Reviewed: Oct. 8, 2009

I had my doubts but these came out really good. A lot of work, but if you make enough of them at a time it's worth it!

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shell516

Cooking Level: Intermediate

Home Town: Manchester, Washington, USA

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Reviewed: Jan. 13, 2009

For the most part this was good. I did need more eggs to dip balls in and there wasn't that much flavor. Next time, I will spice it up a bit!

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Jillain

Cooking Level: Intermediate

Living In: Liverpool, New York, USA

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Reviewed: Jun. 2, 2008

Excellent! I have tried rice balls before and I do believe the secret to this one is that there are only egg whites in the mixture and then as coating...keeping the little nuggets all together when cooking. Easy, faster than you think.

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Maggie

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Reviewed: Feb. 7, 2008

Like Nonna's except no saffron in the rice which gives it a different flavor and definately with rissotto rather than reg white or long grain rice.

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mag

Cooking Level: Intermediate

Home Town: Geneva, New York, USA

Living In: Canandaigua, New York, USA

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Reviewed: Nov. 10, 2007

These were wonderful, I get asked to make these on a near-daily basis for the bar I cater for. I recommend roughly shredding the mozzarella cheese instead of dicing it, and adding salt, pepper, dried basil, oregano, thyme, rosemary, paprika, garlic powder, coriander, etc. etc., in small amounts to the breadcrumbs to give the coating a special flavor.

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Chris Bethea

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Tokyo, Tokyo, Japan

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Reviewed: Oct. 8, 2007

I made these along with a bunch of other meditteranean type appetizers for an outdoor jazz concert and they were to die for. The only thing I changed was that I omitted the egg whites before rolling them in bread crumbs. They are already plenty sticky and did not need it, plus the eggwhites mostly get left in the bread crumb dish anyway.

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Roo 7

Cooking Level: Expert

Home Town: East Haven, Connecticut, USA

Living In: Pittsford, New York, USA

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Reviewed: Sep. 10, 2007

Make these as an appetizer for a family birthday party (a big Italian family) and they loved them!!! Got asked for the recipe several times before leaving the party - only negative is they can taste a bit salty due to the ham.

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bbshop

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Reviewed: Jun. 29, 2007

Followed recipe exactly and , well, they were ok, I guess. Seemed bland and definitely not worth the effort. BF and I doused in marinara to add some flavor. Perhaps I will try again and add some spices (cayenne and lots of pepper) to help it out.

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surfgirl303

Cooking Level: Intermediate

Home Town: Canandaigua, New York, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: May 13, 2007

Excellent!

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Mar. 30, 2007

Very tasty, but VERY time-consuming. However, my husband and I made this together, and it was fun. We each had four as a main dish, with Panzanella Salad (recipe from this site) on the side and some crusty bread. Delish!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Mar. 27, 2007

Everyone LOVED LOVED LOVED these. Don't change a thing. PERFECT. Very authentic italian and unique!! I will definately make these again, although a little bit of work required!

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KDUCHEN

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Nov. 15, 2006

Seemed like a lot of work, and I was so frustrated. But, when I tasted it I forgot about it. Wonderful!

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 10, 2006

Perfect, though I've never seen this spelling of the name - usually its arancini. Still, thanks for the recipe. Spectactular!

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Kristina

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Reviewed: Jul. 8, 2006

absolutely divine - can't go wrong with following this recipe to the letter. It is time consuming - but well worth the effort and would be sure to impress! The rice took at least 30 min to cool before I could proceed with the next step, so make sure you get the rice happening before you do anything else.

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dtaanman

Home Town: Sydney, New South Wales, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jan. 29, 2006

Great snack! Although it seems a bit complicated with all the steps, the reward after all the work is definitly worth it.

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marco_2_00

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Reviewed: Oct. 21, 2005

This recipe tasted great! I did however have problems getting the balls to stick together. I would imagine that it was because I made the rice the day before and refridgerated it overnight. I also used some Hickory smoked honey ham instead of prosciutto and it was great. Very different. Served it for a large group and everyone loved it.

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SABRINAWRIGHT

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Reviewed: Sep. 15, 2005

So good!!! My Fiance has a big Italian family and they were blown away at how good these were!

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KEELY15

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Reviewed: Apr. 16, 2005

While I'm sure that this recipe is great as written, there are a few "technical" things that I want to clear up. It is really known as arancini and should be made first as a risotto and then the cold leftovers used to make the rice balls with a variety of fillings, including mozzarella, ground beef or lamb, proscuitto, peas and swiss cheese. Really great, Roman style street food or snack.

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JAWINFREE

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Reviewed: Aug. 25, 2003

I've been looking for this recipe everywhere! Thanks so much! These are just like my Nonna's, except she put peas in the middle of hers and occasionally a bit of ground beef or lamb instead of the prosciutto. I made my rice balls pretty large, and molded them into a bell shape like my Nonna's. Delicious! Thanks again!

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