Arancini are fried rice balls typically filled with meat, cheese, or vegetables. “Arancini” means “little oranges,” which refers to their shape and color. The rice is first cooked with broth and flavored with various ingredients such as onions, garlic, and Parmesan cheese. Then, the cooled rice is formed into balls and filled with various fillings such as mozzarella cheese, ragu, or peas. The balls are then coated in flour, egg, and breadcrumbs and deep-fried until golden brown and crispy. Arancini are usually served as a starter or snack, and they’re perfect for parties or as a comforting treat.


  • 2 cups Arborio Rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 eggs, beaten
  • 1 cup flour
  • 2 cups breadcrumbs
  • 1 cup mozzarella cheese, cut into small cubes
  • 1/2 cup peas (optional)
  • 1/2 cup diced prosciutto (optional)
  • Oil for frying


  1. In a large saucepan, bring the broth to a simmer. Slowly stir in the rice, and reduce the heat to low. Cover and cook for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
  2. Remove the pan from the heat and stir in the Parmesan cheese and parsley. Allow the rice to cool slightly.
  3. Once the rice has cooled, stir in the eggs.
  4. If you want to add some peas and prosciutto, stir them in too.
  5. Form the rice mixture into balls (about 3 inches in diameter) and press a piece of mozzarella cheese into the center of each ball.
  6. Place the flour, beaten eggs and breadcrumbs in separate shallow bowls.
  7. Roll each rice ball first in the flour, then in the beaten eggs, and finally in the breadcrumbs.
  8. Heat a large skillet over medium heat and add enough oil to cover the bottom of the pan.
  9. Fry the rice balls in the oil, turning occasionally, until golden brown all over. Drain on paper towels.
  10. Serve the arancini hot as an appetizer or side dish.

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