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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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • Using chilled risotto makes shaping easier.
  • Try fillings like peas, ham, or ragu for traditional variations.
  • Bake instead of fry at 400°F (200°C) for 20 minutes for a lighter option.
  • Arancini freeze well—freeze before frying for best results.

Nutrition

Keywords: arancini, risotto balls, Italian appetizer, fried rice balls, Sicilian food

Find it online: https://yumcove.com/arancini-fried-risotto-balls/