Arancini (pronounced “aran-chini”) are a Sicilian street food made of risotto that’s rolled into a ball, stuffed, breaded, and gently fried. You’re going to love the crispy outside and creamy inside of these Italian snacks!
Arancini are a popular Italian street food made of bite-sized breaded and lightly fried spheres of risotto.
When you bite into an arancino (the singular name for these golden beauties), you’re met with layers of flavor and texture. First comes the crispy outer layer, followed by a creamy risotto, and finally a center of melted cheese that stretches on for what seems like miles.
Arancini take some effort to prepare but they are truly a delight to eat. This arancini recipe isperfect for snacking or serving as an appetizer with a simple Marinara Sauce. Or, they could easily make a whole meal when paired with a Lemon Parmesan Lettuce Salad or your favorite protein.
Table of Contents
- History of Arancini
- What is Arancini?
- Ingredients in this Arancini Recipe
- How to Make Arancini
- Tips and Tricks for Making Arancini
- How to Bake or Air Fry Arancini
- What to Serve with Arancini
- Tips for Storing, Freezing and Reheating Arancini
- More Italian Recipes to Love
- Arancini (Italian Fried Risotto) Recipe
History of Arancini
Arancini is believed to have originated while Sicily was under Arab rule, beginning in the 9th century. During this time, Middle Eastern foods including rice, citrus fruits, and spices were introduced to the locals. Arancini was fried, most likely to preserve transport.
You’ll find Arancini at every rosticceria (fast food shop) in Sicily. Eaten by hand, they are an accessible and beloved everyday food.
They are also a feast day staple, especially in and around the port town of Syracuse during the celebration of St. Lucia. Many locals abstain from pasta and bread to honor the Patron Saint of Sight and Wheat, and observe the miraculous end of a historic famine.
I learned to make arancini during my childhood by watching my Zia (Italian for aunt), a Sicilian immigrant. She brought her recipe straight from the island known for its rich history, culture, and volcanic presence that influences its unique cuisine. She always added tomato paste, not just for flavor but also to achieve the signature orange-like appearance.
What is Arancini?
Arancini are essentially breaded and fried balls of risotto with a stuffed center; in this case mozzarella cheese. The cooled risotto is rolled into balls, stuffed with the filling, and dredged in flour, egg, and breadcrumbs, before frying until crispy and golden.
Ragù is a traditional filling for arancini, but stuffing them with cheese only or a mix of cheese and peas is not uncommon. They are even quite delicious when you don’t stuff them at all!
Ingredients in this Arancini Recipe
This arancini recipe requires only a few key ingredients to make up its three distinct layers.
- Risotto: Arborio rice is a short-grain rice with a high starch content. It’s ideal for achieving a creamy and chewy risotto consistency. The rice is sauteed with onions and garlic then seasoned with salt, pepper, tomato paste, parsley, butter, and Chicken Broth (homemade or store bought). Grated parmesan acts as a glue that helps the arancini hold its shape while adding sharp, nutty notes.
- Filling: This recipe calls for mozzarella cheese cut into small cubes. Fresh mozzarella can also be used, just pat it dry before stuffing.
- Coating: A straightforward dredge of all-purpose flour, whisked eggs, and plain panko breadcrumbs coats each arancino.
- Oil: I use a high quality olive oil like our Nocellara Italian EVOO for the risotto and vegetable oil for frying.
How to Make Arancini
Arancini is quite simple to make although it does take some patience to get through all of the steps. I promise you this arancini recipe is worth it!
- Prepare the risotto: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 2 crushed, peeled garlic cloves and 1 finely chopped yellow onion. Stir until softened, about 5 minutes.
- Toast the rice: Add 1 ½ cups Arborio rice and toast until semi-translucent and fragrant.
