Go Back
Fried food balls with tomato sauce are served.

Fried and Stuffed Rice Balls (Arancini di Riso)

This recipe guides you through making classic Italian Fried and Stuffed Rice Balls, known as Arancini di Riso. Cooked risotto is combined with herbs and Parmesan, then shaped around a creamy Gorgonzola center. These savory balls are breaded and deep-fried to a golden, crispy perfection, making for a delicious appetizer or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3545.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked and cooled risotto or short-grain rice recipe follows
  • 1 cup Italian-style seasoned bread crumbs
  • 2 cups cooked and cooled risotto or short-grain rice recipe follows
  • 1/2 cup Italian-style seasoned bread crumbs
  • 1/2 cup finely grated Parmesan
  • 1/4 cup finely chopped fresh basil leaves
  • 2 eggs at room temperature, beaten
  • 4 ounces Gorgonzola at room temperature, cut into 16 (1/2-inch) cubes
  • Vegetable oil for frying
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter at room temperature
  • 1/2 small onion chopped
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine
  • 1/4 cup finely grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • 1 Large Heavy-Bottomed Saucepan For deep frying
  • 1 Deep-Frying Thermometer Crucial for oil temperature control
  • 2 Medium Mixing Bowls One for breading, one for the risotto mixture
  • 1 Slotted Spoon or Spider Skimmer For safe removal of fried arancini
  • 1 Plate Lined with Paper Towels For draining excess oil

Method
 

  1. Breading: Put the bread crumbs in a medium bowl. Set aside.
  2. Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
  3. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

Notes

1. Ensure your cooked risotto is completely cooled, preferably chilled, before attempting to form the balls. Cold risotto is much firmer and easier to handle, preventing the arancini from falling apart during shaping.2. When stuffing with Gorgonzola, make sure the cheese cube is fully enclosed. Any exposed cheese can melt out into the oil, causing splattering and affecting the oil's quality.3. Maintain a consistent oil temperature of 350°F (175°C). Too low, and the arancini will be greasy; too high, and they will burn before heating through. Fry in small batches to avoid overcrowding, which drops the oil temperature.4. For enhanced flavor, you can lightly season the breadcrumbs with a pinch of salt and black pepper.