Arancini

Arancini are perfectly crispy and cheesy Sicilian fried rice balls. I fill mine with mozzarella, but you can use peas, ham, or whatever you like!

Recipe includes a how-to video!

Course Appetizer, Snack

Cuisine Italian

Prep Time 45

Cook Time 2

Chilling Time 30

Total Time 1 17

Servings arancini

Calories 90kcal

Author Sam Merritt

Equipment

Ingredients

For Risotto (see note)

4 cups (946 ml) chicken broth
4 Tablespoons (57 g) unsalted butter divided
1 (160 g) heaping cup finely chopped yellow onion (about 1 medium onion)
1 (200 g) heaping cup Arborio rice
¼ cup (60 ml) white wine
1 cup (95 g) freshly shredded parmesan cheese
1 Tablespoon finely chopped fresh parsley or 2 teaspoons dried
Salt and freshly ground black pepper to taste

For Filling

2.5 oz block whole-milk mozzarella cheese cut into ½” (1.25cm) cubes

For Breading & Frying

1 ½ cups (106 g) plain Panko
1 teaspoon Italian seasoning
½ teaspoon dried parsley
¼ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon table salt
2 large eggs
½ cup (65 g) all-purpose flour
Neutral oil for frying (I use vegetable oil)
Marinara sauce for serving

Instructions

For Risotto

Pour chicken broth into a small or medium-sized saucepan and keep warm over medium-low heat while you prepare the risotto.
4 cups chicken broth
Warm a large skillet over medium heat. Add 3 Tablespoons of butter and, once melted, add onion and stir frequently until softened (about 3-5 minutes)
4 Tablespoons unsalted butter, 1 heaping cup finely chopped yellow onion
Add rice and stir until all the grains are coated with butter and appear moistened and rice smells slightly nutty and fragrant (about 1-2 minutes, you want to just lightly toast the rice).
1 heaping cup Arborio rice
Slowly drizzle wine into the pan and stir until all wine is evaporated from the pan.
¼ cup white wine
Add about ½ cup (118ml) of the warmed chicken broth and stir until all of the broth has been cooked out. Repeat this step with the remaining broth, adding no more than ½ cup (118ml) at a time, until rice is al-dente (cooked through, but still firm to-the-tooth and not mushy). It’s possible that you won’t need to add all the liquid or that you may need a bit more liquid. If you need a bit more you may use more warmed broth or warm water if you don’t have more broth. Once finished cooking, you’ll notice the rice will roll back in on itself when cut a trail through the risotto with a spatula.
Remove from heat immediately and add the remaining Tablespoon of butter, parmesan cheese, and parsley. Stir well until butter and cheese are melted. Taste-test and add more salt and pepper if/as needed.
1 cup freshly shredded parmesan cheese, 1 Tablespoon finely chopped fresh parsley, Salt and freshly ground black pepper
Cool slightly, then spread risotto onto a baking sheet (this will speed up the cooling process, but if you’re not in a hurry you can cool the rice in a regular bowl), cover with plastic wrap and refrigerate for at least 30 minutes/until completely chilled before proceeding.

Assembly

Once rice is nearly cooled, begin preparing your breading station.
Breadcrumbs: Place panko crumbs in a zipper bag and beat with a rolling pin until crumbs are fine. Add into a shallow dish with Italian seasoning, parsley, garlic powder, pepper, and salt and stir to combine.
1 ½ cups plain Panko, 1 teaspoon Italian seasoning, ½ teaspoon dried parsley, ¼ teaspoon garlic powder, ½ teaspoon ground black pepper, ¼ teaspoon table salt
Eggs: Crack the eggs in a separate bowl and beat vigorously with a whisk until well-beaten.
2 large eggs
Flour: Add flour to a third shallow bowl.
½ cup all-purpose flour
Stuff: Remove chilled risotto from the refrigerator and scoop into level 1 ½ Tablespoon (30g) sized balls. Press a cube of mozzarella cheese into the center and form the risotto evenly around it so the mozzarella is concealed in the center. Repeat until all risotto has been used.
2.5 oz block whole-milk mozzarella cheese
Bread: Work with one ball of risotto at a time, Roll through the flour and shake off excess flour, then dip in the beaten egg. Be sure to let excess egg drip off and make sure the entire ball is coated with egg (if there is too much flour it will be difficult for the egg to adhere). Finally, roll through the panko mixture and ensure the ball is entirely coated with panko. Return to baking sheet and refrigerate while you heat your oil.

Frying

Fill a medium-sized, heavy-bottomed saucepan 2-3” (5-7cm) with cooking oil and fit a frying thermometer so it is suspended halfway in the oil. Heat over medium-low heat (don’t turn heat up too high or it will heat too quickly and could burn your arancini) until temperature reaches 350F (175C). Once temperature is reached, remove arancini from refrigerator and cook, 2-3 balls at a time, until golden brown (this is typically 90-120 seconds for me, but will vary depending on your oil). Remove to a wire rack or a paper towel lined plate and repeat with remaining arancini. Make sure oil returns to temperature before adding remaining arancini to the oil.
Neutral oil
Allow arancini to cool slightly before serving with warmed marinara on the side (sometimes we’ll top the arancini with a dusting of fresh-grated parmesan and fresh parsley).
Marinara sauce

Video

Notes

Risotto

If using leftover or premade risotto you will need about 3 ¾ cups.

Making in advance

You may form and bread the arancini balls then store in an airtight container for up to 3 days before frying them.

Freezing

After shaping and breading the arancini, place on a baking sheet and freeze for 30 minutes (so they get solid and manageable). Then transfer to an airtight container and freeze for up to 2-3 months before frying. Note that arancini will likely take longer to cook from frozen.

Storing

Like all fried foods, arancini is best served warm shortly after frying. However, you may allow them to cool completely then refrigerate in an airtight container (don’t refrigerate warm or they’ll become soggy) and store for up to 3 days. To reheat, place in a 350F (175C) oven and cover loosely with foil. Cook until warmed through (about 15 minutes or so)

Nutrition