Arancini are delicious, deep-fried rice balls that are a beloved staple of Sicilian cuisine. These golden, crispy treats are made from risotto that is shaped into balls, filled with cheese, meat, or peas, and then breaded and fried to perfection. The name “arancini” comes from the Italian word “arancia,” meaning “orange,” due to the golden color of the rice balls, which resemble small oranges. This is a traditional, authentic Italian Arancini recipe.
The base of arancini is typically leftover risotto, which is cooled, formed into small balls, and filled with a variety of savory ingredients. The most common filling includes mozzarella or other cheeses, while some recipes also incorporate ground meat, ragu, or peas for added flavor. Once the rice balls are stuffed, they are coated in breadcrumbs and deep-fried until the outside is crispy and golden, while the inside remains soft, gooey, and flavorful.
Arancini are commonly served as a snack or appetizer and are often enjoyed as street food in Sicily and other parts of Italy. They are also a popular addition to festive gatherings and family meals. Their combination of textures – crunchy on the outside and creamy on the inside – makes them an irresistible treat for any occasion.
Although the traditional filling includes cheese and meat, modern variations of arancini are often made with other ingredients, such as vegetables or seafood, allowing for a wide range of flavors. Some recipes even feature a combination of sweet and savory elements, such as using a sweet filling with ricotta cheese.
Arancini are typically served hot and fresh, straight from the fryer. They are perfect on their own or paired with a dipping sauce, such as marinara or a creamy aioli. Whether you’re enjoying them as a quick snack or as part of a larger meal, arancini are sure to delight with their rich flavors and crispy textures.
Ingredients
- 2 cups risotto rice preferably arborio, cooked and cooled
- 1 cup mozzarella cheese diced
- 1 cup breadcrumbs for coating, preferably panko
- 2 large eggs lightly beaten
- 1 cup all-purpose flour
- 1 quart vegetable oil for frying
- to taste salt
- to taste black pepper freshly ground
Instructions
- Form the cooked and cooled risotto rice into small balls about the size of a golf ball, placing a cube of mozzarella cheese in the center of each ball.
- Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
- Heat vegetable oil in a deep-fryer or deep skillet to 350°F (175°C). Carefully lower the breaded rice balls into the oil and fry until golden brown and crisp, about 2-3 minutes per side.
- Remove the arancini from the oil using a slotted spoon and drain on paper towels. Season with salt and pepper while hot.
- Serve warm, and enjoy the gooey mozzarella cheese inside!
Nutrition
Good, but a bit greasy for my liking. Might try baking them next time.
Wow, these arancini are amazing! The cheese inside is so gooey and delicious. Definitely a hit at my party!
I’m so glad you loved them! Arancini are always a crowd-pleaser. Did you add any sauces on the side?
They sound good, but I’ve tried making them before and they just fell apart. Any tips for keeping them together?
I tried making these, but they fell apart. I didn’t have panko and used regular breadcrumbs instead. Maybe that was the problem?
Just okay for me. Not as easy as it sounds. I think my balls ended up too small or something. 🤷♂️
I over-browned mine and the cheese didn’t melt as much as I hoped. I think I rushed the frying—lesson learned.
Maybe you didn’t let them cool enough? I feel like if the rice is still warm, the cheese moves weird and doesn’t melt right 😅 Also panko can brown quicker—watch it.
Ugh, I’ve totally done that—over-browning happens fast once the oil is really hot. Next time try frying a bit longer at slightly lower heat so the mozzarella has time to melt before the crust turns too dark.
I tried this but my rice balls fell apart a bit. Maybe I didn’t cool the risotto long enough? Still tasty though, and the cheese pull was worth it. Next time I’ll be more careful forming them.
Arancini is Italian tradition, and this recipe nails it! My family loved them!
I’m so glad you and your family enjoyed it! Arancini really is a crowd-pleaser. 😊
Eh, not really my thing. I don’t understand why they need to be fried. Bake them instead.
I love arancini! But too much work for a snack, maybe next time!
I totally get you! They taste amazing but are a lot of work. Maybe try making them in a bigger batch next time? 😊
Looks good, but frying sounds a bit risky. I ain’t got a fryer and I don’t wanna burn my house down. 😂
Made these for a dinner party—everyone went back for seconds. Crispy outside, melty cheese inside. I used panko and it stayed super crunchy.
