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Arancini

Crispy Homemade Arancini

Arancini are crispy, golden Italian rice balls stuffed with gooey mozzarella, coated in breadcrumbs, and fried until perfectly crunchy. Originating from Sicily.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked Arborio rice or leftover risotto cooled
  • 2 large eggs divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup mozzarella cheese cut into small cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 cup all-purpose flour
  • 1 1/2 cups breadcrumbs
  • 1/4 cup milk
  • Vegetable oil for frying
  • Marinara sauce for serving
  • Fresh parsley chopped (optional garnish)

Method
 

  1. In a large bowl, mix cooled rice, 1 egg, Parmesan cheese, salt, black pepper, and Italian seasoning until well combined.
  2. Scoop about 2 tablespoons of rice mixture into your hand and flatten slightly.
  3. Place a cube of mozzarella in the centre, then shape the rice around it into a ball, sealing completely. Repeat with remaining mixture.
  4. Prepare a breading station with flour in one bowl, whisked remaining egg with milk in another, and breadcrumbs in a third bowl.
  5. Roll each rice ball in flour, dip into egg mixture, then coat evenly in breadcrumbs.
  6. Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
  7. Fry arancini in batches for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  8. Serve warm with marinara sauce and garnish with fresh parsley if desired.

Notes

Chef’s Tips
  • Use cold risotto or cooked rice so the mixture holds together better.
  • Wet your hands slightly when shaping the balls to prevent sticking.
  • Double coat in breadcrumbs for extra crunch.
  • Bake at 400°F (200°C) for 20–25 minutes instead of frying for a lighter version.
  • Experiment with fillings like peas, ground beef, mushrooms, or spinach for variety.