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

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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.

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Questions

How hot should the oil be for Arancini?

For Arancini, the frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for arborio rice in Arancini?

The entry for Arancini calls for 1 cup Arborio rice. In its place: Any short-grain rice, such as sushi rice, still releases enough starch. Long-grain rice will not give a creamy result.

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 Arancini 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.

Does Arancini contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Arancini the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Spread the risotto on a parchment-lined baking sheet and refrigerate until completely cold, at least 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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