This arancini recipe is made with white wine risotto and features a gooey mozzarella center. These Italian rice balls are fantastic for lunch or dinner and can be frozen.

Close up on a few arancini on a plate, with one cut in half to see inside.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
18 rice balls


  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 1 clove garlic, crushed

  • 1 cup uncooked Arborio rice

  • ½ cup dry white wine

  • 2 ½ cups boiling chicken stock

  • ½ cup frozen green peas

  • 2 ounces finely chopped ham

  • salt and pepper to taste

  • ½ cup finely grated Parmesan cheese

  • 2 large egg

  • 1 tablespoon milk

  • 4 ounces mozzarella cheese, cut into 3/4 inch cubes

  • ½ cup all-purpose flour

  • 1 cup dry bread crumbs

  • 1 quart vegetable oil for frying, or as needed


  1. Gather all ingredients.

    All ingredients gathered to make arancini.

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  2. Preheat the oven to 200 degrees F (95 degrees C).

  3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned.

    Onion and garlic cooking in a saucepan until soft.

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  4. Pour in rice; cook and stir until lightly toasted, about 2 minutes.

    Rice added to saucepan, cooking until lightly toasted.

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  5. Stir in wine; cook, stirring occasionally, until liquid has evaporated.

    Wine added, stirring occasionally until liquid has evaporated.

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  6. Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more.

    Chicken stock added to saucepan, stirring and cooking until liquid has evaporated.

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  7. After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.

    Once all liquid has evaporated, stir in ham and peas.

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  8. Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly.

    Saucepan removed from heat and Parmesan cheese stirred in.

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  9. Beat 1 egg in a small bowl; stir into risotto.

    One egg beaten and stirred into risotto.

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  10. Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.

    Egg and milk beaten in one bowl, flour in the second bowl and bread crumbs in the third.

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  11. For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.

    Risotto rolled into balls and one mozzarella cube pressed into the center, roll to enclose.

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  12. Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.

    Risotto balls coated lightly in flour, dipped in the egg and milk mixture, then rolled in the bread crumbs.

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  13. Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).

  14. Working in batches, fry rice balls in hot oil until evenly golden, turning as needed.

    Fry each until evenly golden-brown.

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  15. Drain on paper towel-lined plate and keep warm in the preheated oven.

    Drain on a plate lined with paper towel.

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These arancini can be frozen before or after frying. Fry frozen uncooked rice balls as in step 7. If already fried, reheat frozen rice balls in a preheated 350 degrees F (175 degrees C) oven for 20 to 25 minutes. Do not microwave.

Nutrition Facts (per serving)

252 Calories
16g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 252
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 17%
Cholesterol 29mg 10%
Sodium 274mg 12%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 6g
Vitamin C 2mg 11%
Calcium 99mg 8%
Iron 1mg 4%
Potassium 62mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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