Arancini
Updated
Updated
With a creamy, cheesy risotto filling and breaded crispy outside, this Arancini recipe makes the best fried Italian rice balls. I like to serve them with marinara sauce for a restaurant-quality appetizer any time!
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Easy Arancini Recipe
Ever tried arancini balls? They’re a classic appetizer hailing from Sicily, with a literal translation of “little orange,” named for their round shape and orange hue after cooking. They’re delectable fried rice balls with a creamy risotto inside, a cheesy texture, and a crispy, seasoned breaded exterior. They’re typically served as an appetizer with marinara sauce for dipping.
Fried risotto balls can sometimes be found as a menu option at nice Italian restaurants, but today I’m sharing how to make them at home. This Italian rice balls recipe is easier to make than you might think and great for any occasion.
Tips for Success
- Do not rush the risotto process. Have patience as the rice cooks and absorbs the liquid. The whole process should take about 25 minutes and it’s important to go slow. That creamy risotto texture is key in making these arancini balls.
- Chill the cheese. Chilling the Gruyère cheese in advance helps ensure that it doesn’t melt the second it hits the oil, and melting out of the fried rice ball.
- Make sure the oil is hot. The oil should be hot before you add the arancini to it. If it’s not hot, the oil will be absorbed into the rice layer and…well, no one wants a super greasy arancini ball!
Arancini
Ingredients
- 2 tbsp olive oil, divided
- ½ cup shallots, finely minced
- 2 cloves garlic, minced
- ½ cup cremini mushrooms, finely minced
- ¼ cup carrots, finely minced
- 1½ cups dry Arborio rice
- ½ cup dry white wine
- 3 cups vegetable broth
- ½ cup grated Parmesan cheese
- salt and pepper, to taste
- 3 tbsp unsalted butter
- 1 cup Gruyère cheese, cut into small 1/2-inch cubes, chilled
- ½ cup all-purpose flour
- 3 eggs, beaten
- 1 cup Italian style breadcrumbs
- vegetable oil, for frying
- fresh chopped parsley, for garnish
- marinara sauce, for dipping
Instructions
- Heat 1 tbsp olive oil over medium heat in a large nonstick skillet. Once shimmering, add shallots and sauté for a few minutes until softened. Stir in the garlic until fragrant. Add diced mushrooms and carrots, and cook until they release their moisture and are tender. Transfer to a separate bowl and set aside to add to the cooked rice later.
- Add remaining olive oil to the same pan, along with arborio rice, and cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook until it evaporates. Begin adding vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more. (This process takes about 20-25 minutes. Be patient.)
- Once the rice is creamy and cooked al dente, remove from the heat and stir in the grated Parmesan cheese, cooked vegetable mixture, salt, pepper, and unsalted butter.
- Spread the rice mixture onto a large rimmed baking sheet and let it cool completely.
- Take a portion of the cooled rice mixture, place a small cube of Gruyère cheese in the center, and encase it with the rice mixture, forming a 2-inch round ball. Repeat with the remaining mixture.
- Set up 3 shallow bowls, the first one with the flour, the second with the beaten eggs, the third with the bread crumbs. Dredge each ball into the flour, then into beaten eggs (allowing excess egg to drip off), and then roll it in Italian-style breadcrumbs until fully coated. Repeat with the remaining rice balls.
- Heat about 1 inch of vegetable oil in a medium pan over medium heat until it reaches 350°F. Fry the arancini in batches (about 6 at a time) until golden brown and crispy on all sides, approximately 3 minutes per batch, doing your best to keep the oil at an even temperature.
- Use a slotted spoon to remove the arancini and transfer them to a paper towel-lined plate to drain excess oil.
- Let cool for about 5 minutes, then serve the arancini sprinkled with fresh parsley and marinara sauce for dipping!
Video
Notes
- Switch up the cheese. I’m partial to Gruyere, but other types of cheese, like mozzarella, will work too. If you use fresh mozzarella, squeeze out the moisture first.
- The wine enhances the flavor and aroma of the rice, and the alcohol content completely burns off, leaving nothing but additional great flavor. But if you are 100% against using it, just replace it with an equal amount of veggie broth.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Arancini Step by Step
Cook the aromatics and veggies: Cook ½ cup of shallots in 1 tbsp of olive oil until softened, then stir in 2 cloves of garlic and cook until fragrant. Add the ½ cup cremini mushrooms and ¼ cup carrots, cooking until tender. Set aside.
Cook the rice: Add 1 tbsp of olive oil and 1 ½ cups of rice to the pan. Cook for 1-2 minutes. Pour in ½ cup of white wine, cooking until it evaporates, then add 1 cup of broth at a time, allowing it to be absorbed before adding more.
Combine the ingredients: Remove the cooked rice from the heat and stir in the ½ cup Parmesan, the cooked veggies, salt, pepper, and 3 tbsp of butter. Spread on a baking sheet and let cool.
Form rice balls: Take a portion of the cooled rice mixture, place a cube of chilled Gruyère cheese in the center, and shape it into a 2-inch round rice ball. Repeat with the entire mixture.
Dredge the rice balls: Place ½ cup of flour in one shallow dish, 3 whisked eggs in a second, and 1 cup of breadcrumbs in a third. Dredge each rice ball in flour, then in the eggs, then in the breadcrumbs. Repeat with all rice balls.
Fry: Heat an inch of vegetable oil to 350F. Fry the arancini in batches, about 3 minutes per batch, until brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve and enjoy: Serve with marinara sauce for dipping and enjoy.
How to Store
Store cooled Italian fried rice balls in an airtight container in the fridge for up to 3 days.
The best way to reheat arancini is in the air fryer or in the oven until heated through.
Once the arancini have cooled, place them on a baking sheet and freeze. Once solid, transfer to a freezer-safe container or plastic bag. Freeze for up to 3 months. Reheat from frozen in the oven or air fryer.
What to Serve With Arancini
Arancini make an excellent appetizer or finger food. I like to sprinkle them with fresh parsley when plated for a pop of color. Serve with some marinara sauce for dipping.
To keep with the Italian theme, you can serve arancini as an appetizer to pasta dishes like this effortless seared scallop piccata, some luscious spaghetti carbonara, and this rich and creamy penne alla vodka. Don’t forget the affogato for an after-dinner dessert drink!
I loved this recipe so much! I made it for my grand kids. Peace and love