A Taste of Italy, Right in Your Kitchen!

Oh, those golden, crispy spheres of deliciousness! There’s something truly magical about arancini, those Italian rice balls that hide a molten cheesy core. I remember the first time I tried them at a little trattoria in Rome – it was pure bliss. And guess what? You can recreate that same little bit of culinary heaven right in your own home, and it’s way easier than you might think! Get ready to impress yourself and everyone you know with this fantastic arancini recipe.

Why You’ll Absolutely Love This Arancini Recipe

Fast to Prepare (Once Risotto is Chilled): While the risotto needs a little chill time, the assembly and frying are surprisingly quick!
Super Easy to Make: Seriously, even if you’re new to making risotto or frying, this recipe breaks it down into simple, manageable steps.
Perfect for Gifting: Imagine a cute box of warm, homemade arancini for a friend or neighbor – talk about a thoughtful surprise!
Guaranteed Crowd-Pleaser: Who can resist crispy, cheesy rice balls? These are always a hit at parties, game nights, or any get-together.

Gather Your Golden Goodies: The Ingredients

Let’s get our kitchen prepped and ready! Here’s what you’ll need to make these incredible arancini:

For the Creamy Risotto Base:

4 cups (946 ml) chicken broth: This is the heart of our creamy risotto. Vegetable broth works too if you prefer!
4 Tablespoons (57 g) unsalted butter, divided: For richness and that silky texture.
1 heaping cup (160 g) finely chopped yellow onion (about 1 medium onion): The sweet base that builds flavor.
1 heaping cup (200 g) Arborio rice: The star of the risotto show! Its high starch content gives us that classic creaminess.
1 cup (95 g) freshly shredded Parmesan cheese: For that salty, nutty goodness. Don’t skimp on the good stuff!
1 Tablespoon finely chopped fresh parsley or 2 teaspoons dried: A touch of freshness to brighten things up.
Salt and freshly ground black pepper to taste: Essential for bringing all the flavors together.

For the Irresistible Cheesy Center:

2.5 oz block whole-milk mozzarella cheese, cut into ½” (1.25cm) cubes: This is where the magic happens! That gooey, melty center.

For the Perfect Crispy Coating:

1 ½ cups (106 g) plain Panko: For the ultimate crunch!
1 teaspoon Italian seasoning: A little shortcut to classic Italian flavor.
½ teaspoon dried parsley: More of that lovely herbaceous note.
¼ teaspoon garlic powder: Because garlic makes everything better.
½ teaspoon ground black pepper: A gentle kick.
¼ teaspoon table salt: Balances the flavors in the coating.
2 large eggs: Our glue to hold all that Panko goodness.
½ cup (65 g) all-purpose flour: The first layer of defense against a soggy arancini!
Neutral oil for frying: Like vegetable, canola, or peanut oil. You want something with a high smoke point.

Let’s Get Cooking: Step-by-Step Arancini Bliss

First Up: Crafting the Creamy Risotto

This is the foundation of our arancini, so let’s make it count!

Warm the Broth: In a medium saucepan, gently heat your chicken broth over medium heat until it’s just simmering. Then, turn the heat down low to keep it warm. This is important so you don’t shock the rice!
Sauté the Aromatics: Grab a large saucepan or Dutch oven and melt 2 tablespoons of butter over medium heat. Toss in your finely chopped onion and let them cook until they’re soft and see-through, usually about 5-7 minutes. Give them a little stir now and then.
Toast the Rice: Now, add your Arborio rice to the saucepan. Stir it around for about 1-2 minutes. You’ll notice the edges of the grains start to look a little translucent – that’s just what we want!
The Risotto Ritual: This is where the magic of creamy risotto happens. Pour in about 1 cup of that warm chicken broth. Stir, stir, stir! Keep stirring until the liquid is almost all absorbed. Then, add another cup of broth, and continue this process, about a cup at a time, stirring constantly and letting each addition absorb before adding the next. This patient stirring and gradual addition is what makes it so creamy. It will take about 18-20 minutes in total. You’re looking for rice that’s creamy and cooked, but still has a tiny bit of bite (al dente!).
Finish with Richness: Once your risotto is perfectly creamy, stir in the remaining 2 tablespoons of butter, all that glorious Parmesan cheese, and your parsley. Give it a taste and season generously with salt and freshly ground black pepper.
Chill Out Time: Now, spread the risotto out onto a baking sheet or into a shallow dish. Let it cool completely at room temperature for about 1-2 hours, or pop it into the refrigerator until it’s nice and firm. This chilling step is crucial for easy shaping!

