Arancini are golden, crispy Italian rice balls with a molten cheese center, a beloved Sicilian street food. This recipe uses creamy risotto-style rice, a cube of mozzarella tucked inside, and a crunchy breadcrumb coating, all fried until perfectly browned. They make a satisfying appetizer, snack, or party bite that delivers a wonderful contrast of textures.
Ingredients
- 1 ½ cups (280 g) Arborio or Carnaroli rice
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- ½ cup (60 g) grated Parmesan cheese
- 2 large eggs, beaten
- 4 oz (115 g) low-moisture mozzarella, cut into ½-inch cubes
- 1 cup (120 g) all-purpose flour
- 1 ½ cups (150 g) plain dry breadcrumbs
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- Vegetable oil for frying (about 4 cups / 960 ml)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the rice and stir to coat with oil, toasting for 2 minutes until the edges look translucent.
- Add the broth one ladleful at a time, stirring frequently, allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
- Remove from heat and stir in the Parmesan, salt, and pepper. Spread the risotto on a baking sheet to cool completely, about 30 minutes.
- Once cool, mix in the beaten eggs until well combined.
- Place the flour, breadcrumbs, and a bowl of water in separate shallow dishes. With wet hands, take about 2 tablespoons of risotto, flatten it in your palm, place a mozzarella cube in the center, and shape into a ball, sealing the cheese completely. Repeat with remaining rice.
- Roll each ball in flour, then dip in water, then roll in breadcrumbs, pressing gently to adhere. Set aside on a plate.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches of 4-5, without crowding, for 4-6 minutes, turning occasionally, until golden brown and heated through. Drain on paper towels.
- Serve hot, with the cheese center molten.
Tips
- Cool the risotto completely: This is essential for the balls to hold their shape. If the rice is warm, it will be too sticky and fall apart.
- Use wet hands: Dipping your hands in water prevents the rice from sticking to your palms, making shaping much easier.
- Don’t overfill: Too much cheese will leak out during frying. Use a small cube and ensure it’s fully sealed.
- 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 as an appetizer with a simple marinara sauce for dipping, or alongside a fresh green salad for a light meal. They also pair well with a squeeze of lemon and a sprinkle of fresh parsley. For a party, arrange them on a platter with toothpicks for easy grabbing.
Variations
- Meat Ragu: Mix ½ cup of cooked ground beef or pork ragu into the risotto before shaping.
- Peas and Ham: Fold in ¼ cup of cooked peas and ¼ cup of diced ham for a heartier filling.
- Mushroom: Sauté ½ cup of finely chopped mushrooms with the onion for an earthy flavor.
- Baked Arancini: For a lighter version, brush the breaded balls with oil and bake at 400°F (200°C) for 20-25 minutes, turning once, until golden and heated through.
Storage and Reheating
Store leftover arancini 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 and crispy. You can also freeze uncooked arancini on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 2-3 minutes to the cooking time.
Frequently Asked Questions
Can I use leftover risotto? Yes, this is a great way to use leftover risotto. Just make sure it’s completely cooled and firm enough to shape. If it’s too dry, add a beaten egg to help bind it.
Why did my arancini fall apart while frying? This usually happens if the risotto is too warm or too wet. Ensure the risotto is fully chilled and that you’ve sealed the balls well. Also, handle them gently during frying.
Can I use other cheeses? Yes, provolone, fontina, or smoked mozzarella are excellent substitutes for mozzarella. For a stronger flavor, try Gorgonzola or a mix of Parmesan and pecorino.
What is the best rice for arancini? Arborio or Carnaroli are ideal because they are high in starch, which helps the risotto become creamy and hold together. Regular long-grain rice will not work as well.
Can I make arancini ahead of time? Yes, you can assemble the breaded balls and refrigerate them for up to 24 hours before frying. This actually helps them hold together better.
How do I know when they are done? The arancini should be deep golden brown and crispy on the outside. The cheese inside should be melted, which typically takes 4-6 minutes at 350°F (175°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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