Italian rice balls are an irresistible recipe made with leftover or cooled-down risotto of any kind coated in crunchy breadcrumbs and fried until perfectly crisp and golden brown.

With a creamy core and a crisp coating, serve them as an appetizer with a delicious homemade marinara sauce on the side to dip them.

Italian rice balls and marinara sauce

Check out our best Italian recipe collection!

Like in the Italian tradition, we make rice balls, or to be more precise, risotto balls, with risotto, ideally leftover from the previous day’s dinner.

Cold risotto has absorbed all the flavor from its condiment, it’s easy to compact into balls, and it’s still very creamy once warmed again, thanks to the high starch content of the risotto rice.

There are two main types of rice balls in Italy. Supplì, widespread around Rome and the central regions of Italy. And Arancini, a traditional Sicilian recipe.

While their shape is different, the two recipes are quite similar (although true Sicilians or Romans will tell you otherwise).

They are both made with starchy risotto rice (Arborio or Carnaroli) flavored with whatever condiment might please you, then cooled, shaped, breaded, and fried in oil.

They are both served as street food or as a snack, and they are both delicious!

Occasionally, both Supplì and Arancini have a surprise inside. For example, supplì are usually filled with mozzarella cheese.

In contrast, Sicilian arancini can be filled with literally anything (although the most popular filling is a meat-based ragu with ground beef, ground pork, and peas).

What to expect from this recipe?

Italian rice balls dipped in marinara sauce

In this blog post, we stay true to the Italian tradition; however, we simplified the recipe to make it a little easier without compromising the taste.

You can make our Italian rice balls with any risotto of your choice. We make it with a tomato risotto to which we add eggplant, but you can add any other vegetable such as mushroom, peas, or zucchini.

We take the leftover risotto and shape it into small balls without filling them (my Italian nonna never did). Then, we coat the rice balls in a tasty breadcrumb mixture and fry them in oil.

We’ll also show you how to make air-fried Italian rice balls; however, if you can, try the fried ones because they’ll make your day.

This recipe is suitable for vegetarians and vegans by making a few tiny changes, such as replacing the parmesan cheese in the risotto with vegan cheese and the butter with vegan butter.

Ingredients

Italian rice balls ingredients

Cold Risotto

You can use most risotto recipes to make rice balls. Here we use a delicious tomato risotto to which we add diced eggplant.

We recommend making the risotto the day before; you can have it for dinner and use the leftovers to make Italian rice balls.

To make the risotto, you’ll need olive oil, onion, garlic, risotto rice (arborio rice or carnaroli rice), vegetable broth, tomato passata, dried oregano, basil, butter (or vegan butter), and Parmigiano Reggiano (or vegan parmesan).

If you like, you can add diced eggplant or chopped mushroom, peas, or chopped zucchini.

You can also use other risotto recipes, such as mushroom risotto, asparagus risotto, zucchini risotto, or pumpkin risotto.

What’s important is that the risotto has cooled down entirely before you try to shape it. Try to make it the day before or use leftovers from the previous day’s dinner, as we do.

Bread Crumbs

You can use homemade breadcrumbs that you make by blending two days old bread in a food processor or purchase them in the supermarket. Panko breadcrumbs are also ok for this recipe.

Milk

We use unsweetened plant milk as an egg replacement to make the breading stick to the rice ball. Soy, almond, rice, and oat milk, are all good options as long as they are unsweetened.

Seasoning

We season the breadcrumb mixture with salt, black pepper, garlic powder, and dried oregano. The garlic powder and oregano are optional.

Oil for frying

We recommend using a vegetable oil made for frying. Alternatively, you can use any vegetable oil with a high smoke point, such as peanut or sunflower oil.

Instructions

Step 1: Make the risotto

If you already have leftover risotto, skip to Step 2. We recommend making the risotto the day before and letting it cool in the fridge overnight to have a compact rice mixture that is easy to shape.

Wash and dry the eggplant, then cut it into ¼-inch (0.6 cm) dice. You can also use mushrooms, peas, or zucchini here.

chopping eggplant into 1/4 inch dice

Add the vegetable stock to a pot, boil, set the stove to very low heat, and keep hot throughout the recipe.

In a large skillet or dutch oven, fry the finely chopped onion with olive oil for 3 minutes, then add finely chopped garlic and fry for two more minutes.

Add the risotto rice, and stir on medium heat for 2 minutes until translucent.

toasting the rice

Add two ladlefuls of vegetable brothtomato passata, and diced eggplant to the pan. Season with saltpepper, and oregano, and stir well.

Cook the eggplant risotto on a gentle simmer until al dente (15 to 20 minutes), stirring almost continuously, adding two ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.

eggplant risotto before adding cheese

When the rice is al dente, turn the heat off and add fresh basil leavesparmesan cheese, and butter, or their vegan alternatives.

parmesan cheese, butter, and fresh basil leaves on the rice

Stir for 2 minutes with the heat off until the cheese and butter melt completely.

Add an extra ladleful of vegetable broth if necessary; however, keep in mind that the risotto should be a little thicker for making rice balls, and there should be no liquid floating around in the pan.

