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 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!
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 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!