Arancini recipe

Arancini, Italian Rice Balls stuffed with mozzarella and prosciutto, rolled in breadcrumbs then deep fried to a golden brown perfection.

Traditional Sicilian deep fried balls or cones of rice filled with a meat ragu and peas.

This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!

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 balls make a great side dish or appetizer. They are filled w/ rice & cheese and fried until crisp. Ready in less than 30 minutes.

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!

Have you ever tried Arancini? An Italian appetizer made using risotto filled with cheese, breaded and deep fried to crispy perfection. And Arancini Made with Leftover Risotto keeps the time down and you can have them a whole lot faster!

Arancini are Italian rice balls made with risotto. They have an incredibly crispy texture on the outside and perfectly creamy filling inside!

One really good reason to make extra risotto on purpose? Arancini! You can use pretty much any leftover risotto for the base of this recipe, but for this one, I used my Mushroom Risotto with Peas.