Arancini (Fried Risotto Balls)

We have a rule about arancini, and it’s simple. If they’re on the menu, we order them. That rule got plenty of use on a trip through northern Italy. Arancini are Italian fried rice balls made with chilled risotto, a cube of mozzarella in the center, and a crisp breadcrumb coating. Ours fry in about an inch of oil in a cast iron skillet, so you don’t need a deep pot of oil to make them at home.

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Start with a batch of Parmesan Risotto that’s been chilled until firm. From the first scoop to the last batch out of the skillet, this arancini recipe takes about 45 minutes, and they’re best served warm with marinara on the side.

Key Ingredients and Substitutions

The complete ingredient list and measurements are listed in the printable recipe below.

• Chilled risotto. Use cold risotto, since it keeps arancini together. As it chills, the starch from the rice sets and firms up, so it presses into a tight ball instead of slumping in your hand. We use our Parmesan Risotto, made ahead and refrigerated until firm. Any thick, well-chilled risotto works, including our Mushroom Truffle Risotto or Saffron Shrimp Risotto.
• Low-moisture mozzarella. Look for block-style mozzarella in the dairy case, not the fresh balls packed in water. Fresh mozzarella holds a lot of liquid, which can make the center watery and more likely to leak into the oil. Low-moisture mozzarella melts smoothly and stays inside the rice.

How to Make Arancini

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Check the oil with an instant-read thermometer before each batch. At 350°F, the crust browns in about the time it takes the mozzarella to melt through. If the oil runs cooler, the breading soaks it up and turns greasy. If it’s too hot, the outside browns before the cheese has a chance to melt.

Shape the arancini. Scoop about 3 tablespoons of cold risotto and flatten it into a disk in your palm. Set a cube of mozzarella in the center, then fold the risotto up and around it, pressing firmly to seal the cheese inside. Roll it between your palms into a tight, compact ball. Firmly packed arancini balls hold together in the oil, and loose ones are more likely to crack. If any cheese peeks through, patch it with a little extra risotto.

Bread them. Line up three shallow bowls with seasoned flour, beaten eggs, and breadcrumbs. A light coat of flour dries the risotto’s surface, which helps the egg cling, and the egg holds the breadcrumbs in place. Shake off the extra flour and let the egg drip off before rolling each ball in the crumbs. Press the breadcrumbs on gently so the coating is even all the way around, since any bare spot lets oil seep into the rice. We fry ours right after breading, and they’ve always held together.

Fry in a cast iron skillet. Pour about an inch of vegetable or canola oil into a 10-inch cast iron skillet and heat it to 350°F. That’s enough oil to come partway up the arancini, and turning them with tongs every minute or two browns them on all sides. Fry them in batches of 3 to 4 at a time. Cold arancini pull the oil temperature down as soon as they go in, and crowding the skillet drops it further, which leads to greasy arancini that take longer to brown.

Go by color more than the timer. Total frying time is about 6 to 8 minutes, but it can run longer depending on how hot the oil stays. Once each side is deep golden brown, the mozzarella inside is melted through. Move them to a paper towel-lined plate, then let the oil return to 350°F before the next batch.

Serve. Arancini taste best hot, when the crust is at its crispiest. We serve them with our warm, hearty marinara sauce for dipping.

Make-Ahead and Storage

Make-Ahead: Shape and bread the arancini earlier in the day, then cover and refrigerate them until you’re ready to fry. Straight from the fridge, they may take a little longer to brown.

How to Store: Let leftover arancini cool completely, then refrigerate them in an airtight container for 3 to 4 days. To freeze, store cooked arancini in a freezer bag for up to 3 months.

How to Reheat: Thaw frozen arancini in the refrigerator first. The oven or air fryer brings back the crisp crust, so reheat refrigerated or thawed arancini at 350°F for 12 to 15 minutes, or until warmed through. The microwave is faster, about 45 to 60 seconds, though the crust won’t be as crisp.