I’m always in the mood for a good steak. And it’s true that a steak dinner can turn a bad day into a good day with just one bite. 

If you’re a fan of simple, juicy steak, this recipe is the perfect way to make that happen. 

And please don’t stress. Cooking steaks isn’t hard to do at all. The tips below on the recipe card will show you just how simple it is to cook the perfect steak, loaded with incredible flavor. 

I love that you can use any kind of steak with this flavorful dish, which makes it even more versatile! 

You’ll feel like Julia Child serving up this delicious steak dinner, without all the hard work! 

For a simpler take on stovetop steak, our Boneless Steak Recipe delivers a perfectly seared, juicy result with minimal ingredients and zero fuss.

Beef Steak with Red Wine Sauce

Beef is a regular at our dinner table, so it has to be good and it has to be simple. 

I particularly love throwing something fabulous together at the end of a long day. Who says you have to spend hours in the kitchen to enjoy a restaurant-worthy meal?

Seasoned with fresh rosemary and peppercorns, the red meat is seared on the stove and finished in the oven. 

While it rests, you can build a delicious red wine sauce with the pan drippings and your favorite bottle.

I also have recipes for cooking steak in the oven if you’d prefer!

Want more easy beef recipes? Make a mouthwatering chuck roast in the crockpot or smoker, or throw together some juicy French Dip sandwiches or this delicious corned beef and cabbage. 

Another favorite easy-but-looks-fancy dish is Cast Iron Balsamic Steak with Polenta and Roasted Tomatoes, or this steak Diane recipe.

To see us make beef steak with red wine sauce from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Steaks – I like to use filet of sirloin for this steak with red wine sauce recipe because it’s incredibly tender and looks particularly fancy on the plate. 
  
  Some other popular choices are filet mignon, ribeye steaks, and New York strip steaks. Any cut of steak will do. 
  
• Red Wine – You don’t need to splurge on a pricey bottle to make red wine sauce. It’s always best to go with something you enjoy drinking on its own. 
  
  This is my advice on the best wine for this recipe! 
  
  I prefer the flavor of Cabernet Sauvignon when making steak with wine, but Pinot Noir or Merlot are great alternatives. 
  
  You can literally use any bottle of red wine that you have at home to save yourself a trip to the store. 
  
• Fresh Herbs – Rosemary is a top choice for any red meat thanks to its woodsy flavor and intense aroma. Thyme is the best substitute.
  
  Finish with some flat-leaf parsley to brighten the whole dish. You can literally try a different way with herbs each time you make it. 
  
• Shallots – These have a milder, slightly garlicky flavor compared to onions. In a pinch, you could use red onion, but the onion flavor will come through stronger.
  
• Dijon Mustard – This adds some tangy, earthiness to beef steak in red wine sauce and helps balance all the flavors.
  
  If you really don’t like mustard, try balsamic vinegar or Worcestershire sauce instead.

Prep Ahead

• Bring steaks to room temp
• Preheat oven to 350°F
• Chop herbs and shallots
• Mince garlic

Kitchen Tools You Will Need

• Cast Iron Skillet – My top choice for any recipe that goes from stovetop to the oven! Your skillet needs to at least be oven-safe and not nonstick.
• Garlic Press – This is a necessary tool in any kitchen to add fresh minced garlic flavor.
• Tongs – Easiest way to flip steaks quickly and efficiently.

Tips and Tricks for the Best Beef Steak in Red Wine Sauce

• Warm steaks on the counter first. 

Removing the chill guarantees an even cook and prevents the meat from seizing when added to the hot skillet. 

Let it sit on the counter for about 20-30 minutes before getting started. They won’t come to room temperature, but this process is important to do for helping with cooking times. 

• Choose the right cookware. 

Cast iron guarantees an even sear without the risk of sticking. While stainless steel can handle the heat, it’s a little more finicky for beginner cooks.

• Use the same pan to make the sauce.

You want to keep all those flavorful bits left over from searing the steaks! 

There will be enough fat to saute the shallots and garlic, so you can swirl in the butter at the end for a silky finish.

• Let the steak rest! 

This is the secret to achieving tender, juicy bites of beef steak in red wine sauce. 

