The first time I made these Ham and Cheese Arancini, the crispy coating, cheesy center, and savory rice filling made them vanish within minutes.
Each bite is creamy, crunchy, and comforting—like little handheld risottos with a cheesy surprise!
Whether you serve them as appetizers or a satisfying snack, they’re guaranteed crowd-pleasers.
Why I Love This Recipe
Crispy on the outside, creamy and cheesy on the inside
A great way to use leftover rice or ham
Perfect for parties, potlucks, or cozy nights in
Freezer-friendly and easy to make ahead
Kids and adults alike devour them every time!
What You’ll Need (Ingredient Highlights)
Olive oil + butter – For a rich and savory rice base
Onion and ham – Adds depth and saltiness to the filling
Jasmine rice + white wine + broth – Cooked risotto-style for flavor-packed grains
Frozen peas + parsley – Brings in sweetness and freshness
Parmesan + mozzarella – Sharp cheesy base and melty center
Flour, eggs, breadcrumbs – Classic breading station for a crispy coating
Neutral oil for frying – Vegetable, canola, or grapeseed work well
Pro Tips Before You Start
Make sure the rice is fully cooled before shaping
Use wet hands to form neat rice balls
Don’t skip the mozzarella cube inside—it’s the magic!
Keep your oil temperature at 350˚F for even browning
Fry in small batches to avoid soggy arancini
How to Make Ham and Cheese Arancini
Step 1: Cook the Rice Filling
Heat olive oil and butter in a Dutch oven over medium-high.
Add diced onion and sauté until soft and golden.
Stir in ham and cook for 2 more minutes. Add rice and stir to coat.
Step 2: Add Liquid and Simmer
Pour in white wine and let it mostly evaporate.
Add hot chicken broth and salt, cover tightly, and simmer until rice is soft and broth is absorbed (about 15–17 minutes).
Stir in thawed peas, cover again, and cook for 2 more minutes.
Transfer rice mixture to a baking dish and let it cool completely.
Step 3: Add Cheese and Shape
Once cooled, mix in parsley and shredded parmesan.
Use a heaping ice cream scoop to portion out rice.
With wet hands, shape into balls, stuffing each one with a cube of mozzarella and sealing well.
Step 4: Bread the Rice Balls
Set up a breading station: flour, beaten eggs, and breadcrumbs.
Dredge each rice ball in flour, then dip in egg, and roll in breadcrumbs until fully coated.
Repeat until all are breaded.
Step 5: Fry Until Golden
Heat about 1 inch of oil in a deep pot to 350˚F.
Fry arancini in batches for about 3 minutes, turning to brown all sides.
Drain on paper towels and sprinkle with salt.
Serve warm with marinara sauce.
What to Serve It With
Classic marinara or arrabbiata sauce for dipping
Fresh green salad to lighten up the richness
Chilled white wine like Pinot Grigio or sparkling soda
Pickled vegetables for a tangy contrast
Variations / Substitutions
Swap ham for cooked bacon, prosciutto, or sautéed mushrooms
Use short-grain risotto rice like Arborio for extra creaminess
Make it spicy with pepper jack cheese instead of mozzarella
Bake instead of fry: brush with oil and bake at 400°F for 20–25 minutes, flipping once
Storage & Leftovers
Store cooked arancini in the fridge for 3–4 days, tightly covered
Reheat in the oven or air fryer for best crispiness
Freeze uncooked breaded arancini for up to 2 months—fry from frozen, adding a couple of minutes
Avoid microwaving—makes them soggy
FAQs
Can I use leftover rice for this recipe?
Yes, but it should be sticky enough to hold its shape.
Risotto-style rice works best.
How do I keep them from falling apart?
Make sure the rice mixture is cooled and well-combined with cheese—it helps bind everything.
Can I bake these instead of frying?
Absolutely! Bake at 400°F for 20–25 minutes, turning once for even browning.
What’s the best dipping sauce?
Marinara is classic, but garlic aioli or pesto are delicious too.
Can I make these ahead of time?
Yes! Bread and refrigerate them up to 1 day before frying, or freeze for later.
What’s the best oil for frying arancini?
Canola, vegetable, or grapeseed oil—anything with a high smoke point.
Can I make them smaller for appetizers?
Yes! Just reduce the mozzarella cube size and fry for less time.
Final Thoughts
These Ham and Cheese Arancini are the ultimate comfort food in crispy, cheesy form.
They’re golden and crunchy on the outside, with a creamy, savory center that always surprises and delights.
Perfect as a snack, appetizer, or indulgent meal, they’re guaranteed to impress.
Trust me—once you try them, you’ll crave them again and again.
Crispy Ham and Cheese Arancini
Ingredients
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion finely diced (about 1 cup)
- 1 cup ham finely diced (about 3 oz)
- 2 cups Jasmine rice un-rinsed
- 1 cup Chardonnay dry white wine
- 5 cups chicken broth or stock hot
- 1 tsp salt plus more to sprinkle fried arancini
- 1 cup frozen peas fully thawed
- 1/3 cup parsley finely chopped
- 1 cup parmesan cheese shredded
- 4 oz mozzarella cheese cut into 24 (1/2-inch) cubes
For Breading / Frying:
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 1/2 cups Italian bread crumbs
- Oil for frying vegetable, canola, or grapeseed oil
Instructions
- In a large pot, heat olive oil and butter over medium-high.
- Sauté onion until golden, then add ham and cook 2 more minutes.
- Stir in rice and coat in oil.
- Pour in wine and cook until evaporated.
- Add hot broth and salt, cover and simmer until liquid is absorbed (15–17 min).
- Stir in peas, cover again, and cook 2 min.
- Cool rice mixture in a baking dish.
- See full steps with tips & photos → https://mischacrossing.com/crispy-ham-and-cheese-arancini/
Notes
- Use cold risotto for easier shaping and better structure.
- If you don’t have wine, replace it with a bit more broth.
- Don’t overstuff with mozzarella or the cheese may leak during frying.
