Arancini

Name: Arancini
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups chicken or vegetable broth, warm; 1/2 yellow onion, finely diced; 2 garlic cloves, minced; 2 tbsp unsalted butter; 1/4 cup Parmesan cheese, finely grated; 4 oz low-moisture mozzarella, cut into 1/2-inch cubes; 2 large eggs, beaten; 1 cup Italian-seasoned breadcrumbs; 1/4 cup all-purpose flour; 4 cups vegetable oil, for frying; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

Crispy Sicilian fried rice balls with a molten mozzarella center, coated in golden breadcrumbs. Best made with leftover risotto for maximum flavor.

75 minMediumServes 6270 cal/serving

ItalianAppetizerStovetopVegetarianLow-SodiumAlcohol-Free

Ingredients

1 cup Arborio rice
4 cups chicken or vegetable broth, warm
1/2 yellow onion, finely diced
2 garlic cloves, minced
2 tbsp unsalted butter
1/4 cup Parmesan cheese, finely grated
4 oz low-moisture mozzarella, cut into 1/2-inch cubes
2 large eggs, beaten
1 cup Italian-seasoned breadcrumbs
1/4 cup all-purpose flour
4 cups vegetable oil, for frying
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 finely diced yellow onion and cook until softened, about 3 minutes. Add 2 minced garlic cloves and cook 1 minute more.
2

Add 1 cup Arborio rice and stir to coat in the butter. Add 4 cups warm chicken or vegetable broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, about 18-20 minutes total.
3

Remove from heat and stir in 1/4 cup finely grated Parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Spread the risotto on a parchment-lined baking sheet and refrigerate until completely cold, at least 1 hour.
4

Set up a breading station: 1/4 cup all-purpose flour in one bowl, 2 beaten large eggs in a second, and 1 cup Italian-seasoned breadcrumbs in a third.
5

With damp hands, scoop about 3 tablespoons of cold risotto, flatten into a disk, place a cube of 4 oz cut into 1/2-inch cubes low-moisture mozzarella in the center, and form the rice around it into a ball. Repeat with remaining rice.
6

Roll each ball first in flour, then in beaten egg, then in breadcrumbs, pressing to adhere.
7

Heat 4 cups for frying vegetable oil in a deep pot to 350°F (175°C). Working in batches, fry the arancini for 3-4 minutes, turning, until deep golden brown all over.
8

Drain on paper towels and season with a pinch of salt. Serve hot with marinara sauce for dipping.

Questions

Can I make Arancini dairy-free?

Not cleanly. Here the dairy (2 tbsp unsalted butter, 1/4 cup Parmesan cheese, finely grated, 4 oz low-moisture mozzarella, cut into 1/2-inch cubes) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Arancini gluten-free?

Yes. The gluten in this entry is 1 cup Italian-seasoned breadcrumbs, 1/4 cup all-purpose flour. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Arancini keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Arancini?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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