Italian Rice Balls (Arancini) Recipe
Chilling the risotto overnight firms up the starch enough to hold a ball shape through breading and frying, and a double coat of egg and breadcrumbs seals in the cheese so it melts inside instead of leaking out into the oil.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Servings
- 8
Ingredients
- 4 cups cooked risotto (arborio rice), chilled
- 2 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 6 oz low-moisture mozzarella, cut into 1/2-inch cubes
- 3/4 cup cooked ground beef or pork ragu, finely chopped
- 1/3 cup frozen peas, thawed
- 3/4 cup all-purpose flour
- 2 cups dry breadcrumbs
- 4 cups vegetable oil, for frying
- 1/2 tsp salt
Nutrition per serving
- Calories
- 820
- Protein
- 17g
- Carbs
- 52g
- Fat
- 60g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Make sure the risotto has been fully chilled in the refrigerator for at least 4 hours, or overnight; warm or even room-temperature rice will not hold together when shaped.
- 2In a large bowl, mix the chilled rice with the beaten eggs, Parmesan, and salt until evenly combined and slightly sticky.
- 3Set up a breading station: flour in one shallow bowl, remaining beaten egg in a second, and breadcrumbs in a third.
- 4Scoop about 1/3 cup of rice mixture into your palm and flatten into a disc. Press a cube of mozzarella and about a teaspoon each of ragu and peas into the center, then cup your hand and fold the rice up and around the filling, rolling gently into a tight ball roughly the size of a golf ball, adding a little more rice from the bowl to patch any gaps.
- 5Roll each ball first in flour, tapping off the excess, then in egg, then in breadcrumbs, pressing gently so the crumbs adhere in an even layer. Set the breaded balls on a tray.
- 6Chill the breaded balls in the refrigerator for at least 20 minutes; this firms the coating and helps prevent it from blowing off in the hot oil.
- 7Heat the oil in a deep, heavy pot to 350°F (175°C). Fry the arancini in batches of 4-5, without crowding the pot, for 4-5 minutes, turning occasionally, until deep golden brown all over.
- 8Lift out with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for 5 minutes before serving; the mozzarella center will be molten hot.
Tips & variations
- Leftover plain risotto works fine here even without saffron; classic Sicilian arancini are often made with whatever risotto is left from the night before.
- For a meatless version, skip the ragu and stuff with just mozzarella, or swap in sautéed spinach and ricotta.
- If frying in batches, keep finished arancini warm on a rack in a 200°F (95°C) oven rather than stacking them, so the crust stays crisp.
- Double-coating (flour, egg, breadcrumbs, then a second dip in egg and breadcrumbs) gives an extra-thick, extra-crunchy shell if that's what you're after.
Storage & reheating
Store cooled, fried arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 10-12 minutes to recrisp the crust; microwaving will make the coating soggy. Uncooked breaded balls freeze well for up to 2 months; fry straight from frozen, adding 2-3 extra minutes to the fry time.
Tips from the Tulo kitchen
- Wetting hands with a little water between shaping each ball keeps the rice from sticking to your palms and speeds up the process.
- A digital thermometer clipped to the pot takes the guesswork out of oil temperature; it drifts down fast once the balls go in, so check it between batches.
FAQ
Why do my arancini fall apart in the oil?
This almost always means the rice wasn't cold and sticky enough, or the balls weren't packed tightly. Chill the rice mixture fully before shaping, and press each ball firmly as you roll it.
Can I bake arancini instead of frying them?
Yes, though the crust will be drier and less crisp. Bake breaded balls on a wire rack over a baking sheet at 425°F (220°C) for 20-25 minutes, turning once, and spray lightly with oil halfway through.
What's the difference between arancini and Italian rice balls?
They're the same dish; arancini is the Italian name (meaning 'little oranges,' for their shape and color), while 'Italian rice balls' is simply the common English name used outside Italy.
Can I make these ahead for a party?
Bread the balls up to a day ahead and refrigerate them uncovered on a tray, or freeze them, then fry just before serving so the crust stays crisp.
