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
