Golden and crispy on the outside, creamy and cheesy on the inside—Italian Arancini are deep-fried risotto balls traditionally stuffed with mozzarella and served with a side of zesty marinara. These Sicilian favorites are a beloved appetizer or snack, often made from leftover risotto and transformed into an irresistible treat.

Why You’ll Love This Recipe

Arancini are the perfect combination of textures and flavors. The creamy risotto interior is rich and cheesy, while the golden-brown crust adds the ideal amount of crunch. They’re excellent for entertaining, pairing wonderfully with a glass of wine or a spread of Italian antipasti. Whether served as an appetizer, snack, or small plate, arancini are guaranteed to impress.

Ingredients

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

For the risotto base:

1 tbsp olive oil
1 tbsp butter
1 small onion, finely diced
1 cup arborio rice
¼ cup dry white wine
3 cups chicken or vegetable broth (warm)
½ cup grated Parmesan
Salt and pepper to taste

For the arancini:

1 cup risotto (cooled completely)
100g mozzarella cheese, cut into small cubes
½ cup all-purpose flour
2 eggs, beaten
1 ½ cups breadcrumbs
Oil for deep frying

For serving:

Grated Parmesan
Fresh parsley (optional)
Warm marinara or tomato sauce

Directions

Prepare the risotto:
In a medium pot, heat olive oil and butter over medium heat. Sauté the onion until soft and translucent.
Add arborio rice and stir for 1–2 minutes until lightly toasted.
Deglaze with white wine, stirring until absorbed.
Gradually add warm broth, one ladle at a time, stirring continuously until the rice is al dente and creamy.
Stir in grated Parmesan, season with salt and pepper, and let the risotto cool completely (ideally refrigerate for 1–2 hours).
Shape the arancini:
Scoop about 2 tablespoons of the cooled risotto into your palm. Flatten slightly, place a cube of mozzarella in the center, and shape into a tight ball, enclosing the cheese completely. Repeat with the remaining mixture.
Bread the arancini:
Roll each ball in flour, then dip into the beaten eggs, and finally coat in breadcrumbs. For a thicker crust, repeat the egg and breadcrumb coating.
Fry:
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Fry the arancini in batches for 3–4 minutes, or until golden brown and crisp on all sides.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Serve hot with warm marinara or tomato sauce. Garnish with grated Parmesan and fresh parsley, if desired.

Servings and timing

Servings: 10–12 arancini
Prep time: 30 minutes
Chill time: 1–2 hours (for risotto to cool)
Cook time: 20 minutes
Total time: Approximately 2 hours

Variations

Ragu-filled arancini: Add a spoonful of meat ragu inside with the mozzarella for a traditional Sicilian filling.
Vegetarian option: Use vegetable broth for the risotto and add peas, mushrooms, or spinach for added texture.
Spicy version: Add a pinch of chili flakes to the risotto or breadcrumbs for a mild kick.
Baked arancini: Instead of deep frying, brush the breaded arancini with oil and bake at 400°F (200°C) for 20–25 minutes.
Air fryer method: Air fry at 375°F (190°C) for 12–15 minutes, turning halfway through.

Storage/Reheating

Storage:

Store cooled, cooked arancini in an airtight container in the refrigerator for up to 3 days.

Freezing:

Freeze before or after frying. Place arancini on a tray until solid, then transfer to a freezer-safe bag or container. Freeze for up to 1 month.

Reheating:

Reheat in a 375°F (190°C) oven for 10–12 minutes, or until heated through and crispy.
For frozen arancini, bake directly from frozen for 20–25 minutes.

FAQs

Can I use leftover risotto to make arancini?

Yes, arancini are traditionally made using leftover risotto. Make sure the risotto is cold and firm enough to shape.

What is the best rice for arancini?

Arborio rice is ideal due to its high starch content, which gives risotto its creamy texture and helps bind the arancini.

Can I make arancini ahead of time?

Yes, you can shape and bread them ahead, then refrigerate or freeze until ready to fry.

Why do my arancini fall apart while frying?

This can happen if the risotto isn’t chilled enough or if they aren’t packed tightly. Ensure a firm texture and compress them well before breading.

Can I make arancini without cheese?

Yes, though the melted cheese center is a hallmark of traditional arancini. You can substitute with vegetables or ragu for variation.

Can I bake instead of frying?

Yes, baked arancini are a lighter option. Brush with oil and bake at 400°F (200°C) until golden and heated through.

What sauce goes best with arancini?

Marinara or tomato basil sauce pairs beautifully. You can also serve with garlic aioli or pesto for variety.

How do I prevent arancini from absorbing too much oil?

Ensure your oil is at the correct temperature (350°F/175°C). Overcrowding the pan or low oil heat can lead to greasy results.

Are arancini gluten-free?

Not traditionally, but you can make them gluten-free by using gluten-free flour and breadcrumbs.

Can I add meat to the risotto?

Yes, chopped cooked pancetta, sausage, or ground beef can be mixed into the risotto before forming the arancini.

Conclusion

Crispy Italian Arancini are a delicious way to turn creamy risotto into a handheld, golden-brown delicacy. Whether served as a starter, snack, or part of an antipasto platter, these cheesy, crunchy bites bring a touch of Italy to your table. With endless filling possibilities and preparation options, arancini are a must-try for anyone who loves bold flavor and satisfying texture.