Ingredients

  • For the Rice: 2 cups cooked Arborio rice (chilled), 1/2 cup grated Parmesan, 1 egg, salt, and pepper.

  • The Center: 8–10 small cubes of low-moisture mozzarella cheese.

  • The Coating: 1 cup all-purpose flour, 2 beaten eggs, 1.5 cups panko breadcrumbs.

  • For Frying: Neutral vegetable oil (like canola or sunflower).

Instructions

  1. Prepare the Base: In a large bowl, mix the chilled rice, Parmesan, and one egg until well combined. The egg acts as a binder to keep the balls from falling apart.

  2. Form the Balls: Scoop about 2 tablespoons of the rice mixture into your palm. Flatten it slightly, place a mozzarella cube in the center, and fold the rice around it to create a smooth, tight ball about the size of a golf ball.

  3. The Breading Station: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.

  4. Coat the Arancini: Roll each ball in the flour (shake off the excess), dip it thoroughly in the egg, and finally roll it in the breadcrumbs until completely covered.

  5. Fry to Perfection: Heat about 2 inches of oil in a deep pan to 175°C. Carefully lower the balls into the oil in batches. Fry for 3–4 minutes, turning occasionally, until they reach that beautiful golden-brown color seen in your photo.

  6. Drain and Serve: Remove with a slotted spoon and let them rest on paper towels for a minute. Sprinkle with a pinch of sea salt while hot.