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Arancini (Crispy Italian Rice Balls)
Arancini are basically cheese stuffed rice balls that are coated in breadcrumbs and deep fried. The Sicilian appetizer is one of my favorites, you can’t go wrong with crispy rice and cheese!
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Golden, crispy arancini are classic Italian rice balls made from creamy risotto stuffed with melty fontina cheese, coated in breadcrumbs, and fried to perfection. This restaurant-quality appetizer is rich, comforting, and a great way to use up leftover risotto while still feeling upscale enough to serve for a dinner party. If you love this recipe, try the shaved Brussels sprout salad or this ratatouille pasta next!
Why You’ll Love This Recipe
- Crispy and cheesy perfection: The combination of creamy risotto and melted cheese inside a crunchy golden crust is irresistible.
- Perfect for entertaining: Arancini make impressive appetizers or party snacks that look (and taste) restaurant-worthy.
- Make-ahead friendly: The risotto and rice balls can be prepped in advance, so all you need to do is fry and serve.
Key Ingredients in This Recipe
- Risotto – Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. It can be substituted with other starchy short-grain varieties like Carnaroli or Vialone Nano if desired though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing long-grain varieties. You don’t want to lose any of that starch!
- Panko – Rather than using Italian breadcrumbs I use panko, Japanese breadcrumbs, that I grind to a finer texture so they evenly coat the risotto balls. Panko breadcrumbs make a great crust on fried foods and, because they are lighter, they absorb less oil than other breadcrumbs, keeping the arancini crispier.
- Calabrian Chili – They are little red Italian chili peppers that pack a punch and once preserved in oil (as used here), they are smoky, salty, fruity and spicy all at the same time. Omit them from the sauce for a more mild, rose/ blush sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For extra-crispy arancini, double-fry them: fry once until pale golden, let rest for 5 minutes, then fry again until deep golden brown. This helps create a shatteringly crisp crust while keeping the inside perfectly soft.
Swaps and Substitutions
- Cheese: Swap fontina for mozzarella, provolone, or scamorza for a similar gooey texture.
- Breadcrumbs: Use Italian breadcrumbs instead of panko for a finer crust.
- Rice: Arborio is the classic choice, but Carnaroli or Vialone Nano also work beautifully.
- Sauce: Replace Calabrian chili with red pepper flakes or omit it for a mild marinara.
How to Make Arancini (Step-by-Step)
For the Risotto
Add the chicken stock to a medium saucepan and warm over medium-low heat. Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the rice and sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Reduce heat to medium-low and stir constantly until all wine has been absorbed. Add the stock and continue stirring occasionally until the stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Season to taste with salt.
Once the risotto is al dente remove from heat and stir in the cream and Parmesan cheese until completely combined.
Let cool slightly then spread the risotto in an even layer on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 4.
For assembly of arancini
Line another baking sheet with parchment paper. Scoop ¼ cup of the risotto and form into a patty in your hands. Place 1 piece of the cheese in the middle and form the mixture into a 2½-inch ball (it won’t look perfect). Set it down on the parchment paper, continuing with the remaining risotto and cheese. Freeze the balls until they have firmed up, for about 15 minutes.
Add the panko breadcrumbs to a food processor and pulse until ground fine then add to a shallow bowl. In another shallow bowl, add the flour and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs.
Add enough oil to a large cast iron pan or Dutch oven to reach at least 1” up the side of the pan. Heat oil over medium heat until it reaches 350ºF.
Working in batches, roll a risotto ball in the flour, shaking off any excess then roll to coat in the egg followed by the panko. Add to the oil and fry until crispy all over, turning occasionally, about 4 minutes. Remove to a paper-towel lined plate to drain and repeat the process with the remaining rice balls until they are all fried.
Heat the marinara in a small saucepan over medium-low heat, until heated through. Whisk in the cream and Calabrian chili paste until combined then remove from heat. Add the sauce to small serving bowls. Serve the arancini hot with the creamy spicy marinara for dipping.
How to Serve Arancini (Crispy Italian Rice Balls)
- Serve hot with creamy spicy marinara or your favorite tomato-based dipping sauce.
- Sprinkle with Parmesan and fresh basil before serving for an authentic Italian touch.
- Pair with a crisp white wine like Pinot Grigio or a light sparkling Prosecco.
How to Store Arancini (Crispy Italian Rice Balls)
- Refrigerate: Store leftover arancini in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 375°F for 10–12 minutes or in an air fryer for 5–6 minutes to maintain crispness.
