Arancini are Italian rice balls made from cooked risotto, stuffed with a filling like cheese or ragu, coated in breadcrumbs, and fried until golden and crisp on the outside. They're a way to turn leftover risotto into something completely different, a handheld, crunchy snack instead of a spoonable dish.
They come from Sicily, where the name means "little oranges," a nod to their round shape and golden color once fried. Sicilian versions vary by region, some shaped round and others conical, but they've been part of Sicilian street food and home cooking for centuries, often tied to the feast of Santa Lucia in December.
Because arancini start with cooked rice, they're one of the few Italian dishes built specifically around using something up rather than starting from scratch.
What Actually Matters
The rice needs to be cold and firm before you shape it, and the coating needs to fully seal the ball, with no gaps where filling can leak out. Warm, loose risotto falls apart in your hands and won't hold a shape, so chill it first. When you form each ball, press the rice firmly around the filling and make sure the breading covers every bit of surface, since any exposed rice will absorb oil and can cause the ball to burst open in the fryer. That sealed coating is what keeps the filling molten and the outside crisp instead of greasy and split.
Arancini Recipe (Serves 4)
Prep time: 30 minutes, plus chilling. Cook time: 20 minutes. Total time: about 1 hour.
- 3 cups cooked, cooled risotto (plain or Milanese)
- 4 oz mozzarella, cut into 1/2 inch cubes
- 2 large eggs, divided
- 1/2 cup all purpose flour
- 1 cup breadcrumbs
- 1/4 cup grated parmesan
- 4 cups vegetable oil, for frying
- Salt, to taste
- If the risotto isn't already cold, spread it on a tray and refrigerate for at least 1 hour, until firm.
- Mix the parmesan into the cold risotto. Beat one egg and stir it in to help bind the rice.
- Scoop about 1/3 cup of the rice mixture into your palm, flatten it, and place a mozzarella cube in the center. Fold the rice around the cheese and roll into a tight ball, fully enclosing the filling.
- Set up a breading station: flour in one bowl, the remaining egg beaten in a second bowl, and breadcrumbs in a third.
- Roll each rice ball in flour, then egg, then breadcrumbs, pressing gently so the coating sticks and fully covers the surface.
- Heat the oil in a deep, heavy pot to 350 degrees F.
- Fry the arancini in batches for 4 to 5 minutes, until deep golden brown, turning occasionally.
- Drain on paper towels, season with salt, and serve warm.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 420 kcal | 14 g | 20 g | 46 g |
These numbers are a calculated estimate for the 4 serving recipe above, not a lab verified value, and don't account for oil absorbed during frying.
Tips, Variations, and Storage
Our risotto alla Milanese recipe makes a great base for these, and using leftovers from that dish is the traditional route into arancini. You can also fill them with a bit of ragu or peas instead of mozzarella. Arancini are best fried fresh, but you can shape and bread them ahead of time, then refrigerate for up to a day before frying. Leftover fried arancini keep for 2 to 3 days in the fridge and reheat best in the oven at 375 degrees F until warmed through and re-crisped, not in the microwave.
Frequently Asked Questions
Can I bake arancini instead of frying?
Yes, though the texture will be less crisp. Bake at 425 degrees F for about 25 minutes, flipping halfway, after spraying them lightly with oil.
Why did my arancini fall apart in the oil?
Usually the rice wasn't cold enough, or the breading didn't fully seal the ball. Chill the rice thoroughly and make sure every surface is coated before frying.
What's the best filling besides mozzarella?
A small spoonful of meat ragu or peas and ham are both traditional Sicilian fillings.
Can I use plain white rice instead of risotto?
Not really. Risotto's starch content is what holds the balls together, plain rice tends to crumble apart.
What oil is best for frying arancini?
A neutral oil with a high smoke point, like vegetable or canola oil, works best and won't compete with the filling's flavor.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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