Arancini di Riso (Sicilian Stuffed Rice Balls)

Arancini are what happens when leftover risotto gets a much more exciting second life: rolled around a cube of melting mozzarella, breaded, and fried until the outside shatters and the inside stays creamy.

They’re a Sicilian street food classic, and while my kitchen leans hard into Portuguese and Azorean cooking most days, Italy earns a regular spot on our table too, right alongside dishes like passatelli in brodo and cannelloni al forno (recipes on the site).

Sofia has appointed herself official arancini roller in our house, mostly because she likes squishing the cheese into the center. I’m not going to argue with free kitchen help, especially when it comes with this much enthusiasm.

Arancini di Riso Recipe

Prep time: 30 minutes, plus 1 hour cooling · Cook time: 45 minutes · Total: About 2 hours 15 minutes · Servings: 8 arancini · Calories: ~230 per serving

Ingredients

• For the risotto base:
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt, to taste
• For the filling:
• 4 ounces mozzarella cheese, cut into small cubes
• For breading and frying:
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 1 1/2 cups breadcrumbs
• Vegetable oil, for frying

Instructions

1. Bring the broth to a simmer in a saucepan and keep warm.
2. Heat the olive oil in a wide pot over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Stir in the rice and toast 1 to 2 minutes, then pour in the wine and cook until absorbed.
4. Add the warm broth one ladleful at a time, stirring frequently and letting each addition absorb before adding more, until the rice is creamy and just tender, about 20 minutes.
5. Stir in the Parmesan and butter, season with salt, and spread the risotto on a baking sheet to cool completely, at least 1 hour (or refrigerate overnight).
6. Once cool, scoop about 1/4 cup of risotto into your palm, press a cube of mozzarella into the center, and shape into a ball, sealing the rice around the cheese.
7. Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, then egg, then breadcrumbs, coating evenly.
8. Heat about 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
9. Fry the arancini in batches 3 to 4 minutes, turning occasionally, until deep golden brown. Drain on paper towels.
10. Serve hot, with marinara sauce for dipping if you like.

Recipe Notes

• Cold, day-old risotto actually shapes better than fresh, so this is a great way to use up leftovers from risotto night.
• Keep an eye on your oil temperature. Too hot and the outside burns before the cheese melts inside; too cool and the arancini soak up oil and turn greasy.
• Once shaped, arancini freeze well uncooked. Freeze on a tray until solid, then bag them up and fry straight from frozen, adding a couple of extra minutes to the fry time.
• Sicilian arancini are traditionally shaped like little cones, said to resemble Mount Etna, while round balls are more common elsewhere in Italy. Either shape works fine here.