Homemade Arancini (Rice Balls)

These Homemade Arancini are golden, crispy, and bursting with cheesy goodness. Arborio rice is slowly simmered in garlic-infused broth, then mixed with Parmesan, pecorino, and butter for an ultra-creamy base. Each rice ball is stuffed with mozzarella, double-breaded for extra crunch, and fried until perfectly golden. Serve with your favorite dipping sauce—this is the ultimate Italian-inspired appetizer!

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 12 rice balls

Calories: 387 kcal per serving

Ingredients

4 tablespoons - unsalted butter (initial sauté)
dash - olive oil
3 cloves - garlic
¼ cup - white wine
32 ounces - bone broth or chicken broth
1 lb - arborio rice
¾ cup - grated Parmesan cheese
¾ cup - grated pecorino cheese
3 tablespoons - unsalted butter
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
Mozzarella cubes
¾ cup - all-purpose flour
3 - eggs
2 cups - breadcrumbs
Vegetable oil
Sea salt

Instructions

In a large pan over medium heat, melt 4 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
Deglaze with white wine and cook for 1–2 minutes.
Add arborio rice and toast until translucent, about 2–3 minutes.
Begin adding warm broth a ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
Continue until rice is fully cooked and creamy, about 18–20 minutes.
Turn heat to low and stir in Parmesan, pecorino, and 3 tbsp more butter. Season with salt, pepper, garlic powder, and onion powder.
Transfer rice to a bowl, let cool, cover with plastic wrap, and place in freezer for 1 hour.
Once cooled, form rice into balls and insert a cube of mozzarella in the center of each. Place in freezer while preparing the breading station.
Prepare three bowls: flour, beaten eggs, and breadcrumbs. Season each with salt and pepper.
Roll each ball in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb steps for a double coating.
Freeze balls again for 1 hour to firm up.
Heat vegetable oil in a pot to 350°F (175°C). Fry rice balls in batches until golden brown, about 3–4 minutes.
Transfer to paper towel-lined plate, sprinkle with sea salt, and serve warm with dipping sauce (e.g., truffle garlic cream sauce).

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