arancini (rice balls) with marinara sauce recipe _ just a taste

8/12/2019 Arancini (Rice Balls) With Marinara Sauce Recipe _ Just a Taste

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Arancini (Rice Balls) with Marinara SaucePosted by Kelly Senyeion February 29,2012

My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny

restaurant in Manhattans Flatiron neighborhood and just steps from where I attended culinary

school. Back then, we knew the local hotspot as Bar Stuzzi , and it was a favorite for Italian small

plates paired with towering glasses of crisp Prosecco. Ill never forget my first taste of arancini ,

as my eyes went wide at the sight of the baseball-siz ed rice balls coated in breadcrumbs, deep-

fried and served atop a bed of bright red marinara. They were a total triple threat: crunchy,

creamy andcheesy.

If fried rice isnt your thing, then arancini are the ultimate excuse for using up whats left of the

ol Uncle Bens in the fridge. Although many arancini recipes begin with a risotto base, its

perfectly acceptable to skip the 20-minute stir time and start with day-old rice. Just make sure

to check out my notes at the end of the recipe for a few tips that could mean the difference

between perfectly rounded cheesy fried rice balls and, well, a hot mess of rice and dairy.

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Arancini (Rice Balls) with Marinara

SauceYield:8 arancini Prep Time:15 min Cook Time:5 min

Ingredients:

2 cups cooked white rice, cooled (See Kelly's Notes)

1/2 cup grated Parmesan

3 eggs

8 small cubes fresh mozzarella

1 cup Italian-style breadcrumbs

Oil, for frying

1 cup store-bought or homemade marinara sauce

Directions:Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to

rise 4 inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to

thoroughly combine the mixture.

Form each arancini by taking a small portion of the mixture, squeezing it f irmly and

stuffing one cube of mozzarella inside each ball . Repeat this process to form 8

arancini.

Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then i n the

breadcrumbs, shaking off any excess.

Once the oil reaches 375F, add 2 or 3 of the breaded arancini to the pot and fry them

until golden brown and cooked throughout.

Use a slotted spoon to remove the fried arancini from the pot and transfer them to a

paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with

the remaining arancini.

Serve the arancini warm with a sid e of warm marinara sauce.

Kelly s Notes:I've made arancini with many types of rice, but some varieties prove more successful

than others. For example, regular old Uncle Ben's wil l only work if it's particularly

sticky. The best rice for arancini is actually sushi rice (despite how unauthentically
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Italian that may be!) because i t is much more glutinous so it's easy to work with.

Make sure you really squeeze the arancini together to make them as compact as

possible. This will ensure the arancini hold their shape when frying.

Posted in: Appetizers, Reader Favorites, Side Dishes

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Comments

Julie @ Table for Twosays

February 29, 2012 at 8:48 am

These look SO good!! Who knew how easy itd be to make! I love the oozing cheese coming

out of the center. So delicious, Kelly!

Reply

Alison @ Ingredients, Inc.says


omg I want one! Very awesome as always

Reply

Kelley {mountainmamacooks}says


These look AWESOME. Ive actually never had arancini but have always wanted to try and

make them. Absolutely beautiful!!

Reply

Bev WeidnersaysFebruary 29, 2012 at 10:06 am

Theres a restaurant in town that serves these and Ive always been so curious how to make

them. YOU JUST SAVED MY LIFE!

Reply

Brian @ A Thought For Foodsays


Why oh why did I open this li nk! Now my stomach is gurgling! It wants these rice balls!

Reply

Cassiesays
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These are right up my alley. I cant wait to try a homemade version, LOVE this Kelly!

Reply

Meagan @ A Zesty Bitesays

February 29, 2012 at 2:37 pm

I love risotto balls and have been wanting to make them so bad. This recipe is much

simplier! THANKS!

Reply

Meg's Everyday Indulgencesays

March 1, 2012 at 11:45 pm

These look incredible! Ive never had rice ball s before but I will be trying them very soon!

