Arancini: Crispy Sicilian Rice Balls with a Melty Surprise Inside
Arancini are golden-fried risotto balls that hail from Sicily, traditionally filled with gooey mozzarella, ragù, or peas. Crunchy on the outside and creamy inside, these street food favorites are perfect as appetizers, snacks, or a hearty meal with a side of marinara.
🥕 Ingredients (Makes About 12 Arancini)
For the Risotto Base:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- ½ onion, finely chopped
- 2 tablespoons unsalted butter
- ¼ cup grated Parmigiano-Reggiano
- Salt to taste
For Filling:
- ½ cup diced mozzarella cheese
- (Optional: ½ cup meat ragù or cooked peas)
For Breading & Frying:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups breadcrumbs
- Vegetable oil for deep frying
🍲 Instructions
Cook the Risotto:
In a saucepan, sauté the onion in butter until soft. Add the rice and toast for 1 minute. Gradually add warm broth, stirring until creamy and al dente. Stir in cheese, season with salt, and let cool completely.
Shape the Arancini:
Take a handful of risotto, flatten it slightly, and place a piece of mozzarella (and ragù or peas if using) in the center. Mold the rice around the filling to form a ball.
Bread the Balls:
Roll each ball in flour, dip into the beaten eggs, then coat with breadcrumbs. Chill for 30 minutes for best results.
Fry Until Golden:
Heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crisp, about 3–4 minutes. Drain on paper towels.
Serve:
Best served hot with warm marinara or on their own.
📦 Amazon Must-Haves to Help You Master Arancini
- 🍚 Arborio Rice – Essential for creamy, starchy risotto texture.
- 🧀 Fresh Mozzarella Balls – Melts beautifully in the center.
- 🥄 Stuffed Rice Ball Mold – Helps you shape perfect, uniform arancini.
- 🥣 3-Piece Breading Bowl Set – Makes the flour-egg-breadcrumb process easy and clean.
- 🍳 Deep Frying Thermometer – Keep your oil at the perfect crisping temp.
- 🧂 Italian Seasoned Breadcrumbs – Add extra flavor and crunch.
Pro Tip: Make the risotto a day ahead! Cold risotto is easier to shape and results in better texture when fried. Mangia!