Arancini with pancetta and basil bring together salty cured pork, fresh herbs, and a melty cheese center inside a crisp golden shell. These fried rice balls, called suppli in Rome, taste like the best part of an Italian dinner shrunk down to one perfect bite.
Why These Pancetta and Basil Arancini Win
- Crisp breadcrumb crust with a soft, creamy rice interior
- A molten mozzarella center in every single ball
- Salty pancetta balanced by bright fresh basil
- A make-ahead friendly appetizer that feeds a crowd
If you have never shaped rice balls before, do not worry. The trick is simple, and once you get the rhythm going you can pack a whole tray in no time.
Keep a bowl of water beside you and wet your hands often so the rice never sticks.
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Why You’ll Love These Arancini
- The arborio shell fries up shatteringly crisp while staying tender inside.
- Each suppli hides a gooey cheese pull that stretches when you break it open.
- The pancetta and basil combo gives these rice balls a savory, herby finish.
Ingredient Notes
These are just notes on the key players, so you know what to look for at the store. You will find the exact measurements in the recipe card below.
- Arborio rice has the starch needed to hold each ball together once cooked and cooled.
- Pancetta brings a salty, cured pork flavor; cook it until crisp before mixing.
- Mozzarella gets cubed and tucked into the center so it melts as it fries.
- Fresh basil adds a green, peppery note that cuts through the richness.
- Parmesan stirred into the rice deepens the savory base.
For equipment you will want a large pot for the rice, a heavy pot or deep skillet for frying, and a few plates for the dredging station. A thermometer is handy but not required.
How to Make Arancini with Pancetta and Basil
Making arancini with pancetta and basil is mostly about patience with the rice. Cook it, chill it, then shape, bread, and fry in batches.
- Simmer the rice in chicken stock for about 15 minutes, until al dente, then spread it on a sheet to cool and chill overnight.
- Stir the cold rice with eggs and Parmesan until it holds together.
- With wet hands, press a palm sized patty of rice, add a cube of mozzarella, a little pancetta, and basil, then cap with more rice and pack like a snowball.
- Roll each ball in flour, then egg, then breadcrumbs, pressing gently so they stick.
- Fry in oil over medium high heat for about 4 minutes per ball, until evenly golden brown.
This recipe makes about 8 servings, and you can hold finished balls in a 200 degree oven while you fry the rest. The rice must chill overnight, so plan that step a day ahead.
Storage Options
These rice balls keep well, which makes them great for parties. Store and reheat them so the shell stays crisp.
- Refrigerate cooked arancini in a sealed container for up to 3 days.
- Freeze them after breading, before frying, for up to 2 months.
- Reheat in a 375 degree oven for 10 to 12 minutes to bring back the crunch.
Variations & Substitutions
The classic suppli takes well to swaps, so use what you love. Here are a few easy ways to change up these pancetta and basil rice balls.
- Swap pancetta for cooked, crumbled bacon if that is what you have.
- Use a spoonful of meat ragu in the center for a heartier bite.
- Trade mozzarella for fontina or provolone for a different melt.
- Stir chopped sauteed mushrooms into the rice for an earthy version.
What to Serve with Arancini with Pancetta and Basil
Arancini with pancetta and basil shine as part of a spread of small plates. Pair them with simple dips and bright sides for an easy Italian appetizer board.
- Warm marinara for dipping, the classic match.
- A herby red pepper and basil spread with crostini.
- A creamy baked brie topped with brandied fruit for the cheese lovers.
- A crisp green salad and a glass of dry red wine.
Still have a question or two before you start frying? Here are the things people ask most.
Frequently Asked Questions
Can I make arancini with pancetta and basil ahead of time?
Yes. Shape and bread the balls, then refrigerate or freeze them, and fry just before serving for the crispest shell.
Why did my rice balls fall apart in the oil?
The rice was likely too warm or too loose. Chill it overnight and pack each ball firmly with damp hands.
Can I bake these instead of frying?
You can. Brush them with oil and bake at 400 degrees for about 25 minutes, though the crust will be a little less crisp.
What rice works best?
Arborio is ideal because its starch helps the balls hold their shape.
Once you taste that crisp shell give way to melty cheese and salty pancetta, you will understand why these little rice balls disappear fast. Make a big batch; your guests will thank you.
Arancini with Pancetta and Basil {Suppli}
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Ingredients
- 1 lb Arborio rice
- 5 cups chicken stock
- 3 eggs lightly beaten
- ⅔ cup Parmesan cheese
- ½ cup pancetta diced and cooked until crisp
- 3 Tbsp basil leaves sliced
- ½ lb mozzarella cheese cubed
- 2 eggs lightly beaten (for dredging)
- 1 cup of flour
- 1 cup of fine bread crumbs
- vegetable oil for frying
- marinara for dipping see notes
Instructions
- In a large pot, heat chicken stock over high heat and bring to a boil. Pour in rice and reduce heat to just a simmer. Cook uncovered for fifteen minutes or until al dente. Drain the rice from the remaining liquid and spread rice out on a cookie sheet. Allow to cool and then refrigerate overnight.
- Pour rice into a large mixing bowl. Add eggs and Parmesan cheese. Mix until incorporated.
