Best Arancini Recipe: Crispy, Cheesy Italian Risotto Balls
Arancini are crispy, golden risotto balls filled with gooey mozzarella, offering a delightful contrast of textures. This traditional Italian appetizer is a labor of love but well worth the effort. The combination of creamy risotto, a crunchy coating, and a flavorful tomato sauce makes this a must-try dish.
Why You’ll Love This Recipe
This is not your everyday meal—it’s a special occasion dish that brings a bit of Italy to your home. Preparing risotto from scratch, stuffing it with cheese, and frying it to perfection creates an indulgent treat.
Whether you’re celebrating the holidays or simply craving something spectacular, this homemade arancini recipe will satisfy your taste buds.
How to Make Arancini
Step 1: Cook the Risotto
Start by melting butter in a pan over medium heat. Sauté finely diced onion and minced garlic until fragrant. Stir in arborio rice, toasting it lightly before adding dry white wine. Once the wine evaporates, slowly incorporate warm chicken broth, one cup at a time, stirring continuously until creamy.
Step 2: Add Flavor and Creaminess
When the risotto achieves a rich, velvety texture, fold in grated Parmesan cheese, lemon zest, heavy cream, and black pepper. Spread the risotto onto a parchment-lined baking sheet, allowing it to cool completely in the refrigerator.
Step 3: Shape the Arancini Balls
With slightly wet hands, scoop chilled risotto and form small balls, pressing a cube of mozzarella into the center. Ensure the cheese is completely enclosed before rolling each ball into a uniform shape.
Step 4: Coat the Arancini
Prepare three bowls: one with flour, another with whisked eggs, and the third with panko breadcrumbs. Coat each risotto ball in flour, dip into the egg mixture, and roll in breadcrumbs, ensuring even coverage for a crisp, golden crust.
Step 5: Fry to Perfection
Heat vegetable or canola oil in a deep pan to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown. Transfer to a paper towel-lined plate to remove excess oil.
Step 6: Serve with Sauce
Pair these crispy Italian rice balls with a rich arrabbiata or marinara sauce, adding an extra layer of flavor to every bite.
Ingredients
For the Risotto:
- 4 tbsp butter
- ½ yellow onion, finely diced
- 4 garlic cloves, minced
- 1 cup arborio rice
- 1 tsp kosher salt
- ½ cup dry white wine
- 3½ cups warm chicken broth
- 1 cup grated Parmesan cheese
- 1-2 tsp lemon zest
- ¼ cup heavy cream
- Black pepper to taste
For Frying:
- Mozzarella cheese, cubed
- 2 cups panko breadcrumbs (crushed for a finer crisp)
- ½ cup flour
- 2 eggs, whisked
- Vegetable or canola oil for frying
For Serving:
- Marinara or arrabbiata sauce
FAQs
Can I use different rice?
Arborio rice is best due to its creamy texture, but other sticky rice varieties can work.
Can I use another type of cheese?
Yes! Provolone, Gruyère, or Fontina melt beautifully inside arancini.
How do I store and reheat arancini?
Refrigerate after shaping. To reheat, fry again or use an oven at 375°F for 10 minutes.
Can I freeze them?
Yes! Freeze pre-fried arancini and cook them directly from frozen.
Can I air fry arancini?
Absolutely! Air fry at 375°F for 10 minutes, flipping halfway.
References
[1] Authentic Italian Risotto Recipe – Italian Food Experts
[2] Deep-Frying Tips for Perfect Crispiness – Cooking Guide
[3] The Science Behind Perfectly Cooked Rice – Culinary Journal