Arancini are golden, crispy Italian rice balls with a molten mozzarella center, a beloved Sicilian street food. This recipe uses classic risotto-style rice, which is essential for achieving the creamy interior and crunchy exterior that make these bites so satisfying. They are perfect as an appetizer, party snack, or a fun way to repurpose leftover risotto.
Ingredients
- 4 cups (950 ml) low-sodium chicken or vegetable broth
- 2 tbsp (30 ml) olive oil, plus more for frying
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 1/2 cups (280 g) Arborio or Carnaroli rice
- 1/2 cup (120 ml) dry white wine (optional)
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (28 g) unsalted butter
- 1 large egg, lightly beaten
- 4 oz (115 g) low-moisture mozzarella, cut into 1/2-inch (1 cm) cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 1/2 cups (150 g) fine dry breadcrumbs (panko or Italian-style)
- Salt and freshly ground black pepper, to taste
- Vegetable or canola oil, for deep-frying (about 4 cups / 1 L)
Instructions
- Make the risotto: In a medium saucepan, bring the broth to a simmer over medium heat. Reduce heat to low and keep warm.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the rice and stir to coat with oil, toasting for 1-2 minutes until the edges turn translucent.
- If using wine, pour it in and stir until it is mostly absorbed. Begin adding the warm broth, one ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Continue until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
- Remove the pot from the heat. Stir in the Parmesan and butter until melted. Season with salt and pepper. Spread the risotto on a large plate or baking sheet to cool to room temperature, then refrigerate for at least 1 hour, or up to overnight. (Chilling makes the rice easier to shape.)
- Shape the arancini: Once chilled, take about 2 tablespoons (about 30 g) of risotto and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the rice around it, forming a ball about 1.5 inches (4 cm) in diameter. Repeat with the remaining rice and cheese. You should get about 18-20 balls.
- Bread the balls: Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Roll each rice ball in flour, shaking off excess. Dip in the egg, letting excess drip off, then roll in breadcrumbs to coat evenly. For extra crunch, repeat the egg and breadcrumb steps (double-coating). Place the breaded balls on a plate and refrigerate for 30 minutes.
- Fry: In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). If you don’t have a thermometer, test with a breadcrumb—it should sizzle immediately. Fry the arancini in batches, without crowding, for 3-5 minutes, turning occasionally, until golden brown and heated through. The internal temperature of the rice ball should reach 165°F (74°C) as per USDA FSIS safe minimum for leftovers. Drain on paper towels. Season with a little salt while hot.
- Serve warm, with marinara sauce for dipping if desired.
Tips
- Use leftover risotto: This recipe is perfect for using up leftover risotto. If you have cold risotto, skip the initial cooking and chilling steps; just proceed to shaping.
- Make sure the rice is cold: Chilling the risotto thoroughly is crucial. If it’s too warm, the balls will fall apart during shaping and frying.
- Don’t overfill: Use just enough mozzarella to fit inside without breaking the rice. Too much cheese can leak out during frying.
- Check oil temperature: If the oil is too hot, the outside will burn before the cheese melts. If too cool, the arancini will absorb oil and become greasy. Use a thermometer for best results.
Serving Suggestions
Serve arancini hot as an appetizer with a side of warm marinara sauce for dipping. They also pair well with a simple arugula salad dressed with lemon and olive oil. For a main course, serve 3-4 per person alongside a bowl of tomato soup or a crisp green salad.
Variations
- Meat ragu: Stir 1/2 cup (120 g) of cooked, seasoned ground beef or pork into the risotto before chilling.
- Mushroom and pea: Sauté 1 cup (150 g) of finely chopped mushrooms with the onion, and add 1/2 cup (80 g) of cooked peas to the risotto at the end.
- Spinach and ricotta: Fold 1 cup (30 g) of chopped cooked spinach and 1/2 cup (120 g) of ricotta into the cooled risotto.
- Baked version: For a lighter option, brush the breaded balls with olive oil and bake at 400°F (200°C) for 20-25 minutes, turning once, until golden and hot.
Storage and Reheating
Cooked arancini can be stored 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, or until heated through (165°F / 74°C). You can also freeze uncooked breaded arancini on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 2-3 minutes to the cooking time.
Frequently Asked Questions
Can I use regular long-grain rice? Arborio or Carnaroli rice is best because it releases starch, creating a creamy risotto that binds well. Long-grain rice will not be as sticky and may fall apart.
Why did my arancini fall apart during frying? This usually happens if the risotto wasn’t chilled enough or if you didn’t coat them thoroughly. Make sure the rice is very cold and the breading is even. Also, handle them gently when placing in the oil.
Can I make arancini ahead of time? Yes, you can prepare and bread the arancini up to a day in advance. Keep them covered in the refrigerator, then fry just before serving.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn at frying temperatures.
Can I bake instead of fry? Yes, see the variation above. Baked arancini will be less crispy but still delicious.
How do I know when the arancini are done? They should be deeply golden brown and crispy on the outside. If you’re unsure, insert a thermometer into the center—it should read 165°F (74°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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