- Add the flavor: Stir in 1 teaspoon salt, ⅛ teaspoon black pepper, 3 tablespoons chopped parsley leaves, 3 cups chicken broth, and 2 teaspoons tomato paste. Add 2 tablespoons of butter and bring to a soft boil. Reduce heat to low, cover, and let simmer for 20-25 minutes. When the rice is tender and the broth is fully absorbed, turn off the heat and mix in ½ cup of grated parmesan.
- Spread: Carefully spread the rice onto a parchment-lined baking tray and let cool for 10 minutes.
- Roll: When the rice is cool enough to handle, roll it into about 20 1-inch balls.
- Stuff: Cut the 4 ounces of mozzarella into 20, ½-inch cubes. Stuff them into the center of each rice ball, closing them by gently pushing rice over the opening and reshaping the balls.
- Dredge: In one medium mixing bowl, stir together ½ cup flour, 1 teaspoon salt, and ⅛ teaspoon black pepper. In a second bowl, whisk 2 eggs. Add 2 cups of breadcrumbs to a third bowl. Dredge each ball in flour, then egg, then panko, and place on a clean parchment-lined baking sheet.
- Fry: Heat 2 cups grapeseed or vegetable oil in an 8-inch saucepan to 350° F, or until the oil is bubbling but is not smoking. Fry 6 balls at a time, gently moving them around until golden in color, about 3-4 minutes. Place fried arancini on a paper towel-lined plate.
- Serve: Let cool for 5 minutes before serving with toothpicks or napkins on the side.
Tips and Tricks for Making Arancini
Perfect arancini mostly comes down to getting the risotto to the right consistency. If you can get that part right—which isn’t difficult to do—you’ll be on the road to success. Plus, once you learn how to make this arancini recipe you can adapt it and get creative with the fillings in your own kitchen.
- After you cover the pot to let the risotto simmer, let it do its thing and don’t be tempted to uncover it until you get close to the 20 minute mark. Otherwise you risk letting the steam escape, which could result in adding more liquid and extending the cooking time.
- Wet your hands before forming the rice balls. This will help prevent the rice from sticking to your hands.
- Wash your hands before beginning the dredging process. It helps to use one hand for the flour and the other for the egg and panko, so that you’ll only have one “sticky” hand.
- Using tongs to place each ball into and remove them from the oil is the safest route, while using large spoons to move them around while cooking is the easiest.
- Make sure the oil is hot enough to prevent it from absorbing into the rice layer. If you don’t have a thermometer, visual cues are helpful. The oil should have small bubbles but should not be smoking.
How to Bake or Air Fry Arancini
Frying the risotto balls is the traditional way to make Arancini and that's the approach I took for this arancini recipe. For those looking to use less oil or make less of a mess, baking them in an oven or air fryer is another great option.
To make Arancini in the Oven: Preheat the oven to 375°F. Place the breaded risotto balls on a parchment-lined baking sheet, leaving 1 inch of space between each. Drizzle evenly with olive oil. Bake, turning periodically, until golden brown, 20-25 minutes.
How to Make Arancini in the Air Fryer: Preheat the air fryer to 375°F. Place the breaded risotto balls into the air fryer in a single layer, leaving 1-inch of space between each. Drizzle evenly with olive oil. Bake, turning periodically, or until golden brown, 12-15 minutes.
What to Serve with Arancini
Arancini are meant to be enjoyed as a finger food, on their own or with Homemade Marinara on the side to bring out the herby flavors.
They also go great with a variety of appetizers, from roasted vegetables to bite-sized meatballs. Serve them at your next party or pack them up for an outing.
To make them into a heartier meal, pair arancini with a salad like Lemon Parmesan Lettuce Salad or Panzanella Salad. Or, with your favorite protein, like Italian-Style Skillet Chicken Breast.
Tips for Storing, Freezing and Reheating Arancini
It’s hard to imagine you’ll have any leftover Arancini but if you do here’s how to store and freeze arancini.
