Arancini means “little oranges.” One look at these golden, deep-fried rice balls, and you’ll see it. Crispy outside. Creamy, cheesy, ragu-filled inside. Sicily’s greatest street food. And yes, they’re exactly why you should always make extra risotto.
Makes 12-15 arancini.
Prep Risotto Base
If using fresh risotto, cool completely. Mix in Parmesan and egg yolk. Risotto should be thick and sticky.
Form Balls
Wet your hands. Scoop about ¼ cup of risotto. Flatten into a disc in your palm.
Place a mozzarella cube (and optional peas/meat) in the center. Close the rice around it, rolling into a tight ball.
Repeat. You should get 12-15 balls.
Bread
Set up three bowls: flour, beaten eggs, breadcrumbs.
Roll each ball in flour → dip in egg → coat in breadcrumbs. Press firmly so crumbs stick.
Fry
Heat 2 inches of oil to 350°F (175°C).
Fry arancini in batches, 3-4 minutes, turning occasionally, until deep golden brown.
Drain on a wire rack.
Serve
Let cool 2 minutes (the cheese is lava). Serve with marinara sauce for dipping.
Summary
Prep Time: 30 min | Cook Time: 15 min | Total: 45 min
Yield: 12-15 arancini | Difficulty: Medium
Storage Notes
Fridge (uncooked, breaded): 1 day. Freezer (uncooked): 3 months. Fry from frozen (add 2-3 minutes). Reheat cooked arancini in oven at 375°F for 10 minutes—never microwave (soggy sadness).