- Freeze: Freeze before frying for up to 1 month. Thaw in the fridge overnight before frying as directed.
FAQ – Frequently Asked Questions
Can I bake arancini instead of frying?
Yes — place them on a baking sheet, spray lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway through for even browning.
What’s the best oil for frying arancini?
Use a neutral oil with a high smoke point such as vegetable, canola, or grapeseed oil.
How can I make them bite-sized for appetizers?
Simply scoop smaller portions (about 1 tablespoon each) and reduce frying time by about a minute.
What can I serve alongside arancini?
They pair beautifully with a green salad, antipasto platter, or a bowl of simple spaghetti marinara.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Arancini (Crispy Italian Rice Balls)
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Ingredients:
For the risotto:
- 3½ cups low-sodium chicken stock
- 3 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, chopped
- 1 cup arborio rice
- ½ cup dry white wine
- Kosher salt, as needed
- ¼ cup heavy cream
- 1 cup freshly grated Parmesan
For assembly:
- 4 ounces fontina cheese, cut into ½” cubes
- 2 cups Panko breadcrumbs
- 1½ cups all-purpose flour
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 large eggs
- Vegetable oil, as needed, for frying
For the creamy spicy marinara:
- 1 cup marinara of choice
- ¼ cup heavy cream
- 1 tablespoon Calabrian chili paste
Instructions:
For the risotto:
- Add the chicken stock to a medium saucepan and warm over medium-low heat.
- Place a medium saucepan over medium heat, add the olive oil and heat through. Add the onion, stirring occasionally, until onions are translucent and tender, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the rice and sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Reduce heat to medium-low and stir constantly until all wine has been absorbed. Add the stock and continue stirring occasionally until the stock has been absorbed. Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 20 to 25 minutes. Season to taste with salt.
- Once the risotto is al dente remove from heat and stir in the cream and Parmesan cheese until completely combined.
- Let cool slightly then spread the risotto in an even layer on a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for at least 1 hour and up to 4.
For assembly:
- Line another baking sheet with parchment paper. Scoop ¼ cup of the risotto and form into a patty in your hands. Place 1 piece of the cheese in the middle and form the mixture into a 2½-inch ball (it won’t look perfect). Set it down on the parchment paper, continuing with the remaining risotto and cheese. Freeze the balls until they have firmed up, for about 15 minutes.
- Add the panko breadcrumbs to a food processor and pulse until ground fine then add to a shallow bowl. Add the flour to another shallow bowl and season it with salt and pepper, whisking to combine. Add the eggs to one more shallow bowl and beat the eggs.
- Add enough oil to a large cast iron pan or Dutch oven to reach at least 1” up the side of the pan. Heat oil over medium heat until it reaches 350ºF (180ºC).
- Working in batches, roll a risotto ball in the flour, shaking off any excess then roll to coat in the egg followed by the panko. Add to the oil and fry until crispy all over, turning occasionally, about 4 minutes. Remove to a paper-towel lined plate to drain and repeat the process with the remaining rice balls until they are all fried.
For the creamy spicy marinara:
- Heat the marinara in a small saucepan over medium-low heat, until heated through. Whisk in the cream and Calabrian chili paste until combined then remove from heat. Add the sauce to small serving bowls.
For serving:
- Serve the arancini hot with the creamy spicy marinara for dipping.
Notes:
For extra-crispy arancini, double-fry them: fry once until pale golden, let rest for 5 minutes, then fry again until deep golden brown. This helps create a shatteringly crisp crust while keeping the inside perfectly soft.
Nutrition:
Calories: 4078kcal | Carbohydrates: 454g | Protein: 149g | Fat: 176g | Saturated Fat: 78g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 67g | Trans Fat: 0.1g | Cholesterol: 844mg | Sodium: 5187mg | Potassium: 2980mg | Fiber: 23g | Sugar: 33g | Vitamin A: 5459IU | Vitamin C: 34mg | Calcium: 2043mg | Iron: 31mg
DID YOU MAKE THIS?
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I made this on NYE and I regret not doubling the recipe—THESE WERE ABSOLUTELY DELICIOUS. The recipe was easy to follow and the cheese pull with each bite was amazing. Will definitely make this again!
Jeri
This makes me SO happy Jeri! Thank you so much for the glowing review! So happy to hear you enjoyed!