Arancini (Golden, Crispy Balls of Risotto Perfection)

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.

Ingredients

Makes 12–15 arancini.

For the Risotto (or use 3 cups leftover):

• 2 cups cooked risotto (chilled overnight works best)
• ½ cup grated Parmesan cheese
• 1 egg yolk

For the Filling:

• 4 oz (115g) mozzarella, cut into ½-inch cubes
• ½ cup cooked peas (optional)
• ½ cup cooked ground beef or ragu (optional)

For Breading & Frying:

• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups panko or breadcrumbs
• Oil for frying (vegetable or canola)

Step-by-Step Instructions

Step 1: Prep Risotto Base

1. If using fresh risotto, cool completely. Mix in Parmesan and egg yolk. Risotto should be thick and sticky.

Step 2: Form Balls

1. Wet your hands. Scoop about ¼ cup of risotto. Flatten into a disc in your palm.
2. Place a mozzarella cube (and optional peas/meat) in the center. Close the rice around it, rolling into a tight ball.
3. Repeat. You should get 12–15 balls.

Step 3: Bread

1. Set up three bowls: flour, beaten eggs, breadcrumbs.
2. Roll each ball in flour → dip in egg → coat in breadcrumbs. Press firmly so crumbs stick.

Step 4: Fry

1. Heat 2 inches of oil to 350°F (175°C).
2. Fry arancini in batches, 3–4 minutes, turning occasionally, until deep golden brown.
3. Drain on a wire rack.

Step 5: Serve

1. 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).