Arancini are golden, crispy fried rice balls from Sicily, typically stuffed with a savory filling like ragù, peas, and mozzarella, then breaded and fried until crunchy. This recipe builds flavor into the rice itself, so every bite is satisfying, and the cheese center gives a wonderful molten contrast. With a few key techniques, you can make restaurant-quality arancini at home that are crisp on the outside and creamy inside.
Ingredients
- 2 cups (370 g) Arborio or Carnaroli rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) chicken or vegetable broth, kept warm
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup (150 g) frozen peas, thawed
- 8 oz (225 g) mozzarella, cut into 1/2-inch cubes
- 1 cup (120 g) all-purpose flour
- 2 cups (120 g) dry breadcrumbs (preferably panko)
- Vegetable oil, for frying
- Salt and black pepper, to taste
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Add the rice and stir for 2 minutes, until the grains are coated and slightly toasted. If using wine, pour it in and stir until absorbed.
- Add the warm broth, one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding more. Continue until the rice is al dente and creamy, about 18-20 minutes. You may not need all the broth.
- Remove the rice from heat and stir in the Parmesan cheese and beaten eggs. Season with salt and pepper. Spread the rice on a baking sheet to cool completely, about 30 minutes.
- Once cool, fold in the peas. With damp hands, take about 2 tablespoons of rice, flatten it in your palm, place a cube of mozzarella in the center, and shape into a ball, ensuring the cheese is fully enclosed. Repeat with the remaining rice.
- Place the flour in a shallow bowl, the breadcrumbs in another. Roll each ball in flour, then dip in beaten egg (if you have extra), then roll in breadcrumbs, pressing gently to adhere.
- Heat about 2 inches (5 cm) of oil in a deep skillet to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown and heated through, about 4-5 minutes per batch. Do not overcrowd.
- Drain on paper towels and serve hot.
Tips
- Cool the rice thoroughly: If the rice is too warm, it will be sticky and hard to shape. Spread it thin and let it cool completely before forming balls.
- Use dry breadcrumbs: Panko gives a lighter, crunchier crust, but regular dry breadcrumbs work too. For extra flavor, mix in a pinch of dried oregano or garlic powder.
- Don’t skip the flour: The flour helps the egg and breadcrumbs stick, preventing the coating from falling off during frying.
- Keep the oil at the right temperature: If the oil is too hot, the outside will burn before the cheese melts; if too cool, the arancini will absorb oil and become greasy. Use a thermometer.
Serving Suggestions
Serve arancini as an appetizer with a simple marinara sauce for dipping, or alongside a fresh green salad for a light meal. They also make a great party finger food—just keep them warm in a low oven until ready to serve.
Variations
Instead of mozzarella, try a cube of provolone or smoked scamorza for a different flavor. For a meaty version, mix 1/2 cup of cooked ground beef or Italian sausage into the rice before shaping. You can also add a pinch of saffron to the broth for a golden color and subtle aroma, or swap the peas for chopped spinach.
Storage and Reheating
Refrigerate leftover arancini in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, until hot and crispy. Avoid microwaving, as it will make them soggy. You can also freeze uncooked arancini for up to 2 months; fry them directly from frozen, adding a few minutes to the cooking time.
Frequently Asked Questions
Can I use regular rice instead of Arborio? Arborio or Carnaroli are best because they are high in starch, which helps the rice stick together. Regular long-grain rice will be less creamy and may fall apart.
Do I have to fry them? No, you can bake them at 400°F (200°C) for 20-25 minutes, brushing with oil halfway, but they will be less crispy and golden.
Can I make them ahead of time? Yes, you can prepare and bread the arancini a day ahead, then refrigerate them covered. Fry them just before serving.
Why did my arancini fall apart in the oil? This usually happens if the rice is too dry or not cooled enough. Make sure the rice is well-moistened and completely cool before shaping, and press the balls firmly.
Can I use a different cheese for the filling? Absolutely. Any good melting cheese like fontina, gouda, or even a spicy pepper jack works well.
What can I do with leftover filling? If you have extra ragù or peas, simply serve them as a side dish, or mix them into the rice before shaping.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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