Because the meat will continue to cook as it rests, pull it from the oven as soon as it reaches the lower range of your desired temperature.

Serving Suggestions

For a steakhouse-worthy dinner at home, serve this steak over or alongside our fresh Arugula Salad Recipe — the peppery greens are a classic pairing.

A vegetable like green beans, bacon wrapped Brussel sprouts, or asparagus will help to balance out the rich flavor of beef steak in red wine sauce.

Add some cheesy roasted potatoes to round out the plate, and you’ve got an impressive homemade meal!

A personal favorite pairing with steak like this is a tangy mac and cheese. Coupled with some veggies and you’ve got a plate worth drooling over.

Internal Temps For Pan Seared Steak

If you aren’t confident with using touch to test for doneness, you can use a meat thermometer instead. 

Insert the probe through the side so the tip sits in the very center to get the most accurate reading.

• 135° – 140° = Medium-Rare steak
• 145° – 150° = Medium
• 150° – 155° = Medium-Well
• 160° – 165° = Well

Storing and Reheating Steak with Wine

Transfer leftover beef steak with red wine sauce to an airtight container, storing the liquid separately. Both will keep in the refrigerator for up to 3 days.

Return steak with red wine sauce to a skillet and simmer over low heat on the stove until everything is warmed through.

Red Wine Sauce Steaks FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pan Recipes

30-Minute Creamy Chicken Lazone Recipe + Video

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Easy Cheese Lasagna Skillet Recipe (30 Minutes!) + Video

Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

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Pan Seared Beef Steak with Red Wine Sauce Recipe + Video

Beef Steak with Red Wine Sauce isn't just for special occasions! This restaurant-inspired dish is easy to make with one pan in 30 minutes!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 468cal

Author Donna Elick

Ingredients

• 4 filets of sirloin steaks cut 1 1/4 to 1 1/2 inches thick
• 1 tablespoon olive oil
• 2 tablespoons fresh rosemary fine chopped, divided
• 2 tablespoons cracked peppercorn blend
• 2 teaspoons kosher salt
• 1/4 cup shallots diced
• 4 cloves garlic minced
• 1 cup cabernet sauvignon red wine
• 1 tablespoon Dijon mustard
• 2 tablespoons butter
• 3 tablespoons parsley chopped
• Salt and pepper to taste

Instructions

• Place steaks on the countertop for 30 minutes or so to take the chill off them.
• Preheat oven to 350ºF.
• Heat oil in heavy skillet (not nonstick) over medium-high heat. Combine 1 tablespoon rosemary, peppercorn and salt in a small bowl.
• Season steaks with peppercorn mixture, lightly pressing mixture to steak. Sear steaks 1 to 2 minutes on each side. Place in oven about 5 – 10 minutes for medium rare or until steaks reach desired doneness. Remove steaks from the pan and place on a plate. Allow steaks to rest.
• After removing steaks from pan, add shallots and garlic; cook for 2 minutes on medium heat. Whisk in wine and mustard; reduce by 2/3. Add remaining rosemary. Swirl butter in pan to melt. Remove from heat; add parsley and season with salt to taste.
• Pour sauce over the steaks. Serve and enjoy.

Video

Nutrition

Serving: 1 | Calories: 468cal | Carbohydrates: 9g | Protein: 51g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 1383mg | Sugar: 1g | Fiber: 2g | Calcium: 108mg | Iron: 5mg

Originally published August 2014, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pan Seared Beef Steak with Red Wine Sauce Recipe + Video appeared first on The Slow Roasted Italian.

You’re going to love this tender chicken. Even though it’s not technically “stuffed chicken breasts”, you’ll find out soon why it’s a popular recipe for special occasions! 

The flavorful mixture of cheese with the chicken pieces create a chicken pocket that is full of yummy goodness. 

This copycat Olive Garden Stuffed Chicken Marsala is perfectly golden brown, with a creamy marsala sauce. 

I love making this in a baking dish and enjoy popular recipes that are restaurant quality right at home. 

When in comes to copycat Olive Garden recipes, this is one of my favorites!

I’ll even take it a step further and pair it with a potato recipe, or some of my yummy garlicky mashed potatoes to make it a full meal. 

