Arancini
Italian rice balls coated with parmesan and panko crumbs then fried until crispy and golden brown.
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.
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.
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.
Equipment
- Small deep skillet
Ingredients
Risotto:
- 1½ 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.
I can’t remember when I last had or made these rice balls. Yours looks so nicely golden and yummy, Pam.
These look delicious and I know I would enjoy them when I get back to eating some starch.
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.
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!
Love rice balls and your recipe looks delicious.
Interesting recipe, a very new idea to me and one that I will certainly try, thanks. Hope all is well, Diane.
Wow! these have been on my to-make list for a long time…thanks for the inspiration!
I had never had arancini (even though my husband is Italian) until we moved to New England. It was very common to see some that were the size of a baseball. Yours look perfectly crisp and delicious.
Hi Pam. I love arancini and these look special. I always thought that Panko breadcrumbs were Japanese but in the text you say Italian. I love Italian food too so I guess I should not be surprised. I would love to find out the Italian way of making them please.
Hi Bill, Panko crumbs are Japanese but they also make Italian seasoned panko crumbs which is what I used here.
-Pam