Italian arancini

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!

If you must know something about me, I’m pretty much a huge sucker for anything fried or cheesy, but come on who isn’t? These cheesy arancini (rice balls) are the perfect appetizers for any party, event or even just because. Arancini is known as “adult mozzarella sticks”, but these crispy, deep fried Italian balls of rice are oozing with the ooey-gooey mozzarella cheese filling.

Who doesn't love arancini? Perfectly golden little balls of pumpkin, parmesan and rice. Top it off with this fresh salsa verde and you've got a winner!

Arancini are perfectly crispy Sicilian fried rice balls. I fill mine with mozzarella cheese, but you can use peas, ham, or whatever you like!

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

A classic Arancini recipe for an Italian favorite. It makes for a great starter for dinner or appetizer at a party. Vegetarian risotto balls filled with mozzarella, breaded and fried. Served with warmed marinara.

Arancini, Italian Rice Balls stuffed with mozzarella and prosciutto, rolled in breadcrumbs then deep fried to a golden brown perfection.

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

Parmesan arancini balls is a crowd-pleasing finger food made with cooked risotto, parmesan cheese, spices, and breadcrumbs.

There’s no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn’t loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the…