The Best Italian Arancini Recipe
These crispy, cheesy arancini rice balls are the perfect Italian appetizer. Made with creamy risotto, gooey mozzarella, and a golden breadcrumb coating, they’re a crowd-pleaser every time.
Equipment
- Large skillet
- Mixing bowl
- Shallow bowls
- Slotted spoon
- Paper towels
Ingredients
- 1 cup Arborio rice
- 3 cups chicken or vegetable stock (warmed)
- 2 tablespoons butter
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup parmesan cheese (grated)
- 8 ounces mozzarella cheese (cut into small cubes)
- 2 eggs (beaten, divided)
- 1 cup breadcrumbs (plain or panko)
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil (for frying)
- Marinara sauce (optional, for dipping)
Instructions
- In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Add Arborio rice to the skillet and cook for 1-2 minutes, stirring to coat in butter.
- Gradually add warm stock, one ladleful at a time, stirring frequently until the liquid is absorbed before adding more. Cook until the rice is creamy and tender, about 20 minutes.
- Stir in grated parmesan cheese, salt, and pepper. Spread the risotto on a baking sheet to cool completely.
- Once cooled, take a small amount of risotto and flatten it in your palm. Place a cube of mozzarella in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball in flour, dip in egg, and coat in breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Fry the arancini balls in small batches, turning frequently, until golden brown on all sides. Drain on paper towels.
- Serve warm with marinara sauce for dipping, if desired.
Notes
For a lighter option, bake the breaded arancini at 400°F for 20 minutes, turning halfway through.