Arancini Recipe

Crisp on the outside and meltingly cheesy inside, Arancini are Sicily's beloved fried rice balls. They make a wonderful starter, snack or party bite, especially when served warm.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

4 servings

Calories

480

Ingredients

• 400 g cooked risotto rice, cooled
• 100 g mozzarella, cut into small cubes
• 2 eggs, beaten
• 100 g plain flour
• 150 g fine breadcrumbs
• Vegetable oil, for deep frying
• Salt and black pepper
• 2 tbsp grated Parmesan

Instructions

1. Mix the cooled risotto with Parmesan and season well, then take handfuls and press a cube of mozzarella into the centre of each, shaping firm balls.
2. Roll each ball first in flour, then in beaten egg, then in breadcrumbs, pressing gently so the coating sticks.
3. Heat oil to 170C in a deep pan and fry the arancini in batches for 3-4 minutes until deep golden all over.
4. Drain on kitchen paper and sprinkle lightly with salt while hot.
5. Serve warm with marinara sauce or simply on their own.
6. Let the arancini cool for 2 minutes so the cheese sets slightly before serving.

Pro tips

• Chilled risotto shapes far more easily than warm rice.
• Keep the oil at a steady 170C for an even, crisp crust.
• Freeze uncooked arancini and fry straight from frozen, adding 2 minutes.

Frequently asked questions