Kellyreplied: March 3rd, 2012 @ 10:49 am

Thanks, Meg!

Reply

kamran siddiqisays

March 2, 2012 at 9:26 am

Oh, how I adore these! I went to Stuzzi last month, and it was fantastic! Now, its 9:25, and

Ive yet to eat breakfast, and Im pretty sure all Ill be thinking about are these arancini!

These will be made on Sunday! :)

Kellyreplied: March 3rd, 2012 @ 10:49 am

LOVE Stuzzi :) I think we know our next dinner spot!

Reply

Shaesays

March 2, 2012 at 5:08 pm

Mouth is watering. Making this ASAP.

xoxo

Kellyreplied: March 3rd, 2012 @ 10:49 amHi Shae! So great to hear from you!

Reply

Rachel @ Not Rachael Ray (Soon to be Rachel Cooks)says

March 5, 2012 at 4:18 pm

Oh my gosh, drool! These look amazing!

Reply

Diana @ Appetite for Chinasays

March 8, 2012 at 12:27 am

Another place that does great arancini is Luzzos in the East Village. Pair a plate of that witha large p izza and youve got one fantastic dinner. Anyway, your recipe seems like a great

homemade version!

Kellyreplied: March 8th, 2012 @ 11:40 am

Thanks so much for the tip, Diana!

Reply

Ashley says

March 17, 2012 at 8:24 pm

I found this recipe and had to try. They came out AMAZING! Thanks for the recipe its

awesome!!!! Gonna check out some more of your recipes!
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Donna Latrell says

March 19, 2012 at 8:42 pm

Sticky rice has gl uten??? Never heard that before.

Kellyreplied: March 19th, 2012 @ 8:47 pm

Thanks for catching that, Donna! I meant glutinous :)

Reply

Beth says

March 21, 2012 at 2:17 pm

Just mad e these SO delicious!!!! A tip if your rice/parmesan/egg mixture doesnt seem to

be coming together enough to form balls, stick it in the microwave for 1-2 minutes and it

will then be nice and sticky and easy to form the balls. I used left over white rice from

Chinese takeout that was not sticky at all and this di d the trick perfectly :)

Kellyreplied: March 21st, 2012 @ 2:18 pm

Awesome trick, Beth! Thanks so much for sharing and Im so glad you enjoyed the

recipe!

Reply

Onigiri recipesays

April 7, 2012 at 1:38 am

I love eating rice balls and just stumbled upon this great recipe. Will definitely try this

recipe out tonight. Thanks Kelly!

Reply

Ryan @ Spicy Richmondsays

April 27, 2012 at 4:51 pm

I had Parmesan Risotto bites and my boyfriend and I were trying to think of how we could

recreate them because they were so good. These sound just like them! A must try! :)

Reply

Kimberly says

June 24, 2012 at 11:57 pm

I just saw this recipe on Pinterest last night. Made this for dinner tonight as a side dish,

wow! Such a tasty treat. Your directions were simple and easy to follow with great result. It

is worth the effort to make risotto for this too, gives just that little extra flavor.

Kelly Senyeireplied: June 25th, 2012 @ 12:06 am

Thanks so much for your sweet comment, Kimberly! So glad you enjoyed the

recipe!

Reply

Hannah says

September 2, 2012 at 2:27 pm

Yum! Tried this with left over rice peas and sweetcorn. I had no parmezan so used cheddar

and only had gluten free breadcrumbs but it was delicious. I wont be throwing away left

over rice again in a hu rry!

Reply

JulieDsays


Oh my goodness, how did I ever miss thesethey look divine!!

Reply

Christine @ Cookin with Cakessa s
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Excellent tip on the sushi rice When I make mine I use Arborio Rice (Trader Joes brand is

great) and my riceballs held together perfectly!

