Arancini are Sicilian rice balls, typically stuffed with ragu and mozzarella, then breaded and fried until golden. This recipe focuses on the dough—the seasoned risotto base that holds everything together. Getting the rice right is key: it must be sticky enough to form balls that hold their shape during frying, yet creamy and flavorful inside. This method uses a classic risotto technique for a reliable, delicious result.
Ingredients
- 2 cups (370 g) Arborio or Carnaroli rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken or vegetable broth, kept warm
- 1/2 cup (120 ml) dry white wine (optional)
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons (28 g) unsalted butter
- 2 large eggs, beaten
- 1 cup (120 g) all-purpose flour, for coating
- 2 cups (240 g) fine dry breadcrumbs
- Vegetable oil, for frying
- Salt and black pepper, to taste
Instructions
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the rice and stir to coat with oil, toasting for 2 minutes until the edges turn translucent. If using wine, pour it in and stir until absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes. You may not need all the broth.
- Remove from heat and stir in the butter and Parmesan. Season with salt and pepper to taste. Spread the risotto onto a large baking sheet to cool quickly.
- Once cool to the touch, refrigerate the risotto for at least 30 minutes, or up to overnight. Chilled rice is easier to shape.
- Beat the eggs in a shallow bowl. Place flour and breadcrumbs in separate shallow dishes.
- With wet hands, take about 2 tablespoons of the chilled risotto and form it into a ball, about 1.5 inches in diameter. If you like, push a cube of mozzarella or a spoonful of ragu into the center before sealing.
- Roll each ball in flour, then dip in egg, then roll in breadcrumbs. Press gently to adhere. Set aside on a plate.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the arancini in batches without crowding, turning occasionally, until golden brown and heated through, about 4–5 minutes per batch.
- Drain on paper towels. Serve hot.
Tips
- Use the right rice: Arborio or Carnaroli are essential for their high starch content, which creates the sticky texture needed for shaping. Regular long-grain rice won’t hold together well.
- Chill the risotto thoroughly: Cold rice is much easier to handle. If it’s too warm, the balls will fall apart. You can speed this up by spreading it thin on a baking sheet and refrigerating for 20–30 minutes.
- Keep your hands wet: Dip your hands in water before shaping each ball to prevent sticking. This also helps create a smooth surface.
- Don’t overcrowd the pan: Frying too many at once drops the oil temperature, making them greasy. Fry in small batches and allow the oil to return to temperature between batches.
Serving Suggestions
Serve arancini as an appetizer with a simple marinara sauce for dipping, or as a main course alongside a fresh green salad. They also make excellent party finger food—just keep them warm in a low oven until serving.
Variations
- Classic: Stuff with a small cube of mozzarella and a teaspoon of meat ragu.
- Vegetarian: Mix in sautéed mushrooms or peas into the risotto before shaping.
- Cheese: Add 1/2 cup of cubed provolone or fontina along with the mozzarella for extra gooeyness.
- Baked version: For a lighter option, brush the breaded balls with oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until crispy.
Storage and Reheating
Store cooked arancini in an airtight container in the refrigerator 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 crisp and heated through. You can also freeze uncooked, breaded arancini on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Fry frozen directly, adding a couple of minutes to the cooking time.
Frequently Asked Questions
Can I use leftover risotto? Absolutely! This recipe is a great way to use up leftover risotto. Just make sure it’s well-chilled before shaping.
Why do my arancini fall apart? This usually happens if the rice is too dry or not sticky enough. Ensure you use a starchy rice and don’t overcook it. Also, make sure the risotto is thoroughly chilled before shaping, and press the balls firmly.
Can I make the dough ahead of time? Yes, you can prepare the risotto up to 2 days in advance and keep it refrigerated. Shape and bread the arancini just before frying.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Can I bake arancini instead of frying? Yes, see the variations section for oven-baking instructions. They will be less crispy but still delicious.
How do I know when they are done? The arancini should be golden brown and crispy on the outside. If you’re unsure, cut one open to check that the center is hot and the cheese is melted.
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