If you love a crispy, cheesy, and utterly heavenly snack that brings a bit of Italy straight to your kitchen, then this Arancini Recipe is an absolute must-try. These golden-fried risotto balls are stuffed with gooey mozzarella, coated in a crunchy breadcrumb shell, and bursting with flavor in every bite. Perfect as an appetizer, party treat, or cozy comfort food, making arancini at home is easier than you think, and the result is truly worth every minute.
Ingredients You’ll Need
The magic of this Arancini Recipe lies in its simple yet essential ingredients, each carefully chosen to give you the perfect balance of texture, flavor, and golden color. From creamy risotto to fresh cheese and crisp breadcrumbs, these components come together beautifully to create a dish that’s as satisfying to make as it is to eat.
- 2 cups cooked risotto (cooled): The creamy rice base that forms the heart of your arancini, providing softness and richness.
- 1/2 cup grated Parmesan cheese: Adds a sharp, savory depth that elevates every bite.
- 1/2 cup mozzarella cheese (cut into small cubes): Melts inside for that ooey-gooey, irresistible core.
- 2 large eggs (divided): One mixed into the risotto for binding and the other for coating the balls before breadcrumbs.
- 1 cup Italian-style breadcrumbs: Essential for the crunchy exterior that contrasts perfectly with the creamy inside.
- 1/2 cup all-purpose flour: Helps the coating stick and fry up nice and golden.
- 2 tablespoons chopped parsley (optional): Freshness and a pop of color to brighten the flavor.
- Salt and pepper to taste: Simple seasoning to bring out the best in every ingredient.
- Vegetable oil for frying: The medium for creating that perfect crispy shell without overpowering the delicate flavors inside.
How to Make Arancini Recipe
Step 1: Prepare the Mixture
Start by mixing your cooled risotto with the Parmesan cheese, one beaten egg, chopped parsley if you’re using it, and a pinch of salt and pepper. This combination binds everything together while infusing the rice with extra flavor. Make sure your risotto is cool; warm rice won’t hold its shape well and can be tricky to work with.
Step 2: Form the Risotto Balls
Take a small handful of the risotto mixture and flatten it slightly in your palm. Pop a cube of mozzarella right in the center, then gently mold the rice around the cheese to form a tight ball. This step is where the magic happens—ensuring the mozzarella stays nestled inside the ball so it melts beautifully during frying. Repeat until all the mixture is used up.
Step 3: Set Up Your Breading Station
Get ready to coat your arancini by setting up three shallow bowls: one with the flour, one with the second beaten egg, and the last with breadcrumbs. This classic breading method guarantees a crispy, golden crust every single time.
Step 4: Bread the Arancini
Roll each rice ball first in flour, making sure it’s lightly dusted all over, then dip it in the beaten egg, and finally coat it completely in breadcrumbs. The three-step breading creates that iconic crunchy exterior that holds all the cheesy goodness inside.
Step 5: Fry Until Golden
Heat vegetable oil in a deep pan over medium heat to about 350°F (175°C). Fry the arancini in batches, avoiding overcrowding the pan, until they turn golden brown and crisp on all sides—this usually takes around 3 to 4 minutes per batch. Once done, remove them with a slotted spoon and drain on paper towels to get rid of any excess oil. Serve them warm for the best experience.
How to Serve Arancini Recipe
Garnishes
Keep things fresh and bright by sprinkling chopped parsley on top right before serving. A little drizzle of marinara or spicy arrabbiata sauce on the side adds a tangy kick that complements the rich cheese beautifully. Don’t be shy on garnishes—fresh basil leaves or a squeeze of lemon can also lift those flavors to another level.
Side Dishes
Arancini are fantastic on their own but also pair wonderfully with a crisp green salad or roasted vegetables for a lighter touch. A simple tomato and cucumber salad or even a bowl of hearty minestrone soup rounds out the meal with wholesome, fresh elements that balance the richness of the fried rice balls.
Creative Ways to Present
Turn your arancini into party stars by skewering them with toothpicks for easy grabbing at gatherings. You can serve them as bite-sized appetizers alongside a trio of dipping sauces like pesto, garlic aioli, and classic marinara. For a fun twist, present them on a bed of arugula with shaved Parmesan and a drizzle of balsamic glaze for an elegant, restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Store any uneaten arancini in an airtight container in the refrigerator for up to 2 days. They’re best eaten fresh but can still be enjoyed cold or reheated.