Don’t forget to top with some extra sun-dried tomatoes, Italian cheeses, and diced green onions for a pop of color. 

I’ll also sprinkle on some parmesan cheese and black pepper because they pair so well with the cheese stuffing ingredients. 

You’ll love how this one turns out! It’s so good! It has all the flavors of a classic recipe – with the rich mushroom Marsala sauce as the perfect twist. 

Olive Garden Stuffed Chicken Marsala

See, we’re not really stuffing the breasts — we’re using two halves to make more of a cheesy sandwich. 
It’s a really simple, easy, and quick method for making and enjoying a restaurant-quality dish at home!

It’s hard to beat versatile, juicy chicken breasts. You can even stuff ‘em with pizza!

You can use them to make a few other Olive Garden copycats too: alfredo and gnocchi are two more of my favorites!

My Creamy Chicken Marsala is inspired by this Olive Garden version, but is a unique, creamier take on the classic!

Ingredient Notes & Substitutions

All you need are a few simple ingredients to make this delicious Olive Garden copycat dish. 

• Chicken – You have to go with a boneless cut for Olive Garden stuffed chicken marsala. Otherwise, you won’t be able to stuff it with bones in the way! Tender chicken breasts are best.
  
• Bread Crumbs – Italian bread crumbs come already seasoned and ready to go — they’re my easy go-to! 
  
  But you could always add Italian seasoning to any other type of breadcrumb of your choosing.
  
• Mushrooms – I love using soft, tender baby bellas! However, there are white button and shiitake mushrooms out there as well — both of which are totally tasty options!
  
  You can’t go wrong with either option to add and make the rich mushroom Marsalad sauce. 
  
• Heavy Cream – The best substitute for cream, if your goal is to keep the wine sauce nice and thick, is sour cream.
  
• Marsala Wine – You can’t have Olive Garden stuffed chicken marsala without marsala! 
  
  Well, actually, you can — madeira or dry sherry are both good alternatives if you need to make a swap. 

Tips for Making Stuffed Chicken Marsala Olive Garden Copycat 

• The real secret? Perfect, melty cheese!

We cheese lovers know that sometimes you don’t want to settle for just one or two varieties — and sometimes you want to throw in something new!

Luckily, there are a few other options that are great for making stuffed chicken marsala from Olive Garden: gruyere, provolone, and fontina among them. 

Use your favorites, play with different combinations, and make this dish your own! 

The cheese you use just has to melt well so that the filling smoothly and seamlessly comes together.

• Sauce too thick?

Sometimes we let the wine reduce a bit too much and the cream adds too much body once stirred into the mix. But no worries, that’s an easy fix! 

All you need to do is add a tablespoon of poultry broth or stock until it’s thinned out appropriately. 

You could even use water, but I think using broth helps to maintain the taste best. 

• A substitute for those who don’t want to use alcohol.

If you’d prefer to prepare this Olive Garden stuffed chicken marsala recipe without any alcohol, try out this flavorful substitute!

Use the same amount of chicken stock as you would wine (1 cup) and add 1 or 2 tablespoons of balsamic vinegar. This’ll add a similarly rich, acidic flavor to the sauce. 

Storing and Reheating Stuffed Chicken Marsala

Cooked poultry should be eaten within 4 days, and this Olive Garden stuffed chicken marsala recipe is really the most delicious right out of the skillet! 

The stovetop is the best place to reheat your leftovers. Warm the meat and sauce separately, as they heat up at different rates, until warmed through. 

Serve again with fresh pasta or reheat the original noodles by boiling for just 60 seconds — it’ll be good as new!

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to. It’s a must if you’re needing a large oven-safe skillet. 
• A Sharp Knife – The best way to slice meat is with a good, sharp knife.
• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.

