Italian Arancini are a true Italian delicacy and a perfect snack or appetizer for any occasion. These golden, crispy rice balls are typically stuffed with a savory filling, like gooey mozzarella cheese, and then deep-fried to perfection. Arancini is a classic comfort food from Sicily that’s enjoyed worldwide, and once you try them, you’ll understand why.
Making Arancini at home may seem intimidating, but this recipe is surprisingly simple and requires only a few key ingredients. From the creamy rice to the melty cheese inside, every bite of these crispy rice balls will transport you to Italy. Arancini are not just delicious, but they’re also highly customizable. You can experiment with different fillings, such as bolognese sauce, peas, or mushrooms, to suit your tastes.
Whether you’re hosting a party, looking for a snack, or just craving a taste of Italy, Italian Arancini are sure to become a crowd favorite. Let’s dive into making these irresistible, crispy rice balls!
Why You Will Love Making This Recipe
The beauty of Italian Arancini lies in their balance of textures and flavors. The crunchy golden exterior contrasts beautifully with the creamy and gooey filling inside. The rice, typically flavored with saffron or Parmesan cheese, holds everything together perfectly. The best part is that you can make the filling your own, whether you prefer traditional cheese or want to get creative with other fillings like meat sauce, peas, or vegetables.
Arancini are also incredibly versatile. They make for an excellent appetizer, but they can easily be turned into a main dish when served with a side salad or marinara sauce for dipping. They’re perfect for parties or family gatherings, offering a bite-sized snack that everyone will enjoy.
Despite their restaurant-quality taste, Italian Arancini are surprisingly easy to make. The process of shaping the rice balls, stuffing them, and frying them might take a little time, but the results are absolutely worth it. Plus, they can be made in advance and reheated when needed—perfect for busy days!
Ingredients:
- 2 cups cooked risotto (preferably cooled)
- 1 cup mozzarella cheese, cubed
- 1/4 cup grated Parmesan cheese
- 2 eggs (one for the rice mixture, one for breading)
- 1 cup all-purpose flour (for breading)
- 2 cups breadcrumbs (preferably Italian-style)
- Vegetable oil (for frying)
- Salt and pepper to taste
- Optional: marinara sauce for dipping
Equipment Used
- Large Pot: To cook the risotto or rice for the filling, you’ll need a large pot.
- Shallow Bowls: For breading the Arancini, you’ll need shallow bowls for the flour, beaten egg, and breadcrumbs.
- Large Spoon or Ice Cream Scoop: To portion the rice for shaping the Arancini into balls.
- Sharp Knife: To chop ingredients like cheese or vegetables for the filling.
- Deep Fryer or Large Skillet: For frying the Arancini, a deep fryer or large skillet works best to ensure even frying.
- Slotted Spoon or Tongs: To carefully remove the fried Arancini from the hot oil.
- Paper Towels: For draining excess oil after frying.
- Serving Plate: To serve your crispy, golden Arancini once they’re done!
Directions & Instructions
- Prepare the Rice: If you don’t have leftover risotto, cook the risotto and let it cool to room temperature. You can use any type of risotto, but a Parmesan-flavored risotto works best for flavor.
- Shape the Arancini: Once the risotto has cooled, take small portions of the rice and flatten them in your hand. Place a cube of mozzarella cheese in the center and gently shape the rice into a ball, ensuring the cheese is sealed inside. Repeat until all the rice is used up.
- Bread the Arancini: In a shallow bowl, beat the egg. In another bowl, place the flour, and in a third, place the breadcrumbs. Dip each rice ball into the flour, then into the beaten egg, and finally coat it with breadcrumbs, ensuring each ball is well-covered.
- Fry the Arancini: Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, carefully drop the rice balls into the oil and fry them in batches for 3-4 minutes or until they are golden and crispy on all sides.
- Drain and Serve: Once the Arancini are golden brown, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with marinara sauce on the side for dipping if desired.
