Arancini are golden, crispy fried rice balls from Sicily, traditionally stuffed with ragù and mozzarella. This Mediterranean-style version swaps the meaty ragù for a bright filling of sun-dried tomatoes, Kalamata olives, and fresh basil, all bound together with creamy mozzarella. The contrast between the crunchy, golden crust and the soft, savory rice interior makes these an irresistible appetizer or a satisfying main when paired with a salad.
Ingredients
- 2 cups (370 g) Arborio or other short-grain rice
- 4 cups (960 ml) vegetable or chicken broth, low-sodium
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 cup (80 g) sun-dried tomatoes in oil, drained and finely chopped
- 1/2 cup (60 g) pitted Kalamata olives, finely chopped
- 1/4 cup (10 g) fresh basil, chopped
- 4 oz (115 g) mozzarella cheese, cut into 1/2-inch (1.25 cm) cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, for breading
- 2 cups (200 g) dry breadcrumbs (preferably panko)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- Vegetable oil, for frying (about 4 cups / 960 ml)
Instructions
- Cook the rice: 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 about 18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- Season the rice: Transfer the cooked rice to a large mixing bowl. Stir in the grated Parmesan, the 2 beaten eggs, sun-dried tomatoes, olives, basil, salt, and pepper. Mix until well combined. Let the mixture cool until it is comfortable to handle, about 15 minutes. For best results, you can refrigerate it for 30 minutes to make shaping easier.
- Shape the arancini: With damp hands, take about 1/4 cup (60 g) of the rice mixture and flatten it into a disk. Place one cube of mozzarella in the center, then wrap the rice around it, forming a ball about 2 inches (5 cm) in diameter. Repeat with the remaining rice and cheese. You should get about 12 balls.
- Set up the breading station: Place the flour in a shallow dish. Beat the 2 remaining eggs in a second shallow dish. Put the breadcrumbs in a third dish.
- Coat the balls: Roll each rice ball in the flour, shaking off excess. Dip it into the beaten egg, letting any excess drip off, then roll it in the breadcrumbs, pressing gently to adhere. Place the coated balls on a plate or baking sheet.
- Heat the oil: In a deep, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the arancini: Working in batches of 3-4, carefully lower the rice balls into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and heated through. The internal temperature of the rice should reach 165°F (74°C) as a safe minimum for leftovers and fried foods. Use a food thermometer to check one ball if you are unsure.
- Drain and serve: Use a slotted spoon to transfer the arancini to a paper towel-lined plate. Sprinkle with a little salt while still hot. Serve warm, with marinara sauce for dipping if desired.
Tips
- Use day-old rice: Freshly cooked rice is too moist and sticky to shape easily. If you have time, cook the rice a day ahead and refrigerate it. If using fresh rice, spread it on a baking sheet to cool and dry for at least 30 minutes before mixing.
- Keep your hands damp: The rice mixture is sticky. Wetting your hands with cold water before shaping prevents the rice from clinging to your skin and makes the balls smoother.
- Don’t overfill: Use just one small cube of mozzarella per ball. Too much cheese can leak out during frying, causing the oil to splatter and the ball to break apart.
- Chill before frying: After breading, place the arancini in the refrigerator for 15-20 minutes. This helps the coating adhere and prevents the cheese from melting too quickly during frying.
Serving Suggestions
Serve arancini as an appetizer with a side of warm marinara sauce or a lemon-herb aioli for dipping. They also make a delightful main course alongside a crisp green salad with a simple lemon vinaigrette. For a heartier meal, pair them with a bowl of minestrone or roasted vegetables. They are best enjoyed warm, when the crust is crisp and the cheese is molten.
Variations
- Classic Ragù: Replace the sun-dried tomatoes and olives with 1 cup (250 g) of cooked ground beef or pork mixed with a little tomato sauce and peas.
- Spinach and Ricotta: Add 1/2 cup (120 g) of well-drained ricotta and 1/2 cup (75 g) of cooked, chopped spinach to the rice mixture. Omit the olives.
- Mushroom and Truffle: Sauté 1 cup (100 g) of finely chopped mushrooms with garlic, then mix into the rice. Add a few drops of truffle oil to the rice for an earthy flavor.
- Baked version: For a lighter option, brush the breaded arancini with olive oil and bake at 425°F (220°C) for 20-25 minutes, turning halfway, until golden and heated through. They will be less crunchy but still delicious.
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 10-12 minutes, or until heated through and crisp. You can also reheat them in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the 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 instead of Arborio? Yes, but the texture will be less creamy and the balls may be more likely to fall apart. Arborio’s high starch content helps bind the rice together. If using long-grain, add an extra egg or a couple of tablespoons of grated Parmesan to help hold the mixture.
Why did my arancini fall apart during frying? This usually happens when the rice is too dry or not sticky enough. Make sure you use short-grain rice and that the rice is well-coated with the egg mixture. Also, be sure to chill the breaded balls before frying—this sets the coating and prevents breakage.
Can I make arancini ahead of time? Absolutely. You can prepare and bread the arancini up to a day in advance. Keep them covered in the refrigerator, then fry them just before serving. You can also freeze the breaded uncooked balls for up to 3 months.
What oil is best for frying arancini? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and can burn at the frying temperature, imparting a bitter taste.
Is there a vegetarian version? This recipe is already vegetarian if you use vegetable broth. For a vegan version, omit the Parmesan and mozzarella, and use a vegan cheese substitute. The texture will be slightly different, but still tasty.
Can I bake arancini instead of frying? Yes, baking is a healthier alternative. Preheat your oven to 425°F (220°C), place the breaded arancini on a lightly oiled baking sheet, and brush the tops with olive oil. Bake for 20-25 minutes, turning once, until golden and heated through. They won’t be as crunchy as fried, but they are still delicious.
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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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