Arancini are golden, crispy rice balls from Sicily, filled with melted cheese or meat and coated in breadcrumbs. The outside is crunchy, while the inside stays soft and creamy. They’re often made using leftover risotto, but you can cook the rice fresh too. This recipe makes about 12 medium-sized arancini, enough to serve 4–6 people as a snack or appetizer.
Ingredients
For the rice:
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1½ cups Arborio rice
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3½ cups chicken or vegetable stock
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½ cup grated Parmesan cheese
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2 tablespoons butter
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Salt to taste
For the filling (classic version):
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100g (3.5 oz) mozzarella, cut into small cubes
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Optional: a spoonful of meat ragù or peas per ball
For coating and frying:
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1 cup all-purpose flour
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2 eggs, beaten
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1½ cups breadcrumbs
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Oil for deep frying
Cooking the Rice
In a saucepan, bring the stock to a boil. Add the rice and cook, stirring often, until the liquid is absorbed and the rice is soft—about 20 minutes.
Stir in the butter and Parmesan. Taste for salt. Spread the rice on a plate or tray to cool completely. You can refrigerate it to speed this up.
Forming the Arancini
Once the rice is cold, take a small handful and flatten it in your palm. Place a cube of mozzarella in the center (or a little spoon of ragù if using). Mold the rice around the filling to seal it and form a ball.
Repeat with the rest of the rice.
Breading and Frying
Roll each ball in flour, then dip in beaten egg, then coat in breadcrumbs.
Heat oil in a deep pan to 170–180°C (340–360°F). Fry the arancini in batches, turning gently, until they are golden brown—about 3–4 minutes.
Drain on paper towels and serve warm.
Arancini are best eaten hot when the cheese inside is still melted. They’re perfect for dipping in marinara sauce or serving with a fresh salad. Crunchy, cheesy, and comforting—every bite is worth the effort.
