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Rice Balls (Arancini)


3 1/4 cups of chicken stock

1 cup of arborio rice

1 lb mozzarella, cut into cubes

1/2 cup Parmigiano-Reggiano

1 teaspoon high quality garlic powder

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

3 eggs 

1 cup flour 

2 cups seasoned bread crumbs ( see my recipe for seasoned bread crumbs!)

Vegetable oil, for frying 


In a medium pot bring the chicken stock to a boil. Slowly stir in the rice and bring the heat low. Simmer while stirring periodically until tender, about 25 or until the rice is fully absorbed. Rice should be sticky, not fluffy. Drain the rice in a colander and allow to cool off.  Add Parmigiano-Reggiano, garlic powder, parsley, salt and pepper. Mix very well. Take a handful of the rice mixture and form a ball. Place a cube of mozzarella in the middle and roll into a ball. Dredge the rice ball  in flour, then the egg, and finally, the breadcrumbs. In a large sauté pan, warm vegetable oil over medium-low heat Fry rice balls in batches. Serve with a dusting of grated cheese.

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