By Alexa Weibel
- Total Time
- 1¼ hours, plus chilling
- Rating
- 4(696)
- Notes
- Read community notes
There’s no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn’t loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.
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Ingredients
Yield:About 2 dozen
- ¼cup unsalted butter (½ stick)
- ½medium white or yellow onion, minced (about ¾ cup)
- 2garlic cloves, minced
- ¾teaspoon dried Italian seasoning or dried parsley
- Kosher salt and black pepper
- 1cup arborio rice (about 7 ounces)
- ⅓cup white wine or white vermouth
- 2cups chicken stock, warmed
- 1cup freshly grated Parmesan, plus more for garnish
- 3tablespoons finely chopped fresh parsley leaves, plus more for garnish
- 4ounces whole-milk or part-skim mozzarella, cut into 24 (½-inch) cubes
- ⅓cup all-purpose flour
- 2eggs
- 1cup panko or bread crumbs
- 2teaspoons Italian seasoning or dried parsley (optional)
- Kosher salt and black pepper
- 1½quarts canola or vegetable oil
- 1cup arrabiata sauce or other tomato sauce (fresh or store-bought), warmed
For the Risotto
For the Arancini
Nutritional analysis per serving (24 servings)
615 calories; 61 grams fat; 6 grams saturated fat; 1 gram trans fat; 42 grams monounsaturated fat; 10 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 296 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
Step
2
Stir in ½ cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding ½ cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
Step
3
Once all the stock has been absorbed — the rice should be tender but still slightly toothsome and the risotto creamy — stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
Step
4
Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you’re not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn’t cold, it can fall apart in the hot oil.)
Step
5
In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
Step
6
Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with ½ teaspoon salt and ½ teaspoon pepper. Stir to combine.
Step
7
Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
Step
8
Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
Step
9
Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.
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696
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Cooking Notes
Marina
Arancini are delicious with any type of risotto... I just made my arancini with a tomato based risotto like the Romans do. Before shaping the balls, I tossed in a handful of panko into the cold rice along with 1/2 c of grated Parmesan. This helps keep the arancini together while frying. Once rice is shaped into a ball around the bit of mozzarella, just roll them in a bowl of Panko... no need to do the whole four and egg thing. You will be rewarded with light crispy arancini!
Tim S
Uh. Who ever has left-over risotto?
Cayge
If using leftover risotto, just make balls, bread and fry. Those are arancini (no cheese center). To make supplì which are bigger and have mozzarella in the middle, form the rice into an egg shape and put a long piece of mozzarella inside. Resting them for five minutes after frying makes the cheese melt. They are wonderful with any type of risotto!
Brad
I was able to make 16 golf ball sized arancini.I baked them at 425 for 23 minutes and broiled for 2.Very tasty.
june
I forgot the flour, but the long grain white rice risotto was starchy enough to hold the arancini together. Forget the frying. After breading, place the arancini in a cast iron skillet that has been coated with just a slick of oil. Drizzle a few drop of oil on top of each. Bake @425F for about 20 min. Turn once about mid-way1Perfect. Golden. Crunchy outside. Gooey, moist center. Delicious!
Sandy
I bought an air fryer principally to make arancini. I make them about 2 ½ inches in diameter, air-fry for 10 minutes at 350° or 20 minutes if frozen, and I must add that a bag of arancini in the freezer is a great thing to have, for a quick side dish with a meal or a nice hors d’oeuvre. I always make extra risotto so I can make arancini, unless I’ve made a batch of risotto just for them!
Leann
This was so good! Our favorite new recipe in the last couple months. We also found it easier just to put the cheese in the middle and roll the ball around the cheese, rather than rolling a ball, adding cheese and re-rolling. It's definitely a project, but it turned out great. We'll definitely make this again.
Rice Balls
Recipe can use rice also .
Pasquale
Mom was an expert arancini maker. I miss her food almost as much as I miss her.https://www.nj.com/inside-jersey/2014/11/nonna_the_chef_the_sicilian_way.html
Linda
If you splurge on a truffle and top each rice ball with a sliver, it brings a whole new level of flavor and aroma to arancini. Sublime.
Marina
Would not broil as I think they would burn very quickly. You could try baking them, but in that case I would roll the balls n lightly oil-tossed panko and then flatten them into small patties to get a more even crisp surface.