That sounds incredible—crispy outside + melty cheese is exactly what I want. 😋 I’m trying your panko tip next time; mine usually gets a little soggy.
I was nervous about keeping the cheese from leaking, but mine held up. Next time I might chill the balls a bit longer before frying. Still delicious though.
Can u substitute rice with something else? Like, maybe pasta? Just thinking.
So good. Delicious!
Right?! The gooey mozzarella center is the best part 😍
So good! I added some spices in the breadcrumbs. Yum!
Arancini? More like yummicini! lol
I think my oil temp was off—some of them got dark before they were fully crisp. Still tasty though, just not as pretty. Next time I’ll watch the thermometer more closely.
These are restaurant-level. I swapped panko for regular breadcrumbs and it was still great, but panko definitely makes it crunchier.
Totally agree—panko makes a *huge* difference. I tried regular breadcrumbs once and it was way less crunchy. Yours sounds nailed. 😄
Wait… panko makes it crunchier? I used the breadcrumbs my grandma had and it still crunched a bit? Maybe depends on the brand. But either way, mozzarella inside is the best part.
It was good, but too much effort for me. All that rolling and frying is too much. Maybe next time I’ll just bake them.
Just made these, and they turned out perfect! Crispy on the outside and melty inside. Yum!
These came out AMAZING—crispy outside, molten mozzarella inside. I was worried about the center not melting, but it worked perfectly. Will make again for sure!
Not sure if I’d make this again. It was a bit too oily and hard to manage.
This is a traditional dish, right? I always thought it was a dessert! 🤔
I don’t like mozzarella, so I used cheddar. Is it still arancini? 😅
Do you really need 2 cups of rice? Seems like a lot. 🤔
too much work for me, I just buy them frozen from the store.
But store-bought just ain’t the same! You miss the gooeyness inside. It takes time, but it’s worth it!
I get it! Making arancini from scratch sounds tough. Frozen ones are great too!
I followed the steps but my coating got soggy after frying. I think I overcrowded the pan and the oil temp dropped. Next time I’ll fry in smaller batches.
I used cheddar instead of mozzarella… BIG MISTAKE!
Cheddar ain’t the same, that’s for sure! Mozzarella really gives it that stretchy goodness. Next time, stick to the recipe!
Not gonna lie, forming the balls was messy. I had cheese leaking out the first couple. I added a little extra flour and it got better, but wow.
Yeah, that’s super normal at first—mozzarella being kinda slippery + the rice not binding yet. Extra flour sounds like the fix, and cooling the risotto really well helps too. Next time try pressing the rice more firmly around the cheese so it seals.
Mine leaked a bit too, but I just pan-fried them instead of deep frying and it stayed together. Maybe your oil temp was low? If it’s not hot enough, the outside gets soft before the cheese sets. Either way, they still taste great—no one complains about “cheesy mess” lol.
These were AMAZING! The cheese oozed out just right. Best snack ever! 😍
Mine spread a bit in the oil, not gonna lie. I think my rice wasn’t cold enough. Next time I’ll chill the balls longer and pack them tighter.
Totally hear you—if the rice balls aren’t properly chilled, the cheese can melt out and the shape spreads in the oil. Chilling longer and packing tighter should help a lot. Next time, you might also try a double coating (back into egg, then breadcrumbs) for extra crunch.
I tried this recipe but my rice balls fell apart in the oil. What did I do wrong?
This recipe is so simple! I made these for my party and everyone asked for the recipe!
SO GOOD, but I burnt my finger trying to grab one from the hot oil. Ouch!!
Yum! I added some herbs to the rice for extra flavor. Will make again!
Sounds delicious! I’ve gotta try adding herbs next time too. What kind did you use?
This is just rice with cheese man. What’s the hype?
Not so good bro… they fell apart when fryin, sad.
These were amazing! My kids loved them! Easy to make too.
I followed the recipe, but they fell apart when frying. Not sure what I did wrong!
These came out so crispy on the outside and the cheese pull was unreal. I used leftover risotto and it worked great—10/10 snack.
These are the best I ever had! So cheesy and crunchy!
They look good, but I dunno if they are the best ever. Everyone’s taste is different, right?
I tried making these yesterday and they were AMAZING! So cheesy, just like you said. Thanks for sharing!
