Golden, crispy, and irresistibly cheesy, Classic Italian Arancini are the epitome of Italian street food turned gourmet appetizer. These deep-fried rice balls are made with creamy risotto, filled with melty mozzarella, coated in crunchy breadcrumbs, and served hot with a rich marinara sauce. Whether you’re entertaining guests or craving a restaurant-style snack at home, arancini bring comfort and elegance in every bite.

Why You’ll Love This Recipe

Crispy on the outside, creamy and cheesy on the inside
Perfectly portioned for appetizers or small bites
Great for using up leftover risotto
Customizable with different fillings
Crowd-pleasing and kid-friendly
Traditional Sicilian flavors with modern simplicity
Impressive presentation with minimal ingredients
Excellent make-ahead and freezer-friendly option
Pairs wonderfully with dipping sauces
A comforting and nostalgic dish from Italian cuisine

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Risotto Base:
Olive oil
Finely chopped onion
Arborio rice
Dry white wine
Warm vegetable broth
Grated Parmesan cheese
Salt and pepper

For the Arancini:
Mozzarella cheese, cubed
All-purpose flour
Eggs, beaten
Panko breadcrumbs
Vegetable oil, for frying

For Serving:
Fresh parsley, chopped
Extra grated Parmesan
Marinara sauce

directions

In a large pan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent.
Stir in Arborio rice and toast for 1–2 minutes. Deglaze the pan with white wine, allowing it to absorb fully.
Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the rice is tender and creamy. This should take about 18–20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper. Let the risotto cool completely before forming the arancini.
Using damp hands, scoop about 2 tablespoons of the cooled risotto. Flatten it slightly and place a cube of mozzarella in the center. Shape the rice around the cheese to form a ball.
Roll each rice ball in flour, then dip in beaten egg, and coat with panko breadcrumbs.
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in small batches for 2–3 minutes or until golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Garnish with chopped parsley and extra grated Parmesan. Serve hot with marinara sauce for dipping.

Servings and timing

Servings: 12 arancini (approx.)
Prep time: 45 minutes (including risotto cooling time)
Cook time: 25 minutes
Total time: Approximately 1 hour and 10 minutes

Variations

Meat-Filled: Add a spoonful of meat ragù or cooked sausage to the center along with the cheese.
Spinach and Ricotta: Mix sautéed spinach and ricotta into the risotto or use as a filling.
Mushroom Risotto Base: Prepare the risotto with sautéed mushrooms for an earthy variation.
Air-Fried: Use an air fryer for a lighter version with reduced oil.
Herb-Infused: Mix fresh basil or oregano into the risotto for extra flavor.
Spicy: Add a dash of red pepper flakes to the risotto or marinara for a spicy twist.

storage/reheating

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) for 10–12 minutes until warmed through and crispy. Alternatively, reheat in an air fryer for 6–8 minutes.

To freeze, place uncooked or cooked arancini on a baking sheet until solid, then transfer to a freezer bag. Cooked arancini can be reheated directly from frozen in a hot oven or air fryer.

FAQs

Can I use leftover risotto for arancini?

Yes, arancini are an excellent way to repurpose leftover risotto. Just be sure the risotto is fully chilled before shaping.

What is the best rice to use?

Arborio rice is ideal due to its high starch content, which creates the creamy texture necessary for binding.

Can I bake arancini instead of frying?

Yes, though they won’t be as crispy. Bake at 400°F (200°C) for 20–25 minutes, turning halfway through.

How do I keep arancini from falling apart?

Ensure the risotto is cooled completely and firmly packed when forming the balls. The flour, egg, and breadcrumb coating also helps maintain structure.

What dipping sauce goes well with arancini?

Classic marinara is traditional, but garlic aioli, pesto, or spicy arrabbiata are excellent alternatives.

Can I make them gluten-free?

Yes, use gluten-free flour and breadcrumbs to make this recipe entirely gluten-free.

What kind of cheese is best for the filling?

Mozzarella is most traditional for its meltability, but provolone or fontina also work well.

Can I prepare arancini ahead of time?

Yes, shape and bread the arancini in advance and refrigerate for up to 24 hours before frying.

How do I know when the oil is ready for frying?

Use a thermometer to check that the oil is at 350°F (175°C). Alternatively, drop a breadcrumb in the oil—it should sizzle and rise to the top.

Are arancini served hot or cold?

They are best enjoyed hot and freshly fried, when the cheese inside is perfectly melted.

Conclusion

Classic Italian Arancini with Marinara Dip deliver a satisfying contrast of crispy coating and creamy, cheesy interior. Rooted in Sicilian tradition, these rice balls make for an elegant starter or hearty snack that’s sure to impress. Whether you’re cooking for a dinner party or indulging in a cozy homemade treat, this recipe brings the flavors of Italy right to your table.