Reply

Cindy Watters says

November 20, 2012 at 10:47 pm

I was intrigued by this recipe as I always have a ton of leftover rice left after meals. But I

didnt have mozzarella, bread crumbs or oil to fry in so I improvised. I used marble cheese

chunks, cornflake crumbs and I baked them in the oven for 15 mins at 400 degrees. They

are amazing! My kids are gobbling them down right now. Guess well find out if 15 minutes

at that temp was enough to cook the egg! ;). I ran out of Parmesan so on the batch in the

oven right now, I added cornflake crumbs and shredded marble cheese to the ball mixture.

I added a chunk of smoked sausage in the middle and then rolled it in cornflake crumbs

mixed with garlic seasoning. Going to dip them in piz za sauce!

Reply

Mothercrone says

January 12, 2013 at 3:15 pm

So grateful to find this recipe. My brother Chris has been talking about Italian Rice Balls,

which Ive never had. Cant wait to make this recipe for him. Thank you, Miss Kelly.

Reply

Elaine says


Just mad e themdelicious.but had a hardtime molding them into ball.

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Marsela says


This is amazing . I cant wait to make it again .

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Alicia says


Yep, these are truly delicious. Ive been making these but call them Suppli al Telefono

(telephone wires, after the strings of mozzarella when you pull two halves apart) they are

great party food, but only if you make them small enough and cool a bit before serving. I

think they originated as a way to use up left-over risotto: Thats what Id read anyway.

Reply

Jamie Car bonesays

March 17, 2013 at 2:12 pm

I took the advice of Cindy Waters and baked them. Turned out fabulous. I too did not have

bread crumbs, but I did have a l oaf of pumpernickle bread in the freezer. Just threw a

portion of it in the food processor with some fresh garlic, garlic salt and parsley. Great

recipe. Thanks!

Reply

Amy says

April 4, 2013 at 7:08 pm

These look like an appetizer/fast food I ate in Rome all the time many years ago (they were

called Suppli there) and Ive been craving them for years! Cannot wait to make them!!

Reply

Sofia says
http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=98659#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=93592#respondhttp://yumtastics.blogspot.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=83956#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=81950#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=81709#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=77156#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=67469#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=56180#respondhttp://cookingwithcakes.com/


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,

My grandmas recipe doesnt include cheess at all . We dont mix cheese into the rice and

we fill them with a thick spagetthi sauce (tomatoes, ground beef, onions, basil) plus a few

peas. And we eat them with apple sauce. :D Unfortunately it is a lot of work and so we only

make them once a year.. youre recipe is a lot easier.

Reply

Kim says

August 7, 2013 at 10:50 pm

I made these and they were AMAZING! thank you for the recipe! :)

Reply

Melinda says


A true italian making authentic arancinis would never dream of using sushi rice. Arancini

is made from risotto

Kelly Senyeireplied: September 10th, 2013 @ 8:25 am

Hi Melinda! Yes, I realize this and made a note of it in the recipe. Its just a tip I

shared to help those who otherwise havent had luck getting the rice to stick

together.

Reply

Beedoo says


The brief frying step in making risotto breaks down the grains cell walls and is what helps

make the rice sticky enough to mold.

Those of you using any ri ce at all, sushi-ri ce or no, take it from a frequent sushi maker:

Those cell walls need to be broken down with more than just water cooking unless you

want to rely mostly or solely on your cheese for cohesiveness.

If you would rather not add oil while preparing your rice, simply add vinegar to the water

you simmer it in, about one tablespoon of vinegar to every cup (measured dry) of rice.

I highly recommend using a non-grain vinegar, such as appl e cider vinegar, to keep the

dishs phytase levels as low as possible. ;)

Reply

Mjtalio says

September 21, 2013 at 8:34 am

My mom has made these since way before I was born and now my sister and I make them.

We use Carolina rice and we have tried all types of cheese in the center and believe it or

not deli American cheese melts the best and the saltiness i s great.

