Arancini

Arancini

1 h
Discover a cherished Italian street food with our arancini recipe. These crispy and cheese-filled risotto balls are a hit around the world. They are breaded and fried and offer a tantalising array of textures and flavours, making them a beloved choice among foodies. Whether served as a snack, appetiser, or side dish, these crispy, cheese-filled risotto balls bring the essence of Italian comfort food to any setting.
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Instructions

  • Bring broth to a boil and keep it warm.
  • Peel and finely chop onion and garlic. Fry in 1 tablespoon of butter in a heavy-bottomed saucepan over low heat for about 5 minutes. Increase the heat slightly and add rice, frying for about 3 more minutes while stirring.
  • Add wine and let it reduce. Pour in about 200 ml of the broth. Let it slowly reduce, stirring often throughout the cooking process. Continue to add 100 ml of broth at a time as it is absorbed until the rice is creamy but still has a firm core. Remove the risotto from the heat. Stir in the Parmesan and 1 tablespoon of butter. The risotto should be quite loose and creamy. Thin with more broth if necessary. Season with salt and pepper. Allow to cool completely.
  • Roughly chop basil. Fold basil and mozzarella into the risotto.
  • Form 12 balls from the risotto. Place flour on a plate, whisk eggs in a bowl and put panko on a plate. Roll the balls first in flour, then in egg and finally in panko.
  • Heat oil in a saucepan or deep fryer to 170 °C. Fry a few arancini at a time until they are golden. Allow to cool on a wire rack.
  • Mix crème fraiche and pesto. Season with a little salt.
  • Serve the freshly fried arancini with the pesto dip.
Enjoy!

FAQ: Questions about arancini

Have you ever heard about these delicious risotto balls? Before starting on the recipe, read some of the most common questions and answers about it below. Follow along to make sure it turns out authentic and utterly delicious!

What is arancini?
Arancini are traditional Italian rice balls originating in Sicily. The crispy, cheesy arancini balls are made from creamy risotto and encased in a crispy breadcrumb coating. They are deep-fried to golden perfection and often contain a gooey centre of melted mozzarella cheese. The name “arancini,” meaning “little oranges” in Italian, suitably describes their round shape and size. Celebrated for generations in Italian cuisine, arancini has the perfect fusion of traditional, creamy risotto and indulgent cheese. Each bite offers a taste of Sicilian heritage and the joy of Italian street food culture.
Can I prepare arancini ahead of time?
Yes, you can prepare arancini in advance. Make the balls, but do not bread or fry them. Store the shaped balls on a tray covered with cling film in the fridge. When you are ready to serve them, proceed with breading and frying them.
How to store arancini?
To keep arancini fresh, let them cool after cooking. Store them in a sealed container in the fridge for up to 3 days. For longer storage, freeze them on a tray lined with baking paper, then put them in a freezer-safe container with baking paper between the layers. They will last for 3 months in the freezer.
Can I freeze arancini for later use?
You can freeze the arancini before or after frying. If you want to freeze them before frying, prepare the arancini balls and lay them on a baking sheet, not touching each other. Once they are frozen solid, transfer them to airtight containers or freezer bags. They can be stored this way for up to 3 months. When ready to eat, fry them directly from frozen until golden and heated through. If you prefer to freeze them after frying, let the cooked arancini cool completely before freezing similarly. Reheat in an oven until crispy and warm throughout.

Ingredients

Vegetable broth
600 ml
Shallot
1
Garlic wedge
1
Arla® LactoFREE Slightly Salted Spreadable
2 tbsp
Arborio rice
150 ml
White wine
100 ml
Parmesan cheese
75 g
Salt and black pepper to taste
Fresh basil
½ pot
Mozzarella
75 g
Flour
150 ml
Eggs
2
Panko breadcrumbs
300 ml
Oil, for frying
To serve
Creme fraiche
200 ml
Pesto
3 tbsp
Other recipes
See more

Tips: Improving your arancini

Read our best tips for arancini. We are taking classic Italian risotto and turning it into a deliciously golden and crispy delight that is sure to impress.

Achieve creamy, al dente risotto

High-starch rice like Arborio, Carnaroli, or Vialone Nano is essential for the characteristic, creamy risotto texture. Toasting the rice first is crucial as it prevents the grains from breaking down too quickly. Adding the liquid gradually, waiting for the liquid to be absorbed before adding the next, is key to releasing the rice’s starch, which gives risotto its characteristic creaminess. Make sure to stir frequently to prevent sticking and encourage even cooking. For an al dente finish, taste frequently towards the end of cooking; the rice should be tender yet firm to the bite. Once cooked, let the risotto cool completely to firm up, making it easier to handle and shape into arancini.

