Name: Arancini (Italian Fried Risotto) Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 small yellow onion, finely chopped; 2 garlic cloves, crushed; 1 1/2 cups Arborio rice; 1 teaspoon fine salt; 1/8 teaspoon finely ground black pepper; 3 tablespoons finely chopped parsley; 3 cups chicken stock (store-bought or homemade); 2 teaspoons double-concentrated tomato paste; 2 tablespoons unsalted butter; 1/2 cup grated parmesan cheese; 4 ounces mozzarella cheese; 1/2 cup all-purpose flour; 1 teaspoon fine salt; 1/8 teaspoon finely ground black pepper; 2 eggs; 2 cups plain panko breadcrumbs; 2 cups grapeseed or vegetable oil, for frying

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I absolutely adore making and sharing this Arancini (Italian Fried Risotto) Recipe because it brings the authentic taste of Sicily right into my kitchen. There’s something so satisfying about the crispy golden exterior giving way to a creamy, cheesy risotto center. It’s one of those dishes that feels like a special treat but is surprisingly approachable to make, and every bite bursts with comfort and flavor that never fails to impress my family and friends.

Why You’ll Love This Arancini (Italian Fried Risotto) Recipe

To me, the real magic of this Arancini (Italian Fried Risotto) Recipe lies in its perfect balance of textures and flavors. The crispy, golden breadcrumb coating contrasts beautifully with the creamy, flavorful risotto inside, which is enriched with butter, parmesan, and fresh herbs. Then you get a delightful surprise as you bite into the molten mozzarella center. I love how the tomato paste adds a subtle depth, and the hint of garlic and onion in the risotto builds a comforting, savory flavor profile that keeps me coming back for more.

What makes this recipe such a joy is its surprisingly manageable process. Even though it feels and tastes indulgent, making the risotto, shaping the balls, stuffing them with cheese, and frying is a straightforward series of steps that I look forward to repeating. It’s perfect for entertaining because you can prepare the risotto ahead of time, then assemble and fry the Arancini just before serving. Whether for a party appetizer, a family dinner, or even a fun weekend project with loved ones, I find this recipe creates a delightful experience from start to finish that’s packed with flavor and guaranteed to impress.

Ingredients You’ll Need

A baking tray lined with a sheet of parchment paper holds 25 round, breaded balls arranged in five rows of five. Each ball is coated in a light tan crumb layer that gives a rough texture. The tray is dark-colored with a slight shine, contrasting with the smooth, white marbled surface underneath. Small crumbs are scattered around the balls, adding detail to the scene. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet vital for creating that authentic Arancini experience. Each one plays a crucial role in building that creamy, rich risotto texture and the crispy outer crust that I love so much. Using good quality ingredients here really shines through in the final dish.

Extra virgin olive oil: Adds a fruity, fragrant base and helps soften the aromatics beautifully.
Yellow onion: Finely chopped, it creates a sweet and savory flavor foundation.
Garlic cloves: Crushed to release a warm, aromatic punch to the risotto.
Arborio rice: The star of the dish, its high starch content is essential for that creamy risotto texture.
Fine salt and black pepper: Balances and enhances all flavors, making each ingredient pop.
Fresh parsley: Adds a fresh, bright note to the risotto for contrast and color.
Chicken stock: Provides rich, savory depth and moisture for perfectly cooked rice.
Double-concentrated tomato paste: Adds subtle earthiness and gorgeous color to the risotto.
Unsalted butter: Enriches the risotto with a velvety finish.
Grated parmesan cheese: Adds sharp, nutty flavor and contributes to the creamy texture.
Mozzarella cheese: Cubed and chilled for a melty, gooey center in every arancini ball.
All-purpose flour: For dredging the formed arancini balls to help the coating stick perfectly.
Eggs: Whisked for a rich glaze that the breadcrumbs cling to beautifully.
Panko breadcrumbs: Create the irresistible crispy crust I crave in every bite.
Grapeseed or vegetable oil: Ideal for frying due to its high smoke point and neutral flavor.

Directions

Step 1: Heat the olive oil in a large, heavy-bottomed saucepan over medium heat until it shimmers. Add the finely chopped onion and crushed garlic cloves. Cook them gently, stirring occasionally, until the onions are soft and fragrant, about 5 minutes. This step brings out the natural sweetness and aroma that will deeply flavor your risotto base.

