Arancini Recipe
Italian · Appetizer · 75 min total
Crispy, golden risotto balls stuffed with mozzarella and peas, a classic Sicilian street food that's perfect as an appetizer or snack.
30
min prep
min prep
45
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 cup arborio rice
- 4 cups chicken or vegetable broth, warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup frozen peas, thawed
- 4 ounces fresh mozzarella, cut into 12 small cubes
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs (preferably panko)
- Vegetable oil, for frying
- Salt and pepper to taste
Instructions
- In a large saucepan, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add rice and stir for 1 minute.
- Pour in wine and cook until absorbed. Begin adding warm broth one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. Continue until rice is tender and creamy, about 18-20 minutes. You may not need all the broth.
- Remove from heat. Stir in Parmesan, peas, salt, and pepper. Spread risotto on a baking sheet to cool completely, then refrigerate for at least 1 hour or overnight.
- When ready to form arancini, beat eggs in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
- With wet hands, take about 2 tablespoons of cold risotto and flatten in your palm. Place a cube of mozzarella in the center and shape into a ball, enclosing the cheese. Repeat with remaining risotto and mozzarella.
- Roll each ball in flour, then dip in egg, then coat with breadcrumbs. Place on a baking sheet.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C). Fry arancini in batches, turning occasionally, until golden brown and heated through, about 4-5 minutes. Drain on paper towels.
- Serve warm, with marinara sauce if desired.
Tips
- For best results, use cold risotto; it holds together better.
- If the risotto is too sticky, wet your hands with cold water when shaping.
- Arancini can be frozen before frying: freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a couple minutes to cooking time.
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