Cindy
Family favorite and always part of holiday dinners. I use my Sicilian grandmother’s recipe. I’ve put mozzarella in the middle, beef/peas, sausage/peppers/onion and even a dallop of pesto. Definitely chill the risotto and I also let the arancini set for about 30 minutes after assembled and before frying. There are never any left overs!
Hana-D
Can I use the air fryer instead of deep oil frying?
C, SF
But why would I ever have left over risotto??
Jim
Because arancini are awesome. I routinely make extra risotto so I can make arancini the next day
Gerry in Tucson
Formed per the recipe instructions using two day old risotto (kale, celery and taleggio cheese). Skipped the egg and flour, rolled in panko, air fried in Breville Airfryer oven at 425 for 15 minutes. Perfect.
OS
I've never used risotto for what I'll call my version of arancini. They turn out brilliantly and are always a hit. (I use left over day-old sticky rice.)
JHN
Perfect for left over risotto! I always make extra risotto so that I can make supply days after. Was out of mozza, but had some brie. Well see how it turns out. In the cooking process
Berndo
Made these with veg stock and cooked in an air fryer (first time ever using one - magical!). Big hit at a New Year's party, but that's of course helped by the fact that everyone is drinking.
Ben the Magic Cheese Wizard
I made 24 balls, then after I breaded them, I put them in an enameled cast-iron pan and put them in the oven at 425 for about 25 minutes. Before they went into the oven, I made sure to liberally coat the arancini with oil. It works quite well, though I might do it at 450 next time. They were a big hit at the New Year's party and I have been told to make a double batch next time
orlando bloom
Breading was perfect. Good temp recommendation on the oil. I had leftover seafood risotto and made these- almost better as leftovers. Then we froze the leftovers (of that) and they reheated perfectly in the microwave. Still crispy.
foodforlife
Made with a left over Hen of the Wood mushroom risotto. Only had leftovers because we had fewer at the table than usual, otherwise there is never any leftover. Made making recipe super easy. First time ever making arancini. I was intimidated before I tried this great recipe. Homemade spicy tomato red sauce as dipping sauce. I don’t typically deep fry, but this is a keeper. Just eating a pile of these for dinner…..shhhhhj!
Deb
The most amazing arancini or supli or Italian rice balls (call them what you like - all so similar but different fillings and some shapes) I've ever had was in Sorrento, Italy - they were made with a bit of mozzarella and fresh lemon. Now to find THAT fresh lemon here - that is the challenge. Lemons we have here do not really taste the same. I also love the ones with prosciutto de parma and parmigiana reggiano.
Sherri
Alternatively, roll the risotto balls in GF flour, then egg, and then crushed corn flakes in lieu of panko. Spray lightly with cooking oil and air fry instead of frying in a pan of hot oil.
jasen
Made without the eggs and flour ( not intentional, was just going too fast in the kitchen i guess) - very tasty. Had to freeze some extras to save them. Will try to bake the frozen versions.
Megpyes
Delicious- made it twice this week. I was heavy handed on the wine and used a lot more Italian seasoning to provide an herbaceous bite every time.
Sue
I made Lemon risotto, w/o squash, in the instant pot, 1 tablespoon of meyer lemon zest, 1/4 cup of lemon juice. Cooked on high pressure 4 min., naturally released, stirred in zest, juice, 1 cup freshly grated parmesan. Cooled in fridge until firm. I made Mark Bitman's shrimp in green sauce and placed small chunks of cooked shrimp in a rice ball. Mine were 1.5 inches in diameter. Rolled in gluten free panko and froze for 30 minutes. Baked at 425 for 15 min. Drizzled with green sauce, Delish!
june
Made as directed, but baked the arancini instead of frying.Looked just like the photo!Place the breaded arancini on a foil lined cooking sheet that has been prepped with cooking spray.Into a 400 degree F oven they go for ~15 min., or until golden.Melty cheese inside. Crunchy outside. Can't eat just one!
Joe L
Here is a simple-to-make (but exciting to eat) spicy tomato dipping sauce for arancini:- Finely chop 5 cloves of garlic; puree 1 28oz can of tomatoes and 2 Calabrian chilies- In a saucepan, melt 2 tbsp butter + 2 tsp Calabrian chili oil on medium-low heat- Fry garlic in the fat until it takes on a pale golden color, then add 1 tbsp of tomato paste and fry 1min more- Add tomato and chili puree and cook at a low simmer while preparing arancini, stirring occasionally to prevent sticking
JT
I chilled risotto overnight. Came out very good.
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