Crispy Italian Rice Balls (Arancini)
Golden-fried risotto balls with a creamy mozzarella center and crispy breadcrumb coating. A classic Italian appetizer that looks fancy but is surprisingly simple to make at home.
- Total time
- 50 min
- Servings
- 12
- Calories
- 285
- Protein
- 7g
Ingredients
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- ½ medium onion, diced into 1/4-inch pieces
- ½ cup white wine (or vegetable broth)
- ¾ cup Parmesan cheese, finely grated
- 3 oz fresh mozzarella, cut into 12 pea-sized cubes
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 3 cups vegetable oil, for frying
Instructions
- 1
Pour the vegetable broth into a medium pot, set it over medium heat, and let it come to a gentle simmer where small bubbles slowly break the surface—about 5 minutes.
- 2
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat until it shimmers and slides when you tilt the pan, about 1 minute.
- 3
Add the diced onion and cook, stirring once every 15 seconds, until the pieces turn translucent and smell sweet, about 2 minutes.
- 4
Pour in the white wine and use a wooden spoon to scrape any stuck-on bits from the bottom of the pot, stirring constantly for 30 seconds until the wine smell fades.
- 5
Add the Arborio rice and stir constantly for 1 minute until the grains look slightly glossy and each grain is coated with oil.
- 6
Using a ladle, slowly pour in 1 cup of the hot broth and stir gently but constantly until almost all the liquid is absorbed—the rice should look creamy but not soupy, about 3 minutes.
- 7
Add another 1 cup of hot broth and repeat the gentle stirring until absorbed, about 3 minutes, then add the remaining 2 cups one cup at a time, always stirring until nearly absorbed.
- 8
After about 18 minutes total, test a grain between your teeth—it should be tender but with a tiny firm center, never mushy; if too firm, add 2 tablespoons more broth and stir until absorbed.
- 9
Remove the pot from heat, stir in the grated Parmesan cheese until melted and combined, then pour the risotto onto a large sheet pan, spread it into a thin, even layer, and refrigerate uncovered for at least 30 minutes until cool and firm enough to hold its shape.
- 10
Place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and the panko breadcrumbs in a third shallow bowl—arrange them in a line on your work surface.
- 11
Scoop about 2 tablespoons of cooled risotto into your palm, nestle one mozzarella cube in the center, then gently press more risotto around it until you have a golf-ball-sized sphere that holds together.
- 12
Roll the risotto ball in the flour until evenly coated on all sides, then roll it in the beaten egg, letting excess drip back into the bowl.
- 13
Roll the wet ball in the panko breadcrumbs, pressing gently so the crumbs stick, and place it on a sheet pan; repeat with remaining risotto and mozzarella until you have 12 balls.
- 14
Cover the sheet pan with plastic wrap and refrigerate the arancini for at least 15 minutes—this helps them stay intact during frying and can be done up to 12 hours ahead.
- 15
Pour the vegetable oil into a heavy-bottomed pot until it fills 3 inches up the sides, set over medium-high heat, and insert a deep-fry or instant-read thermometer.
- 16
Wait until the oil reaches 350°F on the thermometer—listen for a gentle crackling sound when a small test piece of bread falls in; this should take about 8 minutes.
- 17
Carefully lower 3 to 4 arancini into the hot oil using a slotted spoon, keeping the oil temperature at 350°F by adjusting the heat; do not crowd the pan.
- 18
Fry for 2 to 3 minutes, gently stirring once with a slotted spoon halfway through, until the outside is deep golden brown, the color of a caramel candy, and crispy to touch.
- 19
Use a slotted spoon to lift the fried arancini from the oil, hold them briefly above the pot to drain, then place them on a plate lined with paper towels.
- 20
Repeat frying with the remaining arancini in batches, always waiting for the oil to return to 350°F between batches.
- 21
Sprinkle the warm arancini lightly with fleur de sel or sea salt and serve immediately while the exterior is crispy and the center is melted and creamy.
Tools you’ll need
- medium pot
- large heavy-bottomed pot
- wooden spoon
- ladle
- sheet pan
- plastic wrap
- three shallow bowls
- deep-fry or instant-read thermometer
- slotted spoon
- paper towels
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