Assembling and Frying Your Arancini Masterpieces

This is the fun part – turning that risotto into golden, crispy delights!

Set Up Your Breading Station: Get three shallow dishes ready. Put the flour in the first, the beaten eggs in the second, and in the third, mix together the Panko, Italian seasoning, dried parsley, garlic powder, black pepper, and salt. This makes breading a breeze!
Forming the Balls: Take about ¼ cup of your chilled risotto and flatten it in the palm of your hand. Like you’re making a little patty.
The Cheesy Surprise: Place one cube of mozzarella right in the center of that flattened risotto.
Encase the Goodness: Gently shape the risotto around the mozzarella, making sure the cheese is completely sealed inside. Roll it between your palms to form a nice, compact ball.
Flour Power: Roll the risotto ball in the flour, giving it a gentle shake to remove any excess. This helps the egg stick.
Egg Wash: Dip the floured ball into the beaten eggs, making sure it’s coated all over.
Panko Perfection: Now, roll the egg-coated ball in the Panko mixture. Press gently to help those breadcrumbs stick really well. You want a nice, even coating.
Repeat and Conquer: Continue this process with the rest of your risotto and mozzarella until you have a lovely batch of breaded arancini. Place them on a plate or baking sheet as you go.
Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of your neutral oil to 350°F (175°C). A good thermometer is your best friend here for perfect frying!
Fry to Golden Perfection: Carefully add your arancini to the hot oil, working in batches so you don’t crowd the pot. This allows them to fry evenly and get nice and crispy. Fry them for about 4-6 minutes, turning them occasionally, until they are a beautiful golden brown and heated all the way through.
Drain and Shine: Once they’re perfectly golden, use a slotted spoon to lift them out of the oil. Place them on a wire rack set over paper towels. This lets any extra oil drip away, keeping them extra crispy!
Serve Warm and Wonderful: Arancini are best enjoyed immediately! Serve them warm with your favorite marinara sauce for dipping. Pure bliss!

Get Creative: Substitutions & Delicious Additions

Arancini are wonderfully versatile! Here are a few ideas to customize them:

Cheese Variations: Instead of mozzarella, try a small cube of provolone, fontina, or even a tiny bit of gorgonzola for a punchier flavor.
Herbs and Spices: Feel free to add a pinch of red pepper flakes to the Panko for a little heat, or swap the Italian seasoning for a touch of smoked paprika.
Risotto Mix-ins: Stir in some finely chopped cooked mushrooms, peas, or even a little bit of prosciutto into the risotto before chilling for extra flavor.
Dipping Sauces: Beyond marinara, they’re amazing with aioli, pesto, or a spicy arrabbiata sauce.

Tips for Arancini Success

A few little tricks up my sleeve to make sure your arancini turn out perfectly every time:

Don’t Rush the Risotto: Patience is key for that creamy texture. Keep stirring and adding broth gradually.
Chill is Crucial: Make sure your risotto is thoroughly chilled and firm before shaping. If it’s too soft, it will be difficult to handle and might fall apart when frying.
Seal the Deal: Ensure the mozzarella is completely enclosed in the risotto. This prevents it from leaking out into the hot oil.
Oil Temperature Matters: Too cool, and they’ll be greasy; too hot, and they’ll burn before heating through. 350°F (175°C) is your sweet spot!
Prep Ahead: You can make the risotto a day in advance and refrigerate it. You can also bread the arancini and refrigerate them on a baking sheet (uncovered, or loosely covered) for a few hours before frying.

How to Store Your Delicious Arancini

Got leftovers? Lucky you!

Refrigeration: Cooled, fried arancini can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To get them crispy again, reheat them in a 350°F (175°C) oven for about 5-10 minutes, or until warmed through and crispy. They won’t be quite as crisp as freshly fried, but they’re still wonderfully delicious!

