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
- If using fresh risotto, cool completely. Mix in Parmesan and egg yolk. Risotto should be thick and sticky.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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).
