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Arancini

Italian rice balls coated with parmesan and panko crumbs then fried until crispy and golden brown. 

Arancini

I’ve always loved arancini and finally tried making them on my own recently. I made a quick batch of no-stir risotto then after it was refrigerated for a while, I rolled it into balls and dipped them in a combination of parmesan cheese and Italian seasoned panko crumbs. I had originally planned on dredging the risotto balls in flour and egg before the panko crumbs but they were wet enough that I didn’t need to. Next, I shallow fried them until golden brown and served them with warm marinara. My friends who were visiting loved them and so did my son who devoured nearly all of them. I’ll be making these little beauties again very soon.

Arancini

How to Make Arancini

Warm the broth in a small saucepan over medium-low heat until steaming; cover with a lid and keep warm.

Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.

Add 1 1/4 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.

Once done cooking, add the lemon juice, and parmesan cheese, and some of the remaining warm broth if needed, stirring until thickened, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.

Spread out on a parchment-lined baking sheet and refrigerate for at least 1 hour.

Arancini

Combine the Italian panko crumbs with the parmesan cheese and mix well.

Scoop a few tablespoons of risotto and form it into balls. Roll the balls in the panko and parmesan mixture until well coated; place on a plate and repeat with the remaining balls. Refrigerate for at least 30 minutes.

Arancini

Pour oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees. Gently lower a few of the rice balls into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.

Serve immediately with warm marinara sauce and a bit of freshly grated parmesan cheese. Enjoy.

Arancini

Arancini

Arancini

Prep Time: 20 minutes
Cook Time: 25 minutes
Refrigerating time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Course: Appetizer
Cuisine: Italian
Servings: 10 balls
Author: Pam - For the Love of Cooking

Equipment

Ingredients

Risotto:

  • cups chicken broth **Use vegetable broth for a vegetarian version
  • 1 tbsp butter
  • ½ tbsp olive oil
  • ½ cup arborio rice
  • 2 cloves of garlic, minced
  • ¼ cup dry white wine
  • 1 tsp fresh lemon juice
  • 2 tbsp parmesan, freshly grated
  • Sea salt and freshly cracked pepper, to taste

Remaining Ingredients:

  • ½ cup Italian panko crumbs
  • ¼ cup parmesan cheese, freshly grated + more for serving
  • Vegetable oil
  • Marinara sauce, warmed, for dippng

Instructions

  • Warm the broth in a small saucepan over medium-low heat until steaming; cover with a lid and keep warm.
  • Heat the olive oil and butter in a large heavy-bottomed pot over medium-high heat. Add the arborio rice and cook, stirring often, for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the wine and cook, stirring occasionally, until the wine is absorbed into the rice, about 3-4 minutes.
  • Add 1 1/4 cups of warm broth to the risotto and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.
  • Once done cooking, add the lemon juice, and parmesan cheese, and some of the remaining warm broth if needed, stirring until thickened, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Spread out on a parchment-lined baking sheet and refrigerate for at least 1 hour. 
  • Combine the Italian panko crumbs with the parmesan cheese and mix well. 
  • Scoop a few tablespoons of risotto and form it into balls. Roll the balls in the panko and parmesan mixture until well coated; place on a plate and repeat with the remaining balls. Refrigerate for at least 30 minutes.
  • Pour oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees. Gently lower a few of the rice balls into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.
  • Serve immediately with warm marinara sauce and a bit of freshly grated parmesan cheese. Enjoy.  
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8 Comments

  1. I’ve never made these! Had them often at restaurants, but just not something I’ve thought to make myself for some reason. But I’m thinking, I’m thinking! Terrific recipe — thanks.

  2. Years ago I got a mini deep fryer to make these and also deep fried olives. I finally, during the pandemic, made the arancini. wow!!!!! so good! I bought the cheese to go inside too. Caciocavallo. amazing. I don’t know how our recipes differ, I just know yours look fabulous!