Irresistible Ham and Cheese Arancini: Step-by-Step Recipe 2025
Imagine biting into a golden, crunchy exterior that reveals a creamy, cheesy center with savory rice and ham perfectly seasoned. That’s the magic of Ham and Cheese Arancini—Italian-inspired rice balls that are crispy on the outside, indulgent on the inside, and irresistible for both kids and adults alike. Whether you’re preparing a party appetizer, a cozy snack, or a make-ahead meal, this recipe promises consistent perfection every time.
In this guide, you’ll discover how to make crispy, cheesy arancini from scratch, along with expert tips, variations, storage instructions, and serving ideas to elevate your kitchen game.
Why Ham and Cheese Arancini Are So Irresistible
1. Crispy Outside, Creamy Inside
The contrast between the crunchy breaded coating and the smooth, cheesy interior makes each bite an explosion of texture and flavor. The secret lies in the breading technique and frying temperature, which we’ll cover in detail.
2. Perfect Use of Leftover Rice and Ham
If you have leftover risotto or cooked rice, this recipe transforms them into something spectacular. It’s also a great way to repurpose leftover holiday ham.
3. Crowd-Pleasing Appetizer
Whether it’s a family gathering, potluck, or game night, these bite-sized delights are always a hit. Adults love the rich flavor, and kids can’t resist the cheesy center.
4. Make-Ahead and Freezer-Friendly
You can prepare these in advance, freeze them uncooked, and fry them straight from the freezer—making entertaining stress-free.
Ingredients You’ll Need
To make perfectly balanced Ham and Cheese Arancini, gather these essentials:
For the Rice Filling:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 cup diced cooked ham
- 2 cups jasmine rice or Arborio rice
- ½ cup dry white wine
- 4 cups hot chicken or vegetable broth
- Salt and pepper, to taste
- ½ cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese
For the Cheese Center:
- 1 cup mozzarella, cut into small cubes
For Breading:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (Panko recommended for extra crunch)
For Frying:
- 2–3 cups neutral oil (vegetable, canola, or grapeseed)
Serving Suggestions:
- Classic marinara or arrabbiata sauce
- Fresh green salad
- Chilled white wine or sparkling beverage
Step-by-Step Instructions
Step 1: Cook the Rice Filling
- In a heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat.
- Add diced onion and sauté until soft and translucent, about 3–4 minutes.
- Stir in the diced ham and cook an additional 2 minutes for flavor development.
- Add the rice, stirring to coat each grain with butter and oil.
Step 2: Add Liquid and Simmer
- Pour in white wine and allow it to mostly evaporate.
- Add hot chicken broth and season with salt and pepper.
- Cover and simmer on low heat until rice is tender and liquid is absorbed (15–17 minutes).
- Stir in thawed peas, cover, and cook for an additional 2 minutes.
- Transfer rice to a baking dish and allow it to cool completely—this prevents arancini from falling apart.
Step 3: Add Cheese and Shape Arancini
- Once cooled, fold in chopped parsley and grated Parmesan.
- Use a heaping ice cream scoop or ¼ cup measure to portion rice.
- With wet hands, form rice into balls and insert a cube of mozzarella into the center. Seal completely.
Step 4: Bread the Rice Balls
- Set up a breading station: flour, beaten eggs, breadcrumbs.
- Dredge each rice ball in flour, dip in egg, then roll in breadcrumbs until fully coated.
- Repeat for all rice balls.
Step 5: Fry to Golden Perfection
- Heat oil in a deep pot to 350°F (175°C).
- Fry arancini in small batches for 3–4 minutes, turning to ensure even browning.
- Drain on paper towels and season lightly with salt.
Expert Tips for Perfect Arancini
- Cool Rice Completely: Hot rice will make balls fall apart or become mushy.
- Use Wet Hands: Prevents rice from sticking and ensures neat balls.
- Maintain Oil Temperature: Frying too hot burns the outside; too low makes them greasy.
- Small Batches: Avoid overcrowding the pan for crispiness.
- Mozzarella Center: Don’t skip—it creates the “gooey surprise.”
Variations and Substitutions
- Swap Ham: Prosciutto, bacon, or sautéed mushrooms work beautifully.
- Cheese Options: Pepper jack, fontina, or provolone for different flavor profiles.
- Rice Types: Short-grain risotto rice like Arborio enhances creaminess.
- Baking Instead of Frying: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping once.
- Add Herbs or Spices: Smoked paprika or Italian seasoning adds depth.
Serving Ideas
- Dipping Sauces: Marinara, garlic aioli, pesto, or spicy arrabbiata.
- Side Dishes: Light green salad, roasted vegetables, or pickled vegetables to cut richness.
- Beverage Pairing: Pinot Grigio, Chardonnay, or sparkling soda complement flavors.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked arancini for 3–4 days in an airtight container.
- Reheating: Oven or air fryer ensures crispiness; avoid microwaving.
- Freezing: Freeze uncooked, breaded arancini for up to 2 months. Fry from frozen, adding 1–2 minutes to cooking time.
- Make-Ahead: Bread and refrigerate up to 1 day before frying.
Frequently Asked Questions
1. Can I use leftover rice?
Yes, sticky or risotto-style rice works best. Avoid dry, cold rice that won’t hold together.
2. How do I prevent arancini from falling apart?
Cooling rice completely and mixing with cheese helps bind the balls. Wet hands also aid in shaping.
3. Can I bake them instead of frying?
Absolutely! Brush with oil and bake at 400°F for 20–25 minutes, turning once.
4. What’s the best dipping sauce?
Classic marinara is ideal, but garlic aioli, pesto, or spicy tomato sauce also work.
5. Can I make mini arancini for appetizers?
Yes! Reduce mozzarella size and fry for slightly less time.