 Olive Garden Stuffed Chicken Marsala Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Olive Garden Stuffed Chicken Marsala Copycat Recipe

This Olive Garden Stuffed Chicken Marsala is tastier than the original—cheesy, herby filling in chicken, topped with mushroom wine sauce!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

20 minutes minutes

Total Time 40 minutes minutes

Servings 3

Calories 1157cal

Author Donna Elick

Equipment

• large skillet
• baking sheet
• mixing bowl

Ingredients

For the chicken:

• 3 boneless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

For the cheese filling:

• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded Mozzarella cheese
• 3/4 cup Italian style bread crumbs
• 2 tablespoons melted butter
• 1 tablespoon roughly chopped sundried tomatoes
• 1 tablespoon chopped fresh Italian parsley

For the sauce:

• 3 tablespoons butter
• 8 ounces sliced baby bella mushrooms
• 3 cloves garlic minced
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup dry Marsala wine
• 1/4 cup heavy cream

For Serving:

• 8 ounces spaghetti or linguine cooked according to package instructions
• fresh Italian parsley for garnish

Instructions

For the chicken:

• Preheat your oven to 275°F (135°C).
• Slice the chicken breasts in half by slicing them horizontally through the thickest part. Season the chicken breast halves on both sides with salt and pepper.
• Heat the 1 tablespoon of olive oil in a large non-stick skillet. Sear the chicken breast halves on both sides for 5-6 minutes or until cooked through. You may have to work in batches of 2 or 3 chicken breast halves at a time.
• Transfer the cooked chicken breast halves on a sheet tray and set aside.

For the cheese filling:

• In a small bowl, combine the parmesan cheese, mozzarella cheese, bread crumbs, melted butter, sun-dried tomatoes, and italian parsley. Mix well to create the cheese filling.
• Divide the cheese filling evenly among 3 of the chicken breast halves, placing it in the center of each breast and spreading evenly. Place the other chicken breast halves on top of the cheese filling.
• Place the baking sheet with the stuffed chicken in the preheated 275°F (135°C) while you make the sauce. This will keep the chicken warm and melt the cheese filling.

For the sauce:

• In the same skillet you seared the chicken in, melt the 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, or until tender and browned.
• Stir in the minced garlic and salt, cooking for an additional 1 minute.
• Stir in the 2 tablespoons of flour, mix until well combined, cooking for an additional 2 minutes.
• Pour in the marsala wine, stir to combine with flour and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes or until the sauce has thickened and reduced slightly.
• Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened.
• To serve, place the cooked pasta on a plate, top with a stuffed chicken breast, and spoon the marsala sauce over top. Garnish with fresh italian parsley, enjoy!

Nutrition

Serving: 1 | Calories: 1157cal | Carbohydrates: 99g | Protein: 50g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 174mg | Sodium: 2403mg | Sugar: 13g | Fiber: 5g | Calcium: 372mg | Iron: 4mg

Originally published October 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Olive Garden Stuffed Chicken Marsala Copycat Recipe appeared first on The Slow Roasted Italian.

Wine and Ice Cream

Recreate a childhood favorite drink by swapping soda for strawberry wine — it takes it to an entirely different level of deliciousness!

And an ice cream wine float is so easy to make that you can whip one up in minutes after a long day.

Simply add scoops of ice cream and freshly sliced strawberries to a wine glass, then pour the wine on top.

Finish by adding some club soda, garnish with a strawberry, and sip the night away.

Serving cold and refreshing drinks at barbecues and potlucks is a must when it’s hot out. Try this Peach Margarita and my classic Easy Pina Colada Recipe next.

Or, if you are looking for something incredibly unique, reach for my Gummy Bear Jello Shots or this Orange White Wine Sangria. Both are always crowd-pleasers at our house!

Ingredient Notes and Substitutions

• Vanilla Ice Cream – I’ll usually grab a high-quality ice cream (like Haagen-Dazs) to make the whole process easier, but my homemade vanilla ice cream would be delicious too.
  
• Strawberry Wine – Don’t settle for a wine you don’t love. Choose a bottle that tastes great on its own!
  
  I used a bottle of Strawberry Barefoot Fruitscato for my wine and ice cream floats, which combines Moscato with the flavor of strawberries.
  
  You could also use a genuine strawberry wine made from fresh berries.
  
• Fresh Strawberries – Hull and slice the berries before adding them to the glass. You can use frozen strawberry slices in a pinch but they’ll get a bit mushy as they thaw.
  
• Club Soda – Adds plenty of bubbles to make your wine and ice cream float extra delicious. Sparkling water is a great swap, but avoid tonic water as it will be too bitter.