Keep oil temperature steady

Keep the oil temperature constant at around 170°C. Check the temperature with a kitchen thermometer. Fry the arancini in small batches, ideally no more than six at a time, to keep the oil from cooling down and causing uneven cooking. Remember to turn the arancini often to ensure they brown evenly on all sides. Once they are fried, let them rest on paper towels to soak up extra oil.

Discover our tasty recipe for arancini balls

Take a stroll through the streets of Sicily, tasting classic Italian flavours with our authentic arancini recipe. The outer shell is satisfyingly crunchy, revealing a soft, cheesy core enriched with the savoury nuances of fresh basil, mozzarella, and Parmesan. Whether you are in need of an appetiser, a crunchy snack, or a delicious side dish, these rice balls are just what you are looking for.

Served with a creamy dip made of cooling crème fraiche and herbal basil pesto, they are more than irresistible. Dunk the crispy arancini in the dip, enjoying the sensation of gooey and crispy arancini against cool, velvety pesto dip.

Creamy risotto encased in a golden, crispy outer layer

Each arancini wraps creamy cooked risotto within a golden, crispy breadcrumb coating. This contrasting texture offers a satisfying crunch that complements the soft risotto within. The risotto itself is irresistibly smooth and luscious, each grain of rice tender yet firm, having absorbed the rich, savoury flavours of its broth and white wine. Anyone with a love for Italian flavours and breaded, fried treats will love how the initial crunch gives way to a sumptuous creaminess, leaving an impression that beckons for another bite.

Cheesy with fresh basil

The arancini balls ooze melted mozzarella, and the addition of fresh basil infuses a subtle freshness that cuts through the cheesy richness. The peppery yet sweet undertones of basil are delicious against the creamy, savoury risotto and mild, gooey mozzarella. And, of course, no risotto without Parmesan, which gives a delicious, salty note to the overall flavour.

Serve the risotto balls with assorted dishes

Arancini are delicious as a wonderful starter or part of a larger Italian-themed meal. Serve the small, fried cheese balls with an antipasti platter with a selection of cured meats like prosciutto and salami, various types of cheese, and olives. They are also ideal next to a Caprese salad, drizzled with balsamic glaze or olive oil that will taste delicious with the rich, crispy arancini.

You can also serve it with a rich, creamy tomato basil soup as a comforting option that complements the crispy texture of the arancini, a side of grilled vegetables for a smoky flavour, a main dish like chicken, grilled fish, or classic beef carpaccio.

Try some of our recipes for your assorted dishes, for example, our authentic Italian beef carpaccio, colourful burrata salad, simple spaghetti aglio e olio, or sweet pepper soup.

Arancini is known as a beloved street food, captivating foodies around the globe. Found in food markets and street food stalls, these crispy, stuffed rice balls are ideal for on-the-go eating. This makes them a favourite among bustling locals and curious tourists alike. Often served in paper cones or easy-to-handle containers, arancini allows diners to walk around and explore the local area. But the crispy treat is just as delicious when served at home, whether as a quick snack, a light meal, or a side dish for other Italian dishes.

Tailor the recipe to your liking

Explore new flavours and tailor the recipe with some of your favourite Italian flavours. For fillings, traditional Italian meat ragu offers a rich, meaty flavour, while a combination of sautéed mushrooms and a hint of truffle oil provides a gourmet twist. Spinach and ricotta are classic flavour combinations, too, and adding a dollop of pesto with a chunk of mozzarella creates a fresh, herby centre. Take a portion of cooled risotto and flatten it into your hand, then place a spoonful of your chosen filling in the centre. Carefully encase the filling with the risotto, forming a ball. Ensure the filling is completely enclosed to prevent it from leaking out during frying, then bread and fry it as usual.

Switching up the risotto base can also give you new, exciting flavours. Infuse the rice with saffron to add an aromatic elegance with its luxurious golden colour, or experiment with different herbs and spices for a subtle variation. Incorporate herbs like rosemary or thyme into the risotto during cooking to introduce a fragrant depth, or add a bit of chilli powder to infuse it with a gentle heat that lingers with every bite.

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