Arancini (Italian Rice Balls) Recipe

Name: Arancini (Italian Rice Balls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock or 3 cups broth; 1 1/2 cups water; 30 g butter; 1 medium brown onion, finely chopped; 1 crushed garlic clove; 1 1/2 cups arborio rice; 1/2 cup frozen peas; 1/2 cup coarsely grated parmesan cheese; 4 slices prosciutto, finely chopped; salt and pepper; 5 large bocconcini, cut into 1cm pieces; 1/2 cup plain flour; 3 eggs, beaten lightly; 2 1/2 cups breadcrumbs, approx; vegetable oil (for deep frying)

Servings: persons

3 cups chicken stock or 3 cups broth
1 1/2 cups water
30 g butter
1 medium brown onion, finely chopped
1 crushed garlic clove
1 1/2 cups arborio rice
1/2 cup frozen peas
1/2 cup coarsely grated parmesan cheese
4 slices prosciutto, finely chopped
salt and pepper
5 large bocconcini, cut into 1cm pieces
1/2 cup plain flour
3 eggs, beaten lightly
2 1/2 cups breadcrumbs, approx
vegetable oil (for deep frying)

1
Place stock and water in a saucepan, bring to boil. Reduce heat to low, cover.
2
Meanwhile, heat the butter in a large saucepan; cook onion and garlic, stirring until soft. Add rice; stir to coat in onion mixture. Stir in 1/2 cup of the simmering stock mixture; cook, stirring over low heat until liquid is absorbed. Continue adding the stock mixture in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 20 minutes or until the rice is tender.
3
Stir in peas, parmesan, prosciutto, season to taste with salt and pepper. Spread risotto mixture thinly onto a large tray to cool for 30 minutes.
4
Roll level tablespoons of mixture into balls; press a piece of bocconcini into the centre of each ball, roll to enclose. Coat the risotto balls in flour; shake off excess. Dip in egg and then breadcrumbs to coat.
5
Heat oil in a large pan or wok; deep fry the balls in batches until lightly browned and cheese is melted in the centre. Drain on absorbent paper.

1108

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups chicken stock or 3 cups broth, 1 1/2 cups water, 30 g butter, 1 medium brown onion, finely chopped, and more.

Yes, Arancini (Italian Rice Balls) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arancini (Italian Rice Balls)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions