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