Frequently Asked Questions

Can I make the risotto ahead of time?

Absolutely! Making the risotto a day ahead is actually recommended. It needs to be thoroughly chilled and firm to be shaped into balls. Just store it in an airtight container in the refrigerator.

Can I bake arancini instead of frying them?

You can bake them, but they won’t achieve the same crispy, golden exterior that frying provides. If you do bake, place them on a baking sheet, lightly spray or brush them with oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden. They’ll be more of a baked rice ball, still tasty, but not quite the classic arancini experience.

What’s the best way to ensure the Panko sticks?

Make sure each step of the breading process is done thoroughly. Flour helps the egg adhere, and the egg helps the Panko stick. Pressing the Panko gently onto the balls ensures a good coating. If some areas look bare, you can dip them back into the egg and then the Panko.

So there you have it – your guide to making incredible homemade arancini! They might seem a little fancy, but I promise they’re totally achievable and oh-so-worth-it. Let me know in the comments how yours turn out!

Arancini

Golden, crispy Italian rice balls with a molten cheesy core, perfect for a comforting and impressive appetizer or main course.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Servings 8 servings

Equipment

Medium saucepan For warming broth
Large saucepan or Dutch oven For making risotto and frying
Baking Sheet For chilling risotto and holding breaded arancini
Shallow dishes For breading station
Slotted spoon For removing arancini from oil
Wire rack For draining fried arancini
kitchen thermometer For checking oil temperature

Ingredients

For the Creamy Risotto Base

4 cups chicken broth or vegetable broth
4 Tablespoons unsalted butter divided
1 heaping cup finely chopped yellow onion about 1 medium onion
1 heaping cup Arborio rice
1 cup freshly shredded Parmesan cheese
1 Tablespoon finely chopped fresh parsley or 2 teaspoons dried
salt to taste
freshly ground black pepper to taste

For the Irresistible Cheesy Center

2.5 oz block whole-milk mozzarella cheese cut into ½" (1.25cm) cubes

For the Perfect Crispy Coating

1.5 cups plain Panko
1 teaspoon Italian seasoning
0.5 teaspoon dried parsley
0.25 teaspoon garlic powder
0.5 teaspoon ground black pepper
0.25 teaspoon table salt
2 large eggs
0.5 cup all-purpose flour
neutral oil for frying (e.g., vegetable, canola, peanut)

Instructions

Warm the chicken broth in a medium saucepan over medium heat until simmering, then reduce heat to low.
Melt 2 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Sauté chopped onion until soft and see-through (5-7 minutes).
Add Arborio rice to the saucepan and stir for 1-2 minutes until edges look translucent.
Add about 1 cup of warm broth to the rice, stirring constantly until almost absorbed. Continue adding broth, about a cup at a time, stirring constantly and allowing each addition to absorb before adding the next (18-20 minutes total). Aim for creamy and al dente rice.
Stir in the remaining 2 tablespoons of butter, Parmesan cheese, and parsley. Season with salt and pepper to taste.
Spread the risotto onto a baking sheet or shallow dish to cool completely at room temperature (1-2 hours) or refrigerate until firm.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Panko, Italian seasoning, dried parsley, garlic powder, black pepper, and salt.
Take about ¼ cup of chilled risotto, flatten it in your palm, and place a cube of mozzarella in the center.
Gently shape the risotto around the mozzarella, sealing it completely, and roll into a compact ball.
Roll the risotto ball in flour, then dip in beaten eggs, and finally coat in the Panko mixture, pressing gently.
Repeat with remaining risotto and mozzarella. Place breaded arancini on a plate or baking sheet.
Heat 2-3 inches of neutral oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
Carefully add arancini to the hot oil in batches, frying for 4-6 minutes, turning occasionally, until golden brown and heated through.
Remove arancini with a slotted spoon and place on a wire rack set over paper towels to drain.
Serve warm, preferably with marinara sauce for dipping.

Notes

Arancini can be made ahead of time. Risotto can be chilled and formed into balls up to a day in advance and refrigerated before frying.