Arancini Recipe

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.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Cooling Time 40

Total Time 1 30

Course Appetizer, Main Course

Cuisine Italian, Sicilian

Servings 12 arancini

Calories 250 kcal

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 Risotto
In 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 Arancini
Once 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 Arancini
Roll 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 Arancini
In 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. Serve
Serve 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.