Arancini (Italian Rice Balls)
Arancini are crispy, golden rice balls filled with cheese or meat, coated in breadcrumbs, and fried to perfection.
Why You’ll Love This Recipe
They offer a delightful contrast of creamy risotto interior and crunchy exterior, making them excellent appetizers or snacks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Cooked risotto or short-grain rice
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Eggs
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Parmesan cheese
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Mozzarella cubes
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Salt and pepper
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Flour
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Breadcrumbs
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Oil for frying
Directions
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Combine cooled risotto with Parmesan and one egg.
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Shape into balls, inserting mozzarella in the centre.
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Coat each ball in flour, egg, and breadcrumbs.
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Fry in hot oil until golden.
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Drain and serve warm.
Servings and Timing
Makes 12 arancini.
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Variations
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Add peas or meat ragu for a traditional Sicilian version.
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Bake instead of frying for a lighter option.
Storage/Reheating
Refrigerate up to 3 days. Reheat in the oven for crispness.
FAQs
Can I use leftover risotto?
Yes, it is ideal.
Can they be baked?
Yes, at 400°F for 20 minutes.
Why are mine falling apart?
Rice mixture may be too loose; add more cheese or chill.
Can I freeze them?
Yes, both cooked and uncooked.
Which rice is best?
Arborio or Carnaroli.
Can I air-fry them?
Yes, at 375°F for 10–12 minutes.
Can I skip the filling?
Yes, but texture is best with cheese.
Should the rice be cold?
Cold rice forms firmer balls.
Can I add herbs?
Yes, parsley is common.
Best dipping sauce?
Marinara is classic.
Conclusion
Arancini deliver satisfying flavours, rich texture, and an impressive presentation perfect for gatherings.
PrintArancini (Italian Rice Balls)
Traditional Sicilian arancini—crispy, golden-fried rice balls filled with a savory meat ragù, mozzarella, and peas, coated in breadcrumbs and fried to perfection.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Ingredients
- 3 cups cooked risotto (cooled)
- 2 large eggs, beaten
- 1 cup mozzarella cheese, cubed
- 1 cup all-purpose flour
- 2 cups Italian-style breadcrumbs
- Vegetable oil, for frying
- For Meat Filling:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/3 cup peas
- Salt and pepper to taste
Instructions
- Prepare the meat filling: heat olive oil in a skillet, add onion and garlic, and sauté until soft. Add ground beef and cook until browned.
- Stir in tomato sauce and peas, season with salt and pepper, and simmer for 10 minutes. Let cool completely.
- Take a handful of cooled risotto and flatten it in your hand. Place a small spoonful of meat filling and a cube of mozzarella in the center.
- Wrap the rice around the filling and shape into a ball, pressing gently to seal.
- Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes.
- Drain on paper towels and serve warm.
Notes
- Use day-old risotto for best shaping and texture.
- For a vegetarian version, omit meat and use a cheese-only filling.
- Bake instead of fry at 400°F (200°C) for 20 minutes for a lighter option.
Nutrition
- Serving Size: 1 arancini
- Calories: 210
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: arancini, Italian rice balls, Sicilian appetizer, fried risotto balls
