Homemade arancini made from pre-made risotto stuffed with a mozzarella cube then rolled in flour, egg and breadcrumbs before being deep fried in oil. An excellent appetiser or hors d'oeuvres depending on how big you make them!
Arancini is one of my absolute favourite dishes to order at an Italian restaurant. I thought it was high time we had a good recipe on the website so I set about testing this one. It did not disappoint. The arancini consists of pre-made risotto, stuffed with mozzarella, coated in breadcrumbs then deep fried.
I used my very own Fried Ham and Parmesan Risotto as a base for my arancini. You could use your favourite type of risotto, just ensure it is not too wet.
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Ingredient notes:
- Risotto: I used my Fried Ham and Parmesan Risotto recipe to make these arancini. You could use any risotto you like including a pre-made version - as long as it's not too wet.
- Mozzarella: This cheese is perfect for placing in the middle of the arancini. It's gooey and stringy and delicious. You could also use your favourite everyday cheese if you prefer.
- Oil: Any type of unflavoured cooking oil would be suitable to cook in. Canola oil or vegetable oil would both work.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Prepare three separate bowls: one with flour, one with the beaten eggs and one with breadcrumbs. Cut the mozzarella cheese into cubes about 15mm thick. Scoop 3–4 tablespoons of chilled risotto into your palm. Place a mozzarella cube in the centre, then gently form a rice ball around it.
Roll the balls in the flour then dust off the excess. Use a fork to place the floured ball into the egg mix to coat.
Then add the rice ball to the breadcrumbs and coat. Set aside on a plate and repeat with the remaining rice balls.
In a small to medium saucepan, heat the oil until it’s hot, but not smoking. The oil should be at least 4cm deep so the balls are covered when cooking. Test with a breadcrumb, it should start sizzling immediately when it’s hot enough.
Carefully spoon 3-4 balls into the oil with a slotted spoon. Fry for 4 or 5 minutes or until golden brown and the cheese is melted inside.
Repeat until all the balls are cooked. Serve while hot with your favourite dipping sauce.
Recipe FAQs:
If the risotto is too wet to form a ball, mix in a few tablespoons of breadcrumbs until the consistency is workable.
Absolutely! Feel free to adjust the size to your preference. Traditionally in Sicily, they’re made about three times bigger!
Storage:
Store any leftover arancini in an airtight container in the fridge for up to three days. Reheat in the microwave or air fryer until piping hot.
These arancini can also be frozen:
- After forming and coating the rice balls, place them in a single layer on a baking tray lined with parchment paper. Freeze the rice balls for 1–2 hours until firm. Once frozen, transfer the balls to an airtight container or freezer bag and store in the freezer for up to 3 months.
To cook from frozen: Fry them directly from the freezer, adding an extra 1–2 minutes to the cooking time, or until they are heated through and golden brown.
Top tips:
- Cook one rice ball first to test the oil temperature.
- Use a small pot to reduce the amount of oil needed.
- If the balls brown too quickly, lower the heat.
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Arancini filled with mozzarella
Arancini filled with mozzarella made from a homemade risotto filled with fried ham and parmesan.
Ingredients
- 1 cup flour
- 3 eggs
- 1 cup breadcrumbs
- 150g hard mozzarella
- 5 cups pre-made risotto, chilled
- 3 cups oil
To serve
- Tomato relish or any dipping sauce of your choice
Instructions
- Prepare three separate bowls: one with flour, one with the beaten eggs and one with breadcrumbs.
- Cut the mozzarella cheese into cubes about 15mm thick.
- Rolling: Scoop 3–4 tablespoons of chilled risotto into your palm. Place a mozzarella cube in the centre, then gently form a rice ball around it.
- Coating: Roll the balls in the flour then dust off the excess. Use a fork to place the floured ball into the egg mix to coat. Then add the rice ball to the breadcrumbs and coat. Set aside on a plate and repeat with the remaining rice balls.
- Cooking: In a small to medium saucepan, heat the oil until it’s hot, but not smoking. The oil should be at least 4cm deep so the balls are covered when cooking. Test with a breadcrumb, it should start sizzling immediately when it’s hot enough.
- Carefully spoon 3-4 balls into the oil with a slotted spoon. Fry for 4 or 5 minutes or until golden brown and the cheese is melted inside. Repeat until all the balls are cooked. Serve while hot with your favourite dipping sauce.
Notes
- Cook one rice ball first to test the oil temperature.
- Use a small pot to reduce the amount of oil needed.
- If the risotto is too wet to form a ball, mix in a few tablespoons of breadcrumbs until the consistency is workable.
- Adjust the size to your preference—traditionally in Sicily, they’re made about three times bigger!
- If the balls brown too quickly, lower the heat.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 618mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 10g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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