Tips and Tricks to Make Perfect Wine and Ice Cream Floats

• Add the ice cream first.

Some recipes have you start with the wine, but then you have to deal with potential splashes.

I find it much easier to add the scoops before the liquids. And if you measure them out, you’ll still get the ratios just right.

• Make it as sweet as you’d like.

Swap the club soda for strawberry soda to make the wine ice cream float even sweeter. It’ll have a more intense strawberry flavor too!

• Create a fruity twist.

Mix a few additional berries, such as raspberries and blueberries, into your wine ice cream float for a mixed-berry version.

Add about 4-8 berries total so they add enough color and flavor without being too overwhelming.

• Serve with a spoon or a straw — or both!

Dig into your strawberry wine and ice cream float right away with a spoon, or let it sit for a few minutes to allow the ice cream to melt.

Then, you can sip it right out of the glass! I like to have a spoon either way so I can scoop up the fresh berries.

Prep Ahead

• Hull and slice strawberries

Kitchen Tools You Will Need

• Ice Cream Scoop – I’ve somehow collected six scoops, but this one is always my go-to!
• Jigger – Essential for any well-stocked bar, this quickly and accurately measures liquids for making cocktails. In a pinch, liquid measuring cups will work as well.

Wine Float Flavor Variations

The sky’s the limit when it comes to flavor combinations, really. Experiment with different types of wine — red or white — and different flavors of ice cream!

Pair blueberry ice cream or lime sherbet with your favorite whites, or pour a fruity red like Merlot or Pinot Noir over triple berry or black cherry ice cream.

If you’re unsure, look for the fruit notes listed on the bottle and use those as ideas.

You can even add flavored sparkling water or seltzer to the wine and ice cream for another layer of flavor.

Something citrus or berry-flavored would be fantastic in this strawberry float.

Want to enjoy some classic cocktail combinations? Try these ice cream wine float flavors:

• Mimosa Float: Champagne + Orange Sherbet
• Raspberry Spritzer Float: Rosé or Pink Moscato + Raspberry Sorbet
• Bellini Float: Prosecco + Peaches and Cream Ice Cream

Ice Cream Wine Float FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Frozen Cocktail Recipes

Lava Flow Drink (Best Tropical Cocktail Recipe)

Best Easy Pina Colada Recipe (Just 3 Ingredients)

Easy Frozen Strawberry Daiquiri Cocktail Recipe

Frozen Mudslide Recipe

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Strawberry Wine and Ice Cream Float

Pair Wine and Ice Cream with fresh berries and club soda for boozy sweet treat. This strawberry wine float is a hit at parties!

Course Dessert

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 float

Calories 644cal

Author Donna Elick

Ingredients

• 3 scoops vanilla ice cream
• 2 strawberries sliced
• 5 ounces strawberry wine
• 2 ounces club soda

Instructions

• Scoop the ice cream into a wine glass. Drop the sliced strawberries over the ice cream.
• Pour the wine into the glass, then top with club soda.
• Serve and enjoy!

Notes

• Strawberry soda could be used in place of club soda for a sweet flavor.
• This dessert cocktail tastes like boozy strawberry ice cream.

Nutrition

Calories: 644cal | Carbohydrates: 68g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 183mg | Sugar: 54g | Fiber: 2g | Calcium: 271mg | Iron: 1mg

Originally published July 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Wine and Ice Cream Float appeared first on The Slow Roasted Italian.

This dish is so tasty, you’ll want to prepare a couple of batches ahead of time just to always have them on hand!

There’s just something delicious about holding them in the palm of your hand. This is one of my favorite foods, and I love that this great recipe is so simple to make. 

If you’e a fan of Italian food, you’re going to love these. They’re my favorite appetizer – and also make the perfect Italian snacks.

The round shape makes them the perfect snack food that are so fun to eat! 

This is a simple classic Italian appetizer that I love making homemade. That fresh mozzarella cheese in the middle of the Italian fried rice balls has everyone grabbing one more for the road.

They’re so simple to make – there’s no need to save them for special occasions! 

Grab the simple ingredients needed to make this Italian rice balls recipe. Not only is this dish a popular street food recipe, but it’s a fun one to make and enjoy at home.