While arancini are best enjoyed freshly fried, you can make them ahead by letting the fully cooked arancini cool, placing them in an air-tight container and refrigerating them for up to 3 days. Reheat in a 350°F oven for about 10 minutes or in an air fryer for 20 minutes.
To freeze arancini: Fully cook the arancini, then cool completely. Place in a single layer on a parchment lined baking sheet and freeze. Once frozen solid layer the arancini rice balls between pieces of parchment in an airtight container. They should keep in the freezer for up to 3 months.
To reheat from frozen: Do not thaw before reheating. Just place them on a baking sheet in a 350°F for 20 to 30 minutes.
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Arancini (Italian Fried Risotto)
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Candace Nagy
Arancini are a traditional Sicilian street food that get their name from their golden hue: Arancini means little oranges. Risotto is formed into balls, encrusted in breadcrumbs, stuffed with a filling, and fried until crispy.
Prep – 30 minutes mins
Cook – 1 hour hr
Total – 1 hour hr 30 minutes mins
Cuisine:
Italian
Serves – 6
Course:
Appetizer
Ingredients
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 ½ cups Arborio rice
- 1 teaspoon fine salt
- ⅛ teaspoon finely ground black pepper
- 3 tablespoons finely chopped Italian parsley leaves
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- ½ cup grated parmesan cheese
For the Stuffing:
- 4 ounces mozzarella cheese
For the Coating:
- ½ cup all-purpose flour
- 1 teaspoon fine salt
- ⅛ teaspoon finely ground black pepper
- 2 eggs
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Instructions
Saute the onion and garlic: Into a large, heavy bottom saucepan add the olive oil. Set over medium heat. Once the oil shimmers add the onion and garlic. Cook, stirring, until softened and fragrant, about 5 minutes.
Cook the rice: Add the rice to the saucepan and stir until semi-translucent, about 1 minute. Add the salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well and bring to a gentle boil. Reduce the heat to low and cover with a lid. Let simmer until the rice is tender and the broth is absorbed, 20-25 minutes.
Set up a breading station: While the rice is cooking, grab 3 medium bowls. In one bowl, stir together the flour, salt, and pepper. In the second, whisk the eggs. Add the breadcrumbs to the third bowl. Line two shallow baking sheets with parchment paper
(Video) Absolute amazing arancini with marinara sauceCube the mozzarella: Cut the mozzarella into 18 to 20, ½ inch cubes and keep chilled and sealed in the refrigerator until ready to use.
Finish the rice: When the rice is tender and the broth is fully absorbed, turn off the heat and stir in the parmesan. Carefully spread the rice onto one of the prepared baking sheets and let cool for 10 minutes.
Stuff the rice: When the rice is cool enough to handle, form it into 18, 1-inch balls. You can do this using your hands or a small cookie scoop. Once the balls are formed, insert a cube of cheese into the center and press the rice around it so the cheese is completely encased.
Bread the Arancini: Carefully dredge each ball in flour, then egg, then breadcrumbs. Repeat until all the balls are completed and place each completed ball on the other parchment lined baking sheet.
Fry: In an 8-inch saucepan, heat 2 cups (approximately ½-inch deep) of olive oil to 350°F, or until the oil forms small bubbles but is not smoking. Fry 6 balls at a time turning gently until golden brown, about 3-4 minutes. Place completed arancini on a paper towel-lined plate.
Serve: Let cool for 5 minutes before serving stuck with toothpicks or with napkins on the side.
Video
Notes
- Wet your hands before forming the rice balls. This will help prevent the rice from sticking to your hands.