Nutritional Information (per serving):
- Calories: 250
- Protein: 8g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
These Italian Arancini are rich in flavor, with a satisfying combination of cheesy goodness and crispy rice. While they’re a bit higher in fat due to the frying, they’re a perfect indulgent treat for special occasions.
Variations
- Vegetarian Arancini: Add peas, mushrooms, or spinach to the filling for a vegetarian version.
- Meat-Filled Arancini: For a heartier filling, you can stuff the rice balls with a meat sauce, like a Bolognese or ground beef mixture.
- Spicy Arancini: Add a bit of crushed red pepper or spicy sausage to the rice filling for a kick.
- Baked Arancini: For a lighter version, bake the Arancini instead of frying them. Simply place them on a greased baking sheet and bake at 375°F (190°C) for about 20 minutes or until golden.
Frequently Asked Questions
1. Can I make Arancini in advance? Yes, you can prepare the rice balls and refrigerate them for a few hours or overnight. When you’re ready to cook, just fry them as directed.
2. Can I use leftover rice for this recipe? While traditional Arancini use risotto, you can also use leftover plain rice. Just make sure to season it with Parmesan and let it cool before forming the balls.
3. How do I store leftover Arancini? Store leftover Arancini in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a toaster oven for the best crispy texture.
Pro Tips By Emma
- Seal the Rice Balls Well: Make sure the rice balls are tightly sealed to prevent the cheese from leaking out during frying.
- Use Cold Rice: Cold risotto is easier to handle and shape, so let the risotto cool to room temperature or chill it in the fridge for 30 minutes before shaping.
- Check Oil Temperature: Make sure the oil is hot enough (around 350°F or 175°C) before frying to get a crispy golden exterior without sogginess.
Serving Suggestions
Serve Italian Arancini with a side of marinara sauce for dipping, a fresh green salad, or a simple pasta dish. They’re also great as part of an appetizer spread or a fun party snack.
Easy Italian Arancini Recipe: Crispy Rice Balls with Cheese
Equipment
- Large Pot: To cook the risotto or rice for the filling, you'll need a large pot.
- Shallow Bowls: For breading the Arancini, you’ll need shallow bowls for the flour, beaten egg, and breadcrumbs.
- Large Spoon or Ice Cream Scoop: To portion the rice for shaping the Arancini into balls.
- Sharp Knife: To chop ingredients like cheese or vegetables for the filling.
- Deep Fryer or Large Skillet: For frying the Arancini, a deep fryer or large skillet works best to ensure even frying.
- Slotted Spoon or Tongs: To carefully remove the fried Arancini from the hot oil.
- Paper Towels: For draining excess oil after frying.
- Serving Plate: To serve your crispy, golden Arancini once they’re done!
Ingredients
- 2 cups cooked risotto preferably cooled
- 1 cup mozzarella cheese cubed
- 1/4 cup grated Parmesan cheese
- 2 eggs one for the rice mixture, one for breading
- 1 cup all-purpose flour for breading
- 2 cups breadcrumbs preferably Italian-style
- Vegetable oil for frying
- Salt and pepper to taste
- Optional: marinara sauce for dipping
Instructions
- Prepare the Rice: If you don’t have leftover risotto, cook the risotto and let it cool to room temperature. You can use any type of risotto, but a Parmesan-flavored risotto works best for flavor.
- Shape the Arancini: Once the risotto has cooled, take small portions of the rice and flatten them in your hand. Place a cube of mozzarella cheese in the center and gently shape the rice into a ball, ensuring the cheese is sealed inside. Repeat until all the rice is used up.
- Bread the Arancini: In a shallow bowl, beat the egg. In another bowl, place the flour, and in a third, place the breadcrumbs. Dip each rice ball into the flour, then into the beaten egg, and finally coat it with breadcrumbs, ensuring each ball is well-covered.
- Fry the Arancini: Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, carefully drop the rice balls into the oil and fry them in batches for 3-4 minutes or until they are golden and crispy on all sides.
- Drain and Serve: Once the Arancini are golden brown, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve hot with marinara sauce on the side for dipping if desired.