Kitchen Recipe Collection
Italian Arancini di Riso (Fried Rice Balls)
Iconic Sicilian street food. Saffron-infused risotto shaped into balls, stuffed with ragù and mozzarella, breaded, and deep-fried until golden and crispy.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- cold leftover risotto (preferably saffron flavored)
- ragù (meat sauce, very thick)
- mozzarella or caciocavallo cheese (cubed)
- peas
- flour
- eggs
- fine breadcrumbs
- vegetable oil (for frying)
Equipment
- Deep fryer or heavy pot
- Mixing bowls
Instructions
- 1
Prepare the Rice
The risotto MUST be completely cold and stiff, ideally made the day before and chilled in the fridge overnight.
- 2
Prepare the Filling
Mix the thick, cold meat ragù with a handful of cooked peas.
- 3
Form the Base
Wet your hands. Take a handful of cold risotto and flatten it into a disc in the palm of your hand, creating an indentation in the center.
- 4
Stuff
Place a small spoonful of the ragù mixture and a cube of mozzarella into the center indentation.
- 5
Seal
Carefully fold the rice over the filling, adding a little more rice if necessary, to completely enclose the filling. Shape into a round ball or a traditional cone shape.
- 6
The Dredging Station
Set up three bowls: one with flour, one with beaten eggs, and one with fine breadcrumbs.
- 7
Coat the Arancini
Roll each rice ball first in flour, shaking off the excess, then coat completely in the egg, and finally roll firmly in the breadcrumbs until fully covered.
- 8
Heat Oil
Heat at least 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
- 9
Fry
Carefully lower the arancini into the hot oil. Fry in batches for 4-5 minutes until they are a deep, uniform golden orange color.
- 10
Drain and Serve
Remove with a slotted spoon and drain on paper towels. Serve hot, so the cheese inside is molten.
Cooking Tips
- Wet hands are the absolute secret to forming arancini without the rice sticking to you.
- The ragù must be very thick; if it is watery, the arancini will fall apart during frying.
Variations
- Arancini al Burro: Stuffed with ham, mozzarella, and a simple besciamella sauce instead of meat ragù.
Chef's Notes & Storage
- The name 'arancini' means 'little oranges', reflecting their shape and color after frying.
Nutrition Estimate
380 calories · 12g protein · 45g carbs · 16g fat · 3g fiber per serving