Tip: we like to make this the night before, have about half of the freshly made risotto for dinner, then store the remaining risotto in the fridge overnight.

eggplant risotto in a pan

Transfer onto a large oven dish, let cool down at room temperature, then store in the fridge overnight or for at least an hour before making the Italian rice balls.

Step 2: Prepare your workstation.

Take the risotto out of the refrigerator. It should look like a compact and sticky rice mixture.

To a small bowl with low edges, add the plant milk. Mix breadcrumbs with salt, pepper, garlic powder, and oregano in a container with low edges.

risotto rice, breadcrumbs, and plant milk

Step 3: Shape the Rice Balls

Take a heaping tablespoon of risotto into the palm of your hand, shape it into a compact ball, dip it in milk, then roll it into the breadcrumbs mixture.

Ensure the breadcrumbs stick to the rice ball by pressing the ball well between your hands.

shape rice into balls

Repeat until you run out of risotto, arranging the balls on a platter.

Italian rice balls before frying

Step 4: Fry the Rice Balls

To a pot or saucepan, add the frying oil. It needs to be enough oil to cover the rice balls.

Warm up the oil to 320°F or 160°C on medium-high heat. Check the temperature with a kitchen thermometer. When you reach temperature, turn the heat down to medium.

Gently dip 3 to 4 riceballs in the hot oil and fry for 5 minutes, moving them around so that they don’t stick to the bottom of the pot.

Please check the oil temperature every 5 minutes to ensure it’s around 320°F or 160°C.

frying Italian rice balls

When golden brown and crisp outside, take them out of the oil with a slotted spoon and arrange them on a tray or cooling rack with paper towels to drain excess fat before serving them.

They should look like little oranges.

draining excess oil

Serving suggestions

We recommend serving Italian rice balls with a sprinkle of freshly chopped parsley and homemade marinara sauce or other tomato sauce.

We think they are best suited as an appetizer or as a snack.

However, nothing stops you from serving them as a delicious dinner with a fresh and crunchy side salad or a delicious Italian salad.

They are also delicious on a platter with grilled vegetables such as grilled asparagus, zucchini, and eggplant.

Italian rice balls with marinara sauce

Variations

Air-fried Italian Rice Balls

Preheat the air fryer to 390°F or 200°C for 3 minutes. Arrange the Italian risotto balls into the air fryer basket on a single layer, without overlapping, and drizzle with olive oil.

Cook in batches, depending on how large your air fryer is.

Italian risotto balls in air fryer basket

Air fry for 13 to 15 minutes, or until golden brown and crisp.

Tip: if your air fryer has good airflow, there’s no need to turn the rice balls. If not, then turn them gently halfway through.

air fryer rice balls

Roman Supplì with Melty Core

Supplì di Riso is a traditional Roman recipe of fried leftover risotto rice shaped into an egg and filled with melty cheese or vegan cheese.

Here’s the recipe for Supplì di Riso or Roman Rice Balls.

melty supplì

Risotto Cakes

Risotto cakes are essentially the same thing as rice balls, but they are shaped like burger patties instead.

They are then breaded and shallow fried in oil, cooked in the oven, or air-fried. You can serve them on top of a simple chopped salad and have them as a delicious family dinner.

risotto cakes on side salad served with marinara sauce

Storage

Store leftover Italian rice balls in the fridge for up to 24 hours. Reheat in the microwave, hot oven, or air-fryer. We don’t recommend freezing them.

Questions

What are Italian rice balls made of?

Italian rice balls are made of leftover or cold risotto rice, coated in a breadcrumb mixture, and fried in oil.

For rice balls, any risotto rice can be used; in fact, only in Sicily are there over 30 different rice balls flavors.

What is the difference between arancini and rice balls?

Sicilian Arancini are only one type of Italian rice ball popular in Sicily.

Arancini are often filled with something, whereas other types of rice balls might not be filled.

Another popular type of rice ball is Italian Supplì, traditional around the Rome area in central Italy.

What is the difference between arancini and supplì?

Arancini and Supplì are, in essence, very similar as they are both made with tasty and creamy starchy rice (arborio or carnaroli), flavored in many different ways.

However, they are different in shape and, most importantly, history. Arancini are made in Sicily, and they most probably come from the Arab influence on the island.

Supplì is a Roman dish that has always been made with leftover risotto, and it’s often filled with melty mozzarella cheese.

Nowadays, both Arancini and Supplì have become an integral part of Italian Street Food Culture and are cooked with many different flavors and fillings.

What does the Italian word arancini mean?

Arancini means little oranges in Italian. The name comes from the shape of the rice balls. Arancini is the plural form, whereas arancino or arancina is the singular.

More Rice Recipes

Rice is a versatile and nutritious ingredient, perfect for serving with plant-based protein or with a vibrant salad:

easy rice salad
Italian rice salad

More Italian Appetizers

If you like Italian rice balls, you might also enjoy these delightful Italian appetizers:

You can find more inspiration in this list of 30 vegan starters, including dips, bread, and veggie-based appetizers.

For many more starter ideas, check out our starters category page.

