The first time I made Arancini, I felt like I was bringing a bit of Sicily into my own kitchen. These golden rice balls are crispy on the outside, warm and cheesy inside, and filled with comforting Italian flavors. Made from leftover risotto or fresh rice, each bite has that perfect mix of creaminess and crunch that defines real Italian food.
They’re the kind of snack that makes any evening feel special simple, rustic, and absolutely delicious. Whether you’re searching for authentic Italian recipes or just something cozy to share, these Arancini are my favorite little bites to make.
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Why You’ll Love This Arancini Recipe
Arancini are proof that good food doesn’t need to be complicated. The crispy shell gives way to a tender rice center, often filled with gooey mozzarella or a spoonful of meat sauce. I love serving them warm with marinara on the side it’s Italian comfort food at its best.
They fit perfectly on a platter next to my Fried Ravioli or Smoked Salmon Pinwheels when I’m setting up for a get-together. Whether it’s a party, appetizer night, or just craving something homemade, these are always a hit.
Recipe
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Best Arancini Recipe Italian Appetizers
- Total Time: 35 minutes
- Yield: 12–15 arancini (serves 6)
- Diet: Vegetarian
Description
These Arancini are golden, crispy Italian rice balls filled with creamy cheese or savory sauce. Made with leftover risotto or fresh rice, each bite brings that perfect mix of crunch and melt-in-your-mouth comfort. A classic from Sicily, they’re one of my favorite Italian appetizers to serve at home simple, authentic, and always delicious.
Ingredients
2 cups cooked risotto or short-grain rice, cooled
½ cup grated Parmesan cheese
1 cup mozzarella cheese, cut into small cubes
2 large eggs
1 cup breadcrumbs
½ cup all-purpose flour
½ cup milk
Salt and black pepper, to taste
Oil, for frying
Optional Fillings
½ cup meat sauce or marinara
Fresh basil or parsley for garnish
Instructions
- Make the rice mixture: In a bowl, mix the cooked rice with Parmesan cheese, one beaten egg, salt, and pepper. Stir until combined and sticky.
- Shape the arancini: Take a small handful of the rice mixture and flatten it. Place a cube of mozzarella or a spoon of meat sauce in the center, then shape into a tight ball.
- Coat for crispiness: Roll each rice ball in flour, then dip in the egg and milk mixture, and finally coat with breadcrumbs.
- Fry to perfection: Heat oil in a deep pan to 350°F (175°C). Fry in small batches until golden and crisp, about 3–4 minutes. Drain on paper towels.
- Serve warm: Sprinkle with Parmesan or basil and serve hot with marinara sauce on the side.
Notes
Leftover risotto works best for shaping.
To reheat, bake or air fry until warm and crisp avoid microwaving.
For smaller bites, make mini arancini using a teaspoon of rice for each ball.
Freeze after frying for easy reheating later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Fried
- Cuisine: Italian
Ingredients
- 2 cups cooked risotto or short-grain rice, cooled
- ½ cup grated Parmesan cheese
- 1 cup mozzarella, cubed
- 2 large eggs
- 1 cup breadcrumbs
- ½ cup all-purpose flour
- ½ cup milk
- Salt and pepper, to taste
- Oil, for frying
Optional filling:
- ½ cup meat sauce or marinara (for traditional Sicilian-style arancini)
- Fresh basil or parsley for garnish
How to Make Arancini
Step 1 – Prepare the rice base
In a large bowl, mix the cooked rice with Parmesan, one beaten egg, and a pinch of salt and pepper. The mixture should be sticky enough to shape into balls.
Step 2 – Add the filling
Take a small handful of rice, flatten it slightly, and place a cube of mozzarella or a teaspoon of meat sauce in the center. Shape the rice around it to form a tight ball.
Step 3 – Coat the arancini
Set up three bowls: one with flour, one with milk and the remaining beaten egg, and one with breadcrumbs. Roll each rice ball through flour, dip in the egg mixture, and coat with breadcrumbs.
Step 4 – Fry until golden
Heat oil in a deep pan to 350°F (175°C). Fry the arancini in small batches until crisp and golden brown, about 3–4 minutes. Drain on paper towels.
Step 5 – Serve and enjoy
Serve hot with marinara sauce, a sprinkle of Parmesan, and a touch of basil. The inside should be melty and the outside perfectly crisp.
Variations and Serving Ideas
You can keep your arancini simple or fill them however you like ricotta, peas, mushrooms, or leftover ragù all work beautifully. For smaller gatherings, I like pairing them with finger foods like my Buffalo Chicken Dip Pinwheels or Crispy Prosciutto Recipe.
If you want to add a spicy touch, try serving them next to Prosciutto Parmesan Jalapeño Poppers. They’re a perfect balance of heat and comfort.
Storage and Reheating Tips
Arancini are best served fresh, but they reheat well. Store leftovers in an airtight container for up to three days. To reheat, bake at 375°F for 10–12 minutes or air-fry until warm and crisp again.
They can also be frozen after frying. Let them cool completely, then store in a freezer bag. Reheat straight from frozen at 375°F for about 15 minutes.
For a cozy Italian meal, I like serving them alongside a fresh salad or even a slice of Prosciutto Hawaiian Pizza.
Final Thoughts
Arancini might look fancy, but they’re one of the most comforting Italian appetizers you can make. Crispy, cheesy, and full of flavor, they turn simple ingredients into something worth remembering.
If you love authentic Italian recipes, save this one for your next weekend cooking session. And if you’re in the mood for more warm Italian dishes, stop by my Pinterest page where I share cozy favorites like Pastina with Prosciutto and more easy Italian recipes from my kitchen.
Want more cozy, easy recipes like this? Come hang out with me on Pinterest I share my newest kitchen favorites there every week.
