Arancini are golden, crispy Sicilian rice balls stuffed with savory ragù and melted mozzarella, held together by creamy Arborio risotto. This authentic recipe delivers restaurant-quality results with a crisp exterior and molten center.
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 large bowl, combine the cooled risotto with butter and Parmigiano Reggiano. Mix until creamy and cohesive. Taste and adjust seasoning. Chill for 1 hour so the rice firms up.
Place ragù in one bowl and cubed mozzarella in another. Keep portions small so the arancini seal properly.
Scoop about 1/4 cup of risotto into your hand. Flatten gently, add a spoonful of ragù and a few cubes of mozzarella, then close and roll into a tight ball.
Roll each ball in flour, dip into beaten eggs, then coat evenly in breadcrumbs. Place on a tray.
Heat oil to 350°F (175°C). Fry arancini in batches for 3–4 minutes, turning gently, until deeply golden and crisp.
Transfer to a paper-towel-lined tray. Let rest 2 minutes before serving.
Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 350°F for 8–10 minutes until crispy; do not microwave, which softens the exterior.
deep-fry thermometer · paper towels
Written automatically by CookOS, not by the creator.
Yes. Form and bread the arancini, then freeze on a tray for 2 hours before frying. Fry directly from frozen, adding 1–2 minutes to cooking time until deeply golden.
Heat oil to 350°F (175°C). Use a thermometer to maintain consistent heat; too cool yields greasy arancini, too hot burns them before the inside heats through.
Keep ragù and mozzarella portions small, seal the risotto ball tightly around them, and chill the risotto for at least 1 hour so it firms up before forming.
Arborio risotto is traditional, but Carnaroli works similarly. Any thick meat sauce or ragù works; avoid thin sauces that leak. Vegetarian fillings (peas, mushrooms) are common regional variants.
Fry for 3–4 minutes total, turning gently. They are ready when deeply golden brown and the exterior is crisp; the inside will be hot and the mozzarella melted.
