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Arancini rice balls

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Prep Time: 45 minutes (plus 1 hour cooling time for risotto)
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes
Difficulty: Medium
Makes: 12-14 large arancini

Introduction

Named after the Italian word for “little oranges” (arancini), these golden, crispy rice balls are a beloved Sicilian street food. Born from the ingenious practice of repurposing leftover risotto, arancini are a delightful contrast of crunchy breadcrumb coating and creamy, savory interior. This recipe guides you through making the risotto from scratch, though it also works wonderfully with day-old leftovers. Perfect for entertaining, appetizers, or a truly special snack.

Ingredients

For the Saffron Risotto:

  • 1 ½ cups (300g) Arborio or Carnaroli rice

  • 4 ½ cups (1 liter) low-sodium chicken or vegetable broth, warmed

  • 1 large pinch of saffron threads (about ½ tsp)

  • 1 small yellow onion, finely diced

  • ½ cup (120ml) dry white wine

  • 4 tbsp (60g) unsalted butter, divided

  • ¾ cup (75g) freshly grated Parmesan cheese

  • Salt and black pepper to taste

For the Filling:

  • 4 oz (115g) low-moisture mozzarella (or fresh mozzarella bocconcini), cut into ½-inch cubes

  • ½ cup (65g) cooked peas (thawed if frozen)

  • ¼ cup (35g) finely diced prosciutto or ham (optional)

For Breading and Frying:

  • ¾ cup (95g) all-purpose flour

  • 2 large eggs, beaten with 2 tbsp water

  • 1 ½ cups (150g) fine dry breadcrumbs (Italian-seasoned add great flavor)

  • Vegetable or peanut oil for deep frying (about 6 cups / 1.5 liters)

For Serving (Optional):

  • 2 cups marinara sauce, warmed

  • Fresh basil or parsley for garnish

Instructions

Step 1: Make the Risotto

  1. Infuse: In a small bowl, steep the saffron threads in ¼ cup of the warm broth. Set aside.

  2. Sauté: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and a pinch of salt, cooking until soft and translucent, about 5-7 minutes.

  3. Toast Rice: Add the Arborio rice and stir constantly for 2-3 minutes until the grains are hot and slightly translucent at the edges.

  4. Deglaze: Pour in the white wine and stir until it is fully absorbed.

  5. Simmer: Begin adding the warm broth, one ladleful (about ½ cup) at a time. Stir frequently and allow each addition to be mostly absorbed before adding the next.

  6. Add Saffron: After about 15 minutes, add the saffron-infused broth along with a regular ladle of broth. Continue adding broth and stirring.

  7. Finish: After 18-22 minutes, the rice should be tender but still have a slight bite (al dente) and the mixture should be creamy. Remove from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season generously with salt and pepper.

  8. Cool: Spread the risotto onto a large, lightly oiled baking sheet. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour (or overnight) until completely cold and firm.

Step 2: Shape the Arancini

  1. Prepare Station: Set up a breading station with three shallow bowls: one with flour, one with the beaten egg wash, and one with breadcrumbs.

  2. Form Rice Balls: With lightly moistened hands, scoop about ⅓ cup of the cold risotto into your palm. Flatten it slightly and place 1-2 cubes of mozzarella, a few peas, and a bit of prosciutto (if using) in the center.

  3. Enclose: Carefully cup your hand and mold the risotto around the filling, sealing it completely. Gently roll into a smooth, tight ball (or traditional pointed shape if desired). Repeat with remaining risotto and filling.

  4. Bread: Roll each ball first in flour, shaking off excess. Dip fully into the egg wash, then roll in breadcrumbs until evenly coated. Place on a parchment-lined tray.

Step 3: Fry to Perfection

  1. Heat Oil: In a large, heavy pot or Dutch oven, heat 3 inches of oil to 350°F (175°C). Use a deep-fry or candy thermometer for accuracy.

  2. Fry in Batches: Carefully lower 3-4 arancini at a time into the hot oil using a slotted spoon. Do not overcrowd the pot.

  3. Cook: Fry for 4-5 minutes, turning occasionally, until they are a deep, uniform golden brown and crispy.

  4. Drain: Transfer the fried arancini to a wire rack set over a baking sheet or a plate lined with paper towels. Let them rest for 3-4 minutes before serving—the inside will be very hot!

Serving & Storing

  • Serve Immediately: Arancini are best enjoyed hot and fresh. Present them on a platter with a bowl of warm marinara sauce for dipping and a sprinkle of fresh herbs.

  • Make-Ahead Tip: You can shape and bread the arancini up to a day in advance. Keep them covered on a tray in the refrigerator until ready to fry. For longer storage, freeze the breaded, uncooked arancini on a tray until solid, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.

  • Reheating: To reheat leftovers, place them on a baking sheet in a 375°F (190°C) oven for 10-15 minutes until hot and re-crisped. Avoid the microwave, as it will make the coating soggy.

Nutrition Information (Per Arancini, estimated)

  • Calories: ~280 kcal

  • Total Fat: 14g

  • Saturated Fat: 5g

  • Cholesterol: 45mg

  • Sodium: 380mg

  • Total Carbohydrates: 28g

  • Dietary Fiber: 1g

  • Sugars: 2g

  • Protein: 9g

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