Go Back
–+ servings
a halved arancini showing its gooey cheese center.
Print Recipe
No ratings yet

Arancini Recipe

These Italian arancini are loaded with Parmesan and mozzarella cheese and coated in crispy Panko breadcrumbs. They're so good!
Prep Time10 minutes
Cook Time1 hour
Chill Time30 minutes
Total Time1 hour 40 minutes
Course: Appetizer
Cuisine: Italian
Servings: 8 people
Author: Laurel Perry

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
    rice mixed with cheese and parsley in a glass bowl.
  • Form the rice mixture into 16 balls. Place them on a baking sheet.
    rice balls 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
    a bowl full of flour, a bowl full of eggs, and a bowl full of 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.
    breaded arancini on a baking sheet.
  • 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
    oil in a dutch oven.
  • 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.
    frying arancini in a dutch oven.
  • Serve warm with marinara sauce.
    Marinara sauce
    fried arancini on a baking sheet.

Notes

*I cooked the rice in low-sodium chicken broth to infuse it with extra flavor. To keep these arancini vegetarian, use vegetable broth instead.
**This variety of Italian short-grain rice is best known for its use in risotto, where it stays nice and firm while also being creamy and chewy. Other rices that will work in this recipe include Carnaroli, Baldo, and Calrose rice.

Nutrition

Serving: 2arancini | Calories: 324kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 907mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 3mg