Cheesy Italian Arancini Balls

Cheesy Italian arancini balls are a joyful mash-up of creamy risotto and gooey melted cheese, wrapped in a perfectly crispy crust. Every time I make these, the kitchen fills with the nostalgic smell of slow-cooked rice and melting butter. These golden bites work as a crowd-pleasing appetizer or a cozy weekend treat.

I remember bringing a platter of these to a family gathering the first time I tried my hand at arancini. They vanished faster than anything else and quickly became my most requested appetizer at holidays.

Ingredients

• Arborio rice: Creates the signature creamy yet sturdy texture you need for perfect arancini. Look for Italian-grown rice for the best results
• Parmesan cheese: Brings depth and savory flavor. Use a block and grate it fresh for maximum taste
• Small onion: Offers a subtle sweetness and base flavor for the risotto
• Butter: Essential for a rich risotto and helps fuse the flavors
• Chicken broth: Infuses each grain with umami and prevents blandness. Go for low sodium if you like to control salt
• Mozzarella cheese: Gives those irresistible cheese pulls. Use whole milk mozzarella and cut into small cubes
• Cheddar cheese: Adds tang and extra gooeyness if you want to mix it up
• Panko breadcrumbs: Guarantee a shatteringly crisp coating. Use fresh for best crunch
• Eggs: Help the crumbs stick and add a subtle richness
• Olive oil: The key to frying. Use enough so the balls float and cook evenly

Step-by-Step Instructions

Sauté the Onion and Rice:

Begin by melting butter in a large heavy pot over medium heat. Add the finely chopped onion and cook gently for about six minutes until it’s soft and translucent but not browned. Stir in the Arborio rice so every grain gets coated in the butter and gently toasted. This step builds the base flavor and ensures creamy risotto

Simmer the Risotto:

Warm your chicken broth in a separate saucepan. Add broth to the rice one ladle at a time, stirring constantly and letting each addition absorb before adding more. Keep stirring over medium-low heat for about twenty minutes until the rice turns creamy and each grain is plump. Stir in grated Parmesan and taste for salt and pepper. Let this cool completely so the balls hold their shape

Form Arancini Balls:

Scoop up a generous spoonful of cooled risotto and flatten it slightly in your palm. Place a cube of mozzarella or cheddar in the center and gently wrap the rice around it. Roll between your hands to form a neat ball with cheese snugly hidden inside

Coat the Balls:

Dip each rice ball in beaten eggs ensuring full coverage. Then roll in a dish of Panko breadcrumbs pressing gently so crumbs stick all over. This outer layer ensures maximum crunch

Fry to Golden Perfection:

Pour olive oil into a deep pot to at least two inches depth and heat to three hundred fifty degrees Fahrenheit. Lower a few arancini balls at a time into the hot oil. Fry for three to four minutes turning as needed until deeply golden and crisp. Remove with a slotted spoon and set on paper towels to drain excess oil

Serve and Enjoy:

Transfer hot arancini to a platter. Serve at once while the centers are soft and gooey alongside your favorite marinara for dipping or just enjoy as is

Mozzarella is my favorite part for its legendary cheese pulls and kid-approved flavor. One afternoon, I watched my nephew’s face absolutely light up as he pulled apart his first arancini ball with a gooey cheese strand stretching halfway across the table. That memory sticks with me every time

Storage Tips

Keep leftover arancini in an airtight container in the refrigerator for up to three days. For best results reheat by baking in a hot oven until the coating crisps back up and the cheese inside gets melty again. Freezing is also an option. To freeze lay the cooked arancini on a tray until solid then transfer to a zipper bag. Reheat straight from frozen at a steady oven temperature so the centers warm through

Ingredient Substitutions

Swap the chicken broth for vegetable broth if you want a vegetarian version. If you do not have Parmesan Pecorino works beautifully. You can even use leftover cooked risotto from last night’s dinner just be sure it is fully cooled and not too loose in texture for shaping balls

Serving Suggestions

Serve these on a big platter with warm marinara sauce or sprinkle with extra Parmesan and fresh herbs like basil for color. They shine as a starter but also work tucked into lunchboxes or as a handheld dish at parties

History of Arancini

Arancini hail from Sicily where they are a beloved street food. The name means little oranges inspired by their round golden look. Traditionally filled with ragù and peas in Sicily they have countless regional variations throughout Italy. Over time arancini became a creative vehicle for using leftover risotto and are now adored worldwide for their crunch and molten middles

The best arancini should have a satisfying crunch you can hear as you bite in while hot cheese spills onto your plate. Once you try them homemade you might never look at leftover risotto the same way again

Recipe Q&A

→ What type of rice is best for arancini balls?

Arborio rice is ideal for its creamy, starchy texture, helping the balls keep their shape while remaining tender.

→ Can I use different cheeses in the center?

Yes, mozzarella melts well inside, but cheddar or provolone also add rich flavor to the center.

→ How do I keep my arancini from falling apart during frying?

Make sure the risotto is cooled completely before shaping, and properly coat each ball in egg and breadcrumbs.

→ Can arancini balls be baked instead of fried?

Baking is possible for a lighter option. Brush with oil and bake until browned and crisp, turning once.

→ What sauces pair well with arancini balls?

Marinara sauce is a classic choice, but pesto or garlic aioli also work beautifully alongside these bites.