Italian Arancini Rice Balls with Prosciutto and Melted Mozzarella
By Liam Carter
Chilling the breaded rice balls helps the coating stay in place when they enter hot oil, while 350°F frying quickly turns it crisp and golden. These Italian arancini pair creamy Arborio rice with prosciutto and melted mozzarella at the center.
Arborio rice is the key to a cohesive filling because its high starch content helps the cooked grains hold together. The rice is simmered in chicken stock with onion, garlic, and bay leaves, then cooled before Parmesan, egg, and yolk are stirred in. Each portion encloses chopped mozzarella and prosciutto before receiving flour, egg-white, and Italian breadcrumb coatings.
The rice should be tender and should have absorbed the liquid before it is cooled; wet or warm rice is harder to shape neatly. Moistened hands prevent sticking as the portions are cupped around the filling. Keep the oil at 350°F and fry without crowding, watching for an even golden-brown shell rather than relying only on the two-minute timing.
Serve the arancini hot with a crispy salad and marinara or another favorite tomato sauce, when the mozzarella pulls into melted strands. They also work as snacks, lunch, or supper. The source notes that finished rice balls can be reheated in a 350°F oven for about 12 minutes to restore their crisp exterior.
Why you'll love this recipe
- Cooling the cooked rice before adding eggs keeps the mixture easier to handle, so the cheese and prosciutto filling stays enclosed during shaping.
- Arborio rice forms a cohesive ball because its naturally high starch content helps the grains cling together after simmering in chicken stock.
- A flour, egg-white, and breadcrumb sequence creates a complete coating, giving each fried ball a golden shell around the soft rice center.
- Thirty minutes of chilling firms the breaded surface, which helps the coating remain attached when the balls are lowered into hot oil.
- Frying at 350°F browns the crumbs in about two minutes while the center stays creamy and the mozzarella melts into strands.
- Moistened hands reduce rice sticking during assembly, making it simpler to form an indentation, seal the filling, and roll evenly sized balls.
Ingredients
- •1 tbsp olive oil
- •1 medium onion (chopped)
- •1 clove garlic (thinly sliced)
- •3 bay leaves
- •1 cup Arborio rice
- •2.5 cups low-sodium chicken stock
- •0.5 cup Parmigiano-Reggiano cheese (grated)
- •1 large whole egg (lightly beaten)
- •1 large egg yolk (lightly beaten)
- •0.5 cup mozzarella cheese (chopped)
- •0.5 cup prosciutto (chopped)
- •1 cup all-purpose flour
- •3 large egg whites (beaten with a fork)
- •2 cups Italian bread crumbs
- •vegetable oil (for deep frying; oil should measure about 2 inches deep)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat.
- 2
Add the chopped onion, sliced garlic, and bay leaves; sauté for about 3 minutes, until the onion is soft and translucent.
- 3
Stir in the Arborio rice.
- 4
Add the chicken stock and bring to a boil, then lower to a simmer.
- 5
Cook for about 20 minutes, until the rice is tender and all the liquid has absorbed.
- 6
Remove and discard the bay leaves.
- 7
Transfer the cooked rice to a bowl and cool completely.
- 8
Stir the grated Parmigiano-Reggiano, beaten whole egg, and beaten egg yolk into the cooled rice.
- 9
Divide the rice mixture into 12 equal portions and place them on a small tray.
- 10
Keep a small bowl of water nearby and moisten your hands as needed for rolling.
- 11
Combine the chopped mozzarella and prosciutto in a small bowl.
- 12
Scoop up 1/4 cup of rice mixture, flatten it slightly in one hand, and make an indentation.
- 13
Place about 1 teaspoon of the mozzarella and prosciutto mixture in the indentation, close your hand, and gently roll the rice into a ball, adding more rice if needed.
- 14
Place the rice ball on a greased cookie sheet and repeat with the remaining rice and filling to make 12 balls.
- 15
Roll each rice ball first in flour, then beaten egg whites, and finally Italian bread crumbs, turning to coat all over.
- 16
Return the coated balls to a cookie sheet, cover with plastic wrap, and chill for 30 minutes.
- 17
Line a cookie sheet with paper towels and place it next to the stove.
- 18
Heat vegetable oil, about 2 inches deep, in a Dutch oven or deep frying pan to 350°F.
- 19
Use a wire skimmer or large slotted spoon to gently lower the rice balls into the hot oil without overcrowding.
- 20
Fry for about 2 minutes, until golden brown and crispy all over; keep finished balls warm in a 200°F oven while frying the remaining batches, if desired.
- 21
Remove the arancini with a wire skimmer or slotted spoon and place them on the paper towel-lined cookie sheet to drain.
- 22
Serve hot alongside a crispy salad or your favorite tomato sauce.
FAQ
Nutrition (per serving)
Calories
283
Protein
12g
Fat
10g
Carbs
37g
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