Arancini Recipe

Arancini, those golden, crispy Italian rice balls, are a bite-sized delight that’s impossible to resist. With a creamy, cheesy center and a perfectly crunchy exterior, they’re a symphony of textures and flavors. These little treasures are surprisingly simple to make, with just 45 minutes of prep and a quick 2-minute fry for that irresistible crunch. A short 30-minute chill ensures they hold their shape beautifully, making them ideal for entertaining or a cozy snack.

Each arancini is a burst of savory goodness, packed with rich mozzarella and a hint of aromatic herbs. At just 90 calories per piece, they’re a guilt-free indulgence that’s as satisfying as it is flavorful. Whether served as an appetizer or a party treat, these little bites are sure to impress with their golden perfection and melt-in-your-mouth center. Perfect for sharing—or not!

Ingredients for Perfect Arancini

• For Risotto:
  • 4 cups (946 ml) chicken broth
  • 4 Tablespoons (57 g) unsalted butter, divided
  • 1 heaping cup (160 g) finely chopped yellow onion (about 1 medium onion)
  • 1 heaping cup (200 g) Arborio rice
  • ¼ cup (60 ml) white wine (substitute with chicken broth if preferred)
  • 1 cup (95 g) freshly shredded parmesan cheese
  • 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried parsley)
  • Salt and freshly ground black pepper, to taste
• For Filling:
  • 2.5 oz block whole-milk mozzarella cheese, cut into ½” (1.25 cm) cubes
• For Breading & Frying:
  • 1 ½ cups (106 g) plain Panko (crush into fine crumbs)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon table salt
  • 2 large eggs, beaten
  • ½ cup (65 g) all-purpose flour
  • Neutral oil for frying (e.g., vegetable oil)
  • Marinara sauce, for serving

Step-by-Step Instructions

1. Prepare the Risotto:
   1. Pour chicken broth into a saucepan and keep warm over medium-low heat.
   2. In a large skillet, melt 3 Tablespoons of butter over medium heat. Add onion and cook until softened (3-5 minutes).
   3. Add Arborio rice and stir until coated with butter and slightly toasted (1-2 minutes).
   4. Drizzle in white wine and stir until evaporated.
   5. Add ½ cup of warm broth and stir until absorbed. Repeat with remaining broth, adding ½ cup at a time, until rice is al dente (about 20 minutes).
   6. Remove from heat. Stir in remaining butter, parmesan, parsley, and season with salt and pepper.
   7. Spread risotto on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes until chilled.
2. Assemble the Arancini:
   1. Prepare breading station: Combine crushed Panko, Italian seasoning, parsley, garlic powder, pepper, and salt in a shallow dish. Place beaten eggs and flour in separate bowls.
   2. Scoop chilled risotto into 1 ½ Tablespoon (30 g) balls. Press a mozzarella cube into the center and shape risotto around it to seal.
   3. Roll each ball in flour, dip in egg, and coat with Panko mixture. Place on a baking sheet and refrigerate while heating oil.
3. Fry the Arancini:
   1. Fill a saucepan with 2-3” (5-7 cm) of oil and heat to 350°F (175°C).
   2. Fry 2-3 arancini at a time until golden brown (90-120 seconds). Remove and drain on a wire rack or paper towel-lined plate.
   3. Ensure oil returns to temperature before frying remaining arancini.
4. Serve:
   1. Let arancini cool slightly. Serve with warmed marinara sauce on the side. Optional: Top with fresh-grated parmesan and parsley.

Sauce and Topping Ideas to Elevate Your Arancini

While marinara sauce is a classic pairing, try experimenting with other dips like garlic aioli, spicy arrabbiata, or creamy pesto. For a gourmet touch, drizzle with truffle oil or sprinkle with freshly grated parmesan and chopped parsley before serving.

Storage and Reheating Tips for Perfect Leftovers

Store leftover arancini in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until crispy. Avoid microwaving to maintain their crunchy exterior.

Recipe Variations to Mix It Up

Swap the mozzarella filling for goat cheese, prosciutto, or sautéed mushrooms. For a vegetarian twist, use roasted vegetables or spinach and ricotta. You can also experiment with different herbs in the breading, like oregano or thyme.

Time-Saving Tips for Busy Cooks

Use leftover risotto to skip the risotto-making step entirely. For quicker chilling, spread the risotto on a baking sheet and place it in the freezer for 15-20 minutes. Prep your breading station while the risotto cools to save time.

Equipment Guidance for Frying Success

A heavy-bottomed saucepan and a frying thermometer are essential for maintaining the oil temperature at 350°F (175°C). Use a slotted spoon to safely remove arancini from the oil, and place them on a wire rack to keep them crispy.