These came out perfectly crispy on the outside—loved the gooey center. I used fresh mozzarella and it melted exactly how I wanted.
I found this recipe a bit hard to follow. My arancini didn’t turn out well.
I don’t get why people say arborio is “preferable” like it matters a lot. I used regular rice and it was… ok. Would I make again? Maybe not.
Crispy outside, melty inside—exactly what I wanted. I used leftover risotto and it worked perfectly. The mozzarella cube trick is genius.
These came out PERFECTly crispy on the outside and the mozzarella was actually molten. I used panko and it really made a difference. My family devoured them—will make again for sure!
I followed it pretty closely, but my coating slid off on some of them. I think my oil wasn’t hot enough—still tasty though.
yum! can’t wait to eat these at a party! 🍴
Too greasy for my taste. I think I’ll stick to a light salad next time.
Yummy! My 4 year old ate 3 of em! Win!
That’s awesome! Kids love cheesy things! 🧀
3? That’s a lot! My kid barely finishes one! 🤔 Maybe I should try this recipe.
350°F sounds right… I guess? I don’t have a thermometer so I winged it and they browned fast but weren’t hot through. Lesson learned: measure the oil temp.
Oof, yeah that sounds like the oil was too cool. Browning without getting hot through is *classic* frying trouble. A quick thermometer would probably save you a lot of guesswork—good lesson learned!
Easy recipe! My kids helped me make these and they loved it. 🎉
Okay but… 1 quart oil? That seems low for deep-frying unless you’re using a small pot. Mine overflowed a little when I dropped the balls (clumsy me). Still tasty.
My kids loved them. I didn’t even measure salt/pepper “to taste”—just sprinkled like a maniac. 10/10 would make for movie night again.
Did not turn out well for me. I think my oil wasn’t hot enough, they fell apart. 🙁
I had the same issue once! Maybe try preheating the oil longer next time. Good luck!
So much flavor! I added some herbs to the mix, made it even better! 😋
These tasted like grease balls. Is that normal? Disappointed.
Lol, grease balls? Sounds kinda fun! But seriously, maybe check your oil temperature? Too hot can cause that greasy issue.
I think you might have used too much oil or fried them too long. They should be crispy, not greasy! Try again!
Not bad at all. My cheese leaked a little but they still tasted amazing. Maybe my mozzarella cubes were too big, lol.
I used mozzarella sticks cut into cubes, and it oozed out immediately—kinda burned and messy. Tastes good but presentation was ugly lol.
Wow these are like little cheese bombs! My daughter went crazy for them. Perfect for movie night!
Absolutely delicious! These arancini are a game changer. I can’t believe how gooey the cheese gets inside! 5 stars!
Perfect party food! Everyone kept asking for the recipe 🤩
I used leftover rice and it worked fine! Pro tip: add some herbs in the rice for extra flavor.
How many calories in these? I feel like I’m gonna gain weight eating all this fried stuff. But whatever, they taste GREAT!
I feel like its missing somethin’… Maybe like more flavor or spices? But still good.
One word: delicious. 😅
Why are ppl raving? I tried this and it was kinda bland? I added spices and that helped but come on…
Bland?? You must not be doing it right. My family loves this recipe! Maybe you should use better seasoning next time. 😅
I totally agree! I found it kinda tasted flat too. Maybe it’s just not everyone’s cup of tea. 🤷♀️
These arancini are a game changer! Super cheesy and crispy. My family loved them!
I think you’re supposed to bake them not fry? Fried food feels a little… unhealthy. Also, mozzarella cubes in center sounds great but how do you not melt it all over?
Why is it called arancini if it’s basically just fried rice balls? 😅 Still, I liked them. I did burn my first one because my oil temp was off.
Y’all, these are SO good. But where’s the meat in the recipe? I thought arancini had meat. Just saying.
Made these for my family, and they were a hit! I didn’t have panko so just used regular bread crumbs, but they turned out great anyway. Will make again!
SO GOOD. Crispy all the way, cheese pull was real.
Pretty good! I followed everything but my balls were a bit messy to form. Next time I’ll chill the risotto longer so they hold shape better.
I love fried food, and this is no exception. The cheese melting inside is heaven! ❤️
Arancini are my weakness, so I tried this. It tasted authentic to me, especially with the panko. Not a restaurant level photo moment, but very good.
