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.

Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.

Deglaze with Wine: Pour in the white wine, stirring until fully absorbed.

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.

Add Saffron & Cheese: Stir in saffron (if using) and grated Parmesan. Season with salt and pepper.

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.

Scoop the Rice: Take about 2 tablespoons of risotto and flatten it in your hand.

Add the Filling: Place a small cube of mozzarella or a spoonful of ragù with peas in the center.

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.

Dredge in Flour: Roll each rice ball lightly in flour.

Dip in Egg Wash: Coat completely with beaten eggs.

Roll in Breadcrumbs: Ensure an even, crispy coating.

(For extra crunch, repeat the egg and breadcrumb steps for a double coating!)

Heat the Oil: In a deep fryer or heavy pan, heat vegetable oil to 350°F (175°C).

Fry in Batches: Carefully drop in 3-4 arancini at a time, frying for 3-4 minutes until golden brown.

Drain & Serve: Transfer to a paper towel-lined plate to remove excess oil.

✔ Classic Dipping Sauce: Serve with warm marinara or arrabbiata sauce.

✔ Fresh Garnish: Sprinkle with fresh basil or Parmesan cheese.

✔ Side Salad: Pair with a Mediterranean cucumber salad for a fresh contrast.

Storage & Reheating Tips

✔ Refrigerate: Store in an airtight container for up to 3 days.

✔ Freeze: Freeze uncooked arancini for up to 2 months. Fry straight from frozen, adding 1-2 extra minutes.

✔ Reheat: Bake at 375°F (190°C) for 10 minutes or air-fry at 375°F (190°C) for 5-6 minutes.

Calories: 200 kcal

Protein: 7g

Carbs: 25g

Fat: 8g

✔ Vegetarian Arancini: Fill with spinach & ricotta or mushroom risotto.

✔ Gluten-Free: Use gluten-free breadcrumbs & flour.

✔ Baked Version: Bake at 400°F (200°C) for 25 minutes, flipping halfway.

✔ Air-Fried Arancini: Air-fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.

✔ Use Cooled Rice: Warm rice is too sticky and hard to shape.

✔ Pack Firmly: Compact the rice gently so the arancini don’t break apart.

✔ Oil Temperature Matters: If the oil is too hot, the outside burns before the inside melts.

❓ Can I use leftover risotto?

Yes! Leftover risotto makes perfect arancini. Just ensure it’s cold and firm before shaping.

❓ What’s the best cheese for arancini?

Mozzarella is classic, but provolone or fontina work beautifully too.

❓ Can I bake arancini instead of frying?

Yes! Brush them with olive oil and bake at 400°F (200°C) for 25 minutes, flipping once.

❓ Why are my arancini falling apart?

Your rice may be too dry—try adding a bit more cheese or egg to bind it better.