Mini Cheese Arancini

The holidays are not going to be anywhere close to normal this year. But that doesn’t mean we can’t be somewhat festive in our ‘bubble’. Normally, this is my busiest time of year. Preparing hundreds of party appetizers for my clients’s functions from mid November until New Year’s Eve. Party season would be in full swing right about now. Since that’s not happening, I thought it would be fun to share some of the party food recipes that my clients love. First up Mini Cheese Arancini!

What’s an Arancini?

Arancini are Italian rice balls, originating in Sicily , with various fillings including cheese, meat and vegetables that are breaded and fried. How could that not be delicious? I love making mini versions that are THE perfect party food nite. However, you can make them as big as you like.

Can I use any rice to make Mini Cheese Arancini?

Definately not. A regular white or brown rice won’t work because it just isn’t starchy enough. Look for Arborio or Italian style rice in the rice aisle of your grocery store. This is a short grain rice with a high starch content which gives it a creamy consistency also perfect for risotto.

Ingredients

Breadcrumbs I love combining seasoned Italian breadcrumbs & Panko breadcrumbs but you can do all of one or even use gluten free. If you use plain breadcrumbs make sure to add salt, pepper and your favourite spices.

Cheese Parmesan can always be substituted with Grana Padano (my fave) or Pecorino Romano. For the Arancini filling choose a cheese that will melt well like provolone, mozzarella or fontina.

Sauce While this recipe calls for tomato sauce and I would suggest your favourite store bought variety or homemade. You could also use Alfredo or pesto. Here’s my Marinara Sauce recipe

How to make Mini Cheese Arancini?

Cook the rice. Mix in butter and parm. Spread it into a 9×13 pan to cool. Cut it into 24 squares.

Roll it into balls

Make a well stuff it with a cube of cheese and a bit a sauce.

Set up a breading station:

Dip into egg
Coat with breadcrumbs

Fry them up!

Print Pin

Crispy on the outside, creamy on the inside. These mini Italian rice balls are perfect party bites

Course Appetizer

Cuisine Italian

Keyword appetizers, arancini, fried food, italian recipes, party food, rice balls, vegetarian

Prep Time 5

Cook Time 40

Rice Cooling 45

Servings 24 appetizers

Equipment

Air fryer optional
Non stick frying pan

Ingredients

2 cups Arborio or Italian style rice
2 boullion cubes (chicken or vegetable)
4 cups water
1/2 cup grated Parmesan cheese
4 tbsp salted butter
4 oz cubed provolone cheese (24 mini cubes)
¾ cup prepared tomato sauce, plus more for dipping
1 cup panko breadcrumbs
1 cup seasoned Italian breadcrumbs
1 cup olive oil
kosher salt to taste

Instructions

Follow package directions for cooking the rice adding in the boullion cube.
Once rice is cooked ( it will be sticky) add in butter and Parmesan cheese. Mix well. Transfer mixture to a 9 x 13 pan let cool completely (about 45 minutes).
Make ahead tip: Cooled rice can go into the fridge for 1 day. Cover with plastic wrap and proceed with the steps.

Assembling the Arancini

Mix breadcrumbs together*
Divide the cooled rice evenly by cutting a grid to make 24 squares. Each square will become a rice ball. These will be about golf ball size. If you want bigger balls cut less squares
Set yourself up a station to form, stuff and bread the rice balls.
Make your life easy and keep a small bowl of water nearby so you can keep your hands wet while making the balls.
To form the rice into a ball. Take a square from the pan and using your thumb make an indentation or well into the middle of the ball without going all the way through. Add a bit of sauce and one of the tiny cheese cubes into the middle of the ball and then close it up so you can’t see them. Repeat.
Dip each rice ball in egg then roll it around in the breadcrumbs to coat set aside.
Make ahead tip: At this point you can refrigerate or freeze the arancini until you're ready to fry them. If you want to freeze them, place the breaded rice balls on a parchment lined baking sheet and put them in the freezer for a couple of hours. Once they are solid, you can keep them in a freezer bag until you need them.
Heat about 1/2 cup of the oil in a 10-12" non stick frying pan on medium heat. Test the heat by throwing in a tiny bit of breadcrumb. If they sizzle, you're good to go. You can do about 8 -10 at a time. Space the aranicini out and keep turning them gently with tongs as the sides brown, about 3 minutes. Remove them from the pan onto a paper towel lined pan to absorb any excess oil. Repeat, adding more oil between batches if needed.
To reheat . Place Arancini onto a parchment lined baking pan and bake for 10 minutes in preheated oven. Serve with marinara sauce

Notes

*If making the fry method (not the air fryer) feel free to use any breadcrumbs or combination you like. If you don’t use seasoned breadcrumbs make sure to add salt, pepper and whatever spices you like.

*by using gluten-free bread crumbs these would be a fantastic GF option

Air Fryer Convection Oven Method

Add 4 tablespoons of olive oil the the breadcrumbs and combine well. Follow method for breading above. Do not spray Arancini with oil. Set oven to 350 degrees and air fry setting. Place 12 Arancini in the basket. Set timer for 5 minutes. Flip each rice ball over And resume frying for 5 more minutes.