- Wash your hands before beginning the dredging process. It helps to use one hand for the flour and the other for the egg and Panko, so you’ll only have one “sticky” hand.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 576.9kcalCarbohydrates: 79gProtein: 20.5gFat: 19.4gSaturated Fat: 8gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 7.5gTrans Fat: 0.2gCholesterol: 86.8mgSodium: 1378.4mgPotassium: 335.7mgFiber: 3.8gSugar: 3.7gVitamin A: 595.6IUVitamin C: 4.8mgCalcium: 262.5mgIron: 5.2mg
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Candace Nagy is a passionate food writer who gets excited about sharing new ways of looking at the foods we eat, from food origins and heritage to systems and science, and everything in between. A Los Angeles native, she explores food through the lens of culture, class and creativity, often taking cues from the foods she grew up eating and those she has discovered during her travels. Her writing can be found at EatingWell, The Spruce Eats, Clean Plates, and elsewhere in the vast internet universe.
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FAQs
What is the difference between arancini and risotto balls? ›
Differences. There are two main recipes of the fried rice balls: the Roman suppli, and the Sicilian arancino. The main difference between the fried rice balls is that suppli are made with arborio rice and mozzarella, while arancini are made with arborio rice, mozzarella, and the addition of beef and peas.
What do Italians eat with arancini? ›- Add Italian sauces to them, such as tomato Passata type. Arancini balls are lovely tiny morsels, and an excellent homemade sauce like this Tray-baked tomato. ...
- Spinach wilted turn your arancini to the next level. ...
- Salad with Parmigiano, the most common combination among Italians.
Risotto Rice Balls, also known as Arancini di Riso, are a Sicilian fried snack made with only 4 ingredients. Leftover risotto is rolled into balls, breaded and fried and they come with a cheesy center.
What is arancini called in Italy? ›Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called supplì in Rome and the nearby region.
Can you fry risotto rice? ›Once the risotto is cooked, it can be cooled to a glutinous texture that can be worked into shapes for frying, known as 'arancini'.
What is Rome version of arancini? ›Suppli are the Roman version of “arancini” — basically a croquette from cooked rice or pasta. The name, suppli, derives from the telephone cord because when you pull the two halves apart, the mozzarella should string out like a phone cord.
What is Italy's most famous rice dish? ›Although the risotto may be Italy's most famous rice dish, the country holds a plethora of rice recipes, both sweet and savoury.
Do you put egg in arancini balls? ›Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs.
How do you keep arancini from falling apart? ›At this point, if you're in a rush, you can precede with readying the soon-to-be arancini for the fryer. But, if not, place them into the fridge (for 20 to 30 minutes) or freezer (for 5 to 10 minutes) to firm up a bit. This will help the balls adhere together! So, yes, it's optional, but also highly recommended.
Why is risotto rice not cooking? ›Why is my risotto rice still hard? If your risotto is still hard, it hasn't finished cooking. Keep adding more stock until it becomes al dente or your preferred texture.
What do Italians call risotto? ›
Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto, -ˈsɔt-], from riso meaning "rice") is a Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano.
What do Italians call rice? ›A staple food of Italian cooking is rice or riso in Italian.
What is rice called in Italy? ›The most famous Italian varieties of rice are Carnaroli, Arborio, Roma, S. Andrea, Baldo, Vialone Nano and Balilla. Each variety can be processed to become white, brown or parboiled rice.
What is the trick to making good risotto? ›- Use high quality ingredients. High-quality ingredients are the foundation of good results. ...
- Use the right rice in the right pan. ...
- Use warm stock. ...
- Stir, stir, stir. ...
- Don't be stingy with butter or Parmesan.
Arborio is the most popular short-grain rice for making risotto. It is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture. Carnaroli is a plumper, larger grain of rice that has a high starch content.
What is arancini primavera? ›Our Primavera Arancini is a classic Mediterranean snack: balls of fried risotto, full of vegetables and served over fresh tomato sauce.
What is the Naples version of arancini? ›Rice Balls (Palle 'e Riso)
Rice balls in Naples are very similar, if not identical to Sicilian arancini, the popular Sicilian street food, so called because of their resemblance to oranges.
Arancini – Southern Italy's Favorite Street Food.
