Arancini di Riso

Why You’ll Love This Recipe

Arancini are the ultimate comfort food—crispy on the outside, warm and cheesy on the inside. They’re perfect for using up leftover risotto, making them both delicious and economical. Great as an appetizer, snack, or main dish, they’re also easy to customize with your favorite fillings and perfect for making ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked risotto (chilled)
mozzarella cheese (cut into cubes)
all-purpose flour
eggs (beaten)
breadcrumbs
salt
pepper
vegetable oil (for frying)

Optional fillings:
meat ragu
peas
ham
mushrooms
grated Parmesan

Directions

1. Take a small handful of chilled risotto and flatten it in your palm.
2. Place a cube of mozzarella or your preferred filling in the center and shape the rice around it to form a ball.
3. Repeat with the remaining risotto and fillings.
4. Dredge each rice ball in flour, then dip in beaten egg, and coat with breadcrumbs.
5. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
6. Fry arancini in batches until golden brown and crisp, about 3–4 minutes per batch.
7. Drain on paper towels and serve warm.

Servings and timing

Serves: 4–6
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time (for risotto): 2 hours (if not already cold)
Total Time: 40 minutes (plus chill time if needed)

Variations

• Classic Ragu: Fill with meat sauce and peas for traditional Sicilian arancini.
• Cheesy Only: Use only mozzarella for a gooey, melty center.
• Vegetarian: Fill with sautéed mushrooms, spinach, or sun-dried tomatoes.
• Mini Arancini: Make smaller balls for bite-sized party snacks.
• Baked Version: Bake in a hot oven until golden instead of frying for a lighter option.

Storage/Reheating

Store cooked arancini in the fridge for up to 3 days in an airtight container. Reheat in the oven or air fryer at 350°F (175°C) until hot and crispy, about 10 minutes. You can also freeze them after breading and fry or bake directly from frozen, adding a few extra minutes to the cooking time.

FAQs

What kind of rice should I use?

Arborio rice or any risotto-style rice is best due to its starchy texture, which helps the arancini hold together.

Can I use leftover risotto?

Yes, leftover chilled risotto is perfect for making arancini.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable or canola oil.

Can I bake arancini instead of frying?

Yes, brush with oil and bake at 400°F (200°C) until crispy and golden.

Can I make them ahead of time?

Yes, shape and bread the arancini, then refrigerate or freeze them before frying or baking.

How do I keep them from falling apart?

Make sure the risotto is cold and firm, and press the balls tightly when shaping.

Are arancini gluten-free?

Not typically, but you can use gluten-free flour and breadcrumbs to adapt the recipe.

Can I make them without cheese?

Yes, just use a filling of your choice or keep them plain.

What do I serve with arancini?

Serve with marinara sauce, aioli, or a simple green salad.

Can I freeze cooked arancini?

Yes, freeze once fully cooled. Reheat in the oven or air fryer straight from frozen.

Conclusion

Arancini di Riso are a delicious way to transform simple risotto into crispy, cheesy, golden bites of joy. Whether served as an appetizer or a main dish, these Italian rice balls are sure to impress. With endless filling options and easy prep, arancini are a must-try for any home cook.

Arancini di Riso

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Arancini di Riso are crispy, golden-fried Sicilian rice balls filled with cheese or savory fillings and made from chilled risotto. Perfect as an appetizer or main dish, they are a delicious way to repurpose leftover risotto into something special.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Appetizer
• Method: Fried
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 3 cups cooked risotto (chilled)
• 4 oz mozzarella cheese, cut into small cubes
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• Vegetable oil, for frying

Optional Fillings:

• 1/2 cup meat ragu
• 1/4 cup peas
• 1/4 cup diced ham
• 1/4 cup sautéed mushrooms
• 2 tbsp grated Parmesan

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Instructions

1. Take a small handful of chilled risotto and flatten it in your palm.
2. Place a cube of mozzarella or desired filling in the center, then shape the rice around it to form a tight ball.
3. Repeat with the remaining risotto and fillings.
4. Roll each rice ball in flour, then dip in beaten egg, and coat evenly with breadcrumbs.
5. Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches for 3–4 minutes until golden brown and crispy.
6. Remove and drain on paper towels. Serve warm with your favorite dipping sauce.

Notes

• Chilled risotto holds its shape better when forming the balls.
• Press the rice tightly to avoid them falling apart while frying.
• Use a variety of fillings like peas, ham, or mushrooms to customize.
• Bake at 400°F (200°C) for a lighter version—brush with oil before baking.
• Arancini can be frozen before or after cooking—just reheat in the oven or air fryer.

Nutrition

• Serving Size: 2 arancini
• Calories: 310
• Sugar: 1g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 60mg