Arancini are a Sicilian street food of risotto that’s rolled into a ball, stuffed with cheese, breaded, and fried until crispy. Does it get much better? You’ll love the crispy outside and cheesy inside of this tasty Italian snack!
I learned to make arancini during my childhood by watching my Zia (Italian for aunt), a Sicilian immigrant. She brought her arancini recipe straight from the island. She always added tomato paste, not just for flavor but also to achieve the signature orange-like appearance.
You’ll find Arancini at every rosticceria (fast food shop) in Sicily, alongside other rustic fare like Polpette (Italian Meatballs) and Lasagna. Eaten by hand, these golden Italian rice balls are an accessible and beloved everyday food. They are also a feast day staple during the celebration of St. Lucia, when many locals abstain from pasta to honor the Patron Saint of Sight and Wheat and observe the miraculous end of a historic famine.
When you bite into an arancino (the singular name for these beauties), you’re met with layers of flavor and texture. First comes the crispy outer layer, followed by a creamy risotto, and finally a center of melted cheese that stretches on for what seems like miles.
If you’re looking for an appetizer that everyone will go crazy for, look no further than this arancini recipe. While they take some effort to prepare, they are truly a delight to eat. Serve with a simple Marinara Sauce, or turn into a whole meal with a Caesar salad on the side.
Table of Contents
Ingredients for this Arancini Recipe
Ragù is a traditional filling for arancini, but stuffing them with cheese only–or a mix of cheese and peas–is not uncommon. They are even quite delicious when you don’t stuff them at all! This vegetarian arancini recipe requires only a few key ingredients to make up its three distinct layers:
- Risotto: Arborio rice is a short-grain rice with a high starch content. It’s ideal for achieving a creamy and chewy risotto consistency. The rice is sauteed with onions and garlic then seasoned with salt, pepper, tomato paste, parsley, butter, and chicken broth. Grated parmesan acts as a glue that helps the arancini hold its shape while adding sharp, nutty notes. (You can also skip the first half of this recipe and use leftover risotto.)
- Filling: This recipe calls for mozzarella cheese cut into small cubes. Fresh mozzarella can also be used, just pat it dry before stuffing.
- Coating: A straightforward dredge of all-purpose flour, whisked eggs, and plain panko breadcrumbs coats each arancino.
- Oil: I use a high quality olive oil like our Nocellara Italian EVOO for the risotto and vegetable oil for frying.
How to Make Arancini
Arancini is quite simple to make although it does take some patience to get through all of the steps. I promise you this arancini recipe is worth it! And if you have leftover risotto lying around, feel free to skip to part two!
Make the Risotto
- Soften the aromatics: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 2 crushed, peeled garlic cloves and 1 finely chopped yellow onion. Stir until softened, about 5 minutes.
- Toast the rice: Add 1 1/2 cups Arborio rice and toast until semi-translucent and fragrant.
- Cook and cool the rice: Stir in 1 teaspoon salt, 1/8 teaspoon black pepper, 3 tablespoons chopped parsley leaves, 3 cups chicken broth, and 2 teaspoons tomato paste. Add 2 tablespoons of butter and bring to a soft boil. Reduce heat to low, cover, and let simmer for 20-25 minutes. When the rice is tender and the broth is fully absorbed, turn off the heat and mix in 1/2 cup of grated parmesan. Carefully spread the rice onto a parchment-lined baking tray and let cool for 10 minutes.
Roll, Stuff, and Fry the Italian Rice Balls
- Roll and stuff: When the rice is cool enough to handle, roll it into about 20 1-inch balls. Cut the 4 ounces of mozzarella into 20, 1/2-inch cubes. Stuff them into the center of each rice ball, closing them by gently pushing rice over the opening and reshaping the balls.
- Dredge: In one medium mixing bowl, stir together 1/2 cup flour, 1 teaspoon salt, and 1/8 teaspoon black pepper. In a second bowl, whisk 2 eggs. Add 2 cups of breadcrumbs to a third bowl. Dredge each ball in flour, then egg, then panko, and place on a clean parchment-lined baking sheet.
- Fry and serve the Italian rice balls: Heat 2 cups grapeseed or vegetable oil in an 8-inch saucepan to 350° F, or until the oil is bubbling but is not smoking. Fry 6 balls at a time, gently moving them around until golden in color, about 3-4 minutes. Place fried arancini on a paper towel-lined plate. Let cool for 5 minutes before serving with toothpicks or napkins on the side.
Tips and Tricks for Making Arancini
Perfect arancini mostly comes down to getting the risotto to the right consistency. If you can get that part right—which isn’t difficult to do—you’ll be on the road to success. Plus, once you learn how to make this arancini recipe you can adapt it and get creative with the fillings in your own kitchen.
- Let the risotto do its thing: After you cover the pot to let the risotto simmer, don’t be tempted to uncover it until you get close to the 20 minute mark. Otherwise you risk letting the steam escape, which could result in adding more liquid and extending the cooking time.
