Classic Italian Arancini
Classic Italian Arancini. Golden, crispy, stuffed rice balls… the ultimate Italian comfort food. Originating from Sicily, these delicious treats are traditionally filled with cheese or meat, fried to perfection, and often served with a flavourful tomato-based sauce. In this recipe, I’m keeping things classic and vegetarian with gooey mozzarella, aromatic basil, and a tangy tomato sauce.
They might seem daunting or time consuming, but these arancini are easy to make and well worth it!
What’s with the Rice?
This recipe is made up of cold risotto – stuffed, rolled, crumbed and fried. Served on a tomato-based sauce and topped with parmesan and basil.
Risotto
This is a basic baked risotto with a little onion, garlic and basil, finished off with parmesan and butter. While the arancini are tasty with no additions, you can change them up by adding some finely diced bacon or chilli (or both) or how about a little lemon rind. But whatever you add, make sure the pieces are small.
Sauce
The sauce is simple, but flavoursome. A quick blitz of the ingredients and a simmer in the pan is all it takes, and this can be happening while you are rolling the arancini. The balance of sweet, tart and savoury in the sauce works perfectly with the cheesy arancini.
Arancini
Wet your hands and place a spoonful of the cold risotto into the palm of one hand. Press a cube of mozzarella into the middle, fold the rice around it and roll gently between your palms. This should form a tight ball of risotto with the mozzarella hidden in the middle. I like my arancini to be approximately 3-4cm in diameter. You can make them bigger, but remember they will need to cook a little longer to ensure the cheese melts and the rice is heated through. Repeat with the remaining rice and mozzarella – wetting your hands as you go.
Next set up your ‘breading’ station. Place three bowls on the bench. Combine the flour, salt and pepper in one. In the second, use a fork to beat the eggs. And panko breadcrumbs go in the third. Next for the fun part.
Coat a risotto ball in the flour, shaking off any excess. Then dip in the egg, making sure to completely coat it. Then transfer to the breadcrumbs, turning the ball and lightly pressing the crumbs so they stick – completely coating the outside of the ball. Repeat this process for all of the arancini.
Cook the arancini in approximately 1cm deep hot oil. Turning when brown (every minute or so) until the arancini are golden brown all over. Don’t overcrowd the pan. If you’re using a small pan transfer the cooked arancini to a cooling rack sitting on a tray, and place in a warm oven while the remaining arancini cook.
Serving
Spoon the hot tomato sauce mix onto a serving platter. Pile the arancini on top and sprinkle with shredded or torn basil leaves and grated parmesan cheese. Enjoy!
Tips for Perfect Arancini
- Cooling the risotto: Make sure your risotto is completely cool before forming the arancini. This makes it easier to handle and prevents the balls from falling apart. I’ll often make a double batch and have risotto one night and arancini the next.
- Cheese options: While mozzarella is a classic filling, feel free to experiment with other cheeses like provolone or fontina for a twist!
Why You’ll Love These Arancini
- Perfect for Sharing: Arancini are great for parties, as an appetizer, or even as a fun dinner with a salad on the side.
- Creamy Inside, Crispy Outside: The combination of creamy risotto and melty mozzarella contrasts perfectly with the crispy breadcrumb coating.
- Simple Ingredients, Big Flavours: The tomato-based sauce adds a tangy, savoury punch that complements the rich rice balls.
Feedback & More
Did you try the Classic Italian Arancini? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other mouthwatering Italian recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Classic Italian Arancini
Mozzarella stuffed risotto balls, fried until golden and crispy. Served on a tomato-based sauce and topped with fresh basil and grated parmesan.
4
servings20
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Ingredients
- Risotto (Rice Mix)
2 tsp butter
2 tsp oil
1 onion, finely diced
2 cloves garlic, minced
1½ cups arborio rice
½ cup white wine
3 cups vegetable stock
¼ tsp pepper
30 grams parmesan cheese, grated
30 grams unsalted butter, roughly chopped
1 tbsp fresh basil, shredded
- Sauce
2 tsp olive oil
2 cloves garlic
400 grams tinned tomatoes
1 tsp sugar
salt and pepper to taste
- Making the Arancini
1 cup plain flour
½ tsp salt
¼ tsp pepper
2 eggs
1½ cups panko breadcrumbs
mozzarella, cut into 1cm cubes (approximately 50 grams)
oil for frying
extra fresh basil, chopped
extra parmesan cheese, grated
Directions
- Risotto (Rice Mix)
- Preheat the oven to 180C | 160C fan forced.
- Heat the butter and oil in a large ovenproof casserole pot (see Note 1). Add the onion and garlic and sauté until soft and fragrant.
- Stir in the arborio rice, toasting for 2 minutes or until it becomes slightly translucent. Then pour in the white wine, letting it simmer and reduce.
- Add the stock and bring to the boil. Remove from the heat, cover and place in the oven. Cook for 25-35 minutes, or until liquid has absorbed and the rice is tender.
- Season with pepper and stir in the grated parmesan, butter, and fresh basil.
- Refrigerate until the risotto has cooled completely – at least 1-2 hours or even overnight.
- Sauce
- Blitz the tomatoes and garlic in a food processor.
- Heat the oil in a small saucepan over medium heat and carefully add the tomato mix. Simmer for 15-20 minutes.
- Stir in the sugar, salt and pepper – to taste.
- Use with your favourite base and pizza toppings.
- Making the Arancini
- Wet your hands and place a spoonful of the cold risotto into the palm of one hand. Press a cube of mozzarella into the middle and gently fold the rice around the cheese to form a ball. They should be approximately 3-4cm in diameter. Repeat with the remaining rice and mozzarella – wetting your hands as necessary, as you go.
- Lay three bowls on the bench. Combine the flour, salt and pepper in one. Beat the eggs in the second. Place the panko breadcrumbs in the third.
- Coat a risotto ball in the flour, shaking off any excess. Then dip in the egg, making sure it is completely coated. Transfer to the breadcrumbs, turning the ball and lightly pressing the crumbs so they stick – completely coat the outside of the ball. Repeat this process for all the arancini.
- Heat oil, 1cm deep, in a pot or pan. When hot (approximately 350F | 177C) carefully place the balls into the oil. Turning when brown (every minute or so) until the arancini are golden brown all over. Don’t overcrowd the pan. If you’re using a small pan transfer the cooked arancini to a cooling rack sitting on a tray, and place in a warm oven while the remaining arancini cook.
- Serve your arancini warm on top of the tomato sauce. Sprinkle extra grated parmesan and fresh basil over the top.
Notes
- Note 1: You can cook on the stove in any pot and transfer to an ovenproof dish before baking.
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