How to Make the Perfect Arancini
Italian · Hard · 60 min · 6 servings
Arancini are Sicilian fried rice balls with a golden, crispy breadcrumb exterior and a molten filling of ragu and mozzarella that stretches beautifully when you pull them apart. They are a beloved street food from Palermo and Catania, and a genius way to use leftover risotto.
Why this recipe works
This Arancini recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g cold leftover risotto or freshly made and cooled plain rice with Parmigiano
- 150 g slow-cooked beef ragu or bolognese sauce
- 100 g fresh mozzarella or scamorza, cut into small cubes
- 100 g all-purpose flour for coating
- 2 large eggs, beaten
- 150 g fine dry breadcrumbs
Step by step instructions
Step 1: Prepare the Filling and Rice
Ensure the risotto or rice is completely cold and firm, ideally refrigerated overnight. This makes it much easier to shape without the balls falling apart. Mix a small amount of ragu with the mozzarella cubes so the filling is combined and ready to enclose. Season the cold rice with an extra pinch of salt if needed.
Step 2: Shape the Arancini
Wet your hands lightly with water to prevent sticking. Take a generous handful of cold rice, about 80 grams, and flatten it in your palm. Place a heaped teaspoon of the ragu and mozzarella mixture in the center. Close your hand around it, pressing and rolling firmly into a smooth ball or traditional cone shape. Repeat until all rice and filling are used.
Step 3: Bread the Rice Balls
Set up a breading station with three shallow dishes containing flour, beaten eggs, and breadcrumbs in order. Roll each arancino first in flour, shaking off excess, then dip in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere. Place on a tray and refrigerate for 20 minutes to firm up before frying.
Step 4: Fry Until Golden
Heat vegetable oil in a deep heavy pot to 175 degrees Celsius. Fry the arancini in small batches of 3 or 4 for 4 to 5 minutes, turning occasionally, until they are deeply golden and crispy on all sides. Drain on paper towels and rest for 2 minutes before serving so the cheese inside sets slightly.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef ragu filling → sauteed spinach and ricotta for a delicious vegetarian filling
- fine breadcrumbs → panko breadcrumbs for an extra-crunchy exterior with a lighter texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using warm or freshly made rice that has not been chilled, making the balls impossible to shape without falling apart
- Overcrowding the oil when frying, which drops the temperature and results in greasy rather than crispy arancini
Nutrition facts
Per serving: 520 calories, 18g protein, 62g carbs, 22g fat, 3g fiber.
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