Save This Recipe
We'll email this post to you, so you can come back to it later!
I’m gonna be honest—when someone says “Italian appetizer,” my brain skips right past the charcuterie and lands squarely on arancini. You know, those magical deep-fried rice balls with the crispy crust and cheesy, gooey, can’t-stop-eating-it center? They’re the whole reason I look forward to Friday night Italian feasts (or, let’s be real, Thursday night “grown adults still deserve snacks” parties for one). My husband’s Sicilian grandma insisted these fluffy rice bombs were perfect for leftovers, but let me tell you—I rarely have any left when I make them. Especially not these ricotta-filled arancini. They’re a total game-changer for cheese lovers like me. And if you’ve never tried them stuffed with creamy ricotta? Oh, honey, buckle up. You’re about to understand obsession on a whole new level.
Why You’ll Love This
- Ultra-creamy ricotta and mozzarella filling that practically melts in your mouth
- Perfectly crisp, golden-brown crust every single time (hello, deep fried heaven)
- Major comfort food—like edible Italian hugs
- Totally make-ahead, freezer-friendly, and even kinda kid-proof
- Perfect party appetizer, cozy dinner, or midnight snack when you “just need cheese”
- Customization is a breeze (picky eaters, rejoice!)
Ingredient Notes & Friendly Tips
- Rice: Arborio rice is classic for Italian arancini because it makes that signature sticky, starchy base. Leftover risotto works beautifully too (I’ve never seen my family move so fast for leftovers).
- Ricotta: You’ll want whole milk ricotta for the dreamiest, melt-in-your-mouth experience. Drain it a bit if it’s super wet. Part-skim works in a pinch, but full-fat is my pick.
- Mozzarella: Shredded or diced, low-moisture is best (fewer soggy centers). Sometimes I sneak in smoked mozzarella for a twist—just saying, it gets raves.
- Parmesan: Grated straight from the block gives the best big, salty flavor. Smells like Italian cuisine, looks like dinner, tastes like home.
- Eggs: These bind the rice so your balls don’t fall apart (not the day for slipping up, trust me!).
- Bread Crumbs: I go classic with plain fine breadcrumbs, but Italian-seasoned or even panko adds great crunch.
- Herbs: Fresh parsley or basil brings that garden-fresh pop. Dried herbs work in winter—no shame.
- Oil: For deep frying, vegetable or canola oil with a high smoke point is your bestie. Olive oil burns too quickly.
- Optional Extras: A little lemon zest in the filling is surprisingly delightful! If you want to go spicy, add a pinch of crushed red pepper.
Substitution fun: Swap ricotta for herbed goat cheese for a twist. Leftover cooked rice + a splash of extra egg works in a pinch (the rule in my house: use what you have, always).
Step-by-Step Directions
1. Cook the Rice: If you’re not using leftover risotto, simmer 1 cup arborio rice in about 2 1/2 cups chicken or veggie broth. Stir occasionally. You want it starchy and just slightly overcooked, so it sticks when squeezed (don’t worry, that’s the magic). Spread it out to cool—don’t skip this part or you’ll burn your fingers later (I’ve done it, ouch).
2. Make the Filling: In a small bowl, stir together ricotta, mozzarella, and a handful of parmesan. Toss in herbs, a crack of black pepper, and a little salt. Taste it and try not to eat all the filling before assembly—harder than you’d think!
3. Form the Rice Balls: With damp hands (less mess), grab a small handful of cooled rice. Flatten it into a disk in your palm, then plop a heaping teaspoon of that luscious cheese filling in the center. Carefully shape the rice up and around the filling, sealing the cheese inside so nothing leaks out during frying. Roll into balls, about golf ball-size. If your hands get sticky, rinse ‘em and keep rolling.
4. Coat for Crunch: Line up three shallow bowls: flour, beaten egg, and breadcrumbs. Roll each rice ball first in flour (light dusting), then dip into the egg, then finish with breadcrumbs, pressing lightly for even coating. It’s a little assembly-line situation, but get the kids in on it—they love this part, flour explosions and all.
5. Fry to Perfection: Heat several inches of oil in a heavy pot (I use my Dutch oven) to 350°F. Carefully lower in a few rice balls at a time, and fry until deep golden and crisp, about 3-4 minutes. Don’t crowd the pot! Transfer to a rack or paper towel-lined pan. Repeat until every cheesy orb is fried and irresistible (your kitchen will smell like the coziest Italian trattoria).
6. Serve: Pile high on a platter, sprinkle more parmesan and herbs on top, and watch them disappear. Classic with warm marinara for dipping, but honestly…they’re perfect all on their own.
Variations & Flavor Twists
If you want to play, here’s how you can make these ricotta-filled arancini your own:
- Meat Lovers: Add cooked crumbled sausage or prosciutto to the cheese filling.
- Herbaceous: Mix lemon zest and chopped basil into the ricotta for a bright, fresh twist—amazing for spring gatherings.
- Veggie-Packed: A spoonful of sautéed mushrooms or spinach in the center? Yes, please!
- Spicy: Add minced Calabrian chiles or a dash of red pepper flakes to bring some heat.
- Gluten-Free: Use GF breadcrumbs—panko or homemade, both work.
- Baked Instead of Fried: Brush with oil and bake at 425°F for about 20 minutes, flipping halfway. You miss a little of that deep fried magic, but they’re still delicious for a lighter take.
Storage & Reheating Tips
These Italian rice balls actually taste just as craveable the next day—my kids like them cold, straight from the fridge (honestly, I don’t judge). To store, pop leftovers in an airtight container and refrigerate for up to 4 days.
To freeze, line them on a baking sheet after cooling, freeze until firm, then transfer to a bag or container. Reheat straight from frozen at 350°F for 20 minutes on a baking sheet, or until hot and crispy again. If you’ve got an air fryer—oh, they’re a dream in there! Just 8–10 minutes at 375°F does the trick, no oil needed. They totally save you on a busy weeknight or when unexpected guests show up (happens here a lot—word travels fast that I’m “the arancini lady”).
You’re Invited to the Cozy Italian Comfort Food Club
This recipe has become my go-to for everything from chilly Sunday suppers to backyard potlucks. There’s nothing quite like serving up a platter of golden, cheese-filled arancini, feeling that mix of pride and “should I have made a double batch?” panic as everyone reaches for seconds. If you try these, please let me know in the comments—did you go classic full-cheese, or did you sneak in a twist? And if you need any troubleshooting or tips, don’t be shy. We can bond over sticky hands and melty cheese anytime. Happy arancini-ing, friends!
Ricotta-Filled Arancini
Ingredients
- Arborio rice
- Whole milk ricotta
- Mozzarella
- Parmesan
- Eggs
- Breadcrumbs
- Herbs (parsley or basil)
- Oil (vegetable or canola)
- Lemon zest
Instructions
- Simmer arborio rice in broth until starchy and slightly overcooked. Cool the rice.
- Combine ricotta, mozzarella, Parmesan, eggs, and herbs in a bowl. Mix well.
- Flatten a handful of cooled rice, add a spoonful of filling, shape into balls.
- Roll rice balls in flour, egg, and breadcrumbs for coating.
- Deep fry rice balls until golden and crisp. Drain on paper towels.
- Garnish with Parmesan and herbs. Enjoy warm with marinara sauce or on their own.