Step 2: Stir in the Arborio rice to the pan with the softened onion and garlic. Keep stirring for about 1 minute until the rice grains become semi-translucent. This quick toasting step helps the rice maintain a good texture later on and seals in flavor.

Step 3: Add the salt, ground black pepper, chopped parsley, chicken stock, tomato paste, and butter to the pan. Stir everything together well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid. Let it simmer slowly, without stirring, for 20-25 minutes or until the rice is tender and the liquid is fully absorbed. This slow simmer is key to that creamy yet distinct risotto texture.

Step 4: While the risotto is cooking, prepare your breading station: In one medium bowl, mix the flour with salt and pepper. In a second bowl, whisk the eggs until smooth. Place the panko breadcrumbs in a third bowl. Line two shallow baking sheets with parchment paper to hold your formed arancini going forward.

Step 5: Cut the mozzarella into 18 to 20 half-inch cubes. Keep these chilled and wrapped tightly until you’re ready to stuff the risotto balls. This keeps the cheese firm so it melts perfectly once fried.

Step 6: Turn off the heat on your risotto and gently fold in the freshly grated parmesan cheese. Then spread the rice evenly on one of the parchment-lined baking sheets, letting it cool for about 10 minutes. Cooling makes shaping the balls much easier and helps them hold together better during frying.

Step 7: Once the rice is cool enough to handle, form it into 18 one-inch balls using your hands or a small cookie scoop. Carefully press a mozzarella cube into the center of each ball, folding the rice around so the cheese is completely enclosed. This step is what makes these arancini so wonderfully indulgent.

Step 8: Dredge each rice ball thoroughly in the flour mixture, then dip it in the whisked eggs, and finally coat it generously in panko breadcrumbs. Repeat until all balls are coated, then place them on the second parchment-lined baking sheet, ready to fry.

Step 9: Heat about two cups of grapeseed or vegetable oil in an 8-inch saucepan to 350°F. To test if it’s ready, drop a small breadcrumb in and watch for steady bubbling. Fry the arancini in batches of six, turning gently for even browning. Each batch should take about 3-4 minutes to become beautifully golden brown and crisp.

Step 10: Use a slotted spoon to transfer the fried arancini to a paper towel-lined plate to drain excess oil. Let them cool slightly for about 5 minutes—the perfect window for that cheese center to be molten but not scalding hot.

Servings and Timing

This Arancini (Italian Fried Risotto) Recipe makes approximately 6 servings, with about 3 arancini balls per person — a perfect appetizer sized portion that’s satisfying but leaves room for other dishes. Preparing the risotto and getting everything ready takes roughly 30 minutes of prep time. The cooking itself, including simmering the rice and frying the arancini, takes about 1 hour, giving a total time of approximately 1 hour and 30 minutes. Cooling the risotto before shaping and resting the fried arancini for a few minutes are important pauses to ensure the best texture and flavor.

How to Serve This Arancini (Italian Fried Risotto) Recipe

Three golden brown crispy balls with a rough, crunchy texture on a round wooden plate are shown in the front, each with a toothpick stuck in the top. Behind them, there is a large white bowl filled with more of the same balls. To the right, a small white bowl contains a thick, rich red sauce with a small green herb garnish on top. The surface beneath everything is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

I love serving these Arancini warm for the best contrast between the crunchy exterior and gooey cheese center. They are fantastic as a standalone appetizer, especially when paired with a simple crisp salad dressed lightly with lemon vinaigrette to cut through the richness. For a heartier meal, serving them alongside a bowl of tomato soup or a tangy marinara sauce to dip adds a delicious Italian flair.

For presentation, I like arranging the golden balls on a pretty platter with some fresh parsley sprinkled on top for a pop of color. Toothpicks are a must if you’re serving these at a party or as finger food—making them easy to grab and enjoy without mess. This recipe also pairs wonderfully with wines like a chilled Pinot Grigio or even a light, bubbly Prosecco, which complement the fried crispiness without overpowering the subtle flavors inside. For a non-alcoholic option, a sparkling water with a twist of lemon is refreshing and palate-cleansing.