Reply

Lauren says


Im not trying to be rude but some of the things you have said (such as using uncle bens

ready rice), are not correct for making authentic arancini. Also typically they also have meatand peas in the middle with the cheese. Ive been making these my whole life with my

family that immigrated to the US from Italy and theres more to it.

Kelly Senyeireplied: September 24th, 2013 @ 4:21 pm

Hi Lauren, I appreciate your comments, but as I noted above, Im not claiming

these to be authentically Italian. Just delicious! Theyre quick and tasty, and Im

sure there are many other (more authentic) ways to make them :)

Reply

Jodee Weil andsays

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I usually try to avoid fried foods, but these Arancini with Marinara Sauce look so delicious, I

think I have to try them at least onceprobably a couple more times than that! You only

live once, right?

Reply

Giulia says

October 5, 2013 at 6:47 pm

Sorry for my English but for all the negative comments on not authentic, for those who

have an Italian nonna/auntie/hairdresser who immigrated from Italy, enjoy your

authentic Italian arancini with your nose up high. I appreciate Kellys approach to give

tips for yumminess using what non-Italians have in an average kitchen outside of Italy. I

mean, risotto is only the method of cooking the rice, not the rice variety itself. (And to the

authentic snobs against sushi rice, well arborio rice is from the north why would one

use northern rice in a dish that is mainly from Sicil y? And anyway, arborio rice is a type of

the Japonica variety, which is the sushi rice). Every person identifies with his region more,

as the arancini in Sicily are way different than the arancini (aka suppli) in Roma. And

even arancini in Si cily differ, as the ones in the northeast can be shaped l ike conics, rather

than balls. A ciascuno il suo!

Reply

Karen says


My Nonni used to make these and I was the only person she shared her recipe with; Whatan honor!. Our variation, in the middle she would put Swiss Cheese and a small clump of

hot Capacola Ham. Also, we do not use any breadcrumbs. Roll the balls ni ce and tight and

dip in beaten egg WHITE, then frySo yummy !

-Karen from Bosotn

Reply

Caroline says


Can you freeze them and at witch stage you can before or after cooking ?

Reply

kelly says


I made these for dinner tonight and they were very tasty. I used my left over par boiled rice

I made the night before. I added 2 tbsp of flour to the mixture to help hold things together.

I seasoned at all layers (egg, rice mixture and bread crumbs). I deep fried them just to

make this a little quicker. Other then that.I followed this as printed and they were a hit!

Thank you. my left over rice will never again go to waste!!

Reply

Lisa W. says

December 8, 2013 at 9:21 pm

I just tried ri sotto rice balls for the first time today at Olive Garden and I absolutely loved

them! I cant wait to try this recipewho cares if i ts authentic or notit looks delicious.

Would I be able to oven fry these?

Kelly Senyeireplied: December 8th, 2013 @ 9:58 pm

Thanks, Lisa! Ive never tried baking them in the oven, so I cant say with certainty

how theyd turn out. Youll just want to make sure to bake them long enough so

that the egg is fully cooked.

Reply

Ann Marie says

December 19, 2013 at 8:20 am
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I grew up on Rice Balls (very Italian). We always make them with chopped meat in the

middle.yummy

Kelly Senyeireplied: December 19th, 2013 @ 10:49 am

Love the idea of adding chopped meat, Ann Marie!

Reply

Dee says


Can these be frozen before frying?

Kelly Senyeireplied: December 22nd, 2013 @ 9:55 am

Hi Dee Ive never tried freezing them prior to frying, so I cant say with certainty

if that would work, but my guess is that it would take the rice balls much longer to

cook in the oil, so the outside would get overdone, while the center may still be frozen (this

is just my hunch). Hope that helps!

Reply

Mary Ann De Croce-Buchanan says


For Christmas Eve I ll add ruff chopped cooked shrimp into the mozzarella chunk!

Place it on Marinara-Your recipe i s perfect!Delich!