What is the #1 dish in Italy? ›1. Pizza. Though a slab of flat bread served with oil and spices was around long before the unification Italy, there's perhaps no dish that is as common or as representative of the country as the humble pizza.
What is the national dish of Italy? ›Ragu alla Bolognese, also known simply as Bolognese, is recognized as the national dish of Italy, and it enjoys widespread popularity by Italians both domestically and abroad.
What is a typical dinner in Italy? ›
Dinner (Cena)
A typical dinner at an Italian home is usually pasta, meat, and vegetables, and takes place around 8 p.m. Going out for dinner in Italy is a pretty big thing to do, or eat, for that matter: Several courses, wine, and a long time chatting and lingering are all part of the event.
What is Risotto? Risotto is defined as a northern Italian rice dish cooked and stirred with broth until it reaches a creamy consistency. At its most classic and introductory level risotto is simple — some butter, onions, maybe wine, short- or medium-grain rice, and broth, finished with Parmesan.
What food dish is Italy ultimately famous for? ›Pizza is one of the most well-known and famous foods in Italy. It is comfort food for locals and tourists available throughout the country. You can also find pizza everywhere in the world because it has such an international presence now.
What to serve with arancini as a main course? ›But what do you serve with arancini balls? Good question and the answer is limitless. These deep fried risotto balls pair well with pretty much any Italian-based dish and depending on what's inside them you can serve with vegetables, salads, relish or pasta. Stick with classic Italian flavours and you can't go wrong.
What meat is best with risotto? ›- CHICKEN WITH DIJON MUSTARD SAUCE. ...
- OVEN BAKED PORK CHOPS. ...
- CREAMY GARLIC HERB CHICKEN. ...
- INSTANT POT CHICKEN WITH LEMON BUTTER SAUCE. ...
- CILANTRO LIME CHICKEN. ...
- EASY CHICKEN VESUVIO. ...
- MARINATED BAKED CHICKEN TENDERLOINS. ...
- INSTANT POT LEG OF LAMB.
Arancina and arancino are the same, they differ only in the name and the shape: the arancina is round, while arancino's shape is more oval, like a big drop. No matter what their shape is, or name, they are made of the same main ingredients: rice, saffron, flour and bread crumbs.
Do you have to deep fry arancini balls? ›They can also be shallow-fried rather than deep-fried. Cook them over a medium heat and make sure you turn them frequently, basting with the oil.
Can you make arancini the night before? ›Can you make arancini ahead of time? Yes, you can. Prepare and fry the Sicilian rice balls as indicated in the recipe. Transfer the fried arancini to a cooling rack and let cool to room temperature.
Should arancini be served hot or cold? ›Can you Eat Rice Balls Cold? Arancini are best served warm when they are creamy and cheesy in the center. They are just as good freshly cooked as they are reheated, especially when you reheat in the oven to re-crisp the exterior.
Can you refrigerate arancini before frying? ›Refrigerate for at least 1 hour prior to frying. If you desire, you may freeze them on the cookie sheet at this point and then transfer the Arancini to a zipper top freezer bag when they are frozen solidly through. You can store up to 3 months in the freezer before frying.
Why do my arancini fall apart when frying? ›
Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.
Can you freeze rice balls before frying? ›Tips. These arancini can be frozen before or after frying. Fry frozen uncooked rice balls as in step 7.
How do chefs make risotto so fast? ›The key is to spread the rice out into a thin, uniform layer so that it cools rapidly and evenly. Giving it a few gentle stirs as it starts to cool can hasten the process. *If you're cooking your risotto in a pressure cooker, just cut the cooking time down by about 25%, and leave out the last spoonful of liquid.
Do you cook risotto with lid on or off? ›Because risotto is cooked uncovered on the stovetop, a lot of liquid evaporates. Plan on about three times as much liquid as rice. And that liquid should be stock of some sort. Chicken stock is the staple, but use whatever stock you prefer — beef, vegetable, seafood.
