These golden, crispy Italian rice balls are filled with ragù, peas, and melted mozzarella, creating a perfect contrast between the crunchy exterior and creamy, savory interior. A beloved Sicilian street food that's equally at home as an elegant starter or a satisfying snack, arancini are irresistibly delicious and surprisingly fun to make at home.
⏱️80 min
📊Medium
👥12 servings
🍽️Starter
vegetarianfamilyfestive
Ingredients
300 garborio rice
750 mlbeef broth
50 gbutter
100 gparmesan cheese, grated
150 gfrozen peas
200 gmozzarella cheese, cubed
1 pieceonion, finely diced
200 gground beef
2 tbsptomato paste
3 pieceseggs, beaten
200 gbreadcrumbs, panko
1000 mlvegetable oil for frying
2 tspsalt and black pepper
Instructions
1PREPARE THE RAGÙ FILLING: Heat 1 tablespoon of butter in a pan over medium heat and sauté the finely diced onion until softened and translucent, about 3-4 minutes. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned completely, approximately 5-6 minutes. Stir in the tomato paste and cook for 1 minute to deepen the flavors, then season with salt and pepper. Remove from heat and let cool completely before using—this prevents the filling from making the rice balls soggy.
2MAKE THE RISOTTO: Bring the beef broth to a gentle simmer in a separate pot and maintain it at a light simmer throughout cooking. In a large, heavy-bottomed pot, melt 40g of butter over medium heat and add the rice, stirring constantly for about 2 minutes until the grains are translucent at the edges. Begin adding the hot broth one ladle at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding the next, continuing this process for approximately 18-20 minutes until the rice is creamy but still al dente.
3FINISH THE RISOTTO: When the rice is nearly cooked, add the frozen peas and stir them in, cooking for 2-3 more minutes until heated through. Remove from heat and stir in the remaining 10g of butter and all the grated parmesan cheese, stirring vigorously until the mixture is creamy and holds together well. Spread the risotto on a large baking sheet in an even layer and refrigerate for at least 30 minutes, preferably 1 hour, until it's completely cool and firm enough to handle—this makes shaping the arancini much easier.
4SHAPE THE ARANCINI: Wet your hands slightly with cold water and take about 2 tablespoons of the cooled risotto in your palm. Make a small indentation in the center and place a cube of mozzarella and a teaspoon of the ragù filling inside. Cover with additional risotto and gently roll between your palms to form a ball approximately the size of a golf ball, about 5-6 cm in diameter. Repeat with the remaining risotto and filling—you should make approximately 12 arancini. Place each finished ball on a baking sheet lined with parchment paper.
5BREAD THE ARANCINI: Set up a breading station with three shallow bowls: one with the beaten eggs, one with panko breadcrumbs, and one empty for finished pieces. Working with one arancini at a time, roll it first in the beaten egg until completely coated, then roll it in the breadcrumbs, pressing gently so they adhere well. Place each breaded ball back on the parchment paper and refrigerate for at least 15-20 minutes—this helps the coating stick during frying and keeps the arancini from falling apart in the oil.
6FRY THE ARANCINI: Heat the vegetable oil in a deep, heavy pot or deep fryer to 170-180°C (340-360°F), checking the temperature with a kitchen thermometer for accuracy. Carefully place 3-4 arancini into the hot oil at a time, being careful not to overcrowd the pot which would lower the oil temperature and result in greasy arancini. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the breadcrumb coating is deep golden brown and crispy all over. Using a slotted spoon, remove the cooked arancini and place them on a paper towel-lined plate to drain excess oil while still warm.
7SERVE AND ENJOY: Serve the arancini warm or at room temperature, ideally within 30 minutes of frying when the exterior is crispiest and the interior is still creamy. Accompany with marinara sauce, aioli, or a simple tomato sauce for dipping. These are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 180°C oven for about 10 minutes until warmed through and crispy again.