- Put a bowl of water next to the large bowl of rice. You will need this to keep your hands damp.
- Press a palm sized patty of rice into your hand. Press to make an indent in the center. Place a cube of cheese, a sprinkle of basil and a bit of pancetta in the center. Scoop some more rice out of the bowl and cover the filling with it. Pack it together like you are making a snowball.
- Place the formed balls on a cookie sheet and prepare your work station for dredging.
- Put the flour in a plate and position as the first step of your dredging process. Next, place the bowl of lightly beaten eggs in the second dredging position. The last plate will hold the bread crumbs.
- Roll a rice ball lightly in the flour. Then give it a quick dunk in the egg wash. Lastly, roll it around in the bread crumbs. Lightly press the breadcrumbs into the rice ball.
- Place coated ball on the cookie sheet and do the same with the remaining balls.
- Prepare for frying.
- Heat oil over medium high heat. You will know it’s ready when you place a bit of crumbs in the pot and it sizzles. Cook each ball for four minutes. They should be uniformly golden brown.
- Place cooked balls in a 200º oven to keep them hot while you finish the frying process.
- Serve with your favorite marinara.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
they look great!! I love arancini. I’ve never made it but it’s on my “must make list”. My favorite right now is beef and peas inside. But I need to give this one a try!
Yes, that’s another traditional variant. Peas and meat. I haven’t tried that one yet. I’m not really a peas girl.
I may have just died and gone to heaven!
I’m right there with you.
Wow! Fabulous pix Melanie! Your Arincini recipe looks and sounds wonderful!
Thank you. They were pretty darn amazing.
I can’t wait to try this and I will certainly invite you, especially if you are bringing the wine!!
Oh yum. I must try these!
Yes! You must.
This sounds delicious. I have 3 packages of pancetta in the freezer. I got them for $1.99 at Shaw’s in the reduced section. Been trying to decide what to do with them.
Great deal! I big puffy heart love pancetta. This would be a great way to use it!
What are your thoughts on baking them instead of deep frying?
I haven’t tried baking them before, but I don’t see how it wouldn’t work. I say go for it!
looks amazing for sure going to try these Wish me luck : )
Let me know how it goes!
Wow, these look incredible. I love the addition of pancetta to the melting mozzarella goodness!
Thank you! The pancetta adds so much to the arinicini. I love the added crunch in the center.
This looks so good! I first heard about arancini only a few months ago. And after that, it seems that recipe after recipe have sprung up on the interwebs. Or maybe it’s because of my heightened awareness of these things. Yours are to die for… can’t handle the melty cheese! For tropical weather, do you think it’s necessary to refridgerate the shaped rice balls before frying to prevent crumbling or will it be ok? A recipe I’ve seen required like overnight refrigeration etc… made me scared of trying this!
WOW. It’s like mozzarella sticks ALLLLL grown up. And I just happen to have aborio rice I need to use up!! LOVE this! Weight Watcher points will just have to wait.
Just visited Melanie In The Middle and clicked the link and saw this beautiful recipe. Glorious! I’ll be visiting more often and I will try this recipe as soon as I can Melanie!
Funny you posted this arancini recipe. Today, my (Italian) boyfriend’s mother and I were discussing the difference between Arancini and Supplì. I have read that the former is made without ragù while the latter has ragù added. I read that that is essentially the only difference, but that they are not one in the same. However, his mother stated that they were one and the same: however, she later admitted that the name and preparation styles are different regionally. Anyway, your arancini look amazing and so neat. The best arancina/arancino I have ever had was a spinach and cheese one in Ortigia, Sicily. After my first bite, I melted right in my seat haha. I must try out arancini with pancetta and basilico. YUM!
I just ordered these at a restaurant this week. They were stuffed w/ chicken and cheese and were served in a savory sage sauce. Delicious. Now I have to make them!
WOW- these look amazing! Found you on Tasty Kitchen. Thanks!
Thank you for coming over to visit!! I’m so glad you like the recipe.
This looks delicious!! But I would sub the pancetta out for something else.
These look AmaZing!!! I am considering this recipe for our upcoming wine and beer tasting – can these be made ahead of time? Any suggestions would be helpful!
Nikki- Absolutely. You can form them the night before and store them in the fridge until you are ready to fry!
I really liked pancetta, didn’t know about it! I have recently discovered the vegetarian version of arancini, made with arancino with eggplants, tomato sauce and mozzarella, or with spinaches and mozzarella… (source: http://www.ladolcevitacooking.com/italian-street-food-part-1-arancini)
these are tasty but wouldn’t recommend cooking without a fryer. I used a frying pan and the mozzarella ended up not melting in the center. Also, mine ended up being huge! Maybe I did something wrong…
We made these tonight, and they were delicious! I first had arancini at a St. Anthony’s Italian festival in E. Boston and have been wanting to make them since. I used bacon instead of pancetta because it’s just what I had on hand. My ITalian husband was raving. I hope no one cuts corners on the fresh basil. Do they freeze well? Thanks for sharing!
Arancini – my hands down fav Italian treat as well. I am looking to perfect a new go to appetizer – I think I have found it with this recipe. i would also like to know if you can freeze before frying step.
can I reheat or keep these arancini warm in oven if I deep fry ahead of guests arriving?