Name: Italian Caprese Bites with Balsamic Drizzle Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1½ cups Arborio rice; 4–5 cups warm chicken or vegetable broth; ½ cup grated Parmigiano-Reggiano; 2 tbsp butter; Salt & black pepper; 1 tbsp olive oil; ½ small onion, finely chopped; ½ lb ground beef; 2 tbsp tomato paste; ¼ cup water or broth; ½ cup frozen peas, thawed; Salt, pepper, pinch of nutmeg (optional); 4–5 oz fresh mozzarella, cut into small cubes; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups Italian seasoned breadcrumbs or panko; Vegetable oil for deep frying; Marinara sauce, warmed, for serving

Crispy Italian Arancini (Sicilian rice balls) are golden, deep-fried appetizers made from creamy Arborio risotto molded around a savory meat ragù with peas and gooey mozzarella. The perfect contrast of crunchy exterior and warm, melty filling makes them an irresistible crowd-pleaser for any gathering.

Why You’ll Love This recipe

These homemade arancini bring the magic of Sicilian street food straight to your kitchen with surprisingly manageable effort. They turn simple rice into something extraordinary—crispy on the outside, luxuriously creamy inside, with pockets of rich ragù, sweet peas, and stretchy melted cheese that create pure comfort-food bliss in every bite.

Perfect for parties, they look restaurant-quality yet use mostly pantry and leftover-friendly ingredients (day-old risotto is actually ideal). Kids adore the fun ball shape and cheesy surprise, while adults appreciate the authentic flavors and the satisfying crunch-to-soft contrast.

They’re make-ahead champions (shape and freeze ahead), versatile for different fillings, and deliver that wow factor with minimal active cooking time once the rice is ready. Few appetizers are this impressive, delicious, and shareable.

Yield: 6 serves

Italian Caprese Bites with Balsamic Drizzle Recipe

Golden, crispy Sicilian arancini stuffed with ragù, peas, and melty mozzarella—irresistible Italian fried rice balls.

Prep Time 45 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours 25 minutes

Ingredients

For the risotto:

1½ cups Arborio rice
4–5 cups warm chicken or vegetable broth
½ cup grated Parmigiano-Reggiano
2 tbsp butter
Salt & black pepper

For the ragù filling:

1 tbsp olive oil
½ small onion, finely chopped
½ lb ground beef
2 tbsp tomato paste
¼ cup water or broth
½ cup frozen peas, thawed
Salt, pepper, pinch of nutmeg (optional)

For assembly & frying:

4–5 oz fresh mozzarella, cut into small cubes
1 cup all-purpose flour
3 large eggs, beaten
2 cups Italian seasoned breadcrumbs or panko
Vegetable oil for deep frying
Marinara sauce, warmed, for serving

Instructions

First, make the risotto base: Warm the broth in a saucepan. In a large pan, melt butter, add rice, and stir 1–2 minutes to toast lightly.
Gradually add hot broth one ladle at a time, stirring constantly until absorbed before adding more, until rice is creamy and al dente (18–22 minutes).
Stir in grated Parmigiano, season with salt and pepper, then spread risotto on a large tray or baking sheet to cool completely (at least 1 hour, or overnight in fridge—best results!).
While rice cools, prepare the filling: Heat olive oil, sauté onion until soft, add ground beef and brown thoroughly, breaking it up as it cooks.
Stir in tomato paste, cook 1 minute, then add water/broth, peas, salt, pepper, and nutmeg. Simmer 10–12 minutes until thick and flavorful. Cool completely.
Time to shape! Wet your hands slightly, scoop about ¼ cup chilled risotto, flatten in your palm into a disc.
Place 1–2 tsp cooled ragù and 2–3 small mozzarella cubes in the center. Carefully wrap rice around filling, sealing well, then gently roll into a smooth ball. Repeat until all are shaped.
Set up your breading station: one bowl flour, one beaten eggs, one breadcrumbs. Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs (press gently).
Chill breaded arancini 20–30 minutes (helps them stay together). Heat 2–3 inches oil to 350°F in a deep pot.
Fry in batches 4–6 minutes, turning occasionally, until deep golden and crisp. Drain on a wire rack. Serve hot with warm marinara—enjoy the cheesy pull and crunchy bliss!

