Arancini are golden, crispy Italian rice balls, typically stuffed with cheese, meat, or peas, then breaded and fried. They originate from Sicily, where they are a beloved street food. The cooking time depends on your method: deep-frying takes about 4–5 minutes, while baking takes 20–25 minutes. This guide gives you precise times and a foolproof recipe so your arancini come out perfectly crunchy outside and creamy inside.
Ingredients
- 2 cups (370 g) arborio or other short-grain rice
- 4 cups (960 ml) chicken or vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, beaten
- 4 oz (115 g) mozzarella, cut into 1/2-inch cubes
- 1/2 cup (75 g) frozen peas, thawed (optional)
- 1 cup (120 g) all-purpose flour
- 2 cups (120 g) dry breadcrumbs
- 1 tsp salt, plus more for seasoning
- 1/2 tsp black pepper
- Vegetable oil for frying (about 4 cups / 960 ml)
Instructions
- In a medium saucepan, bring the broth to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let cool for 10 minutes.
- Transfer the rice to a large bowl. Stir in the Parmesan, beaten eggs, salt, and pepper. Mix until well combined. The mixture should be sticky but hold its shape when pressed.
- Fold in the mozzarella cubes and peas (if using).
- Place the flour and breadcrumbs in two separate shallow bowls. Using wet hands, scoop about 2 tablespoons (30 g) of the rice mixture and form it into a ball, about 1.5 inches (4 cm) in diameter. Roll the ball in flour, then dip in the beaten egg (if you have extra), then roll in breadcrumbs. Set aside on a plate. Repeat with the remaining mixture.
- Heat the oil in a deep pot or Dutch oven to 350°F (175°C). If you don’t have a thermometer, test by dropping a breadcrumb in the oil – it should sizzle and float.
- Fry the arancini in batches of 4–5, without crowding. Cook for 4–5 minutes, turning occasionally, until golden brown and heated through. The internal temperature should reach 165°F (74°C) for food safety if you are checking with a thermometer, though the rice is fully cooked already.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Tips
- Use cold rice: The rice mixture must be completely cool before shaping. If it’s warm, the balls will fall apart. You can refrigerate it for 30 minutes to speed things up.
- Wet hands: Keep a bowl of water nearby and dip your hands in it before shaping each ball – the rice will not stick.
- Don’t overcrowd: Frying too many at once drops the oil temperature, making the arancini greasy. Fry in small batches and let the oil come back to temperature between batches.
- Baking alternative: To bake, preheat oven to 400°F (200°C), place arancini on a greased baking sheet, and bake for 20–25 minutes, turning once, until crisp and hot throughout.
Serving Suggestions
Serve arancini hot with a side of marinara sauce for dipping. They also pair well with a fresh green salad or as part of an antipasto platter. For a heartier meal, serve alongside a bowl of tomato soup or a simple arugula salad with lemon vinaigrette.
Variations
- Meat ragu: Add 1/2 cup (125 g) cooked ground beef or pork, simmered with tomato sauce, to the rice mixture before shaping.
- Mushroom: Sauté 1 cup (150 g) chopped mushrooms with garlic and add to the rice.
- Butternut squash: Fold in 1/2 cup (100 g) roasted and mashed butternut squash for a sweet twist.
- Spicy: Add 1/4 tsp red pepper flakes or a dash of hot sauce to the rice mixture.
Storage and Reheating
Store cooked arancini in an airtight container in the refrigerator for up to 4 days. To freeze, place uncooked breaded arancini on a baking sheet and freeze until solid, then transfer to a zip-top bag for up to 3 months. Reheat frozen arancini directly in a 375°F (190°C) oven for 15–20 minutes, or refrigerated ones for 8–10 minutes. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
How do I know when arancini are done frying? They should be deep golden brown and feel firm to the touch. If you use a thermometer, the internal temperature should be 165°F (74°C). Since the rice is already cooked, you are mainly reheating and crisping the exterior.
Can I use leftover risotto? Yes, leftover risotto works perfectly. Just ensure it is thick and not too wet; if it’s loose, stir in a little breadcrumbs to help bind.
Why do my arancini fall apart? Usually the rice mixture is too warm or too wet. Chill the rice thoroughly before shaping, and make sure you press the balls firmly. Also, the egg in the mixture acts as a binder – don’t skip it.
Can I air-fry arancini? Yes, preheat the air fryer to 375°F (190°C), spray the arancini lightly with oil, and cook for 10–12 minutes, shaking the basket halfway. They won’t be as golden as deep-fried, but they will be crispy.
What cheese can I use instead of mozzarella? Provolone, fontina, or even a soft cheese like taleggio work well. Just make sure it melts nicely.
Can I make arancini gluten-free? Use gluten-free flour and breadcrumbs. The rest of the recipe is naturally gluten-free if you use gluten-free broth.
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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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