Italian Rice Balls with marinara sauce

Italian Rice Balls

By: Nico Pallotta
5 from 1 vote
Italian rice balls are an irresistible recipe made with leftover or cooled-down risotto of any kind coated in crunchy breadcrumbs and fried until perfectly crisp and golden brown.
With a creamy core and a crisp coating, serve them as an appetizer with a delicious homemade marinara sauce on the side to dip them.
Prep Time: 15 minutes
Cook Time: 15 minutes
Risotto Prep Time: 30 minutes
Total Time: 1 hour
Servings: 4 – 6 people
Course: Appetizer, Main Course
Cuisine: Italian

Ingredients

FOR THE RISOTTO (double it if you want to have some for dinner the day before and use leftovers for the rice balls)

  • 1 tablespoons olive oil
  • ½ white onion
  • 2 cloves garlic
  • 1 cup risotto rice arborio or carnaroli variety
  • 4 cups vegetable broth
  • 12 ouces tomato passata
  • 1 small eggplant cut in 1/4-inch dice (or other vegetable, such as mushrooms, zucchini, or peas)
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 leaves basil
  • 1 tablespoon butter or vegan butter
  • ¼ cup parmesan cheese or vegan cheese

FOR THE RICE BALLS

  • ½ cup breadcrumbs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano
  • cup unsweetened plant milk
  • 4 cups frying oil

SERVING SUGGESTIONS

Instructions 

STEP 1: MAKE THE RISOTTO

  • If you already have leftover risotto, skip to Step 2. We recommend making the risotto the day before and letting it cool in the fridge overnight to have a compact rice mixture that is easy to shape.
    Wash and dry the eggplant, then cut it into ¼-inch (0.6 cm) dice. You can also use mushrooms, peas, or zucchini here.
    chopping eggplant into 1/4 inch dice
  • Add the vegetable stock to a pot, bring to a boil and keep hot throughout the recipe.
    In a large pan fry the finely chopped onion with olive oil for 3 minutes, then add finely chopped garlic and fry for two more minutes.
    Add the risotto rice, and stir on medium heat for 2 minutes until translucent.
    toasting the rice
  • Add two ladlefuls of vegetable brothtomato passata, and diced eggplant to the pan. Season with saltpepper, and oregano, and stir well.
    Cook the rice on a gentle simmer until al dente (15 to 20 minutes), stirring almost continuously, adding two ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.
    eggplant risotto before adding cheese
  • When the rice is al dente, turn the heat off and add fresh basil leavesparmesan cheese, and butter, or their vegan alternatives.
    parmesan cheese, butter, and fresh basil leaves on the rice
  • Stir for 2 minutes with the heat off until the cheese and butter melt completely.
    Add an extra ladleful of vegetable broth if necessary; however, remember that the risotto should be a little thicker for making rice balls, and there should be no liquid floating around in the pan.
    eggplant risotto in a pan
  • Transfer onto a large oven dish, let cool down at room temperature, then store in the fridge overnight or for at least an hour before making the Italian rice balls.
    Tip: we like to make this the night before, have about half of the freshly made risotto for dinner, then store the remaining risotto in the fridge overnight.

STEP 2: PREPARE YOUR WORKSTATION.

  • Take the risotto out of the refrigerator. It should look like a compact and sticky rice mixture.
    To a small bowl with low edges, add the plant milk.
    In a separate container with low edges, mix breadcrumbs with saltpeppergarlic powder, and oregano.
    risotto rice, breadcrumbs, and plant milk

STEP 3: SHAPE THE RICE BALLS

  • Take a heaping tablespoon of risotto into the palm of your hand, shape it into a compact ball, dip it in milk, then roll it into the breadcrumbs mixture.
    Ensure the breadcrumbs stick to the rice ball by pressing the ball well between your hands.
    shape rice into balls
  • Repeat until you run out of risotto, arranging the balls on a platter.
    Italian rice balls before frying

STEP 4: FRY THE RICE BALLS

  • To a pot, add the frying oil. It needs to be enough oil to cover the rice balls.
    Warm up the oil to 320°F or 160°C. Check the temperature with a kitchen thermometer.
    Gently dip 3 to 4 riceballs in the hot oil and fry for 5 minutes, moving them around so that they don't stick to the bottom of the pot.
    Please check the oil temperature every 5 minutes to ensure it's around 320°F or 160°C.
    frying Italian rice balls
  • When golden brown and crisp outside, take them out of the oil with a slotted spoon and arrange them on a tray or cooling rack with paper towels to drain excess fat.
    We recommend serving Italian rice balls with a sprinkle of freshly chopped parsley and homemade marinara sauce on the side.
    Italian rice balls with marinara sauce

Notes

Nutrition information is an estimate for 2 rice balls.

Nutrition

Calories: 353kcal, Carbohydrates: 63g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 5mg, Potassium: 413mg, Dietary Fiber: 6g, Sugar: 8g, Vitamin A: 740IU, Vitamin B6: 0.3mg, Vitamin C: 4mg, Vitamin E: 1mg, Vitamin K: 18µg, Calcium: 174mg, Folate: 160µg, Iron: 4mg, Manganese: 1mg, Magnesium: 46mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

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