Making Italian Rice Balls at home is simple with this easy no-fry recipe. Try making Air Fryer Arancini, or oven baked Risotto Balls for a delicious appetizer or main dish, with no deep frying and minimal oil.
Crispy, crunchy, cheesy heaven
Making Italian Rice Balls from leftover risotto has got to be one of my favorite things. I mean, is there anything better than crisp, delicious Risotto Balls with a center of molten cheese? Well, yes - the fact that you can make them without any deep frying involved.
Listen, I love legit, deep-fried arancini as much as the next guy, but handling hot oil scares me. And if you could make Air Fryer Arancini or Baked Risotto Balls that are every bit as good and happen to be a little bit healthier, why wouldn't you?! The Nutrition Lady in me is obligated to say that!
There's nothing I love more than repurposing leftovers - in fact, I usually make extra risotto (always this Instant Pot Risotto; it's just so easy and so good) just so I can whip up a batch of these. But if you don't happen to have leftovers, you can make a batch of risotto and spread it out on a sheet pan to rapid cool.
Once you've got the hang of these, you'll be whipping up arancini all the time. It'll be your signature move as a vegetarian appetizer. You'll be famous for it.
Are you ready?
Let's Make Italian Rice Balls Together!
We'll cover two methods for making these super crispy arancini without frying—air fryer and oven baked methods. No matter which method you choose, you'll need to start with making the risotto balls.
Make risotto balls
Scoop a couple of tablespoons of cold risotto into your hands, and form it into a ball. If you're adding cubes of cheese to the center (which I urge you to do), press them into the middle and then shape the ball around the cheese.
Carefully lower the rice balls into the beaten egg mixture, one at a time. Lift them out, allowing excess egg to drain off.
Then lower the coated risotto ball into the seasoned bread crumb mixture. This is what gives that signature crunch to your arancini!
Repeat this process until all of your risotto balls are formed and coated, and ready to cook.
Air Fryer Arancini
I love making Italian Rice Balls in the Air Fryer because it's fast, easy, and they turn out perfectly crispy every time.
All you need to do is arrange the arancini in a single layer in the basket of your air fryer, and lightly spray or brush them with a little olive oil. Air Fry for five minutes, then carefully turn the risotto balls over.
Give them another light spray of olive oil, then Air Fry for 4-5 minutes more until golden and crispy.
Oven Baked Italian Rice Balls
Oven-baked Risotto Balls are easy as can be! All you need to do is follow the above instructions for shaping and coating the arancini, then arrange them on a parchment-lined baking sheet.
Give them a light spray with olive oil, and bake until golden - about 20-25 minutes.
Tips for the Best Italian Risotto Balls
Use cold risotto. When making arancini you'll always get the best results with leftover risotto. It's easier to handle, and the balls hold their shape well. If you're making risotto specifically to make rice balls with, be sure to chill it for at least an hour before using.
Keep 'em small. When it comes to arancini, smaller is in fact better. I aim for a couple of tablespoons of rice per ball, which ends up being around the size of a golf ball once shaped. They're easier to handle, cook faster, and hold together best when small.
Add a dipping sauce. I love serving risotto balls with a fun sauce to dip it in. My favorite is this Instant Pot Pasta Sauce, but you could mix it up with your favorite pesto.
Meal prep those bad boys. You can prepare your arancini ahead of time and leave them on a tray the fridge until you're ready to cook. Allow them to come to room temperature while pre-heating your oven or air fryer. You can also shape and coat your risotto balls and then place in the freezer in a single layer until frozen. Then, transfer to an air-tight container or freezer bag where you can store in the freezer for 3-6 months.
Italian Rice Balls Recipe
Equipment
- Air Fryer
Ingredients
- 2 cups leftover risotto chilled
- 2 eggs
- 1 ½ cups breadcrumbs
- ¼ teaspoon dried oregano
- 2 Tablespoons finely grated Parmesan cheese
- Salt and pepper
- small cubes of cheese such as mozzarella, sharp cheddar, or parmesan.
- olive oil spray
Instructions
- In a medium-sized bowl, whisk together the breadcrumbs, dried oregano, and Parmesan cheese. Season with a bit of salt and pepper.1 ½ cups breadcrumbs, ¼ teaspoon dried oregano, 2 Tablespoons finely grated Parmesan cheese
- In another bowl, whisk the eggs together.2 eggs
- Scoop some cold risotto into your hand, and form it into a ball. I like to make fairly small arancini as they hold together better, so using about 2 Tablespoons of risotto per ball. If you would like, press a cube of cheese into the center of the rice, and form the ball around it.2 cups leftover risotto, small cubes of cheese
- Place the risotto ball into the beaten egg, and ensure it is well coated. Use a fork to carefully lift out of the egg, allowing excess egg to drain off.
- Place the risotto ball into the breadcrumbs, and carefully roll it around or toss the breadcrumbs on top to ensure it is well-coated.
- Transfer the coated risotto ball to a plate, and repeat with remaining risotto.
Air Fryer Arancini
- Heat your Air Fryer at 200°C / 400°F for a couple of minutes.
- Place the risotto balls into the basket of your Air Fryer, and spray them lightly with olive oil spray.
- Air Fry for 5 minutes, then carefully turn them over, spray again, and Air Fry for an additional 3-4 minutes until crisp and brown.
Oven Baked Risotto Balls
- Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- Arrange the risotto balls on the baking sheet, and spray lightly with olive oil spray.
- Bake for 20-25 minutes, until crisp and brown.
Notes
- Nutrition values are an estimate only
- This recipe works best with risotto that was made the day before and has been chilled overnight in the fridge. If you're making risotto specifically to make arancini, be sure it has chilled for at least one hour in the fridge.
- I prefer the crunch of panko bread crumbs, but regular breadcrumbs are fine too. Or, you can do a mix of panko and regular.
- If your risotto is too wet and doesn't hold together well, add a bit of the breadcrumb mixture to the risotto, one tablespoon at a time, until the risotto holds together well.
- It's really important to use oil spray rather than brushing the risotto balls so you don't brush the breadcrumbs off.
- Leftover arancini can be reheated for 5 minutes in the Air Fryer, or quickly reheated in the microwave.
Lilly says
My mother made these arancini balls, just like this recipe, they were very, very, good! I'm making also for my family now, and everyone loves them, they are also a hit at parties! Try them and you will love them to! Buon appetito!
Katie Trant says
Hey Lilly - so glad to hear your family enjoys these arancini as much as we do!
Sarah says
The little surprise of mozzarella in the middle was amazing!
Katie Trant says
I know, it's my favourite part!