Name: Arancini (Fried Risotto Balls)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 cups cooked and cooled risotto; 1 cup mozzarella cheese, cut into small cubes; 1/2 cup grated Parmesan cheese; 2 large eggs, beaten (for breading); 1 cup all-purpose flour; 2 cups breadcrumbs; Salt and black pepper to taste; Vegetable oil, for frying; (Optional) 1/2 cup cooked ground beef or Bolognese sauce for filling

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Arancini are traditional Sicilian fried rice balls featuring a creamy risotto interior and a crisp, golden breadcrumb coating. Often filled with cheese, meat sauce, or peas, these savory bites are indulgent, comforting, and perfect as an appetizer, snack, or main dish. Their irresistible contrast of textures makes them one of the most beloved Italian street foods.

Why You’ll Love This Recipe

Arancini offer an elevated yet approachable dish that feels luxurious without requiring professional culinary skills. This version uses simple, familiar ingredients and transforms leftover risotto into a visually stunning and satisfying meal. The crisp exterior contrasts beautifully with the soft, flavorful rice inside, creating a perfect bite every time. They are ideal for parties, family gatherings, or cozy evenings at home and can be customized with various fillings to suit any preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

cooked risotto, cooled
grated Parmesan cheese
mozzarella cubes
eggs
salt
black pepper
all-purpose flour
breadcrumbs
vegetable oil for frying

Directions

Begin with thoroughly cooled risotto; it should be firm enough to shape easily.
In a mixing bowl, combine the risotto with grated Parmesan and season lightly with salt and pepper.
Take a small portion of the mixture and flatten it in your hand. Place a cube of mozzarella in the center.
Shape the rice around the cheese, creating a compact ball with no gaps.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it evenly in breadcrumbs.
Heat vegetable oil in a deep pan or pot to 350°F (175°C).
Fry the arancini in batches, turning occasionally, until they are uniformly golden and crisp.
Remove them with a slotted spoon and place them on a paper towel–lined plate to drain excess oil.
Serve warm so the mozzarella inside remains soft and melty.

Servings and Timing

This recipe yields approximately 12 arancini.
Preparation Time: 25 minutes
Frying Time: 10–12 minutes
Total Time: approximately 35–40 minutes

Variations

Classic Ragù Filling: Include a spoonful of meat sauce with peas inside each ball for the most traditional Sicilian version.
Spinach and Ricotta: Add a spoonful of ricotta mixed with finely chopped spinach for a lighter variation.
Ham and Cheese: Place small pieces of ham with mozzarella in the center for an extra savory option.
Pesto: Mix a small amount of pesto into the risotto for an herbaceous twist.
Air-Fryer Method: Lightly spray the arancini with oil and air-fry at 380°F (193°C) for 10–12 minutes.

Storage/Reheating

Refrigerate leftover arancini in an airtight container for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for 10–12 minutes to restore crispness.
They may also be frozen for up to 2 months; reheat directly from frozen in the oven until hot and crisp.

FAQs

Can I use freshly made risotto?

Fresh risotto is too loose; it must cool completely so it can be shaped properly.

What is the best rice for arancini?

Short-grain rice like Arborio is ideal because of its starch content and creamy texture.

Can I bake arancini instead of frying?

Yes, though the exterior will be slightly less crisp. Bake at 400°F (200°C) until golden.

Can I make arancini without cheese?

Yes, although cheese adds moisture and richness. The recipe still works without it.

How do I keep the arancini from falling apart?

Compact the rice firmly and ensure they are well coated in flour, egg, and breadcrumbs.

Can I freeze uncooked arancini?

Yes, freeze them after breading. Fry from frozen, adding a few extra minutes.

What oil is best for frying?

Neutral oils with high smoke points such as vegetable, canola, or sunflower oil.

Why is my arancini greasy?

The oil may not be hot enough. Maintain 350°F to ensure proper frying.

Can I add vegetables to the filling?

Yes, cooked peas, mushrooms, or roasted vegetables work well.

What can I serve with arancini?

They pair beautifully with marinara sauce, pesto, or a simple mixed salad.

Conclusion

Arancini are a timeless Italian favorite that elevate simple ingredients into an exceptional dish. Their creamy interior and crisp exterior create an elegant contrast, while the customizable fillings allow them to suit any occasion. Whether served as a starter or as a centerpiece to a meal, these golden fried risotto balls offer incredible flavor, satisfying texture, and a touch of authentic Sicilian tradition.

Arancini (Fried Risotto Balls)

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Crispy, golden-fried Sicilian rice balls made from creamy risotto, filled with cheese or meat, coated in breadcrumbs, and deep-fried to perfection.

Author: Emma Harper
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 12–15 arancini 1x
Category: Appetizer
Method: Frying
Cuisine: Italian
Diet: Halal

Instructions

Prepare a large plate or tray and line it with parchment paper.
Take a small handful of chilled risotto and flatten it in your palm.
Place a cube of mozzarella (and optional meat filling) in the center.
Shape the risotto around the filling to form a firm ball.
Roll each ball in flour, then dip into beaten eggs, and coat evenly with breadcrumbs.
Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
Fry the arancini in batches for 3–4 minutes, or until golden brown and crispy.
Remove and drain on paper towels.
Serve warm with marinara sauce or enjoy on their own.