Arancini (Italian Fried Risotto)

4.80 from 24 votes

In this traditional recipe, risotto is formed into balls, encrusted in breadcrumbs, stuffed with cheese, and fried until crispy. Delicious! Serve this Sicilian favorite as a crowd-pleasing appetizer, or with a crisp salad for a full meal.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer

Cuisine: Italian

Servings:

Author: Candace Nagy

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

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