Pizza Arancini
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the cooked rice completely before shaping to prevent sticky hands and loose balls.
- 2Wet your palms slightly with water when forming arancini to keep the rice from sticking.
- 3Press breadcrumbs firmly onto each ball to ensure a thick, tight seal that locks the mozzarella inside.
- 4Fry in small batches (3-4 at a time) to keep oil temperature steady and avoid greasy arancini.
- 5For make-ahead: shape and bread the balls, then refrigerate up to 24 hours before frying.
- 6Leftover arancini reheat best in a 375°F oven for 8-10 minutes to restore crispness.
Adapt it for your goals.
Vegetarian
The recipe is already vegetarian. For a heartier version, add 1/4 cup finely chopped sautéed mushrooms to the rice mixture.
gluten freeGluten-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 pepperoniSpicy 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 lightBaked 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.
Why this is on our healthy list.
Good Source of Calcium
Both mozzarella and parmesan provide calcium, which supports strong bones and teeth.
Moderate Protein from Dairy
Cheese and eggs in the breading contribute a modest amount of protein, making these arancini more satiating than plain rice balls.
Lycopene from Tomatoes
The fresh grated tomato sauce is rich in lycopene, an antioxidant linked to heart health.
Frequently asked questions
Yes, day-old risotto works perfectly—just make sure it's well-chilled and not too loose, so it holds its shape when stuffed.