The printable recipe card below has all the details! 

Try an easier version with my Easy Air Fryer Arancini! It’s the same crispy, cheesy rice ball made even easier in the air fryer!

Italian Rice Balls

With a crispy, golden-brown outside and a warm and gooey inside, these arancini rice balls will be everyone’s new favorite.

Plus, you can use any leftover grains to make a pot of my turkey soup or this tasty skillet Mexican casserole!

For more bite-sized hits, try out some porcupine meatballs, Cranberry Goat Cheese Balls or any one of my famous bomb recipes. Or this appetizer is a hit anytime!

Arancini Rice Balls – Tips and Tricks

• Don’t rush! Allow all the liquid in the pan to be absorbed before adding your next ladle of broth. This will lead to the smooth, thick consistency we’re looking for!
  
• Let it cool. Spread your rice mixture into a pan and refrigerate for an hour or two (or overnight!) so it becomes the perfect texture to form the arancini balls.
  
• Use plenty of oil. You’ll get the best results when it’s at least 3-inches deep. The Italian rice balls will eventually float, so you can roll them to brown on all sides.
  
• Maintain the temperature. Keep a thermometer in the pot to ensure it stays around 375°F. 
  
  If it’s too low, the arancini rice balls will absorb too much of the oil and come out wet and greasy. Too hot, and they will burn.
  
• Cheese please! Grocery store mozzarella spheres are usually 16oz, and half of one is the ideal amount to mold into your mounds.
  
• Breadcrumb substitutions: While I love the flavor of Italian-style breadcrumbs, you can use panko or plain if you prefer! 
  
• Add parchment paper. Want easy clean up? Adding parchment paper to your baking sheet or casserole dish that you place these in is a great option. 
  
• Change the cheesy center. I’m all about adding more cheese or changing it up. I also love adding parmesan cheese, too. 

Variations

While we recommend sticking to the recipe for the fried rice balls the first few times, you can experiment with the filling. 

Consider adding chopped mushrooms, crispy bacon, spinach, fresh herbs, or chicken to the filling. 

The best way to enjoy these cheesy rice balls is to make them however you want. You can opt for a meat filling or stick with cheese. 

Serving Suggestions

Make this rice balls recipe even more delicious by adding some sauces for dipping! My marinara is an obvious choice, but alfredo or pesto would taste incredible as well.

Enjoy the fried rice balls on their own, or serve them alongside a creamy eggplant parmesan and a big bowl of salad!

Italian Rice Balls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Italian Rice Balls Recipe (Sicilian Arancini)

These Italian rice balls are fried to perfection with a melty, mozzarella center. Enjoy the flavor of fresh herbs and Parmesan in every bite!

Course Appetizer

Cuisine Italian

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 18

Calories 212cal

Author Donna Elick

Equipment

• large skillet
• 12-quart stock pot
• cookie scoop
• mixing bowls
• slotted spoon

Ingredients

• 3 tablespoons salted butter
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 garlic cloves minced
• 1/2 cup white wine
• 1 1/2 cups long-grain white rice we used Jasmine
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 4 cups chicken broth divided
• 1/2 cup freshly grated parmesan cheese plus more for garnish
• salt and pepper to taste
• 8 ounces mozzarella cheese cut into 18 chunks
• 1 cup all-purpose flour
• 3 large eggs beaten
• 1 1/2 cups Italian-style breadcrumbs
• Vegetable oil for frying

