Crispy golden risotto balls stuffed with gooey mozzarella, rolled in breadcrumbs, and deep-fried to perfection. Served over rich marinara and topped with Parmesan and parsley — a comforting Sicilian street food favorite.

Why You’ll Love This Recipe

Classic Italian arancini offer the ultimate blend of crispy texture and creamy, cheesy filling. These golden risotto balls are a beloved staple in Sicilian cuisine and make for an excellent appetizer, snack, or party dish. With their crunchy coating and melty mozzarella centers, they are a crowd-pleaser for all ages. They’re also a clever way to use leftover risotto and elevate it into something elegant and satisfying.

ingredients

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

2 cups cooked and cooled risotto (preferably from the day before)
1/2 cup grated Parmesan cheese
1/2 cup mozzarella, cut into small cubes
2 eggs, beaten
1 cup all-purpose flour
1 1/2 cups breadcrumbs (preferably panko)
Salt and pepper to taste
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Extra Parmesan, for topping
Warm marinara sauce, for serving

directions

In a large bowl, combine the cold risotto and grated Parmesan cheese. Season with salt and pepper to taste.
With slightly damp hands, take about 2 tablespoons of the risotto mixture and flatten it into a disk.
Place a cube of mozzarella in the center, then enclose the rice mixture around it to form a tight ball. Repeat with the remaining mixture.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each risotto ball first in flour, then dip in egg, and finally coat evenly with breadcrumbs.
Place prepared arancini on a tray or plate and refrigerate for 15–20 minutes to help them firm up.
Heat vegetable oil in a deep pan or pot to 350°F (175°C).
Fry the arancini in small batches for 3–4 minutes, or until golden brown and crisp on all sides.
Remove with a slotted spoon and drain on paper towels.
Serve hot over warm marinara sauce and garnish with extra Parmesan and chopped parsley.

Servings and timing

This recipe yields approximately 10–12 arancini, serving 4–6 people as an appetizer.
Prep time: 30 minutes
Chill time: 15–20 minutes
Cook time: 15 minutes
Total time: about 1 hour

Variations

Ragù-Stuffed Arancini: Fill each ball with a small spoonful of meat ragù and peas for a traditional Sicilian variation.
Mushroom Arancini: Add finely chopped sautéed mushrooms to the risotto mixture for an earthy flavor.
Baked Version: For a lighter option, bake the arancini at 400°F (200°C) for 20–25 minutes, turning once for even browning.
Herb-Infused Risotto: Mix in fresh herbs like basil or parsley for extra aroma.
Spicy Kick: Add crushed red pepper flakes to the breadcrumb coating or risotto mix for heat.

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 heated through and crispy again. Avoid microwaving, as it will soften the exterior.

For longer storage, freeze uncooked breaded arancini on a tray, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cook time.

FAQs

Can I use freshly made risotto instead of day-old?

It’s best to use cooled risotto, ideally made the day before. Fresh risotto is too soft and sticky to shape easily.

What kind of risotto works best?

Simple risottos like Parmesan or saffron work best. Avoid risottos with too much added liquid or sauce.

Can I bake arancini instead of frying?

Yes. Bake at 400°F (200°C) for 20–25 minutes, turning halfway through for even browning.

Is it necessary to chill the balls before frying?

Chilling helps them hold their shape and prevents breaking during frying, so it’s highly recommended.

What oil should I use for frying?

Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or sunflower oil.

How do I keep arancini crispy after frying?

Drain them well on paper towels and serve immediately. If needed, re-crisp in a hot oven for a few minutes.

Can I add other fillings inside?

Yes, try fillings like cooked ground meat, peas, pesto, or even a bit of truffle oil for gourmet versions.

Can I make arancini gluten-free?

Yes. Use gluten-free flour and breadcrumbs. Ensure all ingredients, including risotto and cheese, are gluten-free.

What can I serve with arancini?

They pair well with marinara sauce, garlic aioli, or a light salad to balance the richness.

Can I make mini arancini for parties?

Yes. Use about 1 tablespoon of risotto per ball to create bite-sized versions, perfect for finger food.

Conclusion

Classic Italian Arancini are a beloved example of turning humble ingredients into something truly special. Crispy on the outside, creamy on the inside, and bursting with cheesy flavor, these risotto balls are a versatile addition to any table. Whether served as an appetizer, snack, or part of an Italian-inspired meal, arancini deliver comfort and sophistication in every bite.