How to Make Arancini

Golden, crispy, and oozing with cheese arancini are the kind of comfort food that always hits the spot. These Italian rice balls are typically stuffed with cheese, meat, or vegetables, then fried to perfection. While they may look fancy, making arancini at home is easier than you might think and totally worth the effort.

Here’s a simple, step-by-step recipe for making arancini that are crunchy on the outside, creamy on the inside, and packed with flavor.

Ingredients You’ll Need

• 3 cups low-sodium chicken broth

• Kosher salt

• 1 cup arborio rice

• 2 tablespoons pine nuts, toasted

• ½ cup shredded mozzarella cheese (2 oz)

• ½ cup shredded fontina cheese (2 oz)

• 2 tablespoons chopped fresh parsley

• 2 large eggs

• ½ cup grated parmesan cheese

• 1½ cups breadcrumbs

• Vegetable oil, for frying

Step-by-Step Directions

1. Cook the Rice

In a medium saucepan, bring the chicken broth and ¼ teaspoon of kosher salt to a boil. Stir in the arborio rice, reduce the heat to low, and simmer until tender—this should take about 20 minutes.

Once the rice is cooked, spread it out on a parchment-lined baking sheet and let it cool completely. This step is key to making the rice firm enough to shape into balls later.

2. Make the Cheese Filling

While the rice cools, mix the filling in a small bowl:

• 2 tablespoons toasted pine nuts

• ½ cup shredded mozzarella

• ½ cup shredded fontina

• 2 tablespoons chopped parsley

Set this aside for later.

3. Prepare the Rice Balls

In a large bowl, beat the eggs. Add in the cooled rice, grated parmesan cheese, and ⅔ cup of breadcrumbs. Mix well to form a sticky, cohesive mixture.

Shape the rice mixture into 16 balls, each about 1½ inches in diameter.

4. Fill and Coat

Pour the remaining breadcrumbs into a shallow dish.

• Using your finger, press a small indentation into the center of each rice ball.

• Insert about 2 teaspoons of the cheese-pine nut mixture into each ball.

• Pinch the rice around the filling to close it up completely.

• Roll each ball in the breadcrumbs until fully coated.

Place the finished balls on a parchment-lined baking sheet. Loosely cover and refrigerate for at least 1 hour, or overnight. If you refrigerate overnight, give them another light roll in breadcrumbs just before frying for maximum crunch.

5. Fry the Arancini

In a deep pan, heat about ½ inch of vegetable oil to 350°F (use a kitchen thermometer for accuracy).

Working in batches, fry the arancini turning them occasionally until they’re golden brown on all sides. This should take about 4 minutes per batch.

Use a slotted spoon to transfer the cooked arancini to a paper towel-lined plate. While they’re still hot, sprinkle with a pinch of salt.

Tips for Success

• Use arborio rice: Its high starch content creates the creamy texture essential to good arancini.

• Don’t skip the chilling step: It helps the rice firm up, making the balls easier to shape and fry.

• Customize your filling: Swap the cheese or add sautéed mushrooms, peas, or cooked ground meat for a twist.

Nutrition Insight

One medium-sized arancini (about 2 oz) typically contains 150–200 calories, depending on the filling and frying method. While they’re an indulgent treat, pairing them with a fresh salad or roasted vegetables can help balance the meal.

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