Arancini

Rahat

Arancini, those golden, crispy Italian rice balls, are a bite-sized delight that’s impossible to resist. These little treasures are surprisingly simple to make, with just 45 minutes of prep and a quick 2-minute fry for that irresistible crunch.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 minutes mins

Chilling Time 30 minutes mins

Total Time 1 minute min

Cuisine Italian

Servings 21 arancini

Calories 90 kcal

Ingredients

  

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For Risotto (see note)

• 4 cups chicken broth
• 4 Tablespoons unsalted butter divided
• 1 heaping cup finely chopped yellow onion about 1 medium onion
• 1 heaping cup Arborio rice
• 1/4 cup white wine
• 1 cup freshly shredded parmesan cheese
• 1 Tablespoon finely chopped fresh parsley or 2 teaspoons dried
• Salt and freshly ground black pepper to taste

For Filling

• 2.5 oz block whole-milk mozzarella cheese cut into ½” (1.25cm) cubes

For Breading & Frying

• 1 1/2 cups plain Panko
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon table salt
• 2 large eggs
• 1/2 cup all-purpose flour
• Neutral oil for frying (I use vegetable oil)
• Marinara sauce for serving

Instructions

 

• For Risotto: Pour chicken broth into a small or medium-sized saucepan and keep warm over medium-low heat while you prepare the risotto.
• Warm a large skillet over medium heat. Add 3 Tablespoons of butter and, once melted, add onion and stir frequently until softened (about 3-5 minutes).
• Add rice and stir until all the grains are coated with butter and appear moistened and rice smells slightly nutty and fragrant (about 1-2 minutes, you want to just lightly toast the rice).
• Slowly drizzle wine into the pan and stir until all wine is evaporated from the pan.
• Add about ½ cup (118ml) of the warmed chicken broth and stir until all of the broth has been cooked out. Repeat this step with the remaining broth, adding no more than ½ cup (118ml) at a time, until rice is al-dente (cooked through, but still firm to-the-tooth and not mushy). It’s possible that you won’t need to add all the liquid or that you may need a bit more liquid. If you need a bit more you may use more warmed broth or warm water if you don’t have more broth. Once finished cooking, you’ll notice the rice will roll back in on itself when cut a trail through the risotto with a spatula.
• Remove from heat immediately and add the remaining Tablespoon of butter, parmesan cheese, and parsley. Stir well until butter and cheese are melted. Taste-test and add more salt and pepper if/as needed.
• Cool slightly, then spread risotto onto a baking sheet (this will speed up the cooling process, but if you’re not in a hurry you can cool the rice in a regular bowl), cover with plastic wrap and refrigerate for at least 30 minutes/until completely chilled before proceeding.
• Assembly: Once rice is nearly cooled, begin preparing your breading station.
• Breadcrumbs: Place panko crumbs in a zipper bag and beat with a rolling pin until crumbs are fine. Add into a shallow dish with Italian seasoning, parsley, garlic powder, pepper, and salt and stir to combine.
• Eggs: Crack the eggs in a separate bowl and beat vigorously with a whisk until well-beaten.
• Flour: Add flour to a third shallow bowl.
• Stuff: Remove chilled risotto from the refrigerator and scoop into level 1 ½ Tablespoon (30g) sized balls. Press a cube of mozzarella cheese into the center and form the risotto evenly around it so the mozzarella is concealed in the center. Repeat until all risotto has been used.
• Bread: Work with one ball of risotto at a time, Roll through the flour and shake off excess flour, then dip in the beaten egg. Be sure to let excess egg drip off and make sure the entire ball is coated with egg (if there is too much flour it will be difficult for the egg to adhere). Finally, roll through the panko mixture and ensure the ball is entirely coated with panko. Return to baking sheet and refrigerate while you heat your oil.
• Frying: Fill a medium-sized, heavy-bottomed saucepan 2-3” (5-7cm) with cooking oil and fit a frying thermometer so it is suspended halfway in the oil. Heat over medium-low heat (don’t turn heat up too high or it will heat too quickly and could burn your arancini) until temperature reaches 350F (175C). Once temperature is reached, remove arancini from refrigerator and cook, 2-3 balls at a time, until golden brown (this is typically 90-120 seconds for me, but will vary depending on your oil). Remove to a wire rack or a paper towel lined plate and repeat with remaining arancini. Make sure oil returns to temperature before adding remaining arancini to the oil.
• Allow arancini to cool slightly before serving with warmed marinara on the side (sometimes we’ll top the arancini with a dusting of fresh-grated parmesan and fresh parsley).

Nutrition

Calories: 90kcalCarbohydrates: 7gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 28mgSodium: 329mgPotassium: 46mgFiber: 0.4gSugar: 1gVitamin A: 168IUVitamin C: 1mgCalcium: 90mgIron: 1mg

Keyword deep-fried snacks, risotto balls, Sicilian recipes

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