Arancini are golden, crispy Sicilian rice balls, typically stuffed with ragù, peas, and mozzarella, then breaded and deep-fried. While they’re often seen as an indulgent snack, they also deliver a surprising amount of protein thanks to the rice, cheese, and sometimes meat filling. This recipe gives you a classic arancini that’s both satisfying and protein-packed, with clear numbers so you know exactly what you’re getting per ball.
Ingredients
- 2 cups (370 g) arborio or short-grain rice
- 1 small onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (950 ml) low-sodium chicken or vegetable broth, kept warm
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup (150 g) cooked peas (fresh or frozen)
- 1 cup (150 g) cooked ground beef or pork (optional, see note)
- 8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for breading)
- 2 cups (200 g) dry breadcrumbs
- Vegetable oil, for frying (about 4 cups / 1 L)
- Salt and black pepper to taste
Instructions
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the rice and toast, stirring, for 2 minutes. 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 the next. Continue until the rice is creamy and cooked through, about 18–20 minutes. You may not need all the broth. The rice should be slightly al dente.
- Remove from heat and stir in the Parmesan, 2 beaten eggs, salt, and pepper. Spread the risotto on a baking sheet to cool completely, about 30 minutes.
- Once cool, fold in the peas and cooked meat (if using).
- Set up three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs.
- Take a handful of risotto (about 1/4 cup / 60 g) 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 risotto and cheese.
- Roll each ball in flour, then egg, then breadcrumbs, pressing gently to adhere.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Fry the arancini in batches of 4–5, turning occasionally, until golden brown and heated through, about 4–5 minutes. Use a thermometer to check that the center reaches 165°F (74°C) if you’re concerned about doneness, though the filling is already cooked.
- Drain on paper towels and serve hot.
Tips
- Use cold risotto: The rice must be completely cool before shaping, or the balls will fall apart. Chill it for at least 30 minutes, or overnight.
- Don’t overstuff: Too much cheese will cause the arancini to burst during frying. Keep the mozzarella cube small and centered.
- Keep the oil at 350°F (175°C): If the oil is too hot, the outside will burn before the inside warms. If too cool, the balls absorb oil and become greasy.
- Make ahead: You can assemble the arancini a day in advance and refrigerate them, covered, until ready to fry. This actually helps them hold together better.
Serving Suggestions
Serve arancini as an appetizer with a simple marinara sauce for dipping, or as a main course alongside a crisp green salad with lemon vinaigrette. They also pair well with roasted vegetables or a light tomato soup.
Variations
- Vegetarian: Omit the meat and add finely chopped spinach or mushrooms to the risotto.
- Cheese swap: Use smoked mozzarella, provolone, or fontina instead of regular mozzarella for a different flavor.
- Baked version: To lighten them up, brush the breaded balls with oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until crispy.
- Spicy: Add a pinch of red pepper flakes to the risotto or a small piece of spicy salami in the center.
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. Avoid microwaving, as it makes them soggy. You can also freeze uncooked arancini for up to 2 months; fry them directly from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
How much protein is in one arancino?
Based on this recipe, each arancino (about 1/6 of the batch) contains roughly 12–15 grams of protein. The exact amount depends on the size of the balls and whether you add meat. The mozzarella, Parmesan, eggs, and rice all contribute protein.
Can I use leftover risotto?
Yes, this is a classic way to use leftover risotto. Just make sure it’s fully cooled and not too dry. If it’s very dry, you may need to add a beaten egg to help it bind.
Why did my arancini fall apart during frying?
This usually happens if the rice is too warm, too dry, or not pressed firmly enough. Make sure the risotto is cold and sticky, and press the ball firmly in your hands before breading.
Can I make arancini gluten-free?
Absolutely. Use gluten-free breadcrumbs and substitute the all-purpose flour with a gluten-free blend or cornstarch. The rest of the ingredients are naturally gluten-free.
Can I air-fry arancini?
Yes. Preheat your air fryer to 375°F (190°C), spray the arancini lightly with oil, and cook for 10–12 minutes, turning halfway, until golden and crispy.
What’s the best cheese for the center?
Low-moisture mozzarella is ideal because it melts without becoming too runny. You can also use provolone or a mild cheddar, but avoid fresh mozzarella as it releases too much water.
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