Arancini are Sicilian street-food staples: golden, crispy fried rice balls with a molten center. This version packs them with smoky grilled zucchini, bell peppers, and eggplant, bound with mozzarella for a satisfying vegetarian main or appetizer. The grilled vegetables add a deep, charred flavor that contrasts beautifully with the creamy rice and crisp crust.
Ingredients
- 1 ½ cups (280 g) Arborio or short-grain rice
- 4 cups (960 ml) vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil, plus more for grilling
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 medium zucchini (about 200 g), sliced lengthwise ¼-inch thick
- 1 red bell pepper (about 150 g), quartered, seeds removed
- 1 small eggplant (about 250 g), sliced into ¼-inch rounds
- 4 oz (115 g) low-moisture mozzarella, cut into ½-inch cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten, for breading
- 1 ½ cups (150 g) dry breadcrumbs (panko or regular)
- Vegetable oil, for frying (about 4 cups / 960 ml)
- Salt and black pepper, to taste
Instructions
- Grill the vegetables: Preheat a grill or grill pan over medium-high heat. Brush zucchini, bell pepper, and eggplant slices with olive oil and season with salt. Grill until tender and charred, about 3–4 minutes per side. Remove, let cool slightly, then chop into small pieces. Set aside.
- Cook the rice: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add onion and garlic, sauté until soft, about 3 minutes. Add rice and stir for 1 minute to toast. Add warm broth one ladle at a time, stirring frequently, until the rice is creamy and cooked through but still al dente, about 18–20 minutes. You may not need all the broth. Remove from heat.
- Season the risotto: Stir in the grated Parmesan, beaten egg, and chopped grilled vegetables. Season with salt and pepper to taste. Spread the mixture on a baking sheet to cool completely, about 20 minutes.
- Form the arancini: Once cool, take about 2 tablespoons of rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then shape the rice around it into a ball, about 2 inches in diameter. Repeat with remaining mixture and cheese.
- Bread the balls: Set up a breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Roll each rice ball in flour, then dip in egg, then coat thoroughly with breadcrumbs. Place on a plate.
- Fry: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry arancini in batches of 4–5, turning occasionally, until golden brown and heated through, about 4–5 minutes per batch. Drain on paper towels.
- Serve: Let rest for 2 minutes before serving, so the cheese sets slightly and doesn’t burn mouths.
Tips
- Cool the risotto completely: If the rice is warm, the balls will fall apart. Spread it thin on a baking sheet and refrigerate for 10 minutes if needed.
- Use low-moisture mozzarella: Fresh mozzarella releases too much water and can burst through the crust. If you only have fresh, pat it dry and cut it into small cubes.
- Keep oil at 350°F (175°C): Use a thermometer. Too hot and the outside burns before the cheese melts; too cool and the balls absorb oil and become greasy.
- Make ahead: You can prepare and bread the arancini a day in advance, then refrigerate them uncovered. Fry just before serving.
Serving Suggestions
Serve arancini warm as an appetizer with a simple marinara sauce for dipping. They also make a satisfying main course alongside a crisp green salad with lemon vinaigrette. For a Sicilian touch, add a sprinkle of sea salt and a few fresh basil leaves.
Variations
- Cheese swap: Replace mozzarella with provolone, fontina, or a smoked scamorza for a different flavor.
- Add herbs: Stir chopped fresh basil, parsley, or oregano into the rice mixture before forming.
- Baked version: To bake, preheat oven to 400°F (200°C), place breaded balls on a parchment-lined sheet, spray with oil, and bake for 20–25 minutes, turning once, until golden and hot.
- Add meat: For a non-vegetarian twist, add ½ cup (75 g) of cooked, crumbled Italian sausage to the rice mixture.
Storage and Reheating
Store leftover 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 10–12 minutes, or until heated through and crisp. Avoid microwaving, as it makes the crust soggy. You can also freeze uncooked breaded arancini in a single layer, 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 leftover risotto? Yes, this is a classic use for leftover risotto. Just make sure it’s fully cooled and firm. If it’s too loose, stir in a little extra breadcrumbs or grated cheese to bind it.
Why do my arancini fall apart when frying? The most common reasons are warm rice, too much moisture, or not enough breading. Chill the rice thoroughly, pat the grilled vegetables dry before adding, and press the breadcrumbs on firmly.
Can I grill the vegetables indoors? Absolutely. A cast-iron grill pan or even a regular skillet works well. You’re aiming for char and tenderness, not raw crunch.
What if I don’t have Arborio rice? You can use another short-grain rice like sushi rice or carnaroli. Long-grain rice won’t be as sticky and may not hold together as well.
Are arancini gluten-free? Not as written, but you can use gluten-free flour and breadcrumbs. The rest of the ingredients are naturally gluten-free.
Can I air-fry arancini? Yes, preheat the air fryer to 375°F (190°C), spray the balls lightly with oil, and cook for 10–12 minutes, shaking halfway, until golden and hot.
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