Arancini are golden, deep-fried Sicilian rice balls stuffed with savory fillings like ragù, peas, and mozzarella. The name comes from the Italian word for “little orange,” a nod to their round shape and sunny color. This recipe delivers a crisp, craggy crust that gives way to a creamy, cheesy center, and the tips below will help you avoid the common pitfalls of soggy rice, leaking filling, or balls that fall apart in the oil.
Ingredients
- 4 cups (950 ml) water
- 2 cups (370 g) carnaroli or arborio rice
- 1 teaspoon (5 g) fine sea salt, plus more for the egg wash
- 2 tablespoons (30 g) unsalted butter
- 1/2 cup (50 g) grated Parmigiano-Reggiano or Grana Padano
- 2 large eggs, beaten, divided
- 1 cup (150 g) frozen peas, thawed
- 1 cup (150 g) shredded mozzarella (or 6 oz / 170 g fresh mozzarella, diced small)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 1/2 cups (150 g) dry breadcrumbs (panko or fine)
- Vegetable or peanut oil, for frying (about 4 cups / 1 L)
- 1 batch of ragù (optional; see Variations for a quick meatless filling)
Instructions
- Bring the water to a boil in a large pot. Add the salt and rice, stir once, and reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the rice is al dente and most of the water is absorbed, about 15–18 minutes. The rice should be slightly undercooked—it will finish cooking when fried.
- Remove the pot from the heat. Stir in the butter and grated cheese until melted. Spread the risotto on a large baking sheet in a thin layer and let it cool completely to room temperature. This is essential—warm rice will not hold its shape.
- Once the rice is cool, transfer it to a large bowl. Add half of the beaten eggs (about 1 egg’s worth) and the peas. Mix well with your hands until the rice is sticky and holds together when pressed.
- Prepare the filling: if using ragù, have it ready at room temperature. Cut the mozzarella into small cubes (about 1/2 inch / 1 cm) and pat them dry with paper towels to remove excess moisture.
- Set up a breading station: place the flour in a shallow dish, the remaining beaten egg in a second dish, and the breadcrumbs in a third. Line a baking sheet with parchment paper.
- To form each arancino: wet your hands with water to prevent sticking. Take about 1/3 cup (75 g) of the rice mixture and flatten it into a patty in your palm. Place a cube of mozzarella (and a teaspoon of ragù, if using) in the center. Gently close the rice around the filling, shaping it into a ball about 2 inches (5 cm) in diameter. Make sure the filling is fully sealed inside—no cheese peeking through.
- Roll the ball in flour, shaking off excess. Dip it into the beaten egg, letting any excess drip off, then roll it in breadcrumbs, pressing lightly to coat evenly. Place on the prepared baking sheet. Repeat with the remaining rice and filling.
- Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a breadcrumb into the oil—it should sizzle and float to the surface immediately.
- Fry the arancini in batches of 4–5, being careful not to overcrowd the pot. Cook for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature of the rice should reach at least 165°F (74°C) for food safety, but since the rice is already cooked, the main goal is browning and heating through.
- Remove with a slotted spoon and drain on a wire rack set over a baking sheet (not on paper towels, which can make the crust soggy). Let them rest for 2–3 minutes before serving—the cheese inside will be molten hot.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky. Cook the risotto a day ahead, refrigerate it, and use it cold. This makes the rice easier to shape and less likely to fall apart.
- Keep the filling dry: Moisture is the enemy of a crisp arancino. Pat mozzarella dry with paper towels, and if using ragù, make sure it’s thick, not soupy. Excess liquid will steam the rice and cause the balls to burst.
- Don’t skip the flour: The flour layer acts as a barrier between the egg and the rice, helping the breading adhere and preventing the crust from peeling off during frying.
- Chill before frying: After breading, refrigerate the arancini for at least 30 minutes (or up to 24 hours). This sets the coating and helps them hold their shape in the hot oil.
Serving Suggestions
Serve arancini hot, with a side of warm marinara sauce for dipping. They’re a classic antipasto or snack, but they also make a satisfying main course alongside a simple green salad with lemon vinaigrette. For a Sicilian touch, serve them with a sprinkle of extra grated cheese and a few fresh basil leaves.
Variations
- Classic ragù filling: Make a quick meat sauce with ground beef, tomato paste, onion, and a splash of red wine. Cook until thick, then cool before using.
- Butternut squash: Replace the peas with roasted butternut squash cubes and add a pinch of nutmeg to the rice. Use fontina cheese instead of mozzarella for a nutty flavor.
- Mushroom and taleggio: Sauté mushrooms with garlic and thyme, then fold into the rice. Use taleggio or brie for an extra creamy center.
- Baked version: For a lighter option, brush the breaded arancini with olive oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until golden and heated through. They won’t be as crispy as fried, but they’re still delicious.
Storage and Reheating
Cooked arancini can be refrigerated 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 10–12 minutes, or until heated through and crispy. Avoid the microwave, which will make them soggy. You can also freeze uncooked breaded arancini on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Why do my arancini fall apart in the oil? This usually happens if the rice is too dry or not sticky enough. Make sure you add enough egg to bind the rice, and don’t overcook the rice initially—it should be slightly underdone. Also, chilling the breaded arancini before frying helps them hold together.
Can I use regular long-grain rice? Yes, but the result will be less creamy and the balls may be more fragile. Carnaroli or arborio rice have higher starch content, which helps them bind. If using long-grain, increase the egg slightly and make sure the rice is well chilled.
How do I prevent the cheese from leaking out? Pat the mozzarella very dry and make sure it’s completely enclosed by rice. A common trick is to freeze the cheese cubes for 15 minutes before assembling—this slows melting during frying.
Can I make arancini without eggs? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or just skip the egg in the rice and use a thicker breading with flour and water. The texture will be slightly less rich, but it works for egg-free diets.
What oil is best for frying? Use a neutral oil with a high smoke point, like peanut, canola, or vegetable oil. Olive oil has a lower smoke point and can burn, which would make the arancini taste bitter.
Can I air-fry arancini? Yes, preheat the air fryer to 375°F (190°C), spray the arancini with oil, and cook for 10–12 minutes, shaking the basket halfway. They won’t be as golden or crispy as deep-fried, but they’re a decent lighter option.
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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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