Arancini are one of those things that look impossibly restaurant-y and impressive, but are secretly a great way to use up leftover risotto. They’re Sicilian street food at its finest — a ball of creamy, savory rice, stuffed with melty cheese, breaded, and fried until the outside is shatteringly crisp and the inside is molten and cheesy. The first time I made them, I understood why people get emotional about Italian food. They are genuinely one of the most satisfying things you can eat.
The Risotto Base
The risotto for arancini needs to be stiffer and more cooked down than risotto you’d serve as a main course. The rice needs to hold its shape when you roll it into a ball, so you want it on the dry side. Arborio is the traditional choice because of its high starch content, which gives the rice its characteristic creaminess and helps the balls hold together.
Cook the risotto a day ahead if you can. Cold risotto is much easier to shape into balls than warm risotto, and the flavor improves overnight as everything melds together. Spread it on a baking sheet to cool quickly and then refrigerate covered.
The Cheese Filling
The cheese is the magic moment. A cube of fresh mozzarella hidden inside the rice ball turns into a molten, stretchy, gorgeous surprise when you bite into the crispy exterior. Don’t use pre-shredded mozzarella — it has anti-caking agents that prevent smooth melting. Cut a block of fresh mozzarella into small cubes and pat them dry with a paper towel before stuffing.
Other good stuffing options: a small spoonful of ragù, a pinch of peas, or some chopped ham and peas. The classic Sicilian arancini actually have a meat sauce in the center, but the all-cheese version is just as good and a lot easier. Choose your own adventure.
The Breading
The breading is what gives arancini their signature crunch. Panko breadcrumbs are essential — regular breadcrumbs are too fine and won’t give you the same crispy texture. Set up a proper three-bowl breading station: flour first (helps the egg stick), then egg, then panko. Don’t skip the flour — it’s the glue that holds everything together.
For extra-crispy arancini, do a double dredge: dip in flour, then egg, then panko, then egg again, then panko again. The double coating makes them almost impervious to oil and gives you an extra-crackly crust. This is what the best Italian restaurants do.
Frying Without Fear
The oil temperature is everything. Too cool and the arancini will absorb oil and be greasy. Too hot and the outside will burn before the cheese inside has time to melt. 350°F is the sweet spot. Use a thermometer to be sure, and adjust the heat as you go — adding cold arancini to the oil will drop the temperature, so you may need to turn it up between batches.
Don’t crowd the pan. Fry 4 to 5 balls at a time, depending on the size of your pan. Crowding drops the oil temperature and leads to uneven cooking. Let the oil come back up to 350°F between batches. The arancini are done when they’re deep golden brown all over, about 3 to 4 minutes per batch.
Crispy Italian risotto balls filled with melted mozzarella, breaded with panko, fried until golden, and served with warm marinara sauce.
Ingredients
Instructions
Make the risotto: Heat the olive oil in a medium heavy-bottom saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
Add the Arborio rice and stir until semi-translucent and fragrant, about 1 minute. Add the salt, pepper, parsley, warm chicken stock, and tomato paste. Stir well and bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and the stock is fully absorbed. Stir in the butter and parmesan. Spread the risotto on a parchment-lined baking sheet and let cool for 10 minutes.
Set up the breading station: In one medium bowl, stir together the flour, salt, and pepper. In a second bowl, whisk the eggs. Add the panko to a third bowl.
Form the arancini: When the risotto is cool enough to handle, roll it into 16 to 18 balls, about 1 inch in diameter. Press a mozzarella cube into the center of each ball and close the rice around it, reshaping the ball so the cheese is fully encased.
Dredge each ball first in flour, then in the beaten egg, then in panko, making sure each is fully coated. Place on a clean parchment-lined baking sheet.
Heat 2 inches of oil in a heavy saucepan to 350°F. Fry 4 to 5 balls at a time, turning gently, until golden brown on all sides, about 3 to 4 minutes. Drain on a paper towel-lined plate.
Serve immediately with warm marinara sauce for dipping.
Notes
The risotto can be made up to 2 days ahead and stored covered in the fridge. Shape and bread the arancini up to 4 hours ahead, then fry just before serving. For baked arancini, spray the breaded balls with cooking spray and bake at 400°F for 18 to 20 minutes, turning halfway.
Keywords:arancini, Italian rice balls, fried risotto
