Arancini Recipe

These Arancini are little balls of Italian heaven! Imagine crispy, golden-brown shells encasing creamy risotto, gooey mozzarella, and flavorful Parmesan. They’re the perfect appetizer or snack, and trust me, they’re incredibly addictive. Get ready to transport your taste buds straight to Italy with this easy-to-follow recipe!

Ingredients

Here’s what you’ll need to make these delightful Arancini:

For the Rice Balls:

• Cooked rice: Cooled, for the base of the arancini.
• Ricotta cheese: Adds creaminess and moisture.
• Parmesan cheese: Freshly grated, for salty, cheesy flavor.
• Mozzarella cheese: Cut into small cubes, for a gooey, cheesy center.
• Salt: To taste.
• Black pepper: To taste.
• Dried thyme: Adds a subtle herbal note.
• Red chili flakes: Optional, for a touch of heat.
• Vegetable oil or canola oil: For frying.

For the Coating:

• Eggs: Lightly beaten, to bind the coating.
• All-purpose flour: Provides structure for the coating.
• Salt: To taste.
• Black pepper: To taste.
• Breadcrumbs: Seasoned or plain, for a crispy outer layer.

How to Make Arancini

Step 1: Prepare the Rice Mixture

1. In a large mixing bowl, combine the cooked rice, ricotta cheese, Parmesan cheese, mozzarella cheese, salt, pepper, thyme, and chili flakes (if using).
2. The mixture should not be crumbly but should be able to be held together when rolling into a ball. If it feels too dry and crumbly, add a bit more ricotta cheese.

Step 2: Shape and Chill

1. Line a baking sheet with parchment paper.
2. Take a small handful of the rice mixture and form it into a small ball, about the size of a golf ball, and place it on the sheet. Continue until all the mixture is gone.
3. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours before continuing with the coating.

Step 3: Coat the Arancini

1. Using 3 bowls, add the eggs to the first bowl. Add the flour, salt, and pepper to the second bowl. Add the breadcrumbs to the third bowl.
2. Remove the rolled balls from the fridge and line a second baking sheet with parchment paper.
3. Dip a ball in the flour until coated, shaking off any excess, and place it directly into the eggs. Roll the ball around in the eggs until totally coated and finish in the breadcrumbs so you’re left with a completely breadcrumb-coated ball.
4. Place on the baking sheet and continue with the remaining rice balls until all are coated.

Step 4: Fry the Arancini

1. Pour oil into a heavy-bottomed pot until it fills at least 1 inch of the pot. You want enough oil that it will cover at least half of each ball when placed in the oil.
2. Heat the oil over medium heat until small bubbles appear but the oil is not smoking. If you have a thermometer, heating the oil to 350°F is about perfect.
3. While the oil is heating up, line a few plates or baking sheets with paper towels and set aside.
4. Add the rice balls to the hot oil and cook for 2 or 3 minutes per side. Don’t cook more than 6 balls at a time, or you will make your oil’s temperature decrease too much.
5. If your rice balls get dark too fast, then reduce your heat and let the oil cool for a few minutes before adding another ball. If you can’t cook the rice balls for 2 to 3 minutes per side, then the cheese inside won’t be melted. If your oil is too low and you have to cook longer than this per side, then the rice balls will fall apart.
6. Remove the arancini to a paper towel-lined plate and let cool for a few minutes before eating.
7. Serve with marinara sauce for dipping.

How to Serve

• Appetizer: Arancini are perfect as an appetizer for parties or gatherings.
• Snack: Enjoy them as a delicious and satisfying snack.
• Side Dish: Serve them as a side dish with your favorite Italian meal.

Make Ahead and Storage

Storing Leftovers

Store leftover arancini in the refrigerator for up to 3 days. Reheat in the oven or air fryer until heated through.

FAQs

Can I use a different type of cheese?

Yes, you can experiment with different types of cheese, such as provolone, fontina, or even cheddar.

Can I bake the arancini instead of frying them?

Yes, you can bake the arancini in a preheated oven at 400°F (204°C) for about 20-25 minutes, or until golden brown and crispy. However, they may not be as crispy as the fried version.

Can I make these ahead of time?

Yes, you can form the rice balls and coat them in breadcrumbs ahead of time. Store them in the refrigerator for up to 2 days before frying.

How can I prevent the arancini from falling apart?

Make sure the rice mixture is not too dry. If it is, add a little more ricotta cheese. Also, make sure the oil is hot enough before frying the arancini.

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