Rice balls are crispy on the outside, soft and aromatic on the inside, inspired by Italian arancini, with a Polish twist: fried onion and yellow cheese inside, as well as an optional version with sauerkraut. This dish works great as a warm snack, an addition to cream soup, or a light lunch. By using risotto rice (short-grain), the balls stick together well, and the coating provides a golden, crispy layer. The serving contains 3 balls per person (12 pieces in total).
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Prepare the ingredients: measure 300 g of rice, measure 900 ml of hot broth, and prepare the butter. In a wide, heavy pot, pour in the rice and add 200 ml of hot broth — stir to ensure the rice is evenly soaked. Place the pot over low heat.
Cook the rice using the gradual addition method: when the first 200 ml is absorbed, add another 200 ml and stir with a wooden spoon every 2-3 minutes to release the starch. Repeat until you have used all the broth (about 18-22 minutes). The rice should be soft but not mushy — it should be creamy and slightly chewy.
When the rice is soft and creamy, remove the pot from the heat. Add 30 g of butter, 2 beaten eggs (120 g), and 3 g of salt (about half of the total amount of salt). Mix vigorously so that the eggs gently set and combine with the rice — the mixture should be sticky and cohesive. Set aside to cool in a wide bowl for quicker cooling (about 30–40 minutes).
Prepare the filling: peel the onion and chop it into very small cubes (if you don't know how, cut the onion in half, lay it flat, and slice it into thin strips, then cut across). In a medium skillet, heat 10 g of butter (or 10 ml of oil) and sauté the onion over medium heat for 6–8 minutes until it softens and lightly browns. Add 2 cloves of garlic (10 g) pressed through a garlic press, and sauté for 30–40 seconds until fragrant. Transfer the onion to a bowl and set aside to cool.
If you want a variant with sauerkraut: chop the sauerkraut (150 g), drain it thoroughly, and briefly sauté it in a dry pan (3–4 minutes) to evaporate excess moisture. Combine with the sautéed onion and a bit of pepper to taste. Additionally, you can add this sauerkraut to some of the balls for a sour contrast.
Prepare your workstation for shaping: three deep plates/bowls — one with flour (80 g), the second with the remaining 2 beaten eggs (120 g), and the third with breadcrumbs (100 g). Apply a small amount of rapeseed oil to your hands to prevent the mixture from sticking.
Shaping the balls: scoop a portion of rice with a spoon (about 60–70 g of raw mass = a bit more after cooking) and form a disk in your hands. Place 10–12 g of cheese cube (about 1 small cube) and 1–2 teaspoons of sautéed onion in the center. Fold the rice around the filling and press, forming a smooth ball with a diameter of about 4–5 cm. Repeat until you use up the mixture — you should get about 12 balls.
Breading: roll each ball first in flour, shake off the excess, then dip in beaten egg, and finally coat thoroughly in breadcrumbs. Arrange the prepared balls on a baking sheet or plate in a single layer.
Heat the oil: in a deep pot (at least 20 cm in diameter and 10–12 cm high), pour in about 500 ml of rapeseed oil. Heat to a temperature of 170–175°C (if you don't have a thermometer, drop in a piece of bread crumb — if it sizzles and quickly rises to the surface, the temperature is sufficient). Fry the balls in batches of 3–4 for 3–4 minutes, gently turning them until they are golden and evenly browned. After frying, drain on paper towels.
Serving: arrange the balls on a plate, sprinkle with finely chopped parsley (30 g) and serve with a dip: sour cream, tomato sauce, or a simple yogurt sauce with garlic. Serve the balls warm — after cooling, the coating loses its crunchiness.
Arancini (rice balls) originate from Sicily and were originally a way to use up leftover risotto. In Poland, local ingredients are often added, such as sauerkraut, creating a version that combines tradition with a new form of snack.
Serve the balls hot, preferably right after frying. They pair well with dips such as: tomato sauce with herbs, thick yogurt sauce with garlic, or sour cream with dill. If the cheese inside tends to ooze out, reduce the size of the cheese cubes.
Store in the refrigerator for up to 2 days in an airtight container. To reheat and regain crispiness, place the balls individually on a rack and heat in the oven for 10–12 minutes at 180°C. We do not recommend using a microwave — the coating will become soft.
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