Kelly Senyeireplied: December 24th, 2013 @ 2:41 pm

Love the addition of the shrimp, Mary Ann! Enjoy!

Reply

Janet says


Looks so goodwould love to make these without wheat what could I use as a coating

instead of breadcrumbs?

Reply

Courtney M. says

January 21, 2014 at 9:03 am

I made these last night and baked them as Cindy suggested. They turned out very good!

My husband absolutely loved them! I think next time I may broil them for a few seconds

before serving, just to brown the breadcrumbs a little more. I used sushi rice as you

suggested, and it worked great! Thanks for posting!

Kelly Senyeireplied: January 21st, 2014 @ 6:46 pm

Awesome! So glad to hear it, Courtney!

Reply

Arthur in the Garden!says

January 21, 2014 at 2:09 pm

Lovely!

Reply

SeasontheRecipesays


Wow what a recipe! Gonna try it soon.

Reply

Steven says

http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=342143#respondhttp://seasontherecipe.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=331019#respondhttp://www.arthur-in-the-garden.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=330750#respondhttp://www.justataste.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=284937#respondhttp://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=281300#respondhttp://www.justataste.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=272308#respondhttp://www.justataste.com/http://www.justataste.com/2012/02/arancini-rice-balls-with-marinara-sauce/?replytocom=268799#respondhttp://www.justataste.com/


11/15

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, ,

sushi rice doesnt make it unauthentic. Italians have several short grain rice varieties that

are used for risotto and rice pudding, you can find it in the store as Arborio rice.

Kelly Senyeireplied: February 3rd, 2014 @ 8:18 pm

Thanks so much, Steven! Welcome to Just a Taste :)

Reply

Kathy says


I add cooked hot sausage meat to my rice balls. Also, I chill the mixture before forming the

balls. They seem to stick together better for me after being chilled.

My original recipe calls for the Arancini to be served with Hollandaise sauce. We like that

or Marinara sauce.

Kelly Senyeireplied: February 4th, 2014 @ 8:24 pm

Love the idea of dipping them in Hollandaise, Kathy!

Reply

Giulia says


I am a first g eneration Italian and have spent much time in Italy years actually and visit

regularly. One of the first thing s I get to eat strolling the streets of Rome is a suppli, cousinto the arancini. This recipe is so very similar to my favorite. The Italian way of cooking is

using and adapting what you have to make a good dish so YOU are cooking the Italian way!

I made these last night usi ng left over Vigo yellow rice (LOL) that I had prepared with whi te

wine and wrapped the rice around a square of bella vitano cheese. I followed your

instructions for the remainder except I baked them at 400 for about 20 minutes. The last

five minutes of baking I sprayed them with a mist of olive oil just to get them to brown up a

bit more. This recipe will definitely be repeated again and again. Thank you.

Reply

Allison says


Cant wait to make these! I want to make my own gluten free breadcrumbs for this but how

would I make the breadcrumbs Italian? haha Maybe just add Italian seasoning?

Kelly Senyeireplied: February 28th, 2014 @ 2:59 am

Absolutely, Allison! Id add some dried oregano and basil, plus any other Italian-

esque spices you enjoy :)

Reply

Kevin says

March 19, 2014 at 12:43 am

Delicious recipe! Made these for the family tonight and everyone wanted more.

I had some difficulty with forming the rice balls. Any tips forming the balls easily? The rice

wanted to stay stuck to my hands instead of the cheese.

Kelly Senyeireplied: March 19th, 2014 @ 10:32 am

Thanks, Kevin! You can try dipping your fingers in water then forming the rice

balls, but it just depends on how sticky your rice is.

Reply

angela says

March 21, 2014 at 1:36 pm

If you throw the risotto balls in the freezer for about 20-30 mins before you bread them

they will hold their shape while frying

Reply
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Megan says

April 2, 2014 at 12:07 am

As someone who just got home from spending 3 months in Sicily, I am sorry but these are

NOT authentic by any means. You do nooot dip them in anything annd NO mozzarella!

