Arancini (Crispy Rice Balls)
Golden, crispy-coated Sicilian rice balls filled with ragù and molten mozzarella — the king of Italian street food.
Details
Ingredients
- 3 cups leftover risotto (or cooled arborio rice), chilled
- 1/2 cup bolognese or meat ragù
- 4 oz fresh mozzarella, cut into small cubes
- 1/2 cup frozen peas, thawed
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Vegetable oil for deep frying
- Marinara sauce, for dipping
- Salt to taste
Instructions
- 1
Mix chilled risotto with 1 beaten egg and a pinch of salt.
- 2
Take a golf-ball sized portion of rice, flatten in your palm, and place a teaspoon each of ragù, mozzarella, and peas in the center.
- 3
Close the rice around the filling, forming a smooth ball. Repeat to make about 12 arancini.
- 4
Set up a breading station: flour, beaten egg, and breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs.
- 5
Heat oil to 350°F (175°C). Fry arancini in batches for 4-5 minutes, turning occasionally, until deep golden brown all over.
- 6
Drain on a wire rack. Serve hot with marinara sauce for dipping.
About This Recipe
Behold the arancini, those irresistible 'little oranges' that epitomize the vibrant street food culture of Sicily. More than just a snack, these golden, crispy rice balls are a testament to Italian culinary ingenuity, transforming humble leftover risotto into a gourmet delight. At its heart lies the perfect marriage of textures: a delightfully crisp, golden breadcrumb crust yielding to creamy arborio rice, often embracing a rich, savory ragù and a pocket of molten, fresh mozzarella. The secret to their success lies in meticulous preparation: using well-chilled, firmly packed risotto is paramount for easy shaping, and a thorough double-dredging in flour, egg, and breadcrumbs ensures that iconic crunchy exterior during frying. While ragù and mozzarella are classic, variations abound, from speck and provolone to butter and sage, or even a simple cheese filling. Traditionally enjoyed as a hearty street snack or antipasto, arancini are best served piping hot, perhaps alongside a vibrant marinara sauce, allowing the interior to reveal its steamy, delicious core with every bite. They represent a celebration of flavor and texture, a true culinary jewel.
Tips & Tricks
- • To prevent your arancini from bursting during frying, ensure the risotto is very well chilled and firmly packed when shaping; a quick chill of the shaped balls before dredging also helps them maintain integrity.
- • While ragù and mozzarella are traditional, feel free to experiment with fillings like sautéed mushrooms and fontina, or even a simple blend of ham and peas for a different flavor profile.
- • Shaped arancini can be frozen before frying; simply dredge them straight from the freezer and fry, allowing a few extra minutes in the oil for them to cook through.
- • Beyond marinara, serve these crispy delights with a zesty lemon-aioli or a fresh pesto for a brighter, herb-infused counterpoint that cuts through the richness.
Nutrition Facts
Per serving (approximate)