Italian
👍 Beginner Friendly
12 mineasy
ItalianSnack
Recipe Story
origins & traditionsArancini di Riso are classic Sicilian rice balls that transform leftover risotto into an irresistible golden snack. These crispy-coated spheres conceal a heart of creamy arborio rice mixed with parmesan, studded with sweet peas, and filled with melting mozzarella. The rice is seasoned with saffron for an authentic golden hue and delicate flavor. Each ball is carefully shaped, coated in breadcrumbs, and deep-fried until perfectly crisp. Originally created as a way to use leftover risotto, arancini have become one of Italy's most iconic street foods, served in cafes and homes throughout Sicily and beyond. The name means "little oranges" due to their shape and color. These versatile bites can be enjoyed warm or at room temperature, making them ideal for parties, picnics, or afternoon snacks with espresso.
Instructions
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Cook the arborio rice in vegetable broth with a pinch of saffron until tender and creamy, about 18-20 minutes. Stir frequently to release the starch.
Remove rice from heat and stir in grated parmesan cheese, butter, and cooked peas. Spread on a sheet pan to cool completely, about 30 minutes.
Once cooled, take about 3 tablespoons of rice mixture and flatten in your palm. Place a small cube of mozzarella in the center.
Cup your hand and shape the rice around the cheese, forming a compact ball about 2 inches in diameter. Repeat with remaining rice.
Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Roll each rice ball first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs. Press gently to adhere.
Heat vegetable oil in a deep pot to 350°F (175°C). Use enough oil so the arancini can float freely.
Fry arancini in batches of 3-4, turning occasionally, until deep golden brown on all sides, about 4-5 minutes per batch.
Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
Let rest for 5 minutes before serving to allow the filling to set slightly.
Arancini di Riso
5.0 (26)
Golden-fried Sicilian rice balls stuffed with creamy mozzarella and peas, crispy on the outside and luxuriously soft inside. A beloved street food snack perfect for any gathering or afternoon treat.
medium
55 min
12 servings
Ingredients
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Rice Mixture
- 2 cups rice-white, arborio or carnaroli rice
- 1/2 cups cheese-parmesan, freshly grated
- 2 tablespoons butter, unsalted
- 1 cups peas, cooked and drained
Filling
- 1 1/2 cups cheese-mozzarella, cut into small cubes
Breading
- 1 cups flour, all-purpose
- 3 pieces eggs, beaten
- 2 cups breadcrumbs, plain or Italian-style
Cooking
- 8 cups vegetable-oil, for deep frying
Seasoning
- 2 teaspoons salt, divided
Chef Tips
expert advice•For the best texture, use day-old risotto if available - it holds together better than freshly made.
•The rice must be completely cold before shaping or the arancini will fall apart during frying.
•You can prepare the rice mixture a day ahead and refrigerate.
•For variation, add cooked ground beef or mushrooms to the rice mixture.
•Traditional Sicilian versions often include a ragù filling.
•Maintain oil temperature between 340-360°F for perfectly crispy exteriors without burning.
•If the arancini brown too quickly, reduce heat slightly.
•You can freeze shaped, uncooked arancini for up to 1 month - fry directly from frozen, adding 2-3 minutes to cooking time.
•Serve with marinara sauce for dipping or enjoy plain.
•For a lighter version, bake at 400°F for 25-30 minutes, turning once, though they won't be quite as crispy.