Honestly I’m skeptical about breaded rice balls being worth the effort. But… wow. They’re better than I expected. My only complaint is I ate too many.
I was too skeptical too—until I made them once. The mozzarella center is basically cheating 😄 Also… yeah, “one more” turns into like 8 real fast.
Arancini? More like a mess in the kitchen! They tasted okay, but I ain’t frying anything again.
Arancini? Isn’t that just fancy rice balls? LOL Anyway, good but not great.
The 350°F thing works. I tried hotter once and they browned too fast, cheese didn’t melt right. This timing is better.
Too much breadcrumb for my taste. Also 2–3 minutes per side felt off because mine browned way faster. Maybe my balls were smaller.
Not bad! But I felt like it was missing something. Maybe add a pinch of garlic or parsley in the risotto next time. Otherwise pretty straightforward.
Good point! I’ve definitely made them a little bland before—garlic or fresh parsley sounds like an easy fix for the rice flavor. I’ll try adding it next batch.
Not gonna lie, 350°F for 2-3 minutes per side seems short. Mine were golden but the inside was kinda soft. Could be my oil wasn’t hot enough—also I forgot to season the breadcrumbs, oops.
Mine didn’t get super crispy and the breadcrumb fell off a little. I think I didn’t coat evenly, and my oil temp might’ve been too low.
My arancini were tasty, but mine didn’t hold together as well as yours. I think I needed to chill the rice balls longer before frying.
The instructions are super clear. Only thing: my rice balls kept falling apart at first until I coated them more thoroughly. After that, success!
Yes! That’s usually the exact issue—those first ones just need a better “glue” layer. I’ve found pressing the breadcrumb coating on firmly helps too. Glad it worked for you!
Not gonna lie, I thought frying rice would be a disaster. Surprisingly tasty though. The panko coating stayed crunchy.
I was skeptical too—frying anything with rice usually turns into a sad mushy situation. But crunchy panko is the real deal. Nice!
Wow. So good. My whole family asked for seconds. Also, so much better than store-bought.
Sounds good, but store-bought is also convenient lol. Do you think it works if the risotto isn’t fully cooled? Mine usually rushes and gets kinda mushy.
Right?? The crunch on the outside + molten cheese inside is seriously addictive. Glad your whole family loved it—seconds is the best compliment 😄
Easier said than done. I followed the steps and they were still soggy. Maybe my panko was old? idk, but i was disappointed.
These came out *so* crispy on the outside and the mozzarella pull was real. I used leftover risotto (worked great) and they disappeared fast at dinner.
Totally agree—crispy outside + melty mozzarella is the best combo. I also love using leftover risotto; it keeps the centers from falling apart. Great tip about cooling it first!
I was skeptical about the “cooled risotto” part, but it really helps the balls hold together. Mine maybe weren’t golf-ball perfect, but they still fried up great.
Hold together? Huh. I usually just use hot risotto and it still works for me. Maybe I’m doing it wrong but I’m lazy lol—also 2-3 minutes per side feels short, mine needs longer to brown.
Yes!! I was skeptical too, but chilling the risotto makes SUCH a difference. Mine don’t come out perfectly round either, still delicious though 😄
The idea is great, but 1 quart oil seems like not enough for deep-frying in a skillet? Maybe it depends on the pan size. I had to add more oil.
lol 2-3 minutes per side?? maybe in theory. Mine took way longer. Still tasty, but directions felt a little optimistic.
Too much effort for me personally. Still, the flavor was solid—next time I might use less cheese so they’re easier to manage.
I get that—arancini can be a whole production. I’ve found using a little less cheese helps a ton with keeping them together too. Still super tasty though, even if it’s more “snack-sized” effort.
These turned out PERFECTly crisp on the outside and the mozzarella stayed melty. Followed the “cooled risotto” step and it really makes a difference. Will definitely make again!
Yesss! That cooled risotto step is the secret sauce. Crisp outside, melty center—exactly how it should be 👏
Not gonna lie, my mozzarella leaked EVERYWHERE. I think my center cube was too big and I didn’t seal the rice well. Tasted good, but presentation was chaos.
My first batch burst 😭. Oil too hot maybe? Also I didn’t really do the egg step gently. Still, the flavor was awesome and I’ll retry.
Not gonna lie, the ingredient list is missing something like seasoning in the risotto itself… my balls were kinda bland until I salted at the end.
