Italian stuffed rice balls recipe. Arancini are fried stuffed rice balls, which are coated with breadcrumbs and filled with ham and mozzarella. How to make Italian arancini at home – follow original Italian recipe from Black Pepper Chef.

arancini rice balls ingredients


Ingredients (for 12 arancini)

  • 500 g Rice
  • 1 bag of Saffron
  • 30 g Butter
  • 50 g Grated Parmesan Cheese
  • 120 g diced mozzarella
  • 80 g Diced Ham
  • 200 g Flour
  • 300 g Ground Bread crumbs
  • Salt
  • Oil for Frying

1. Cooking rice for the rice balls

  1. Cook rice for 15 minutes in 1,2 l of salted water. At the end of cooking rice should soak up all the water.
  2. Stir the saffron in 50 ml of warm water, pour it into prepared rice. Add butter and grated Parmesan cheese. Stir, leave to cool.

2. Making the batter

  1. Mix 200 g of flour with 300 ml of water until homogeneous consistency.

3. Making arancini

  1. Moisten hands with water, take a handful of and knead on the palm. Put mozzarella and ham in the middle and form a ball.
  2. Make 10-12 arancini. Dip them in batter and roll in breadcrumbs. Repeat the breading.
  3. Heat the oil in a small saucepan over medium heat. Dip 2-3 arancini in oil and fry until golden brown (about 7 minutes). The oil should cover the balls on all sides.
  4. Put the finished arancini on a paper towel.

Chef Tips

  • Dishes fried in butter do not have to be fatty. The secret is in the correct breading and high frying temperature.
  • Use only rice for risotto: Arborio, Carnaroli or Vialone nano.
  • We do not recommend to use egg or egg yolk for breading: the egg will burn, and the finished arancini will have an ugly color.
  • Arancini can be cooked with a variety of fillings, but mozzarella with ham or meat stew remain classics.
  • We used mayonnaise, blanched sprigs of broccoli and green peas to decorate the plate.
Rice balls ARANCINI