Arancini, the crispy, golden Sicilian rice balls, are a beloved Italian comfort food. While they’re perfect on their own with a marinara dip, the right side dish can turn them into a complete, satisfying meal. This guide offers a range of side dishes, from fresh salads to hearty vegetables, that balance the rich, fried exterior and creamy risotto interior of arancini.
Ingredients
- 1 batch of your favorite arancini (about 12-16 pieces)
- For the Simple Arugula Salad:
- 5 oz (140 g) fresh arugula
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (25 g) shaved Parmesan cheese
- Salt and black pepper to taste
- For the Roasted Cherry Tomatoes:
- 2 cups (300 g) cherry tomatoes
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt to taste
Instructions
- Prepare and cook your arancini according to your favorite recipe. Keep them warm in a low oven (200°F / 95°C) while you make the sides.
- For the salad: In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper. Add the arugula and toss to coat. Top with shaved Parmesan.
- For the roasted tomatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with olive oil, garlic, oregano, and salt. Roast for 15-20 minutes, until the tomatoes are soft and slightly blistered.
- Serve the arancini hot with the salad and roasted tomatoes on the side.
Tips
- Balance textures: Arancini are rich and crispy, so pair them with something fresh and acidic (like the lemon-dressed salad) or soft and sweet (like roasted tomatoes).
- Make ahead: The salad can be prepped (washed and dried) a day ahead, but dress it just before serving. The tomatoes can be roasted earlier and reheated briefly.
- Don’t overcrowd the pan: When frying arancini, work in batches to keep the oil temperature steady. Overcrowding lowers the oil temperature and makes the arancini greasy.
- Use day-old risotto: For the best arancini, use risotto that has been chilled for at least 4 hours or overnight. It holds its shape better and fries up crispier.
Serving Suggestions
These sides are designed to complement, not overpower, the arancini. The peppery arugula cuts through the richness, while the sweet roasted tomatoes add a burst of umami. For a heartier meal, serve arancini with a simple green bean salad with shallots and a Dijon vinaigrette, or grilled zucchini ribbons. A side of creamy polenta also works beautifully, turning the dish into a comforting, cold-weather dinner.
Variations
- Add protein: Serve arancini alongside grilled chicken or shrimp skewers for a more substantial meal.
- Change the salad: Swap arugula for baby spinach or mixed greens. Add sliced fennel or shaved red onion for extra crunch.
- Try a different dip: Instead of marinara, serve arancini with a creamy garlic aioli, a spicy arrabbiata sauce, or a simple pesto.
- Roast other vegetables: Roast bell peppers, eggplant, or zucchini with the same garlic-oregano treatment for a Mediterranean-style side.
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 10-15 minutes, or until heated through and crispy. Avoid the microwave, as it will make them soggy. The salad is best eaten fresh, but the roasted tomatoes can be refrigerated for up to 3 days and reheated or served cold.
Frequently Asked Questions
Can I make arancini ahead of time? Yes, you can assemble the arancini and refrigerate them (unfried) for up to 24 hours. Fry them just before serving for the best texture. You can also freeze uncooked arancini for up to 3 months; fry them from frozen, adding a few minutes to the cooking time.
What is the best rice for arancini? Use a high-starch, short-grain rice like Arborio, Carnaroli, or Vialone Nano. These varieties release more starch, creating a creamy risotto that holds together well when formed into balls.
Can I bake arancini instead of frying? Yes, you can bake them at 400°F (200°C) for 20-25 minutes, turning once, until golden and crispy. They won’t be as crunchy as fried, but they are a lighter option. Spraying them with a little oil before baking helps.
What can I use instead of mozzarella in the center? You can use provola, scamorza, or even a small cube of cheddar or gouda. For a dairy-free version, use a plant-based cheese that melts well, or omit the cheese and add a spoonful of pesto or ragu to the center.
How do I keep arancini from falling apart? Make sure the risotto is very cold and sticky before forming the balls. Wet your hands with water to prevent sticking, and press the rice firmly around the filling. Chilling the formed arancini for 30 minutes before frying also helps them stay intact.
What sauces go well with arancini? Classic marinara is the most common, but you can also serve them with a sage-butter sauce, a creamy mushroom sauce, or a simple lemon-herb aioli. For a spicy kick, try a chili-garlic oil.
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