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Any time I see arancini on the menu, I have to order some. You might say I’m obsessed, but I think this obsession is perfectly healthy. Who can say no to what is essentially deep-fried risotto?! It turns out these delicious crispy rice balls were easier to make than I thought, and now I make them all the time for parties. I loaded up these bad boys with Parmesan and mozzarella cheese and coated them in extra-crispy Panko breadcrumbs to create the ultimate Italian arancini recipe.
There’s not much better than these gooey deep-fried arancini. If you’re a cheese lover like me, I just know you’ll love them. Chewy, creamy rice wrapped around melty mozzarella cheese, and coated in crispy breadcrumbs…sounds like heaven, doesn’t it?
Tips for Beginners
- When breading, I like to keep a wet hand and a dry hand. Use one hand to dip the balls in the flour and the opposite hand to dip them in the eggs. Return to the first hand to dip in the Panko. This helps keep me from accidentally breading my fingers!
- Once breaded, if your oil is taking more than a few minutes to heat up, transfer your arancini back to the fridge. This will help them keep their shape.
- Don’t try to fry too many arancini at once. This will lower the temperature of the oil and make your rice balls greasy.
- Keep an eye on the oil temperature and adjust as needed to ensure the rice balls don’t burn before they’re cooked through.
Arancini Recipe
Equipment
- Baking Sheet
- Dutch Oven
- Deep Frying Thermometer (optional)
Ingredients
- 3 cups low-sodium chicken broth*
- 2 teaspoons kosher salt divided
- 1 cup arborio rice**
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 ounces mozzarella cheese cut into ½ inch cubes
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups Panko breadcrumbs
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
- In a large pot, bring the chicken broth and 1 teaspoon of salt to a boil. Stir in the rice, cover, and simmer until cooked through, about 20 minutes.3 cups low-sodium chicken broth*, 2 teaspoons kosher salt, 1 cup arborio rice**
- Spread the rice out on a baking sheet and place in the fridge to cool for about 30 minutes.
- Once the rice is cool, add it to a bowl and stir in parmesan cheese and parsley.½ cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley
- Form the rice mixture into 16 balls. Place them on a baking sheet.
- Stuff each ball with a cube of mozzarella. Press the rice together so that the mozzarella is completely encased.4 ounces mozzarella cheese
- Grab 3 shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third stir together the panko and the remaining 1 teaspoon salt.½ cup all-purpose flour, 2 large eggs, 1½ cups Panko breadcrumbs
- Bread the arancini by first coating them in the flour, then egg, and finally panko, using your hands to gently press the panko to adhere. Place them back on your baking sheet once they are breaded.
- Heat 1 inch of vegetable oil in a Dutch oven or heavy-bottomed pan to 350°F. Grab another sheet pan and line it with paper towels.Vegetable oil
- Working in batches, fry the arancini until golden on all sides. Remove them with a slotted spoon and transfer them to the paper towel-lined baking sheet. While they are hot, sprinkle on a little extra sea salt.
- Serve warm with marinara sauce.Marinara sauce
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Arancini Step by Step
Gather all your ingredients.
Cook and Cool the Rice: In a large pot, bring 3 cups of low-sodium chicken broth and 1 teaspoon of salt to a boil. Stir in 1 cup of arborio rice, cover, and simmer until cooked through, about 20 minutes. Spread the rice out on a baking sheet and place in the fridge to cool for about 30 minutes.
Mix the Rice: Once the rice is cool, add it to a bowl and stir in ½ cup of freshly shredded Parmesan cheese and 2 tablespoons of chopped fresh parsley.
Shape the Arancini: Form the rice mixture into 16 balls. Place them on a baking sheet. Stuff each ball with a ½-inch (¼-ounce) cube of mozzarella. Press the rice together so that the mozzarella is completely encased.
Prepare a Dredging Station: Grab 3 shallow bowls. In the first bowl, add ½ cup of all-purpose flour. In the second bowl, beat 2 large eggs, and in the third, stir together 1½ cups of Panko breadcrumbs and the remaining 1 teaspoon salt.
Dredge the Arancini: Bread the arancini by first coating them in the flour, then egg, and finally Panko, using your hands to gently press the panko to adhere. Place them back on your baking sheet once they are breaded.
Heat the Oil: Heat 1 inch of vegetable oil in a Dutch oven or heavy-bottomed pan to 350°F. Grab another sheet pan and line it with paper towels.
Fry the Arancini: Working in batches, fry the arancini until golden on all sides. Remove them with a slotted spoon and transfer them to the paper towel-lined baking sheet. While they are hot, sprinkle on a little extra sea salt.
Serve the Arancini: Serve warm with marinara sauce.
How to Store and Reheat
Store leftover arancini in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat directly from frozen in a 400°F oven for about 15 minutes.
Serving Suggestions
I always serve arancini with my favorite homemade marinara sauce for dipping. They’re also delicious with a Caesar salad, hearty vegetable soup, or a classic Italian meal like my baked ziti without ricotta.
