Arancini recipe

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

Preparing Michael Symon's arancini brought joy to my kitchen, with laughter echoing as my partner helped roll the rice balls. The aroma filled our home on a cozy Saturday, making it a perfect family treat for our gathering.

Arancini are delicious, crispy, deep fried Sicilian balls of rice with a meat or tomato sauce and mozzarella cheese filling.

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!

This Italian Arancini recipe makes the perfect little crispy rice balls stuffed with a meat sauce and mozzarella cheese! This is a classic Italian recipe and one of my absolute favorite foods! The Arancini rice balls are perfect for a holiday appetizer and are hearty enough to be served for dinner, too.

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside! They are made with U.S-grown basmati rice, (as opposed to the traditional risotto), are breaded, and then deep fried to golden perfection.

Arancini balls make a great side dish or appetizer. They are filled w/ rice & cheese and fried until crisp. Ready in less than 30 minutes.

Arancini di riso in Italian, made with Arborio rice, filled with ragù, cheese, and peas, coated in breadcrumbs, and deep-fried until crispy perfection. This recipe was adapted from my dear Sicilian friend, Lilli, and they are the real deal!

Arancini balls make a great side dish or appetizer. They are filled w/ rice & cheese and fried until crisp. Ready in less than 30 minutes.