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Crispy golden Arancini with green peas and mozzarella filing.
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5 from 2 votes

Arancini (Italian Fried Rice Balls)

These Italian Arancini Balls are crispy, cheesy, and packed with flavor. I fell in love with Arancini during my study abroad in Italy, and became dedicated to recreating this delicious Italian street food at home. Here’s a foolproof guide on how to make this true taste of Sicily, approved by my Sicilian Sister in Law!
Course Appetizer
Cuisine Italian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12
Calories 331kcal
Author Alexandria Drzazgowski

Equipment

  • Baking Sheet
  • Small Bowl
  • Pot(s)

Ingredients

Rice Ingredients

  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups chicken stock or water
  • ½ cup grated Pecorino Romano or Parmesan
  • 3 eggs

Arancini Ingredients

  • 1 cup ragù or Bolognese
  • ½ cup peas
  • 6 oz low-moisture mozzarella cut into small cubes
  • 3-4 eggs
  • 2 cups seasoned breadcrumbs
  • Vegetable oil for frying

Instructions

  • In a medium pot, heat 2 tablespoons olive oil over medium heat.
  • Add 2 cups Arborio rice and stir for 1–2 minutes to lightly toast. Season with ½ tsp salt and ¼ tsp black pepper, then pour in 2 cups chicken stock or water.
  • Bring to a boil, cover, and reduce to a simmer. Cook for about 15 minutes, or until the liquid is absorbed and the rice is al dente. Do not stir while it cooks.
  • Remove the cooked rice from the heat and stir in ½ cup grated Pecorino Romano or Parmesan while the rice is still hot.
  • Spread the rice thinly onto a baking sheet to stop the cooking process and allow it to cool for about 15 minutes at room temperature. Then transfer the baking sheet to the refrigerator and chill until completely cold.
  • Place the cold rice in a large bowl and mix in the 3 eggs until fully combined.
  • With damp hands, take about 2 tablespoons of rice and flatten it slightly in your palm. Add a small spoonful of ragù, a few peas, and a cube of mozzarella. Cover with 2 more tablespoons of rice and shape into a ball or a cone, making sure the filling is completely enclosed. Repeat with the remaining rice and filling.
  • Arrange the shaped arancini on a tray and refrigerate for at least 30 minutes, or until firm.
  • Prepare a coating by whisking 3-4 eggs.
  • Dip each arancino into the eggs, then roll in 2 cups seasoned breadcrumbs until evenly covered. For a thicker crust, repeat the coating and breadcrumb step a second time. Return to the refrigerator for another 30–60 minutes.
  • Add enough vegetable oil to a deep pot to cover the arancini, and heat it to 350°F. Fry the arancini in batches for 3–5 minutes, turning as needed, until golden brown and crisp on all sides. The centers should be heated through and the cheese melted (an internal temperature of about 150 degrees Fahrenheit) .
  • Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm.

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.
Recipe researched using Kitchen on the Cliff with Giovanna, Chef Jean-Pierre, @nonnagracie, and @buon-a-petitii. Recipe reviewed and approved by Lucia Ulmer.
  • Arborio rice: A short-grain rice works best for shaping into a ball. It’s also deliciously chewy! Arborio rice should be used, but it is cooked in a different way than risotto to make the correct texture for forming the ball.
  • Chicken stock: You can use water. 
  • Pecorino Romano (or Parmesan): Brings salty, savory depth and also holds the ball together. Pecorino tastes a little tangier while parmesan is a little saltier. I personally used parmesan because it has a more mild flavor that I prefer.
  • Ragù or Bolognese: You can make your own or use store-bought, though of course I’d recommend you make your own if you have the time ;) 
  • Peas: I used frozen peas that I left out at room temperature to thaw for a bit and they worked perfectly. 
  • Low-moisture mozzarella: It’s rare for me to recommend, but in this case, a packaged mozzarella will work better. 
  • Eggs & breadcrumbs: You can use seasoned breadcrumbs, plain breadcrumbs, or add a bit of Italian seasoning TO your plain breadcrumbs! It all works fine. I have also seen some recipes call for panko breadcrumbs, though that is not a typically authentic choice. 
  • Double coat for extra crunch. A second layer of breadcrumbs creates a crispier shell, if desired.
  • Try traditional variations. Add saffron to the rice for a classic golden color or experiment with fillings like pesto, spinach and cheese or ham.
  • Consider a flour paste coating. Some traditional methods, including most Italian great-grandmother methods, use a flour-and-water paste instead of eggs before breadcrumbs. It is equal parts flour and water (usually 1 cup of each) 
  • Before frying, make sure your oil is hot but not too hot. 350 degrees Fahrenheit is perfect. Too cool and the oil will absorb into the ball. Too hot and it will scorch the outside without melting the cheese on the inside.  

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 44g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 699mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 3mg