- Keep your hands clean: Wet your hands before forming the Italian rice balls to prevent sticking. Wash your hands before beginning the dredging process. It helps to use one hand for the flour and the other for the egg and panko, so that you’ll only have one “sticky” hand.
- Use the right tools: Using tongs to place each ball into and remove them from the oil is the safest route, while using large spoons to move them around while cooking is the easiest.
- Hot (but not too hot): Make sure the oil is hot enough to prevent it from absorbing into the rice layer. If you don’t have a thermometer, look for small bubbles (but before smoking).
How to Bake or Air Fry Arancini
Frying the risotto balls is the traditional way to make Arancini and that’s the approach I took for this arancini recipe. For those looking to use less oil or make less of a mess, baking them in an oven or air fryer is another great option.
- To make Arancini in the Oven: Preheat the oven to 375°F. Place the breaded risotto balls on a parchment-lined baking sheet, leaving 1 inch of space between each. Drizzle evenly with olive oil. Bake, turning periodically, until golden brown, 20-25 minutes.
- How to Make Arancini in the Air Fryer: Preheat the air fryer to 375°F. Place the breaded risotto balls into the air fryer in a single layer, leaving 1-inch of space between each. Drizzle evenly with olive oil. Bake, turning periodically, until golden brown, 12-15 minutes.
Tips for Storing, Freezing and Reheating Arancini
While the crispiness of freshly fried arancini is unmatched, I never say no to leftovers. To store and reheat, cook the Italian rice balls and let them cool completely. Then:
- Refrigerate: Place in an air-tight container and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or in an air fryer for 20 minutes.
- Freeze: Place in a single layer on a parchment lined baking sheet. Once frozen solid, layer the arancini rice balls between pieces of parchment and freeze in an airtight container for up to 3 months. Do not thaw before reheating; Just place them on a baking sheet in a 350°F oven for 20 to 30 minutes.
What to Serve with Arancini
Arancini are meant to be enjoyed as a finger food, on their own or with Homemade Marinara on the side to bring out the herby flavors. They also go great with a variety of appetizers, though, from roasted vegetables to bite-sized meatballs. Serve them at your next party or pack them up for an outing.
To make them into a heartier meal, pair arancini with a salad like Lemon Parmesan Lettuce Salad or Panzanella Salad. Or, with your favorite protein, like Italian-Style Skillet Chicken Breast.
More Italian Appetizer Recipes
Browse all Mediterranean recipes.
Visit Our Shop.
Arancini (Italian Fried Risotto)
Ingredients
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio rice
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 3 tablespoons finely chopped parsley
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 4 ounces mozzarella cheese
For the Coating:
- 1/2 cup all purpose flour
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 2 eggs
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Instructions
- Saute the onion and garlic: Into a large, heavy bottom saucepan add the olive oil. Set over medium heat. Once the oil shimmers add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
- Cook the rice: Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce the heat to low and cover with a lid. Let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
- Set up a breading station: While the rice is cooking, grab 3 medium bowls. In one bowl, stir together the flour, salt, and pepper. In the second, whisk the eggs. Add the breadcrumbs to the third bowl. Line two shallow baking sheets with parchment paper
- Cube the mozzarella: Cut the mozzarella into 18 to 20, 1/2 inch cubes and keep chilled and sealed in the refrigerator until ready to use.
- Finish the rice: When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
- Stuff the rice: When the rice is cool enough to handle, form it into 18, 1-inch balls. You can do this using your hands or a small cookie scoop. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.
- Bread the Arancini: Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet.
- Fry: In an 8-inch saucepan, heat 2 cups (approximately 1/2-inch deep) of olive oil to 350°F, or until the oil forms small bubbles but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel-lined plate.
- Serve: Let cool for 5 minutes before serving stuck with toothpicks or with napkins on the side.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Arborio rice used in this recipe.
- Wet your hands before forming the rice balls, and again before dredging. This will help prevent sticking. It helps to use one hand for the flour and the other for the egg and Panko, so you’ll only have one “sticky” hand.
-
Storage: While the crispiness of freshly fried arancini is unmatched, I never say no to leftovers. To store and reheat, cook the Italian rice balls and let them cool completely. Then:
- Refrigerate: Place in an air-tight container and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or in an air fryer for 20 minutes.
- Freeze: Place in a single layer on a parchment lined baking sheet. Once frozen solid, layer the arancini rice balls between pieces of parchment and freeze in an airtight container for up to 3 months. Do not thaw before reheating; Just place them on a baking sheet in a 350°F oven for 20 to 30 minutes.
Nutrition
Try Our Authentic Italian Olive Oil
Hand-picked and cold-extracted Extra Virgin Olive Oil from 100% Nocellara del Belice Sicilian olives.
*This post has recently been updated with new information for the readers’ benefit.
Fantastic! They came out great. Thanks. Followed the recipe exactly.