These arancini work great for many occasions—from casual weeknight dinners to festive holiday parties. They’re easy to share and make everyone feel like they’re indulging in something truly special. I find that serving them hot or just slightly warm is ideal, as the texture and cheese filling just melt perfectly at these temperatures. Room temperature is okay for short periods but avoid serving them cold, as that compromises the texture and flavor.

Variations

I love experimenting with this Arancini (Italian Fried Risotto) Recipe to suit different tastes and dietary needs. For a vegetarian twist, simply swap chicken stock for vegetable broth, and add finely chopped roasted vegetables into the risotto for extra texture and flavor. Using gluten-free flour and breadcrumbs is an easy way to make this recipe gluten-free without sacrificing that beloved crunchy exterior. I’ve even tried almond or rice flour with great success.

If you want to change up the cheese filling, feel free to replace mozzarella with sharp provolone, fontina, or even a flavorful blue cheese if you’re feeling adventurous. Some spice lovers might enjoy adding a pinch of red chili flakes to the risotto or breadcrumbs for a subtle kick. I’ve also seen people blend herbs like basil or oregano into the breadcrumbs for an extra aroma boost.

For a healthier take, I sometimes bake the arancini in a hot oven instead of frying. It takes a bit longer and requires turning halfway through to get even browning, but it’s a great alternative that reduces oil use while still delivering a satisfying crisp crust. No matter which way you take it, this recipe is a fantastic foundation for endless creativity.

Storage and Reheating

Storing Leftovers

When storing leftover arancini, I recommend placing them in an airtight container lined with paper towels to absorb any excess moisture. They keep best in the refrigerator for up to 2 days. Before storing, make sure they have cooled completely to prevent sogginess. If you’re planning to eat them the next day, reheating properly will revive their texture beautifully.

Freezing

You can absolutely freeze these arancini if you want to save some for later. After forming and breading but before frying, I place them on a baking sheet lined with parchment paper and freeze them until solid—about 1-2 hours. Then, transfer them to a freezer-safe bag or container. Frozen arancini keep well for up to 1 month. When ready to cook, fry them directly from frozen, just adding a minute or two to the frying time until golden and hot inside.

Reheating

To reheat leftovers, avoid microwaves when possible as they tend to make Arancini soggy. Instead, I prefer reheating them in a 375°F oven for about 10-15 minutes on a baking tray, which helps re-crisp the breadcrumbs while warming the inside thoroughly. Alternatively, reheating briefly in a skillet with a little oil over medium heat does a great job at restoring that perfect crunch and melty cheese center.

FAQs

Can I make the risotto ahead of time for this recipe?

Yes! Making the risotto a few hours or even a day ahead is ideal. It allows the rice to cool completely and firm up, which makes shaping the arancini balls much easier and helps them hold together well during frying.

What type of rice is best for Arancini?

Arborio rice is the best choice for Arancini because its high starch content creates a creamy and sticky risotto that holds together nicely. Using other types of rice can lead to less creamy texture or balls that fall apart while frying.

Can I use different cheese other than mozzarella?

Absolutely! Mozzarella is classic for its meltiness and mild flavor, but you can experiment with provolone, fontina, or even a mix of cheeses to suit your taste. Just keep in mind firmer, meltable cheeses work best to maintain the gooey center.

Is it possible to bake these Arancini instead of frying?

Definitely. Baking is a healthier alternative. Arrange the rice balls on a baking sheet, lightly spray with oil, and bake at 375°F for 20-25 minutes, turning halfway through. They won’t be as crispy as fried but still delicious.

How do I know when the oil is the right temperature for frying?

When oil reaches around 350°F, it will shimmer and small bubbles will form if you drop in a breadcrumb. Using a kitchen thermometer is the most accurate way to check, but if you don’t have one, heat the oil until a small piece of bread browns steadily in about 30 seconds without smoking.

Conclusion

I truly hope you give this Arancini (Italian Fried Risotto) Recipe a try because it’s one of those dishes that brings so much joy and delicious comfort every time I make it. Whether as a party appetizer or a cozy night in treat, the combination of crispy coating and melty cheesy risotto inside is simply unbeatable. I’m confident once you taste it, these golden bites will become a favorite in your home too!