Sicilian Arancini
Crispy golden risotto balls stuffed with melted mozzarella and peas. A classic Italian comfort food that looks restaurant-worthy but is surprisingly achievable at home.
- Total time
- 50 min
- Servings
- 12
- Calories
- 312
- Protein
- 9g
Ingredients
- 1.5 cups Arborio rice
- 4 cups vegetable broth
- ½ medium onion, finely diced
- ¾ cup frozen peas
- 6 ounces fresh mozzarella, cut into 0.5-inch cubes
- ½ cup Pecorino Romano cheese, finely grated
- 1 large egg
- 1 cup panko breadcrumbs
- 3 cups vegetable oil, for frying
Instructions
- 1
Pour the vegetable broth into a small pot and bring it to a gentle boil over medium heat, then reduce to low heat so it stays hot and steaming.
- 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat until the oil shimmers and moves freely when you tilt the pan.
- 3
Add the diced onion and stir constantly for 3 minutes until the pieces turn translucent and smell fragrant, so the rice will absorb flavor from the softened onion.
- 4
Pour in the Arborio rice and stir constantly for 2 minutes until each grain looks slightly glassy and coated in oil, which helps the risotto cook evenly.
- 5
Ladle 1 cup of the hot broth into the rice and stir constantly for 3 minutes until the liquid is mostly absorbed into the rice and the pot is almost dry.
- 6
Add another 1 cup of hot broth, stirring constantly for 3 minutes until again almost dry; repeat this process two more times (4 cups total broth) over the next 12 minutes.
- 7
Stir in the frozen peas and cook for 2 minutes, stirring constantly, until the peas are heated through and the rice is creamy but each grain is still slightly firm to the bite.
- 8
Remove from heat and stir in the grated Pecorino Romano cheese until fully combined and the risotto looks creamy and glossy.
- 9
Spread the warm risotto onto a baking sheet in an even layer about 1 inch thick and let it cool at room temperature for 20 minutes until it is no longer steaming.
- 10
Crack the egg into a shallow bowl and whisk with a fork until the white and yolk are fully combined and uniform in color.
- 11
Pour the panko breadcrumbs into another shallow bowl.
- 12
Scoop 2 tablespoons of cooled risotto into your palm, flatten it slightly, place one mozzarella cube in the center, then fold the rice around it and roll into a ball about the size of a golf ball.
- 13
Dip the rice ball into the beaten egg, coating all sides, then roll it in the panko breadcrumbs, pressing gently so the crumbs stick; place on a plate.
- 14
Repeat steps 12–13 with the remaining risotto and mozzarella until you have made 12 arancini, spacing them so they don't touch on the plate.
- 15
Pour 3 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until a cooking thermometer reads 350°F, about 8 minutes.
- 16
Carefully place 4 arancini into the hot oil using a slotted spoon, leaving space between each one so they don't stick together.
- 17
Fry for 3 minutes, turning each ball once halfway through, until all sides are deep golden brown like a roasted chestnut.
- 18
Remove the fried arancini from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 19
Repeat steps 16–18 with the remaining 8 arancini, frying them in two more batches of 4 to avoid crowding the pot.
- 20
Serve the arancini warm while the interior mozzarella is still melted and the outside is crispy.
Tools you’ll need
- small pot
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- ladle
- baking sheet
- two shallow bowls
- fork
- cooking thermometer
- slotted spoon
- paper towels
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