Totally fair—arancini is super forgiving, but you do need to season the risotto rice itself. I usually salt/pepper (and sometimes add a pinch of garlic powder or parm) before shaping so it doesn’t end up bland until the end.
I’m skeptical about the whole ‘golf ball’ size thing—too big for even cooking? Mine were huge and took longer than 2–3 minutes per side.
I’m kinda confused about using “cooked and cooled” risotto. How cooled are we talking? Like fridge-cold? Either way, the breadcrumb coating stayed crunchy.
These arancini are so good! My family loved them! Easy to make too.
Amazing 😍 I did panko and it stayed crunchy even after cooling a little. Next time I’ll add more mozzarella cuz why not lol
Super tasty, but 1 quart of oil felt a little tight for my skillet. Still, the coating stayed crunchy and the flavor was on point.
The breadcrumb coating was a little bland for me, so next time I’ll add garlic powder or Parmesan to the panko. Otherwise the instructions were clear.
I don’t really get the “cooled risotto” part—mine was cold but still kind of wet. Next time I’ll chill longer or add less cheese maybe. Flavor was still solid though.
I feel like 2-3 minutes per side was a bit short for my stove—needed more time to brown. But overall the flavor was great, and the crunch was legit.
I’m skeptical about 2-3 minutes per side. My first batch wasn’t cooked through inside. I had to keep frying a bit longer. Otherwise, good concept!
I used regular breadcrumbs and it wasn’t as crunchy. Also I think I didn’t cool the rice enough because they got mushy during frying. Flavor was fine, though.
Yeah, panko really does make a difference—regular breadcrumbs can turn a bit softer. And if the rice wasn’t fully cooled, you end up with that mushy texture instead of crisp. Next time try chilling the formed balls a bit before frying.
Hmmm I dunno… I think you should’ve fried them longer? Like 10 minutes til they’re crispy. Rice can’t just be mush if it’s arborio, so maybe the oil temp was wrong? Did it maybe not get to 350??
The texture is spot on when you let the rice cool. I actually made them the night before and it helped a lot with shaping.
Simple and delicious. My first attempt was messy but I got better after a couple batches. 10/10 would do again.
Never thought to put mozzarella in the middle of leftover risotto, but wow. Next time I’m using extra pepper because mine tasted a little mild.
I followed steps exactly and they were bland. Salt/pepper while hot helped a bit, but I wish the risotto had more seasoning to start.
These were dangerously good. The mozzarella center stayed nice and melty, and the outside stayed crisp after frying. Will definitely make again for guests.
Love hearing this! The “crisp outside, melty inside” combo is exactly what I’m after with arancini—glad the mozzarella didn’t leak out.
Good instructions, but I think 2–3 minutes per side was a bit fast for my batch. A few balls were pale, so I added another minute and they were perfect.
Yeah, that sounds about right. Mine cooked closer to 3–4 minutes total too, especially if the balls were bigger or the oil wasn’t fully up to temp. Pale usually means they needed more time before crisping up.
Arancini are supposed to be tricky, but this recipe made it feel doable. The 350°F timing was spot on—golden and not greasy.
My kitchen smelled like a fast-food place in a good way lol. Fried cheese balls with risotto vibes—10/10 comfort food.
I tried making these with leftover risotto but it was too wet. The flavor was nice, but the texture was soft instead of crunchy. Still edible.
I used panko like suggested and omg the crunch was legit. Also I froze them for like 20 minutes before frying and that helped a ton.
Yes!! Freezing for a bit before frying is such a game changer—glad the panko crunch worked out for you 😄 Mozzarella stays nice and gooey too.
Question: is it really 1 quart of oil? That seemed short for me, but I might’ve used a wider pan. Still, crisp result.
Arancini are fine, but I’m not sure about the golf ball size… I made tiny ones and they came out dry. Still ate them all.
I get what you mean—mine were drier when I made them too small too. I started making them a bit bigger than “tiny,” and the mozzarella stays gooey instead of evaporating out. Maybe try slightly larger balls and don’t over-fry.
Golf ball size feels weird to me 😅 But I think the dryness might be from the rice not being cooled enough or the oil temp. If the oil isn’t really 350F, they soak up oil and end up dry/crusty. Also 2-3 min per side seems long for smaller ones—mine would burn.