Arancini recipe

Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called Supplì in Rome and the nearby region.

Arancini di riso in Italian, made with Arborio rice, filled with ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. This recipe was adapted from my dear Sicilian friend, Lilli, and they are the real deal!

Preparing Michael Symon's arancini brought joy to my kitchen, with laughter echoing as my partner helped roll the rice balls. The aroma filled our home on a cozy Saturday, making it a perfect family treat for our gathering.

With savory rice, melty cheese, and a crunchy shell, these arancini are an irresistible Italian appetizer or snack. The combination of flavors and textures is simply divine!

Arancini are Italian rice balls made with risotto, filled with a cheesy center, rolled in breadcrumbs and fried. They have an incredibly delicious crispy texture on the outside and perfectly creamy filling inside. This recipe can be served as an Italian appetizer or party snack, and is even better when served with warm marinara sauce for dipping!

Arancini are beautifully fried risotto balls stuffed with mozzarella and prosciutto. SEE ALL-NEW VIDEO and get recipe on the blog!!

If you must know something about me, I’m pretty much a huge sucker for anything fried or cheesy, but come on who isn’t? These cheesy arancini (rice balls) are the perfect appetizers for any party, event or even just because. Arancini is known as “adult mozzarella sticks”, but these crispy, deep fried Italian balls of rice are oozing with the ooey-gooey mozzarella cheese filling.

RICE BALLS

Cheesy Italian Arancini Balls {Italian Rice Balls}

The starter course from the winner of our 2022 Golden Tomato Cook, Kate Phillips. This rich dish uses our sweet and velvety passata in both the arancini as well as the aioli for a creamy and luxurious tomato flavour.

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside! They are made with U.S-grown basmati rice, (as opposed to the traditional risotto), are breaded, and then deep fried to golden perfection.

A classic Italian dish, I've made these bite size to be finger food but they are typically made larger to serve as a meal or appetiser! This makes 25 mini Arancini balls about the size of a golf ball. :) Great for making ahead - they keep in the fridge for 3 days, then just reheat at 350F/180C for 10 minutes!

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside. Made with U.S.-grown basmati rice and developed by our pal Tawnie of Kroll’s Korner, they are simply deep-fried rice perfection!

Mushroom and Truffle Arancini recipe