Arancini are crispy Italian rice balls filled with mozzarella and fried to golden perfection. This Best Arancini Recipe gives you a step-by-step guide to making these Sicilian treats at home. With a creamy risotto interior and a crunchy breadcrumb coating, these arancini are perfect for an appetizer or snack. Serve them hot and fresh with marinara sauce for the ultimate Italian experience.

Crispy Sicilian Rice Balls with Mozzarella
Arancini are a beloved Italian street food, originating in Sicily, known for their crispy exterior and soft, creamy interior. These Best Arancini Recipe rice balls are filled with gooey mozzarella, giving you a perfect combination of textures and flavors. Made with creamy risotto and coated in golden breadcrumbs, arancini are a perfect appetizer or snack for any occasion.
What is Arancini?
Arancini are Italian fried rice balls, traditionally filled with cheese, meat, or peas. The name “arancini” means “little oranges” in Italian, a reference to their golden, orange-like appearance after frying. They are typically made with leftover risotto, shaped into balls, stuffed with a filling (usually mozzarella or ragù), coated in breadcrumbs, and deep-fried to crispy perfection. These delicious rice balls are a staple in Sicilian cuisine and are enjoyed across Italy as a popular street food.

How Should Arancini Taste?
A perfectly made arancini should have a crispy, golden crust on the outside, with a soft, creamy risotto interior. The mozzarella inside should be gooey and melty, adding a burst of richness with every bite. The flavor of the rice should be slightly savory with a hint of Parmesan, while the crunchy exterior provides the perfect contrast to the soft filling.
Read More: Authentic Italian Cannoli Recipe: Crispy Shells and Creamy Ricotta Filling
Tips for Making the Best Arancini
To ensure your Best Arancini Recipe turns out perfectly crispy and flavorful every time, follow these tips:
- Cool the Risotto Completely: Cooling the risotto before shaping the arancini is essential for forming firm rice balls. If the risotto is too warm, it will be difficult to shape the balls and they may fall apart while frying.
- Use Fresh Mozzarella: For the best results, use fresh mozzarella cheese. The mozzarella will melt perfectly inside the rice ball, creating a deliciously gooey filling. You can also experiment with other cheeses like provolone or fontina for a different flavor.
- Fry at the Right Temperature: The oil should be heated to 350°F for frying. If the oil is too hot, the arancini will brown too quickly on the outside and may remain undercooked on the inside. If the oil is too cold, the arancini will absorb excess oil and become greasy.
- Make Them Ahead: Arancini can be made ahead of time and stored in the refrigerator before frying. You can also freeze them after coating with breadcrumbs and fry them directly from frozen when ready to serve.

Arancini Recipe
Equipment
- Medium saucepan
- Large frying pan or pot (for frying)
- Slotted spoon
- Mixing bowl
Ingredients
For the Risotto:
- 1 1/2 cups Arborio rice
- 1 small onion finely chopped
- 3 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 2 tbsp butter
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
For the Arancini:
- 12 small mozzarella cubes
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Oil for frying (vegetable or canola oil)
Instructions
- 1. Prepare the RisottoIn a medium saucepan, heat 1 tablespoon of butter and sauté the chopped onion until soft and translucent.Add Arborio rice and cook for 1-2 minutes, stirring until slightly toasted.Pour in white wine and cook until it is absorbed by the rice.Gradually add the broth, one ladle at a time, stirring continuously until each addition is absorbed. Continue this process for about 18-20 minutes, or until the rice is cooked and creamy.Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.Let the risotto cool completely (about 1 hour or refrigerate to speed up the process).2. Shape the AranciniOnce the risotto has cooled, take a small portion (about 2 tablespoons) and flatten it in your hand.Place a mozzarella cube in the center and form the risotto around it into a ball, ensuring the cheese is fully enclosed.Repeat with the remaining risotto and mozzarella cubes.3. Coat the AranciniRoll each rice ball in flour, dip it in beaten eggs, and coat it in breadcrumbs.Set the breaded arancini aside on a plate.4. Fry the AranciniIn a large frying pan or deep fryer, heat oil to 350°F (175°C).Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.Use a slotted spoon to remove the arancini and drain on paper towels.5. ServeServe the arancini hot with marinara sauce or a dipping sauce of your choice. Enjoy as an appetizer or as a main course alongside a fresh salad.
Notes
- Cool Risotto: It’s important to allow the risotto to cool completely before shaping the arancini. This makes it easier to form balls without the rice sticking to your hands.
- Cheese Options: For extra flavor, you can use different cheeses such as provolone or fontina in place of mozzarella.
- Baking Option: For a lighter version, you can bake the arancini at 400°F (200°C) for about 25 minutes, turning halfway through, until golden and crispy.
Conclusion
Arancini is an irresistible Italian dish that’s perfect for parties, appetizers, or even a light meal. This Best Arancini Recipe offers a step-by-step guide to making perfectly crispy rice balls filled with melted mozzarella. Serve them with marinara sauce or enjoy them on their own for a satisfying bite of Italian comfort food. With their crunchy exterior and creamy filling, arancini are a crowd-pleaser that everyone will love.