Instructions

• In a large skillet over medium heat, melt butter and oil.
• Add diced onion to the skillet and cook, stirring frequently, until onions are soft and translucent and beginning to caramelize (about 15 minutes). Add garlic to the pan and saute 1-2 minutes longer.
• Pour white wine into the skillet and bring to a simmer. Simmer until liquid is reduced by half (about 5 minutes).
• Add rice and fresh herbs to the pan and stir to combine.
• Stir in 2 cups of the chicken broth and bring mixture to a simmer. Cook, stirring frequently until all of the liquid has been absorbed by the rice. Add the remaining broth, a single ladle full at a time, stirring and allowing the liquid to be absorbed into the rice before adding the next ladle of broth. Continue cooking, stirring, and adding broth until the rice is soft and cooked completely, and all of the liquid has been absorbed (about 30 minutes).
• Remove rice from the heat and stir in parmesan cheese until melted and evenly distributed. Season to taste with salt and pepper.
• Spread the rice mixture into a pan to cool (cool for an hour or two or even refrigerate overnight).
• Use a large spoon or a cookie dough scoop to scoop the rice into a ball about the size of a golf ball. Flatten the rice into a pancake or open bowl shape. Place a chunk of mozzarella cheese in the center of the rice and wrap the rice up around the mozzarella chunk. Roll the rice into a smooth ball.
• Begin heating the cooking oil in a heavy stockpot or Dutch oven. Make sure the oil is several inches deep. Heat the oil to precisely 375°F (this will take 15 minutes or so).
• Prepare your dredging station. Set up three shallow bowls – one with the flour, one with the eggs, and one with the breadcrumbs.
• Dip each rice ball in the flour, then into the eggs, and then into the breadcrumbs. Coat all of the rice balls on all sides. Roll them around until they are golden brown (about 1 minute total).
• Lift the fried rice balls from the oil with a slotted spoon and place on paper towels to soak up any excess oil.
• Garnish with a bit of parmesan cheese and freshly chopped herbs.
• Serve hot with marinara or your favorite dipping sauce.

Notes

Be sure that the oil is at least 3” deep so that the rice balls can really drop into the hot oil. They will sink at first, but then will float on the oil and you will need to roll them a bit so they brown evenly on all sides.

Maintain the oil temperature consistently for best results. The rice balls will absorb too much oil if the oil is not hot enough. They will burn if the oil is too hot.

The rice mixture is much like a risotto. Stirring frequently and adding the liquid gradually makes a nice creamy rice. Once cooled, it is the perfect consistency to stick together and form a nice ball around the mozzarella chunks.

Standard mozzarella balls from the grocery store are 16 oz. Half of one of these is the perfect amount to cut into 18 uniform squares of cheese.

I like the Italian-style breadcrumbs because of the extra flavors from the herbs added to the mixture, but you can use panko or whatever type of breadcrumbs you prefer.

Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the air fryer.

Nutrition

Serving: 1 | Calories: 212cal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 414mg | Sugar: 1g | Fiber: 1g | Calcium: 121mg | Iron: 1mg

Originally published December 2021, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Italian Rice Balls Recipe (Sicilian Arancini) appeared first on The Slow Roasted Italian.

Whether you’re enjoying them for Christmas, New Year’s Eve shots, or a typical weekend brunch, these orange Jello shots are the perfect shots for any celebration.

They’re the perfect way to make fancy jello shots right at home! 

The flavor of these champagne jell-o shots are so yummy, and are just so much fun to enjoy.

All you need are a few simple ingredients to get started, and these will be the perfect festive touch for extra fun. 

Don’t forget to grab some small plastic cups to put these classy jello shots into. It’s a simple spin on a cocktail recipe that is anything but cookie cutter.

New recipes like this are the best way to celebrate with flavor! Find out how easy it is to make these boozy jello shots today – you’ll be hooked! 

Champagne Jello Shots 

Imagine everything there is to love about mimosas: the sweet, citrusy taste of orange juice and the classy, celebratory nature of champagne. 

Mimosa Jello shots bring all of these qualities together in a fun and creative way!

These champagne Jello shots are super convenient too — make them in advance and simply pull them out of the fridge once you’re ready to serve them.

But why stop at Christmas and New Year’s? There’s a Jello shot recipe for every occasion.

My festive Red White and Blue version is perfect for your 4th of July celebrations, and Bahama Mama will be a hit at your next summer pool party!

Champagne Jello Ingredient Notes

• Gelatin – A standard mimosa recipe contains two basic ingredients: orange juice and champagne. 
  
  I use orange-flavored gelatin mix in this recipe to get the same sweet, citrusy flavor that the juice has — which also allows for maximum champagne Jello!
  
• Champagne – You can use any champagne of your choice, depending on what you like best. Pick up a bottle of champagne the next time you’re at the grocery store. 
  
  However, I recommend using a dry champagne because it isn’t too sweet. It will complement the orange juice nicely without adding to the sweetness. 
  
