Classic Italian Arancini

Name: Classic Italian Arancini
Prep time: 30 min
Cook time: 25 min
Total time: 65 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small onion (finely chopped); 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4 cups chicken broth (warmed); 1 cup Parmesan cheese (grated); 1 tablespoon butter; 1 cup mozzarella cheese (cubed); 2 cups breadcrumbs; 2 large eggs (beaten); 1 cup all-purpose flour; 500 ml vegetable oil (for frying)

65 min 10 servings Medium

All Recipes

Golden, crispy arancini filled with creamy risotto and mozzarella. A delicious Italian treat perfect for appetizers or snacks!

Prep

30 min

Cook

25 min

Total

65 min

Servings

Difficulty

Medium

Arancini are a beloved Italian snack, known for their crispy exterior and creamy, flavourful interior. These rice balls are traditionally filled with risotto and cheese, then deep-fried to golden perfection. Our version of classic Italian arancini focuses on a simple yet authentic flavour profile, making it accessible for home cooks. This recipe is perfect for those who love Italian cuisine and are looking for a versatile appetizer or snack. The combination of creamy risotto and gooey mozzarella ensures that each bite is both comforting and satisfying. Whether you're serving these at a party or enjoying them as a treat, arancini never fail to impress.

Instructions

Prepare the Risotto

Heat olive oil in a large pan over medium heat. Add onions and sauté until translucent. Stir in Arborio rice and cook for 2 minutes until edges are translucent.

Pro tip: Ensure the rice is well-coated with oil for even cooking.

Cook the Risotto

Add white wine to the rice and stir until absorbed. Gradually add chicken broth, one ladle at a time, stirring frequently, until fully absorbed and rice is al dente.

Pro tip: The risotto should be creamy and not too dry.

Finish the Risotto

Once cooked, remove from heat and stir in Parmesan cheese and butter until melted. Allow risotto to cool for 30 minutes or refrigerate overnight.

Pro tip: Cooling helps the risotto firm up, making it easier to shape.

Shape the Arancini

With wet hands, take a small handful of risotto and flatten it. Place a cube of mozzarella in the centre and shape into a ball, enclosing the cheese.

Pro tip: Keep your hands wet to prevent sticking.

Coat the Arancini

Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs. Ensure an even coating for a crisp texture.

Pro tip: Double coat for extra crunch.

Fry the Arancini

Heat vegetable oil in a deep pan to 180°C (350°F). Fry arancini in batches for 3-4 minutes until golden brown. Drain on paper towels.

Pro tip: Test oil temperature with a small piece of bread; it should sizzle immediately.

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Tips & Tricks

Use day-old risotto for best results.
Keep your hands wet when shaping the balls to prevent sticking.
Test oil temperature with a small piece of bread; it should sizzle immediately.

Frequently Asked Questions

What are arancini?

Arancini are Italian rice balls, typically filled with cheese and sometimes meat or vegetables, then fried until crispy.

How long do arancini last?

Cooked arancini can be stored in an airtight container in the refrigerator for up to 2 days.

Can arancini be made ahead of time?

Yes, you can prepare arancini up to the frying stage and freeze them. Thaw before frying.

What is the best oil for frying arancini?

Vegetable oil is ideal for frying arancini due to its high smoke point.

How many calories are in an arancini?

Each arancini contains approximately 250 calories.

What cheese is typically used in arancini?

Mozzarella is commonly used for its melting quality, but other cheeses like fontina can also be used.

Serving Suggestions

Serve your arancini hot with a side of marinara sauce for dipping, or enjoy them on their own as a tasty snack. These are perfect for parties and gatherings, adding a touch of Italian flair to your menu. Arancini can be made ahead of time and frozen before frying. Simply thaw and fry them when you're ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 2 days, and reheat in an oven to maintain their crispiness.