Arancini are the ultimate Italian comfort food—crispy, golden risotto balls with a surprise of melted cheese in the center. Originating in Sicily, these little “oranges” (arancini means “little oranges” in Italian) are a beloved street food and appetizer.
The creamy risotto is formed into balls, stuffed with mozzarella, coated in breadcrumbs, and fried until perfectly crisp. Served with marinara sauce for dipping, they’re absolutely irresistible. This recipe walks you through making perfect risotto, forming the balls, and frying them to golden perfection.
Make the Risotto
In a saucepan, bring the broth to a simmer and keep warm. In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion and cook until softened, about 3-4 minutes. Add the Arborio rice and toast, stirring constantly, for 1-2 minutes until the edges become translucent. Add the wine and cook, stirring, until absorbed.
Cook the Risotto
Add the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
Continue until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth. Remove from heat and stir in the Parmesan cheese, butter, salt, and pepper.
Cool the Risotto
Spread the risotto on a large baking sheet in an even layer. Let cool completely, then refrigerate for at least 2 hours, preferably overnight. Chilled risotto is much easier to shape.
Shape the Arancini
Scoop about 2 tablespoons of chilled risotto into your palm. Flatten slightly, place a cube of mozzarella in the center, and shape the risotto around it to form a ball, making sure the cheese is completely enclosed. Repeat with remaining risotto and cheese.
Set Up Dredging Station
Place the flour in a shallow dish. Place the beaten eggs in another shallow dish. Place the breadcrumbs in a third shallow dish.
Coat the Arancini
Roll each arancini ball first in the flour, shaking off excess. Dip in the beaten egg, allowing excess to drip off. Roll in the breadcrumbs, pressing gently to adhere. Place on a baking sheet and repeat with all balls.
Chill Again (Optional)
For best results, refrigerate the coated arancini for 30 minutes to help the coating adhere during frying.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 3 inches of oil to 350°F (175°C).
Fry the Arancini
Working in small batches, carefully add the arancini to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy all over. Drain on a wire rack.
Serve
Serve hot with warm marinara sauce for dipping. Garnish with fresh basil.
Pro-Tips for Arancini Perfection
- Chill the Risotto Thoroughly: Cold risotto is essential for shaping—warm risotto will fall apart.
- Completely Enclose the Cheese: Make sure no cheese is exposed, or it will leak out during frying.
- Use Panko Breadcrumbs: They create a lighter, crispier crust.
- Don’t Overcrowd the Fryer: Fry in small batches to maintain oil temperature.
- Drain on a Rack: Paper towels can make the coating soggy. A wire rack keeps them crispy.
- Make Ahead: You can assemble and coat the arancini a day ahead and refrigerate. Fry just before serving.
- Freezer Friendly: Uncooked arancini freeze beautifully. Freeze on a baking sheet, then transfer to a bag. Fry from frozen, adding a few minutes to cooking time.
- Variations: Add cooked peas, ham, or mushrooms to the risotto.
These Arancini are crispy, cheesy, and absolutely delicious.
