Few dishes capture the magic of Italian comfort food quite like arancini—crispy, golden rice balls with creamy centers. Traditionally from Sicily, these fried risotto balls have been enjoyed for centuries as a way to turn simple ingredients into irresistible bites.
In this recipe, we’re taking the classic arancini and giving it a flavor-packed twist with ham and cheese. Imagine biting into a crunchy breadcrumb coating, only to reveal soft, cheesy rice and a gooey mozzarella surprise inside. That’s the magic of Ham and Cheese Arancini—crispy, creamy, and utterly addictive.
Whether you serve them as an appetizer, a party snack, or even a main dish with salad and wine, arancini never disappoint. This guide will walk you through everything you need to know: the history, step-by-step cooking instructions, expert tips, storage, variations, and answers to common questions. By the end, you’ll feel confident making these Italian treasures at home.
What Are Arancini?
The word arancini means “little oranges” in Italian, named for their golden round shape resembling citrus fruit. These snacks originated in Sicily around the 10th century, when rice was introduced to the island during Arab rule.
Arancini were originally filled with meat, cheese, or vegetables, then fried to preserve them as portable meals. Over time, they became a beloved street food and a staple of Sicilian cuisine.
Today, arancini are enjoyed worldwide with endless variations—vegetarian, spicy, seafood-filled, or, as in this recipe, with ham and cheese for a comforting, family-friendly twist.
Why You’ll Love This Ham and Cheese Arancini Recipe
There are countless reasons to add this recipe to your collection. Here are the highlights:
- Crispy outside, creamy inside – The contrast of textures makes every bite irresistible.
- Cheesy surprise center – A gooey mozzarella cube hidden inside creates a melt-in-your-mouth experience.
- Great use for leftovers – Perfect if you have leftover rice or ham from another meal.
- Freezer-friendly – Make a batch ahead and fry when needed.
- Party-perfect – They’re handheld, crowd-pleasing, and disappear fast at gatherings.
- Kid and adult approved – Comfort food that delights everyone at the table.
Ingredients You’ll Need
Here’s a breakdown of what makes these arancini shine.
Key Ingredients Explained
- Olive Oil & Butter – Creates a flavorful base for the rice.
- Onion – Adds sweetness and depth.
- Ham – Provides a salty, savory balance to the creamy rice.
- Rice – Traditionally, short-grain risotto rice like Arborio is used because it becomes creamy and sticky, making it easy to form balls. Jasmine rice works if cooked risotto-style.
- White Wine – Adds acidity and complexity to the rice.
- Chicken Broth – Infuses the rice with flavor.
- Frozen Peas – Bring sweetness and freshness to the filling.
- Parmesan Cheese – Sharp and nutty, it enhances the rice mixture.
- Mozzarella Cheese – The star of the show, hidden inside for that gooey pull.
- Flour, Eggs, Breadcrumbs – The classic breading trio for a golden, crispy shell.
- Neutral Oil for Frying – Vegetable, canola, or grapeseed oil work best.
Step-by-Step Recipe Instructions
Follow these steps carefully, and you’ll master Ham and Cheese Arancini.
Step 1: Cook the Rice Filling
- Heat olive oil and butter in a Dutch oven.
- Sauté diced onion until soft and golden.
- Stir in diced ham and cook for 2 minutes.
- Add rice, stirring to coat in the flavorful base.
Step 2: Add Liquid and Simmer
- Pour in white wine, letting it mostly evaporate.
- Add hot chicken broth and salt. Cover and simmer until rice is tender (15–17 minutes).
- Stir in peas, cover again, and cook briefly until warmed through.
- Spread mixture in a dish and let it cool completely.
Step 3: Shape the Arancini
- Mix cooled rice with parsley and Parmesan.
- Scoop portions with an ice cream scoop.
- With wet hands, shape into balls, pressing a mozzarella cube into the center.
- Seal tightly so cheese doesn’t leak while frying.
Step 4: Bread the Rice Balls
- Prepare three bowls: flour, beaten eggs, breadcrumbs.
- Coat each rice ball in flour, dip in egg, then roll in breadcrumbs.
- Repeat until all are coated.
Step 5: Fry Until Golden
- Heat 1 inch of oil to 350°F.
- Fry arancini in batches for 3 minutes, turning for even browning.
- Drain on paper towels and sprinkle with salt.
- Serve hot with marinara sauce.
Pro Tips for Perfect Arancini Every Time
- Cool the rice completely before shaping—warm rice falls apart.
- Wet hands prevent sticking when forming balls.
- Oil temperature matters – keep it steady at 350°F for crispiness without greasiness.
- Don’t overcrowd the pan – fry in small batches for even cooking.
- Double coat for extra crunch – repeat egg and breadcrumb step if you want a thicker shell.
Serving Suggestions
Arancini are versatile and pair well with many dishes. Here are ideas to elevate your spread:
- Classic Dips – Marinara, arrabbiata, or garlic aioli.
- Fresh Salads – A green salad with lemon vinaigrette balances richness.
- Antipasti Board – Pair with olives, cheeses, cured meats.
- Wine Pairings – Crisp white wines like Pinot Grigio or sparkling Prosecco.
- Casual Option – Serve with chilled soda or iced tea for family meals.
Variations and Substitutions
- Vegetarian – Swap ham for mushrooms or roasted peppers.
- Spicy – Use pepper jack cheese or add chili flakes.
- Gluten-Free – Use gluten-free breadcrumbs for breading.
- Baked Arancini – Brush with oil, bake at 400°F for 20–25 minutes, flipping halfway.
- Mini Arancini – Make smaller balls for party bites.
Storage, Freezing, and Reheating
- Fridge: Store cooked arancini in an airtight container for 3–4 days.
- Freezer: Freeze uncooked, breaded balls for up to 2 months. Fry straight from frozen, adding 2–3 minutes.
- Reheating: Oven or air fryer keeps them crispy. Avoid microwaving—it makes them soggy.
Nutritional Information (Estimated per 2 arancini)
- Calories: ~320
- Protein: 12g
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 2g
- Sodium: 680mg
(Values may vary based on ingredients and portion size.)
Common Mistakes and How to Avoid Them
- Rice not sticky enough – Use short-grain rice or cook risotto-style.
- Cheese leaking out – Seal tightly when shaping balls.
- Soggy arancini – Fry at correct oil temperature and avoid crowding.
- Burnt outside, raw inside – Keep balls small or adjust frying time.
FAQs About Ham and Cheese Arancini
Can I use leftover rice?
Yes, as long as it’s sticky enough. Risotto-style rice is ideal.
Can I make them smaller for appetizers?
Absolutely—just use smaller mozzarella cubes and reduce frying time.
What’s the best dipping sauce?
Marinara is classic, but pesto and garlic aioli are great alternatives.
Can I bake instead of fry?
Yes—brush with oil and bake at 400°F for 20–25 minutes.
What’s the best oil for frying?
Neutral oils like vegetable, canola, or grapeseed.
How far ahead can I prepare them?
Shape and bread them a day ahead, then fry just before serving.
Final Thoughts – Why You’ll Keep Making These
Ham and Cheese Arancini are more than just a snack—they’re a complete comfort food experience. With their golden, crispy coating, creamy rice, and cheesy heart, they bring joy to every table.
They’re adaptable, freezer-friendly, and perfect for any occasion—whether it’s a family dinner, holiday party, or just a cozy night in. Once you try them, you’ll understand why arancini are a timeless Italian favorite that never fails to impress.
So gather your ingredients, roll up your sleeves, and bring a little Sicilian magic into your kitchen.
