Arancini
Arancini are golden, crispy Italian rice balls with a creamy cheese filling at the center. This recipe yields perfectly coated balls that can be deep-fried, air-fried, or baked.
Total
50 minServings
20Arancini are golden, crispy Italian rice balls with a creamy cheese filling at the center. This recipe yields perfectly coated balls that can be deep-fried, air-fried, or baked.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium bowl, combine the ricotta cheese, mozzarella cheese and 1 tablespoon Italian seasoning.
Place the panko bread crumbs in a shallow bowl, mix in 1 tablespoon Italian seasoning.
Add the flour to another shallow bowl, and whisk the eggs together in a third shallow bowl.
Grab about 2-3 tablespoons of cooked risotto, spoon ½ teaspoon of the cheese mixture in the middle and wrap the risotto around it. Repeat until all of the risotto has been filled with cheese and rolled into balls.
Dredge each risotto ball in the flour, shaking off any excess, then roll it in the egg mixture. Drip off any excess egg, then roll the arancini in the bread crumbs until they’re completely coated.
Repeat until all of the rice balls are coated in the breadcrumbs.
Once all of the arancini are prepared, place them in the refrigerator to chill while you heat the oil to fry them.
Heat canola oil in a large frying pan, add the arancini, 6-8 at a time so you don't overcrowd the pan, and cook for 2-3 minutes per side, or until golden brown.
Remove from the oil with a slotted spoon and place on a wire rack, over a stack of paper towels. Repeat until all of the arancini is cooked.
Alternatively you can spray the arancini with cooking spray and cook them in an air fryer at 400°F for 10 minutes, or bake them on a baking sheet in the oven at 400°F for 20 minutes.
Written automatically by CookOS, not by the creator.
Store cooked arancini in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10-12 minutes or in an air fryer at 350°F for 5 minutes to restore crispiness.
deep frying pan or skillet · wire rack · slotted spoon · air fryer (optional, for alternative cooking method) · baking sheet (optional, for baking method)
Written automatically by CookOS, not by the creator.
Yes. Prepare the arancini through step 6, then refrigerate on a tray before cooking. Chill them as directed in step 7 before frying, air-frying, or baking.
Deep-frying yields the crispiest exterior (2-3 minutes per side). Air-frying at 400°F for 10 minutes is a lower-fat option. Baking at 400°F for 20 minutes works but produces less crispy results.
Yes. Ricotta and mozzarella are traditional, but you can substitute with other mild, melting cheeses like fontina or provolone.
Cold risotto holds its shape better when shaped into balls and coated. Warm risotto will be too soft and difficult to handle.
Arancini are ready when golden brown on all sides, which takes 2-3 minutes per side. They should be golden, not dark brown.