• Hot Water – Boiling water is essential to getting the champagne Jello mixture to dissolve properly.
  
• Cold Water – This will cool the gelatin mixture down so that it can begin to set.
  
• Optional Ingredients – Whipped cream and orange slices are the perfect garnishes for these orange Jello shots.
  
  Whatever you want to add to the top of these champagne shots is perfect. Silver sprinkles, sanding sugar, edible gold leaf paper – the sky is the limit! 
  
  While these garnishes are optional, I wouldn’t recommend skipping them — they’re tasty, cute, and so fun!
  
  They can be served at engagement parties, New Years eve parties, at a wedding shower, Oscar parties – and more! 

Tips for Making Mimosa Jello Shots

• Use an Injector. 

This tool will make filling the shot cups a quick and easy process. It also guarantees that your kitchen stays mess-free. 

However, if you don’t have an injector, a pourable measuring cup should do the trick.

• Watch Your Alcohol Amount. 

Be careful not to exceed ½ cup of champagne. Adding too much alcohol can cause the gelatin to not set properly.

You need to have firm gelatin to be sure that this easy champagne jello shots recipe sets properly to be able to enjoy. 

• Add Garnishes Right Before Serving. 

If you do want to add either of the optional garnishes, timing is key! 

Since you’ll want your garnishes to be as fresh as possible, do not add them until you’re ready to serve or your shots will be mushy.

• Serve Chilled. 

These gelatin shots are best served chilled, just like the mimosas that they were based on. 

You can keep them in the fridge until it’s close to serving time, and they will be easy to grab and go with how they’re packaged in plastic shot cups.

Kitchen Tools You Will Need

• 2-ounce Plastic Shot Cups – You can usually find these at the store in large packs, so you’ll have plenty of cups to make a batch for a big party.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Injector or Pourable Measuring Cup – I use my 8-cup Pyrex measuring cup for tasks like this. 
• Small Baking Sheet – A tray will make it easy to pop your Jello shots in and out of the fridge when you’re leaving them to set.

Orange Jello Shots FAQ

Storing Orange Shots with Champagne

Without garnishes, champagne Jello shots will last for approximately 2 weeks in the fridge. Be sure to place the lids on the shot cups for best results.

You should never freeze Jello shots — it will completely ruin the texture. Plus, these are so easy to make, there’s really no need!

Enjoy!

With love, from our simple kitchen to yours.

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Other Jello Shot Recipes

Print

Mimosa Champagne Jello Shots (New Years Eve Recipe)

These Champagne Jello Shots are topped with sweet whipped cream and fresh orange slices, making them an absolute hit!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 14 2-ounce shots

Calories 27cal

Author Donna Elick

Ingredients

• 3 ounces orange Jello mix
• 1 cup boiling water
• 1/2 cup champagne See Notes
• 1/4 cup cold water
• whipped cream optional
• orange slices optional

Instructions

• Place the orange jello mix in a medium mixing bowl and add the boiling water. Stir with a spoon until the gelatin dissolves.
• Add the cold water and champagne and stir again.
• Line up your shot cups on a baking sheet or moveable flat surface.
• Using an injector or pourable measuring cup, fill each shot cup ¾ of the way full.
• Transfer the tray of Jello shots to the fridge. Chill for 2 hours or until gelatin is set. If you won’t be serving them right away, cover the shot cups with lids and store them in the fridge.
• Before serving, garnish each cup with optional whipped cream and an orange slice. Enjoy!

Notes

If you decide to add the garnishes, do not add them until you’re ready to serve the shots.

These shots will keep in the fridge for about 2 weeks, without garnishes added. If storing, be sure to place the lids on the shots and do not add garnishes.

Be careful going over ½ cup champagne as alcohol can cause the Jello to not set up.

I use an injector because it’s quicker and less messy. However, a pourable measuring cup works as well.

Nutrition

Serving: 1 | Calories: 27cal | Carbohydrates: 6g | Protein: 0.5g | Sodium: 30mg | Sugar: 5g | Calcium: 2mg | Iron: 0.04mg

Originally published November 2022, updated and republished December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mimosa Champagne Jello Shots (New Years Eve Recipe) appeared first on The Slow Roasted Italian.