Rice Balls with Cheese

This simple appetizer menu from Chef Bruno will help set your menu apart from that of other pizza shops.


Hello, my readers! I hope everyone had a merry Christmas. I wanted to help you get the new year off to a great start by sharing this recipe with you. If you’re looking for a new signature item that will set your menu apart from other pizza shops in your area, this could be the one for you. These cheese-stuffed rice balls, also known as arancini in Italian, taste so good, they can be addictive. You can prepare rice balls in many ways, but this recipe requires just a few simple ingredients. Even better, it isn’t hard to prepare. Just get into the kitchen and start rolling!



1 box premade risotto with cheese
3 eggs
⅔ c. mozzarella cheese, diced
Vegetable oil
Plain breadcrumbs



Cook the risotto-and-cheese mix according to package directions in advance and let it cool. Beat 2 eggs into the risotto mix. Using your hands, shape the mixture into small, round balls. Spread out some flour and roll the balls in the flour, coating them on all sides. Crack open and beat the remaining egg in a deep plate. Roll the flour-coated balls in the egg, then in the breadcrumbs. Finally, poke a hole into the center of each ball and fill the holes with a few cubes of mozzarella cheese. Close up the hole again.

Heat the oil to 360°F and test it by dropping in a breadcrumb—if it sizzles, the oil is hot enough. Drop the balls into the hot oil and fry them until they’re golden-brown. Drain on a paper towel to soak up the excess oil. Serve them hot.

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