these!!! Hint: I am like that too. I was making potato cakes today, I got bored halfway through and put the rest in the fridge. Tonight, I made one giant pattie. 🙂 So you could make a giant arancini “cake”, then cut it into wedges to serve. OR make slices – so form a rectangle/square, cut into pieces then coat them in panko. MUCH FASTER!!! 🙂