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.

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!

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!

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.

Introducing a classic Italian delicacy with a modern twist: Italian Arancini Balls. These delightful treats are perfect for any occasion, whether as a savory snack or an impressive appetizer. Made with creamy Arborio rice, savory bouillon cubes, arom

Arancini di riso in Italian, made with Arborio rice, filled with ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. This recipe was adapted from my dear Sicilian friend, Lilli, and they are the real deal!

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!

Rich and tomatoey arancini with a gooey cheese filling, using Mutti Passata for a sweet flavour and velvety texture - and a luxurious touch.