Arancini are golden, crispy Italian rice balls with a molten cheese centre, a beloved Sicilian street food made from risotto. This UK-friendly recipe uses straightforward ingredients and a simple shaping method, so you can create restaurant-quality arancini at home without any special equipment. They are perfect as a starter, party snack, or a fun way to use up leftover risotto.
Ingredients
- 2 cups (400 g) risotto rice (Arborio or Carnaroli)
- 4 cups (1 L) hot vegetable or chicken stock
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, beaten (for the risotto)
- 3.5 oz (100 g) mozzarella, cut into 1 cm cubes
- 1 cup (120 g) plain flour
- 2 large eggs, beaten (for coating)
- 2 cups (150 g) fine breadcrumbs (panko or regular)
- Vegetable oil, for deep frying
- Salt and black pepper, to taste
Instructions
- Make the risotto: heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the rice and stir for 1–2 minutes until the edges look translucent.
- Add a ladleful of hot stock to the rice and stir until absorbed. Continue adding the stock one ladle at a time, stirring frequently, until the rice is creamy and cooked al dente (about 18–20 minutes). You may not need all the stock.
- Remove the pan from the heat. Stir in the grated Parmesan and the 2 beaten eggs. Season with salt and pepper. Spread the risotto on a large plate or tray and let it cool completely (about 30 minutes). For faster cooling, place it in the fridge.
- Once cool, take a small handful of risotto (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella in the centre, then wrap the rice around it, forming a ball about the size of a golf ball. Repeat with the remaining risotto and mozzarella.
- Set up a breading station: place the flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs in a third.
- Coat each rice ball in flour, shaking off any excess. Dip in the egg, then roll in the breadcrumbs until fully coated. For a thicker crust, dip in the egg and breadcrumbs a second time.
- Heat about 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pan or deep fryer to 350°F (180°C). If you don’t have a thermometer, test with a breadcrumb – it should sizzle immediately.
- Fry the arancini in batches of 4–5, without overcrowding, for 4–5 minutes until golden brown and crispy all over. Use a slotted spoon to turn them gently.
- Drain on paper towels and season with a little salt while still hot. Serve immediately.
Tips
- Use cold risotto: The risotto must be completely cold before shaping, otherwise the balls will fall apart. Chilling for 30 minutes in the fridge makes them easier to handle.
- Don’t overfill: Too much mozzarella will burst out during frying. Stick to a 1 cm cube per ball.
- Double-coat for extra crunch: For a thicker, crunchier crust, repeat the egg and breadcrumb step twice.
- Keep the oil temperature steady: If the oil is too hot, the outside will burn before the inside is heated through. Use a thermometer if possible.
Serving Suggestions
Serve arancini hot with a simple tomato sauce for dipping, or a side of marinara. They also work well as a starter with a fresh green salad dressed with lemon and olive oil. For a party, arrange them on a platter with toothpicks and a bowl of aioli or garlic mayonnaise.
Variations
- Meat ragu: Mix 1/2 cup of cooked beef mince ragu into the risotto before shaping.
- Mushroom: Sauté 100 g of finely chopped mushrooms with the onion and add them to the risotto.
- Pea and ham: Fold in 1/2 cup of cooked peas and 1/2 cup of diced ham with the Parmesan.
- Baked version: For a lighter option, brush the breaded balls with oil and bake at 200°C (400°F) for 20–25 minutes, turning once, until golden.
Storage and Reheating
Cooked arancini will keep in the fridge for up to 3 days in an airtight container. To reheat, place them on a baking sheet and warm in a preheated oven at 180°C (350°F) for 10–15 minutes until hot and crispy. You can also freeze uncooked arancini on a tray, 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 rice instead of risotto rice? Regular long-grain rice will not give the same creamy texture, and the balls will be less cohesive. If you must substitute, use a short-grain rice like sushi rice, but the texture will be slightly different.
Why are my arancini falling apart? This usually happens if the risotto is too warm or too dry. Make sure the risotto is completely cold and well-bound with the egg and Parmesan. If the mixture seems too loose, add a little more Parmesan or a tablespoon of breadcrumbs.
Can I make arancini ahead of time? Yes, you can prepare and bread the arancini a day ahead. Keep them in the fridge on a tray covered with cling film, then fry just before serving.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, sunflower, or peanut oil. Olive oil has a lower smoke point and can burn.
Can I bake arancini instead of frying? Yes, baking works and is lower in fat. Brush the breaded balls with oil and bake at 200°C (400°F) for 20–25 minutes, turning halfway, until golden and heated through.
How do I know when they are cooked inside? The frying time of 4–5 minutes is usually enough to heat the rice and melt the cheese. If you are unsure, cut one open to check – the cheese should be molten and the rice piping hot.
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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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