Pizza Arancini

Name: Pizza Arancini
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1.5 cup arborio rice; 4 cup water (for cooking rice); 1 pinch salt (for cooking rice); 2 pcs tomato (medium, grated); 2 pcs garlic (cloves, minced); 1 tbsp olive oil; 1 tsp dried oregano; 1 pinch red chili flakes; 100 g fresh mozzarella (cut into 12 small cubes); 0.25 cup parmesan cheese (grated); 0.5 cup all-purpose flour (for dredging); 2 pcs egg (beaten); 1.5 cup breadcrumbs (plain); 3 cup oil for frying (vegetable or canola); 2 tbsp basil (fresh, chopped, for garnish)

RATING

4.4/5(35)

TASTE SCORE

9/10

Crispy, golden fried rice balls with all the irresistible flavors of a classic pizza. These arancini are stuffed with gooey mozzarella, seasoned with oregano and rich tomato sauce, then coated in crunchy breadcrumbs. A fun Italian-American fusion appetizer that's perfect for parties or using up leftover risotto.

PREP

40m

COOK

25m

SERVES

3 PIECES

815 cal

SERVINGS

METHOD · 8 STEPS

simmer · ~20 min
Cook the risotto rice.
Bring water and a pinch of salt to a boil in a saucepan. Add the arborio rice, reduce heat to low, cover, and simmer until tender and water is absorbed, about 18-20 minutes. Spread the cooked rice on a baking sheet to cool completely.
saute · ~10 min
Make the pizza-flavored tomato sauce.
1.Heat olive oil in a small frying pan over medium heat.
2.Add minced garlic and sauté until fragrant, about 30 seconds.
3.Add grated tomatoes, dried oregano, red chili flakes, and a pinch of salt.
4.Simmer until the sauce thickens and reduces, about 8-10 minutes.
TIPGrating the tomatoes on a box grater makes a quick, fresh sauce with great texture.
mix · ~2 min
Combine the rice with the pizza sauce.
Transfer the cooled rice to a large bowl. Add the thickened tomato sauce and grated parmesan cheese. Mix well until the rice is uniformly coated and slightly sticky.
prep · ~3 min
Set up the breading station.
1.Place the all-purpose flour in the first shallow bowl.
2.Beat the eggs in the second shallow bowl.
3.Place the breadcrumbs in the third shallow bowl.
assemble · ~10 min
Form and stuff the arancini.
1.Scoop about 2 tablespoons of the rice mixture into your palm and flatten slightly.
2.Place a cube of mozzarella in the center.
3.Mold the rice around the cheese, rolling into a tight, compact ball about 1.5 inches in diameter.
4.Repeat to make 12 rice balls.
TIPWet your hands slightly with water to prevent the rice from sticking while you shape the balls.
other · ~5 min
Coat the arancini for frying.
1.Gently roll each rice ball in the flour, shaking off any excess.
2.Dip it into the beaten egg, ensuring all sides are covered.
3.Roll it in the breadcrumbs, pressing lightly to adhere a thick, even coating.
TIPA thorough coating prevents the cheese from leaking out during frying.
fry · ~4 min
Fry the arancini until golden and crispy.
1.Heat the oil in a heavy-bottomed pot to 350°F (175°C).
2.Fry the arancini in batches of 3 or 4, careful not to overcrowd the pot.
3.Cook for 3-4 minutes, turning occasionally, until deeply golden brown all over.
4.Transfer to a paper towel-lined baking sheet to drain.
TIPMaintain the oil temperature. If it drops too low, the arancini can absorb oil and become greasy.
garnish · ~1 min
Season and serve hot.
Sprinkle the hot arancini with a pinch of salt and garnish with fresh chopped basil. Serve immediately with warm marinara sauce on the side for dipping.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the cooked rice completely before shaping to prevent sticky hands and loose balls.
2
Wet your palms slightly with water when forming arancini to keep the rice from sticking.
3
Press breadcrumbs firmly onto each ball to ensure a thick, tight seal that locks the mozzarella inside.
4
Fry in small batches (3-4 at a time) to keep oil temperature steady and avoid greasy arancini.
5
For make-ahead: shape and bread the balls, then refrigerate up to 24 hours before frying.
6
Leftover arancini reheat best in a 375°F oven for 8-10 minutes to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

The recipe is already vegetarian. For a heartier version, add 1/4 cup finely chopped sautéed mushrooms to the rice mixture.

gluten free

Gluten-free

Swap all-purpose flour with rice flour, use gluten-free breadcrumbs, and ensure the oregano is certified gluten-free. Same crispy texture, safe for gluten-sensitive guests.

spicy pepperoni

Spicy pepperoni

Finely chop 1/4 cup pepperoni and fold it into the rice mixture. The spicy, smoky bits echo the classic pizza topping and add a meaty pop to every bite.

baked light

Baked light

Skip deep-frying: brush the breaded arancini with oil and bake at 400°F for 15-18 minutes, turning once. Cuts fat while keeping a golden, crunchy shell.

HEALTH BENEFITS