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Irresistible Arancini Recipe: Crispy, Cheesy, and Perfect for Any Occasion

I can’t wait to share this Arancini recipe with you! It’s one of my all-time favorite dishes to make and eat. The crispy golden crust paired with the gooey, cheesy center is pure comfort food.

I made this last weekend, and let me tell you, it was a hit! Whether you’re looking for a fun appetizer or a unique addition to your dinner recipes, this is a must-try.

Ingredients You’ll Need

Here’s everything you need to make 8 delicious Arancini. Each ingredient plays a key role in creating the perfect texture and flavor.

250g risotto rice – The base of the recipe; use high-quality risotto rice for the best results.
30g flour – Helps the coating stick to the rice balls.
2 eggs – Acts as a binder for the breadcrumbs.
100g breadcrumbs – Creates the crispy outer layer.
50g mozzarella cheese – Adds a gooey, cheesy center.
1 vegetable or chicken stock cube – Infuses the rice with rich flavor.
Parmesan cheese – Adds a nutty, savory kick.
Parsley (optional) – For garnish and a pop of freshness.
2 tsp garlic powder – Enhances the flavor of the rice.
Black pepper – For seasoning the breadcrumbs.
Oil for frying – Use a neutral oil like vegetable or sunflower oil.

Note: This recipe makes 8 servings, perfect for a small gathering or family dinner.

Variations to Try

Want to switch things up? Here are some creative variations to suit your preferences or dietary needs:

Dairy-Free: Replace mozzarella and Parmesan with dairy-free cheese alternatives.
Gluten-Free: Use gluten-free breadcrumbs and flour.
Spicy Kick: Add a pinch of chili flakes to the rice mixture for a spicy twist.
Herb-Infused: Mix fresh basil or oregano into the rice for extra flavor.
Stuffed Surprise: Add a small piece of cooked sausage or sun-dried tomato in the center of each ball.

Cooking Time

Here’s how long it’ll take to whip up these crispy delights:

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Equipment You’ll Need

Make sure you have these tools ready to make the process smooth and easy:

Medium-sized pot: For cooking the risotto rice.
Three bowls: For flour, beaten eggs, and breadcrumbs.
Large frying pot: To fry the Arancini to golden perfection.
Slotted spoon: For safely removing the Arancini from the hot oil.
Mixing spoon: To stir the rice and mix ingredients.

How to Make Arancini?

Making Arancini is easier than you think! Follow these simple steps to create crispy, cheesy perfection.

Step 1: Cook the Risotto Rice

Start by heating a medium-sized pot over medium-high heat. Dissolve the stock cube in 900ml of boiling water. In another pot, add the risotto rice and two ladles of stock. Stir occasionally and let the rice absorb the liquid. Repeat this process until all the stock is absorbed and the rice is fully cooked.

Step 2: Cool and Mix

Allow the cooked rice to cool completely. Once cooled, mix in grated mozzarella, garlic powder, and two tablespoons of Parmesan cheese. Stir well to combine.

Step 3: Shape the Balls

Using clean hands, form the rice mixture into equal-sized balls. Make sure they’re compact to hold their shape during frying.

Step 4: Coat the Arancini

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and black pepper. Dip each rice ball into the flour, then the eggs, and finally the breadcrumbs, ensuring they’re fully coated.

Step 5: Fry to Perfection

Fill a pot halfway with oil and heat it over medium heat. Test the oil’s readiness by dropping in a small breadcrumb—it should sizzle. Fry two Arancini at a time for 1-2 minutes until golden brown. Remove with a slotted spoon and place on a paper towel to drain excess oil.

Additional Tips for Making This Recipe Better

Here are some personal tips to make your Arancini even more amazing:

Use freshly grated Parmesan for the best flavor.
Let the rice cool completely before shaping the balls—it makes them easier to handle.
Don’t overcrowd the pot while frying; it keeps the oil temperature consistent.
If you’re new to frying, use a thermometer to ensure the oil is at the right temperature (around 350°F).
Serve immediately for the crispiest texture and gooey center.

How to Serve Arancini?

Presentation is key when serving these golden delights. Here are some ideas to make your dish shine:

Sprinkle grated Parmesan and chopped parsley on top for a fresh, vibrant look.
Pair with a marinara or garlic aioli dipping sauce for extra flavor.
Serve alongside a bowl of Garlic Rosemary Focaccia Muffins Recipe for a hearty meal.
Arrange on a platter with toothpicks for a party-friendly appetizer.

Nutritional Information

Here’s a quick look at the nutritional breakdown per serving:

Calories: 250
Protein: 8g
Carbohydrates: 30g
Fat: 10g

How to Store Arancini?

Refrigerating: Store in an airtight container for up to 3 days.
Freezing: Freeze uncooked Arancini for up to 1 month.
Reheating: Reheat in an oven at 350°F for 10 minutes to regain crispiness.

Why You’ll Love This Recipe?

Here’s why this Arancini recipe will become your favorite:

It’s easy to make and perfect for beginners.
The crispy exterior and cheesy center are irresistible.
You can customize it with your favorite flavors.
It’s a crowd-pleaser for parties or family dinners.
It pairs well with a variety of dipping sauces and sides.

Common Mistakes to Avoid for Better Results

Avoid these pitfalls to ensure your Arancini turns out perfect every time:

Skipping the cooling step: Warm rice is harder to shape and may fall apart.
Overcrowding the pot: This lowers the oil temperature and results in soggy Arancini.
Using pre-shredded cheese: It doesn’t melt as well as freshly grated cheese.
Not seasoning the breadcrumbs: Adding Parmesan and black pepper enhances the flavor.
Frying at the wrong temperature: Too hot, and they’ll burn; too cool, and they’ll absorb oil.

Ben Carraoli

Arancini recipe

I can’t wait to share this Arancini recipe with you! It’s one of my all-time favorite dishes to make and eat. The crispy golden crust paired with the gooey, cheesy center is pure comfort food.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 8

Course: Dinner

Calories: 250

Ingredients Method

Ingredients

250 g risotto rice – The base of the recipe; use high-quality risotto rice for the best results.
30 g flour – Helps the coating stick to the rice balls.
2 eggs – Acts as a binder for the breadcrumbs.
100 g breadcrumbs – Creates the crispy outer layer.
50 g mozzarella cheese – Adds a gooey cheesy center.
1 vegetable or chicken stock cube – Infuses the rice with rich flavor.
Parmesan cheese – Adds a nutty savory kick.
Parsley optional – For garnish and a pop of freshness.
2 tsp garlic powder – Enhances the flavor of the rice.
Black pepper – For seasoning the breadcrumbs.
Oil for frying – Use a neutral oil like vegetable or sunflower oil.

Method

Start by heating a medium-sized pot over medium-high heat. Dissolve the stock cube in 900ml of boiling water. In another pot, add the risotto rice and two ladles of stock. Stir occasionally and let the rice absorb the liquid. Repeat this process until all the stock is absorbed and the rice is fully cooked.
Allow the cooked rice to cool completely. Once cooled, mix in grated mozzarella, garlic powder, and two tablespoons of Parmesan cheese. Stir well to combine.
Using clean hands, form the rice mixture into equal-sized balls. Make sure they’re compact to hold their shape during frying.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan and black pepper. Dip each rice ball into the flour, then the eggs, and finally the breadcrumbs, ensuring they’re fully coated.
Fill a pot halfway with oil and heat it over medium heat. Test the oil’s readiness by dropping in a small breadcrumb—it should sizzle. Fry two Arancini at a time for 1-2 minutes until golden brown. Remove with a slotted spoon and place on a paper towel to drain excess oil.

Arancini Recipe