Arancini are classic Sicilian street food: golden, deeply crispy spheres of risotto stuffed with a molten center. This version swaps the traditional mozzarella for tangy, creamy goat cheese, which cuts through the rich, savory rice beautifully. The contrast between the crunchy breadcrumb shell and the soft, flavorful interior makes these an irresistible appetizer or a fun main course.
Ingredients
- 1 ½ cups (280 g) Arborio or Carnaroli rice
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- ½ cup (120 ml) dry white wine (optional)
- 1 small onion, finely chopped (about ¾ cup / 120 g)
- 2 tablespoons (30 g) unsalted butter
- ½ cup (50 g) grated Parmesan cheese
- 2 large eggs, lightly beaten
- 4 oz (115 g) soft goat cheese log, cut into 24 equal pieces
- 1 cup (120 g) all-purpose flour
- 2 cups (120 g) fine dry breadcrumbs (panko or regular)
- 2 large eggs, for breading
- Vegetable or canola oil, for frying (about 4 cups / 960 ml)
- Salt and black pepper, to taste
Instructions
- Make the risotto: In a medium saucepan, bring the broth to a gentle simmer over medium heat. In a separate large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 4 minutes. Add the rice and toast, stirring constantly, for 1–2 minutes until the edges turn translucent. If using wine, pour it in and stir until absorbed.
- Add the hot broth one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more. Continue until the rice is creamy and al dente (tender but still slightly firm to the bite), about 18–20 minutes. You may not need all the broth. Remove from heat and stir in the Parmesan and a pinch of salt and pepper.
- Spread the risotto on a large baking sheet in a thin layer and let cool completely, about 30 minutes. It should be cool enough to handle comfortably.
- Once cool, scoop about 2 tablespoons (30 g) of risotto into your hand and flatten into a disc. Place a piece of goat cheese in the center, then fold the rice around it to form a ball about 1 ½ inches (4 cm) in diameter. Repeat with remaining rice and cheese. You should get about 24 balls.
- Set up a breading station: place the flour in one shallow bowl, the 2 beaten eggs in a second, and the breadcrumbs in a third. Season the breadcrumbs with a pinch of salt and pepper.
- Roll each rice ball in flour, shaking off excess. Dip into the beaten egg, letting any excess drip off, then roll in breadcrumbs, pressing gently to adhere. Place on a plate or tray. For extra crunch, you can repeat the egg and breadcrumb step (double-coating).
- Heat about 2 inches (5 cm) of oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Fry the arancini in batches of 4–5, without crowding, turning occasionally, until deep golden brown and heated through, about 4–5 minutes per batch.
- Transfer with a slotted spoon to a paper towel-lined plate to drain. Season immediately with a little salt. Serve hot.
Tips
- Chill the risotto well: If the risotto is even slightly warm, the balls will fall apart when frying. You can make the risotto a day ahead and refrigerate it overnight—this actually makes shaping easier.
- Don’t skip the wine: The wine adds acidity that balances the richness of the goat cheese. If you prefer not to use alcohol, substitute an equal amount of extra broth with a squeeze of lemon juice.
- Use a thermometer: Maintaining oil at 350°F (175°C) is crucial. If the oil is too cool, the arancini will absorb oil and become greasy; if too hot, they’ll brown before the center warms.
- Make ahead: You can bread the arancini and refrigerate them for up to 24 hours before frying. Let them sit at room temperature for 15 minutes before frying to ensure even cooking.
Serving Suggestions
Serve arancini hot, with a simple marinara or arrabbiata sauce for dipping. They also pair beautifully with a fresh green salad dressed with lemon vinaigrette, or as part of an antipasto platter with olives, cured meats, and roasted vegetables. For a heartier meal, serve alongside a bowl of tomato soup or a light minestrone.
Variations
- Herb and lemon: Stir 2 tablespoons of chopped fresh basil or parsley and 1 teaspoon of lemon zest into the risotto before shaping.
- Spicy honey: Drizzle fried arancini with a mixture of honey and red pepper flakes for a sweet-heat contrast.
- Mushroom and goat cheese: Sauté 1 cup (150 g) of finely chopped mushrooms with the onion for an earthy flavor.
- Baked version: For a lighter option, brush the breaded arancini with olive oil and bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp.
Storage and Reheating
Leftover arancini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crisp. Avoid microwaving, as it will make them soggy. You can also freeze uncooked arancini on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2–3 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 risotto stick together. Regular long-grain rice will yield a looser mixture that is harder to shape. If you must substitute, use a medium-grain rice like sushi rice.
Why did my arancini fall apart during frying? This usually happens if the risotto was too warm or too dry. Make sure the risotto is thoroughly chilled. If it seems too loose, stir in an extra beaten egg or a handful of breadcrumbs before shaping. Also, ensure the oil is at the correct temperature—frying too low can cause them to break apart.
Can I make these gluten-free? Yes. Use gluten-free breadcrumbs and replace the all-purpose flour with a gluten-free all-purpose blend (like one containing rice flour and xanthan gum). The texture will be slightly different but still delicious.
What if I don’t have goat cheese? You can substitute mozzarella (cut into small cubes), fontina, or a creamy blue cheese. Adjust the amount to your taste. The cooking time remains the same.
Can I prepare these ahead for a party? Absolutely. Bread the arancini, place them on a tray, and refrigerate for up to 24 hours. Fry them just before serving. You can also fry them and keep them warm in a 200°F (95°C) oven for up to 30 minutes, but they are best within the first hour.
Is it safe to reheat arancini? Yes, as long as they were refrigerated within 2 hours of cooking and reheated to an internal temperature of 165°F (74°C). Use an oven or air fryer to restore crispness.
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