Italian Arancini Balls

I make these Italian Arancini Balls when I want a golden, crispy snack with a creamy, cheesy or savory meat-filled center—pure comfort in a bite-sized bundle.

Why You’ll Love This Recipe

I love this recipe because it takes simple risotto or leftover rice and transforms it into a crispy exterior with a warm, flavorful core. Whether I use classic ragù, mozzarella, peas, or spinaci, every bite feels indulgent and perfect for sharing or serving as a fun appetizer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Arborio rice, cooked or risotto-style

• Butter or olive oil

• Onion and garlic (optional)

• Parmesan (or pecorino) cheese

• Egg (for binding)

• Filling: cooked ragù (meat sauce), peas, mozzarella cubes—or prosciutto & mozzarella in the “al burro” style

• Flour (for dusting)

• Egg wash

• Breadcrumbs (preferably fine or panko)

• Oil for frying

directions

1. I cook rice until al dente—ideally in a risotto style with butter, onion, garlic, wine, broth and cheese—then let it cool completely, chilling if needed to firm it up.

2. I gently mix cooled rice with beaten egg and grated cheese so it binds well but stays moist.

3. Using wet hands, I shape golf-ball-sized portions of rice, pressing a filling bundle in the center (ragù with peas, or mozzarella cubes with prosciutto) and sealing the ball completely.

4. I dredge each ball first in flour, then egg wash, then breadcrumbs—ensuring a full, even coating.

5. I heat oil to about 170–175 °C (340–350 °F) and fry the arancini in batches until they’re deep golden and crunchy—about 3–8 minutes depending on size.

6. I drain them on paper towels or a rack and serve hot—often with marinara or a spicy dip, though they’re flavorful on their own.

Servings and timing

• Serves: about 8–12 balls, or more if mini-sized (makes ~25 if using golf ball-size)

• Prep & rice cooking: ~30–45 minutes (longer if making risotto-style)

• Cooling time: at least 1 hour (fridge-chilling helps shape)

• Frying: about 10–15 minutes total in batches

• Total time: ~1½ hours, including cooling—and longer if prepping a full risotto from scratch

Variations

• Ragù & peas: the classic Sicilian version uses meat sauce with peas and cheese, often shaped conically in eastern Sicily.

• Al burro: filled with mozzarella and prosciutto (or béchamel) for a creamy twist. Common in western Sicily.

• Vegetarian or specialty versions: spinach with mozzarella, mushrooms, pistachio, or regional flavors like Norma (eggplant) or even sweet variants with chocolate or cocoa for dessert arancini.

storage/reheating

I store cooled arancini in the fridge up to 3 days—they keep well. To reheat, I bake them at 180 °C (350 °F) for about 10 minutes—they crisp back up beautifully. I can also freeze uncooked balls: shape them, freeze solid, then fry straight from frozen (or thaw first). After frying, I freeze them in an airtight bag and reheat in an oven to preserve crispness.

FAQs

How do I make arancini without leftover risotto?

I cook arroz arborio into risotto with butter, onions, garlic, wine and broth, stir in cheese, then cool thoroughly before shaping into balls.

Why won’t my balls hold together when frying?

If the rice is too moist, shirting with more cheese or breadcrumbs helps. Also letting the rice chill makes shaping easier and prevents them from falling apart.

Should I fry or bake arancini?

Traditional arancini are deep‑fried for a crisp exterior. For a lighter version, I’ve seen air‑fry or baking options, but frying gives the most authentic crunch.

Can I make these ahead?

Absolutely—I shape them in advance and keep them chilled or frozen until fry time. They’re party-ready and easy to reheat when needed.

What dipping sauce is best?

I usually serve them with warm marinara sauce or a spicy chile oil dip made with Calabrian chilies, garlic, and lemon for extra depth. They’re tasty plain too.

Conclusion

I love making Italian Arancini Balls when I want a satisfying crispy snack or elegant appetizer. The contrast between crunchy breadcrumb coating and creamy, flavorful filling takes ordinary rice to extraordinary. Once the risotto base is ready, shaping, frying, and serving is truly rewarding and always disappears fast.

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