Arancini Recipe (Crispy Italian Rice Balls)
Golden, crispy Sicilian arancini filled with creamy risotto, savory ragù, and melted mozzarella. Learn how to make authentic Italian rice balls at home.
Equipment
- Large mixing bowl (for risotto)
- Small bowls (for dredging station)
- Slotted spoon
- Saucepan or deep skillet (for frying)
- Baking Sheet (for resting arancini)
- Thermometer (to keep oil at 350°F / 175°C)
- Ice cream scoop (for even portions)
Ingredients
For the Risotto Base
- 2 cups cooked Arborio risotto cooled
- 2 tablespoons unsalted butter
- ½ cup grated Parmigiano Reggiano
- Salt to taste
For the Filling
- ½ cup thick ragù or meat sauce
- ¾ cup mozzarella cut into small cubes
For Breading
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs
For Frying
- Neutral oil vegetable or canola, for deep frying
Instructions
Prepare the risotto base
- In a large bowl, combine the cooled risotto with butter and Parmigiano Reggiano. Mix until creamy and cohesive. Taste and adjust seasoning. Chill for 1 hour so the rice firms up.
Set up your filling station
- Place ragù in one bowl and cubed mozzarella in another. Keep portions small so the arancini seal properly.
Shape the arancini
- Scoop about ¼ cup of risotto into your hand. Flatten gently, add a spoonful of ragù and a few cubes of mozzarella, then close and roll into a tight ball.
Bread the rice balls
- Roll each ball in flour, dip into beaten eggs, then coat evenly in breadcrumbs. Place on a tray.
Fry until golden
- Heat oil to 350°F (175°C). Fry arancini in batches for 3–4 minutes, turning gently, until deeply golden and crisp.
Drain and serve
- Transfer to a paper-towel-lined tray. Let rest 2 minutes before serving.
Nutrition
Serving: 10aranciniCalories: 290kcalCarbohydrates: 32gProtein: 10gFat: 14gSaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 2g
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