Arancini
Crispy, golden-fried risotto balls with a surprise molten mozzarella cheese center. This classic Sicilian street food, adapted by Italian-American kitchens, is the perfect way to use up leftover risotto.
For 6 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Risotto Base
- b.In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- c.Add the arborio rice and toast for 2 minutes, stirring constantly until the grains are fragrant and the edges are translucent.
- d.Pour in the white wine, if using, and stir until it has completely evaporated.
- e.Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid almost completely before adding the next ladle. This process will take about 20-25 minutes.
- f.Once the rice is creamy with a slight al dente bite, remove from heat. Stir in the remaining 1 tablespoon of butter, parmesan cheese, salt, and pepper.
- 2
Step 2
- a.Chill the Risotto
- b.Spread the cooked risotto in a thin, even layer on a large baking sheet or in a shallow dish.
- c.Allow it to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for the arancini to hold their shape.
- 3
Step 3
- a.Assemble the Arancini
- b.Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the Italian breadcrumbs.
- c.Dampen your hands slightly with water. Scoop about 1/4 cup of the cold risotto into your palm and flatten it into a disc.
- d.Place a cube of mozzarella and a few peas in the center.
- e.Carefully fold the risotto around the filling, pressing firmly to form a tight ball about 2 inches in diameter. Repeat with the remaining risotto and filling.
- 4
Step 4
- a.Bread the Arancini
- b.Take one rice ball and roll it gently in the flour to coat, shaking off any excess.
- c.Next, dip it into the beaten eggs, ensuring it's completely covered.
- d.Finally, roll the ball in the breadcrumbs, pressing lightly so the coating adheres. Place the finished arancini on a clean plate or baking sheet.
- 5
Step 5
- a.Fry to Golden Perfection
- b.In a heavy-bottomed pot or Dutch oven, heat about 3 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- c.Working in batches of 3-4 to avoid overcrowding, carefully lower the arancini into the hot oil.
- d.Fry for 4-5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
- e.Using a slotted spoon, transfer the fried arancini to a wire rack to drain excess oil. Season with a pinch of salt while they are still hot.
- 6
Step 6
- a.Serve Immediately
- b.Serve the arancini hot to enjoy the crispy exterior and molten cheese center. They are traditionally served with a side of warm marinara sauce for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using cold, day-old risotto is the secret to arancini that hold their shape. Fresh, warm risotto is too soft and will fall apart.
- 2Slightly dampen your hands with water when shaping the balls to prevent the risotto from sticking.
- 3Maintain a consistent oil temperature of 350°F (175°C). If it's too low, the arancini will be greasy; if it's too high, the outside will burn before the cheese melts.
- 4Do not overcrowd the pot while frying. This lowers the oil temperature and results in soggy, oily arancini.
- 5For make-ahead convenience, you can assemble and bread the arancini, then refrigerate them for up to 24 hours or freeze them on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Adapt it for your goals.
Filling
Replace the mozzarella and peas with a classic ragù (meat sauce), sautéed mushrooms and provolone, or a mixture of spinach and ricotta cheese.
CoatingCoating
Use Panko breadcrumbs instead of Italian breadcrumbs for an even lighter, crispier exterior.
Cooking MethodCooking Method
For a lighter version, spray the breaded arancini with cooking oil and bake at 400°F (200°C) for 20-25 minutes, or air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Why this is on our healthy list.
Provides Sustained Energy
The Arborio rice is a source of complex carbohydrates, which the body breaks down slowly, providing a steady release of energy.
Source of Protein
With mozzarella, Parmesan cheese, and eggs, arancini offer a good amount of protein, which is essential for muscle repair, immune function, and overall body maintenance.
Frequently asked questions
This usually happens for two reasons: the risotto was too warm or wet when you shaped the balls, or the balls were not packed tightly enough. Chilling the risotto overnight is the best way to ensure it's firm enough to work with.