Freezing
You can freeze uncooked arancini to enjoy later. Arrange the breaded rice balls on a baking sheet lined with parchment paper, freeze them until solid, then transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months. When you’re ready, simply fry or bake them straight from frozen.
Reheating
To reheat, pop your arancini in a hot oven at 375°F (190°C) for 10-15 minutes or until warmed through and crispy again. Microwaving is not recommended as it can make the coating soggy. Alternatively, a quick flash fry will refresh that golden crunch.
FAQs
Can I use leftover risotto to make arancini?
Absolutely! Leftover risotto is perfect for this recipe as it’s already cooked and cooled, which helps the rice ball hold its shape during frying. Just make sure it’s well chilled before you begin.
What if I don’t have mozzarella cheese?
You can substitute mozzarella with other melty cheeses like provolone, fontina, or even a mix of cheeses for different flavor profiles. Just cut them into small cubes so they melt nicely inside.
Is it possible to bake arancini instead of frying?
Yes! For a lighter alternative, bake the breaded arancini at 400°F (200°C) for about 20-25 minutes, turning halfway through to ensure even crisping. They won’t be quite as crispy as fried but still delicious.
Can I add other fillings besides mozzarella?
Definitely! Adding chopped ham, peas, mushrooms, or even sautéed vegetables inside the rice mixture tastes fantastic. Feel free to get creative based on your preferences.
What oil is best for frying arancini?
Vegetable oil or any neutral-flavored oil with a high smoke point, like canola or peanut oil, works best for frying. It ensures a crisp exterior without imparting extra flavors.
Final Thoughts
There’s something truly special about making this Arancini Recipe at home that warms your heart and fills your kitchen with comforting aromas. Whether you serve them as a delightful appetizer or a fun snack, these crispy, cheesy risotto balls are sure to become a beloved favorite. So gather your ingredients, roll up your sleeves, and enjoy the delicious journey of crafting your own little bites of Italy.
Print
Arancini Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 10–12 arancini
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic Italian Arancini recipe features crispy, golden-fried risotto balls stuffed with melted mozzarella cheese, seasoned with Parmesan and parsley. A perfect appetizer or snack, these cheesy rice balls deliver a delightful combination of creamy interior and crunchy coating, ideal for entertaining or casual meals.
Ingredients
Main Ingredients
- 2 cups cooked risotto (cooled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese (cut into small cubes)
- 2 large eggs (divided)
- 1 cup Italian-style breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons chopped parsley (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the mixture: In a large bowl, combine the cooled risotto with the grated Parmesan cheese, one beaten egg, chopped parsley (if using), and a pinch of salt and pepper. Mix thoroughly to create a uniform mixture.
- Form the arancini balls: Take a small handful of the risotto mixture and flatten it slightly in your palm. Place a cube of mozzarella cheese in the center, then carefully mold the risotto around it to form a compact ball, ensuring the cheese is fully enclosed. Repeat this process for the remaining mixture.
- Set up the breading station: Arrange three shallow bowls – one with all-purpose flour, one with the second beaten egg, and one with Italian-style breadcrumbs. This setup will facilitate a smooth breading process.
- Bread the arancini: Roll each rice ball first in the flour, tapping off any excess, then dip it into the beaten egg to coat, and finally roll it thoroughly in the breadcrumbs to create an even crust.
- Heat the oil: Pour vegetable oil into a deep pan and heat it over medium heat to about 350°F (175°C). The oil should be sufficient to submerge the arancini during frying.
- Fry the arancini: Carefully lower the breaded rice balls into the hot oil in batches to avoid overcrowding. Fry each batch for approximately 3–4 minutes or until they turn a golden brown and the exterior is crisp.
- Drain and serve: Remove the fried arancini with a slotted spoon and place them on paper towels to drain excess oil. Serve warm for the best taste and texture.
Notes
- For extra flavor, finely chopped ham, peas, or mushrooms can be mixed into the risotto before forming the balls.
- As a lighter alternative to frying, arancini can be baked at 400°F (200°C) for 20–25 minutes until golden and crisp.
- Ensure the risotto is fully cooled before shaping to help the balls hold together.
- Use a deep pan with enough oil for proper frying to avoid soggy or greasy arancini.