Notes

Use day-old or well-chilled risotto for easiest shaping. Maintain consistent oil temperature to avoid greasy or undercooked centers. These freeze beautifully uncooked—perfect for make-ahead entertaining. Always fry safely and never leave hot oil unattended.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 857Total Fat 26gSaturated Fat 10gUnsaturated Fat 16gCholesterol 157mgSodium 1615mgCarbohydrates 115gFiber 6gSugar 7gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Chill the cooked risotto completely (ideally overnight) before shaping—it becomes much easier to handle and holds its form during frying. Keep hands lightly damp or oiled when forming balls to prevent sticking.

Use an instant-read thermometer to keep frying oil steady at 350–360°F for even cooking without greasiness. Don’t overstuff—leave enough rice to fully encase the filling to avoid leaks. For extra crunch, do a double breading (flour → egg → breadcrumbs → egg → breadcrumbs again).

Fry in small batches to maintain oil temperature. Drain on a wire rack over paper towels instead of directly on towels for maximum crispiness. If the ragù is too wet, cook it longer or add a sprinkle of breadcrumbs to absorb excess moisture. Test-fry one ball first to check seasoning and texture.

Ingredients Notes

Arborio or Carnaroli rice — These Italian short-grain varieties release plenty of starch during cooking, creating the signature creamy, sticky risotto texture essential for arancini that hold together without falling apart.
Good-quality broth (chicken or vegetable) — Forms the flavorful base of the risotto; homemade or low-sodium store-bought both work, but richer broth equals tastier rice.
Parmigiano-Reggiano — Freshly grated for nutty, salty depth that elevates the rice mixture—avoid pre-grated versions which lack flavor and melt poorly.
Ground beef (or beef/pork mix) — Traditional Sicilian ragù uses meat for hearty savoriness; choose 80/20 for best flavor and texture.
Tomato passata or concentrated paste — Gives rich tomato flavor without excess liquid that could make the filling soggy.
Fresh or frozen peas — Add natural sweetness and pretty green flecks; thaw and pat dry frozen peas to prevent watery filling.
Fresh mozzarella (fior di latte or low-moisture) — Provides the classic stretchy, melty center; dice small so it distributes evenly.
Panko or Italian seasoned breadcrumbs — Panko gives lighter, crispier coating; seasoned breadcrumbs add instant herb and garlic flavor.
Neutral oil (vegetable, canola, or sunflower) — High smoke point and clean taste make them perfect for deep frying without overpowering the delicate flavors.

Variations and Substitutions

Classic meat version uses beef ragù, but you can swap for ground turkey, chicken, or Italian sausage for different flavor profiles. For vegetarian arancini, replace meat with sautéed mushrooms, spinach and ricotta, eggplant caponata, or simply four-cheese filling (mozzarella, fontina, gorgonzola, parmesan).

Add saffron to the risotto for luxurious golden Milanese-style arancini. Seafood lovers can fill with shrimp, crab, or tuna mixed with béchamel. For lighter versions, air-fry at 400°F (spray with oil, 12–15 minutes, turning halfway) or bake on a rack. Gluten-free? Use GF breadcrumbs and flour.

Swap mozzarella for provolone, fontina, or even string cheese pieces. Add chopped sun-dried tomatoes, roasted red peppers, or fresh herbs (basil, parsley) to the rice or filling. Make mini arancini (walnut-sized) for cocktail parties or larger ones as a main with salad. Leftover plain or saffron risotto works beautifully—flavor it lightly if needed.

Storage Options

Uncooked formed arancini can be refrigerated up to 24 hours on a parchment-lined tray (cover loosely) or frozen solid on the tray then transferred to freezer bags for up to 3 months—fry directly from frozen, adding 1–2 extra minutes.

Cooked arancini keep in the fridge 2–3 days in an airtight container; re-crisp in a 375°F oven 8–12 minutes (avoid microwave as it softens the coating). Freeze cooked arancini up to 1 month; thaw overnight in fridge and reheat in oven. Best texture and flavor when eaten fresh or within 24 hours of frying.