Golden, crispy, and filled with love… Nonna Pia’s rice balls (arancini) are everything you didn’t know you needed. 👵💛 Each bite is warm, cheesy, and bursting with flavor—just like Nonna made them in the old country. Who wants one (or three)? 😋🍚🧀
🍽 Nonna Pia’s Classic Rice Balls (Arancini)
Servings: Makes about 12 rice balls
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Ingredients
- 2 cups cooked Arborio or short-grain rice (cooled)
- ½ cup grated Parmigiano-Reggiano
- 1 cup mozzarella cheese, cubed
- 2 large eggs
- ½ cup marinara sauce (optional, for filling)
- Salt and pepper to taste
- 1 cup seasoned Italian breadcrumbs
- 1 cup all-purpose flour
- 2 more eggs (for breading)
- Vegetable oil for frying
Instructions
- Prepare the Rice Mixture:
In a large bowl, combine the cooked rice, Parmigiano cheese, and 2 beaten eggs. Season with salt and pepper. Mix until the mixture is sticky and holds together. - Form the Rice Balls:
Take a small handful of rice and flatten it in your palm. Add a cube of mozzarella (and a little marinara if using) in the center. Cover with more rice and form into a ball. Repeat until all the rice is used. - Chill the Balls:
Place rice balls on a tray and refrigerate for at least 1 hour. This helps them hold their shape when frying. - Bread the Arancini:
Set up a breading station with flour, 2 beaten eggs, and breadcrumbs in separate bowls. Roll each rice ball in flour, then dip in egg, then coat in breadcrumbs. - Fry to Perfection:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry 3–4 rice balls at a time until golden brown and crispy, about 3–4 minutes. Drain on paper towels. - Serve:
Serve hot with marinara on the side for dipping—or just pop one in your mouth like Nonna does. 😉