This is a very Americanized version. Sorry!

Reply

Monica Pavon says

April 27, 2014 at 1:11 pm

I have been makin Rice Balls since I was a little girl. I was though by my Sicilian greatgrandmother who taught me to make them just like your recipe above, except adding a bi t

of butter to ensure that the rice sticks together. At some point, I guess after I started

making sushi at home, I decided to try sushi rice. Holy Rice Ball!!! Sushi Rice is the absolute

best rice for this Italian del icacy. This recipe is very, very close to my great grandma Donna

Pepinna! Enjoy!

Reply

olivia says

April 29, 2014 at 6:00 pm

for mixing the rice and parmason with the eggs i s it the egg whites or the entire egg

(minus shell) please answer (anyone) asap im making them now! thank you!

Kelly Senyeireplied: April 29th, 2014 @ 6:03 pmHi Olivia Its the entire egg (minus the shell ). Enjoy!

Reply

Joan Grubert says

May 16, 2014 at 6:12 am

These were amazing and the recipe was spot on, easy to follow. I di d make a simple ri sotto

rather than plain rice to add some flavour, besides which, i wasnt sure how to make plain

arborio rice. It was a trial run before serving it as an appetizer this weekend and i cant

wait to make it again. Also learned a lesson about oil. I thought it had cooled down enough

and tried pouring it back into its original container, big mistake, it really has to be cold. I

had a bit of a mess to clean up! Thank you for this great recipe!

Reply

AMYsays

June 13, 2014 at 2:52 pm

Just had to let you know that Google popped your page up when I asked what to do with

my leftover rice. I had 2 cups of brown rice that had been lounging in the fridge for 3 days,

and this looked like a great solution. Youre probably shaking your head at me because you

know that my brown rice wasnt sticky enough to stick together to make balls. Yup, just a

non-sticky mess in a bowl. After about 3 minutes of looking around the kitchen, trying to

figure out what to do with this bowl of egg/rice/parm mix, I grabbed a muffin pan, lined it

with muffin paper, dropped some of the bread crumbs in the bottom of each liner, layered

on a tsp or so of the rice mixture, then the cheese (I used goat), then another spoonful of

rice mix topped with a sprinkle of more bread crumbs. I put the whole thing in a

400degree oven for 16 minute, then shook out the li ttle rice muffins onto a plate and

topped them with marinara.

They turned out soooo good! My super picky husband is in love with them, they will

probably rotate into our meals once a month. Thanks for the great recipe, even if I duct-

taped together the results :)

Kelly Senyeireplied: June 13th, 2014 @ 9:57 pm

Wow! I love your resourcefulness, Amy! The muffins sound spectacular :)

Reply

Kelly says

June 17, 2014 at 2:38 pm

Thank ou! Ive been thinkin the same thin . To me, what makes a dish authentic is not
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13/15

60#

using the exact perfect ingredients, so much as using whats available to make the basic

idea work. Thats how my aunt and my grandma taught me to cook, to use your heart and

your imagination and what was at hand to make something delicious. To make something

perfect to the recipe and being so strict as to only use certain ingredients like it makes

your dish better feels fake and very olive garden to me.

Why are we judging a simple, tasty recipe that clearly claimed to be Based On an Italian

recipe, not perfectly authentic to a specific household in specific region of Italy or Sicily.

Stop being judg y-pants and go make your perfect arancine that are totally authentic and

better than everyone elses.

Reply

Asmasays

July 4 , 2014 at 12:06 am

I came across this recipe and new I had left over rice so i made them the same day and let

me tell you they were really good! The family loved them and to kick it up a bit I plan on

making it again with some chicken mixed in next time.thanks for sharing this recipe!

Reply

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anuary 19, 2014 at 7:59 am

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