Lidia Bastianich Rice Balls Recipe: Sicilian Arancini With Cheesy Centers

There’s something magical about biting into a perfectly crisp arancini and discovering that gooey, melted cheese center. This Sicilian classic transforms leftover risotto into a dish worth making from scratch.

I’ve refined this technique to ensure a golden, crackling exterior with a creamy interior every time. The key is using day-old risotto, which holds its shape better than fresh.

Each bite delivers a contrast of textures and flavors—savory rice, rich cheese, and a hint of herbs. These are perfect as appetizers or a satisfying snack.

Serve warm for the best experience, when the cheese is at its most luscious. Here’s how to make them.

Ingredients for Lidia Bastianich Rice Balls

Transform leftover risotto into these golden, cheese-filled Sicilian classics with just a few additions.

The risotto must be day-old and completely cold—freshly made risotto lacks the structure to hold its shape. Lidia’s brand risotto works beautifully if you’re starting from scratch, but any leftover risotto will do. For the mozzarella, low-moisture blocks from Whole Foods or Murray’s Cheese are ideal; avoid pre-shredded as it melts unevenly. The breadcrumbs should be fine and dry—Progresso is a reliable choice.

No mozzarella? Provolone or fontina offer similar meltiness. For a gluten-free version, swap breadcrumbs for crushed cornflakes or gluten-free panko. If you lack fresh parsley, dried at one-third the amount works, though fresh adds that bright finish. The olive oil for frying should have a high smoke point—avocado oil is a solid backup if you’re out of olive.

Arancini are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes. Leftover fried balls reheat well in an air fryer at 375°F for 3-4 minutes. Store uncooked, shaped arancini in the fridge for 1 day before frying.

Step-by-Step Instructions for Sicilian Arancini With Cheesy Centers

Master the technique for crisp, golden arancini with molten mozzarella centers every time.

Step 1: Prepare the Risotto Base and Cheese Filling

Begin by ensuring your 4 cups day-old risotto is cold and firm—this is essential for proper shaping. Transfer it to a large bowl and stir in the 0.5 cup Parmesan cheese, 2 cloves minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. The mixture should hold together when pressed but not be sticky.

Cut the 6 oz mozzarella cheese into ½-inch cubes. These will form the molten centers, so keep them chilled until ready to use. The contrast between the cold, firm risotto and the warm, gooey cheese is what makes these arancini unforgettable.

Step 2: Shape the Arancini with Cheese Centers

Set up a workstation with the seasoned risotto, 0.5 cup all-purpose flour, 2 whole beaten large eggs, and 1.5 cups Italian breadcrumbs in separate shallow dishes. The flour provides the first barrier to prevent sticking, while the eggs act as the binder for the breadcrumbs.

Take a 2-inch portion of risotto (about ¼ cup) and flatten it in your palm. Place a mozzarella cube in the center, then gently enclose it completely with the risotto, rolling it into a smooth ball between your hands. If the risotto sticks, dust your hands with a bit of the flour. The goal is a uniform sphere with the cheese fully encapsulated.

Step 3: Bread the Arancini for Maximum Crispiness

Roll each risotto ball in the flour first, shaking off any excess. This initial coat helps the egg adhere evenly. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure full coverage. For extra texture, roll it a second time in the breadcrumbs.

Place the breaded arancini on a parchment-lined tray. At this stage, they can be refrigerated for up to 1 hour to set, which helps prevent the cheese from leaking out during frying. This chilling step is particularly important for maintaining structure.

Step 4: Fry to Golden Perfection

Heat the 2 cups olive oil in a deep, heavy pot over medium-high heat until it reaches 350°F. Use a deep-fry thermometer for accuracy—oil that’s too cool will result in greasy arancini, while oil that’s too hot will burn the exterior before the inside warms through.

Fry the arancini in batches to avoid overcrowding, which lowers the oil temperature. Cook for 3-4 minutes or until they’re deep golden brown and crisp all over. Turn them occasionally with a slotted spoon to ensure even browning. Drain on a paper towel-lined plate to remove excess oil.

Step 5: Rest and Garnish Before Serving

Let the arancini rest for 2-3 minutes after frying. This brief pause allows the interior to reach the perfect serving temperature while the exterior remains crisp. The cheese inside will be deliciously molten, so warn your guests to exercise caution with the first bite.

Garnish with the 0.25 cup finely chopped fresh parsley for a burst of color and freshness. Serve immediately while hot, as the textural contrast between the crispy exterior and creamy interior is best enjoyed fresh from the fryer.

Health Benefits of This Dish

Energy Boost

These arancini provide a balanced mix of carbohydrates from the risotto and protein from the cheeses, offering sustained energy. The 4 cups risotto base delivers complex carbs that fuel your body gradually, preventing energy crashes. 💪

Calcium Rich

The combination of 6 oz mozzarella and 0.5 cup Parmesan packs a serious calcium punch. Just one serving contributes significantly to your daily calcium needs, supporting bone health and muscle function.

Healthy Fats

Olive oil used for frying contains heart-healthy monounsaturated fats. When heated to 350°F, it maintains its nutritional benefits better than many other cooking oils. These fats help your body absorb fat-soluble vitamins.

Antioxidant Herbs

The fresh parsley and dried oregano aren’t just for flavor—they’re packed with antioxidants. ¼ cup parsley provides vitamin C and flavonoids, while 1 tsp oregano offers compounds that combat oxidative stress.

Protein Power

With 2 eggs and two types of cheese, these arancini deliver complete proteins. The eggs add 12 grams of protein alone, while the cheeses contribute additional amino acids essential for tissue repair and immune function.

Portion Control

Each arancini is naturally portion-controlled, making it easier to enjoy without overindulging. The ¼ cup risotto per ball creates satisfying servings that let you savor the flavors mindfully. 💛

Frequently Asked Questions