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The Ultimate Guide to Making Perfect Arancini at Home

Homemade arancini served with a fresh side salad, garlic aioli, and a glass of white wine on a modern kitchen countertop, showcasing a Mediterranean-inspired presentation.
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Arancini, or Sicilian rice balls, are golden, deep-fried spheres of risotto stuffed with cheese, ragù, or other delicious fillings. These crispy delights are a staple of Italian street food, offering the perfect balance of creamy, cheesy rice and a crunchy breadcrumb coating.

Ingredients

Scale

For the Risotto Base

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth (warmed)
  • 1 small onion (finely chopped)
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup white wine
  • ½ teaspoon saffron threads (optional, but adds color and flavor)
  • ½ cup grated Parmesan cheese
  • Salt & black pepper (to taste)

For the Filling (Traditional Options)

  • 4 oz 110g mozzarella, cubed
  • 1 cup cooked ragù (meat sauce with peas (for a classic Sicilian filling))

For the Breading

  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 2 cups breadcrumbs (panko or Italian-style)
  • Vegetable oil (for frying)

Instructions

Step 1: Prepare the Risotto Base

  1. Sauté the Onion: Heat butter and olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent.
  2. Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.
  3. Deglaze with Wine: Pour in the white wine, stirring until fully absorbed.
  4. Simmer with Broth: Add the warm broth one ladle at a time, stirring continuously until absorbed. Repeat for about 18-20 minutes until the rice is al dente.
  5. Add Saffron & Cheese: Stir in saffron (if using) and grated Parmesan. Season with salt and pepper.
  6. Cool the Rice: Spread the risotto on a baking sheet and let it cool completely (about 1-2 hours). This helps with shaping the arancini.

Step 2: Shape and Fill the Arancini

  1. Scoop the Rice: Take about 2 tablespoons of risotto and flatten it in your hand.
  2. Add the Filling: Place a small cube of mozzarella or a spoonful of ragù with peas in the center.
  3. Seal the Ball: Enclose the filling with rice, forming a compact ball (about the size of a golf ball). Repeat until all the rice is used.

Step 3: Bread the Arancini

  1. Dredge in Flour: Roll each rice ball lightly in flour.
  2. Dip in Egg Wash: Coat completely with beaten eggs.
  3. Roll in Breadcrumbs: Ensure an even, crispy coating.
  4. (For extra crunch, repeat the egg and breadcrumb steps for a double coating!)

Step 4: Fry the Arancini

  1. Heat the Oil: In a deep fryer or heavy pan, heat vegetable oil to 350°F (175°C).
  2. Fry in Batches: Carefully drop in 3-4 arancini at a time, frying for 3-4 minutes until golden brown.
  3. Drain & Serve: Transfer to a paper towel-lined plate to remove excess oil.

Nutrition

Find it online: https://www.cuisinecrafted.com/the-ultimate-guide-to-making-perfect-arancini-at-home/