Arancini are classic Italian rice balls made from risotto, filled with a cheesy center, coated in breadcrumbs and fried to golden perfection. They have a satisfyingly crisp exterior and a rich, creamy interior.
This recipe is perfect as an Italian appetizer or a party snack, and they’re especially delicious served hot with warm marinara sauce for dipping.
“OMG!! I made these and they were great!! Thank you!! I will make these again.”
– Toni
Table of contents
- Ingredients
- Instructions
- How to make arancini in an air fryer
- Recipe notes
- Sauces for arancini
- What to serve with it
- More Italian recipes
There may be no better appetizer than these Sicilian-style cheese-filled rice balls. I first tasted arancini at an Italian dinner party years ago and immediately fell in love. The combination of creamy risotto, gooey cheese and a crisp breadcrumb shell is irresistible.
If you already have leftover risotto, arancini are quick and simple to assemble. Even if you make risotto from scratch, the effort is well worth it—the end result is deeply satisfying and perfect for sharing.
If you don’t have risotto prepared, consider making a basic parmesan risotto or your preferred risotto recipe and chilling it before shaping the arancini. Chilled risotto is easier to handle when forming the balls.
Ingredients
Below are the key ingredients for these arancini, along with substitutions and notes. For precise measurements and the full recipe card, see the recipe section further down.
- Cooked risotto – chilled. Use leftover risotto or prepare a simple parmesan risotto and cool it in the refrigerator before shaping.
- Ricotta cheese – adds creaminess to the filling; use whole-milk ricotta for best texture.
- Mozzarella cheese – shredded mozzarella is easy to mix with the ricotta; for a stringier center, use small mozzarella balls inside each rice ball.
- Italian seasoning – blends well into the cheese for added flavor; use your favorite mix or a simple blend of dried oregano, basil and thyme.
- Panko breadcrumbs – they give an extra-crispy coating.
- All-purpose flour – for dredging before the egg wash.
- Eggs – beaten, used as the binding wash to adhere crumbs.
- Canola or vegetable oil – for pan-frying; can be omitted if baking or air-frying.
Instructions
Step-by-step photos are included below to help you along. For the exact ingredient quantities and a printable recipe card, see the recipe section at the end of this post.
Make sure your risotto is fully chilled (at least an hour) before shaping. Cold risotto holds together better and results in neater, more uniform arancini.
Step 1: In a medium bowl, stir together ricotta, shredded mozzarella and Italian seasoning until well combined.
Step 2: Prepare three shallow bowls: one with panko breadcrumbs (mix in a little Italian seasoning), one with whisked eggs, and one with flour for dredging.
Step 3: Scoop about 2–3 tablespoons of chilled risotto into the palm of your hand (an ice cream scoop works well). Press about 1/2 teaspoon of the cheese mixture into the center, then wrap the risotto around it and form a ball.
Step 4: Repeat until all the risotto is used. This recipe makes approximately 18–20 arancini.
Step 5: Dredge each ball in flour, shaking off excess, then dip in the egg, letting excess drip off. Roll in panko crumbs until fully coated.
Step 6: Heat about 2 inches of oil in a large skillet over medium-high heat. Fry the arancini in batches (6–8 at a time) to avoid overcrowding. Cook 2–3 minutes per side, or until evenly golden. Remove with a slotted spoon and place on a wire rack set over paper towels to drain and stay crisp.
How to make arancini in an air fryer
To cut back on oil, arrange the coated arancini in a single layer in an air fryer basket, leaving space between each ball. Lightly spray with cooking spray and air fry at 400°F for about 10 minutes, until golden and crisp.
If you prefer to bake, place the arancini on a parchment-lined sheet, lightly spray with cooking spray, and bake at 400°F for about 20 minutes, turning once if needed. Frying will yield the crispiest crust, but air-frying is a great, lower-oil alternative; baking works in a pinch.
Recipe notes
- Yield: Makes about 18–20 rice balls. Quantities can be doubled if needed.
- Storage and reheating: Arancini can be made up to one day ahead and refrigerated before cooking. Leftovers re-crisp beautifully in an air fryer at 400°F for 4–6 minutes or in a skillet with a teaspoon of oil for 1–2 minutes per side.
- Extra-cheesy center: For a gooey mozzarella core, skip the ricotta in the center and place small mozzarella balls inside each arancino before sealing and coating.
- Frying method: Traditional deep-frying will give the crispiest result. Pan-frying with a few inches of oil is a good compromise that uses less oil than a full deep-fry.
Sauces for arancini
Arancini are wonderful on their own, but they shine when dipped. Classic marinara warmed on the stove pairs perfectly. Other tasty options include basil pesto or a garlic‑parmesan dipping sauce. Offering a selection of sauces makes for a fun appetizer spread.
What to serve with it
Serve arancini as an appetizer alongside other Italian favorites like bruschetta or meatballs, or present them as part of a larger antipasto spread. They also work well as a snack at parties, paired with simple mixed greens or a light salad to balance the richness.
More Italian recipes
Try other tested Italian recipes from the same collection for a full meal: hearty ragù, pan pizza, calzones or stuffed manicotti. These dishes complement arancini well and make for a memorable Italian dinner.
Instant Pot Beef Ragu
Kurt’s Famous Pan Pizza
Calzone
Three Cheese Manicotti with Italian Sausage Marinara
Arancini
20 arancini
30 minutes
20 minutes
50 minutes
Whitney Bond
Ingredients
- ½ cup ricotta cheese
- ½ cup mozzarella cheese (shredded)
- 2 tablespoons Italian seasoning (divided)
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 large eggs
- 4 cups cooked risotto (chilled)
- 1 cup canola oil (optional for frying)
Instructions
- In a medium bowl, combine ricotta, shredded mozzarella and 1 tablespoon Italian seasoning.
- Place panko breadcrumbs in a shallow bowl and mix in the remaining 1 tablespoon Italian seasoning.
- Place flour in another shallow bowl and whisk the eggs in a third shallow bowl.
- Take about 2–3 tablespoons of chilled risotto, spoon ½ teaspoon of the cheese mixture into the center and wrap the risotto around it. Roll into a ball. Repeat until all risotto is used.
- Dredge each rice ball in flour, then dip in egg, letting excess drip off. Roll in panko until fully coated.
- Chill the prepared arancini briefly while heating oil for frying.
- Heat oil in a large pan and fry arancini in batches (6–8 at a time) until golden, about 2–3 minutes per side. Drain on a wire rack over paper towels.
- Alternatively, air-fry at 400°F for 10 minutes (lightly spray) or bake at 400°F for 20 minutes on a parchment-lined sheet, sprayed lightly with cooking spray.
Notes
- The risotto can be made up to 4 days ahead and stored airtight in the refrigerator.
- The arancini can be assembled up to 1 day ahead and refrigerated until ready to cook.
Nutrition Facts (per arancini)
Calories: 192 kcal
Carbohydrates: 15 g | Protein: 3 g | Fat: 13 g
Saturated Fat: 2 g | Sodium: 51 mg | Fiber: 0.4 g