ItalianAppetizer

Recipe Story

origins & traditions

Arancini are traditional Sicilian rice balls that transform leftover risotto into an extraordinary appetizer. These golden spheres feature creamy arborio rice seasoned with Parmesan cheese, stuffed with melted mozzarella and sweet peas, then coated in breadcrumbs and fried to crispy perfection. Originally created as a way to use leftover risotto, arancini have become one of Italy most beloved street foods. The name means little oranges, referring to their shape and golden color. Each bite reveals a wonderful contrast between the crunchy exterior and the creamy, cheese-filled interior. Perfect for entertaining, these can be prepared ahead and fried just before serving, making them ideal for parties, family gatherings, or as a special treat any day of the week.

Instructions

step by step

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Cook rice-white in stockpot-8qt with 4 cups water until tender and creamy, about 18 minutes. Stir occasionally to achieve risotto-like consistency.
Remove from heat and stir in cheese-parmesan and butter until melted. Season with salt and black-pepper. Spread rice on sheet-pan to cool for 15 minutes.
In skillet-12, heat 1 tablespoon olive-oil over medium heat. SautÃ© peas for 3 minutes until tender. Set aside to cool.
Cut cheese-mozzarella into small cubes, about half-inch pieces.
Set up breading station with three mixing-bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Take a handful of cooled rice and flatten in your palm. Place 2-3 mozzarella cubes and a spoonful of peas in center. Form rice around filling into a ball, ensuring filling is completely enclosed.
Roll each ball in flour, then dip in eggs, and finally coat thoroughly with breadcrumbs. Place on sheet-pan.
In dutch-oven-6qt, heat vegetable-oil to 350°F, about 3 inches deep. Use thermometer to monitor temperature.
Fry arancini in batches of 3-4, turning occasionally, until golden brown all over, about 4-5 minutes per batch.
Remove with slotted-spoon and drain on cooling-rack placed over sheet-pan lined with paper towels.
Let rest for 3 minutes before serving to allow cheese to set slightly.

Arancini di Riso

4.8 (39)

Golden fried Sicilian rice balls stuffed with mozzarella and peas, coated in crispy breadcrumbs. These classic Italian street food favorites are perfect for any gathering and deliver authentic Mediterranean flavors.

medium

55 min

8 servings

Ingredients

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Main

2 cups rice-white, arborio or short-grain
4 tablespoons cheese-parmesan, freshly grated
2 tablespoons butter, room temperature

Filling

1 1/2 cups cheese-mozzarella, cut into cubes
3/4 cups peas, fresh or frozen

Breading

3 pieces eggs, beaten
1 cups flour, all-purpose
2 cups breadcrumbs, plain or Italian-style

Cooking

6 cups vegetable-oil, for frying
1 tablespoons olive-oil

Seasoning

1 1/2 teaspoons salt
1/2 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For best results, use day-old rice as it holds together better.

•If using fresh rice, spread it out to cool completely and refrigerate for at least 2 hours.

•You can customize the filling with different cheeses like fontina or provolone, or add cooked ground meat for a heartier version.

•The key to perfect arancini is ensuring the oil temperature stays consistent - too hot and they brown before cooking through, too cool and they absorb excess oil.

•Make them uniform in size for even cooking.

•These freeze beautifully - bread them completely, freeze on a tray, then transfer to freezer bags.

•Fry directly from frozen, adding 2-3 minutes to cooking time.

•Serve with marinara sauce or garlic aioli for dipping.