Do you rinse Arborio rice for risotto? ›Arborio is a short grain rice treasured for its high starch content (and its toothy, or chalking core). When made into risotto or rice pudding, the starches slough off the exterior and add thick creaminess to the dishes. Don't rinse those starches off!
Do Italians add cream to risotto? ›Traditionally speaking, risotto is not finished with cream; instead, the creaminess is lovingly coaxed out of the starchy kernels of the Arborio rice.
What is the most famous risotto in Italy? ›The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. Also, risotto with truffles or made with red Barolo wine are very usual recipes, together with the typical seafood risotto from Venice.
What do Italians eat risotto with? ›In Italy, when it is not used as a complete meal, risotto is considered a main dish, and is usually served with small portions of meat or light vegetable side dishes. For example, it is very common to pair risotto with a couple of lemon escalopes, or with bresaola and arugula.
What does black mean in Italy? ›The word for the darkest colour in existence owing to the complete absence or absorption of light is nero in Italian, or black in English.
What does salt mean in Italy? ›(water) salato/a. (beef, meat) salato/a ⧫ sotto sale.
What is the king of Italian rice? ›
Considered the King of Italian rice, Carnaroli kernels are the longest and thickest of the superfino rice.
What is black rice in Italian? ›The name Venere for the first Italian black rice is therefore inspired by her and it was obtained in the late 1990s from the cross between an oriental black rice (in China it was called “the Emperor's rice” for its rarity and rice benefits. It was also said to be aphrodisiac) and an Italian white rice.
Do Italians use basmati rice? ›ARBORIO AND BASMATI COMPETE HEAD-ON
Appreciated for its delicate aroma and consistency, Basmati has become as popular as Arborio, which is a classic of the Italian food tradition. Carnaroli, the third-most common rice in Italy, is often used for risotto because it keeps the cooking well.
In Italy rice is rarely seen as a side dish; it is an actual ingredient used in both traditional and more innovative dishes. Timbales, risotto, supplì stuffed rice balls, rice meatballs, rice salads… The Italian regional culinary tradition features plenty of recipes with rice.
What makes risotto different? ›Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
Are arancini the same as rice balls? ›Essentially, there is not much difference between Rice balls and arancini as both are made from rice and rolled into a sort of ball formation.
What are arancini balls made of? ›What are arancini balls made of? That warm, gooey interior and crispy exterior of arancini balls is achieved by turning risotto into a ball shape, stuffing it with cheese, and then rolling it in a breadcrumb coating, before deep frying.
What are the 3 types of risotto rice? ›Italy produces many varieties of rice which are ideal for making risotto. The highest Italian risotto rice grade is superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano. These differ in length and vary slightly in starch content and texture.
What is the secret ingredient in risotto? ›For risotto, that ingredient is salted water, according to chef and writer Naomi Pomeroy (via The Kitchn). If you've ever made risotto before, the recipe that you followed most likely called for broth or stock, but the truth is that salted water produces better results.
Do Italians eat arancini? ›Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania.
How long do arancini balls keep? ›
Prepare and fry the Sicilian rice balls as indicated in the recipe. Transfer the fried arancini to a cooling rack and let cool to room temperature. Store in an airtight container and refrigerate for up to 3 days.
What kind of risotto does Gordon Ramsay use? ›Mushroom Risotto is made with these core ingredients: Arborio rice, shallots (or onion), olive oil, butter, broth, white wine, mushrooms, and Parmesan cheese.
Should you rinse Arborio rice? ›Arborio is a short grain rice treasured for its high starch content (and its toothy, or chalking core). When made into risotto or rice pudding, the starches slough off the exterior and add thick creaminess to the dishes. Don't rinse those starches off!
What is the most popular risotto in Italy? ›The most famous risotto recipe is risotto alla Milanese, a special risotto flavored with saffron. Also, risotto with truffles or made with red Barolo wine are very usual recipes, together with the typical seafood risotto from Venice.