Lucky ham arancini are crispy, golden Italian rice balls stuffed with leftover ham and cheese, then fried until the outside shatters and the inside turns molten. Traditionally served around New Year’s in Italy—where pork symbolizes prosperity—these make a satisfying way to use up holiday ham without a single boring leftover sandwich. The combination of creamy risotto, salty ham, and gooey mozzarella works because each element is cooked ahead, then sealed in a crunchy shell that holds everything together.
Ingredients
- 4 cups (950 ml) low-sodium chicken or vegetable broth
- 2 tablespoons (30 g) unsalted butter
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 1/2 cups (300 g) Arborio or Carnaroli rice
- 1/2 cup (120 ml) dry white wine (optional; skip if you prefer)
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg, beaten
- 1 cup (150 g) finely diced cooked ham
- 4 oz (115 g) mozzarella, cut into 1/2-inch (1 cm) cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 1/2 cups (150 g) fine dry breadcrumbs (panko works too)
- Vegetable or canola oil, for frying (about 4 cups / 1 L)
- Salt and black pepper, to taste
Instructions
- Warm the broth in a saucepan over low heat; keep it barely simmering while you cook the rice.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring, until soft and translucent, about 4 minutes. Add the rice and toast, stirring constantly, for 2 minutes until the edges turn slightly translucent.
- If using wine, pour it in and stir until absorbed. Begin adding the warm broth one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue until the rice is tender but still slightly al dente, about 18–20 minutes. You may not need all the broth.
- Remove the pan from heat. Stir in the Parmesan and the beaten egg, then season with salt and pepper. Spread the risotto onto a large baking sheet in a thin layer and let cool completely, about 30 minutes. It must be cold and firm to hold its shape.
- Once cool, fold in the diced ham. Using your hands (lightly dampened), scoop about 2 tablespoons (30 g) of rice mixture, flatten it into a disc, place a mozzarella cube in the center, and shape into a ball about 1.5 inches (4 cm) in diameter. Repeat with the remaining mixture; you should get about 18–20 balls.
- Set up a breading station: place the flour in a shallow bowl, the beaten eggs in another, and the breadcrumbs in a third. Roll each rice ball in flour, then dip in egg, then roll in breadcrumbs, pressing gently to adhere. Place on a plate and refrigerate for 15 minutes to help the coating set.
- While the arancini chill, heat about 2 inches (5 cm) of oil in a deep, heavy pot to 350°F (175°C). Use a thermometer to maintain the temperature.
- Fry the arancini in batches of 4–5, without crowding, until deep golden brown and heated through, about 4–5 minutes per batch. Turn occasionally for even color. Drain on paper towels.
- If you want to verify doneness, cut one open after a minute of resting; the cheese should be melted and the rice hot throughout. For food safety, if you are reheating leftovers later, they must reach an internal temperature of 165°F (74°C) as measured with a food thermometer.
Tips
- Use cold risotto: The rice must be completely cold before shaping, or the balls will fall apart. Spread it thin and refrigerate for at least 30 minutes if you have time.
- Keep oil at 350°F (175°C): Too hot and the outside burns before the cheese melts; too cool and they absorb oil and turn greasy. Use a clip-on thermometer.
- Substitute cheese: If you don’t have mozzarella, use provolone, fontina, or even a small cube of cheddar. Just make sure it’s a cheese that melts well.
- No ham? Use cooked bacon, prosciutto, or leftover turkey. If using turkey, cook the arancini to an internal temperature of 165°F (74°C) to be safe.
Serving Suggestions
Serve the arancini hot, with a side of warm marinara sauce for dipping. They also pair well with a simple arugula salad dressed with lemon and olive oil, or alongside roasted vegetables. For a festive touch, sprinkle with extra Parmesan and chopped parsley before serving.
Variations
- Vegetarian: Omit the ham and add sautéed mushrooms or spinach to the risotto.
- Spicy: Add a pinch of red pepper flakes to the rice mixture, or stuff a sliver of jalapeño with the cheese.
- Baked version: Instead of frying, brush the breaded arancini with oil and bake at 400°F (200°C) for 20–25 minutes until crisp, turning once. They will be less crunchy but still delicious.
- Different rice: If you don’t have Arborio, use another short-grain rice like sushi rice; the starch content helps hold the balls together.
Storage and Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes until heated through and crisp. You can also reheat in an air fryer at 375°F (190°C) for 6–8 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked breaded arancini on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I make arancini ahead of time? Yes, you can assemble and bread them up to 24 hours ahead. Keep them covered in the refrigerator, then fry just before serving. They also freeze well uncooked.
Why do my arancini fall apart when frying? The most common reasons are that the risotto wasn’t cold enough, or the balls were not pressed firmly enough when shaping. Make sure the rice is thoroughly chilled, and press the rice around the cheese with slightly damp hands to seal any cracks.
Can I use leftover risotto from another meal? Absolutely. If you have plain risotto, just add the ham and egg, then proceed. If the risotto is already mixed with other ingredients, adjust the ham accordingly.
What’s the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil can burn at the required temperature.
How do I know when the oil is hot enough without a thermometer? Drop a small cube of bread into the oil; if it sizzles and turns golden in about 60 seconds, the oil is around 350°F (175°C). If it burns immediately, it’s too hot.
Can I make these gluten-free? Yes, use gluten-free flour and breadcrumbs. The rest of the recipe is naturally gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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