Can I bake these instead of frying?

Yes, spray with oil and bake at 400°F for 25 minutes, turning halfway.

What risotto flavor works best?

Plain or saffron risotto is traditional, but any leftover risotto works.

Crispy Sicilian fried rice balls with mozzarella center

Arancini

Name: Arancini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 balls
Cuisine: Italian
Ingredients: 3 cups cold leftover risotto (or cooled arborio rice); 4 oz fresh mozzarella, cut into 12 small cubes; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups Italian-seasoned breadcrumbs; Vegetable oil for frying

50 minMedium

Prep Time

30 min

Cook Time

20 min

Total Time

50 min

Servings

12 balls

Difficulty

Medium

Cost

Budget

Be the first to rate this recipe

Arancini

Crispy Sicilian fried rice balls with mozzarella center

Golden-fried Sicilian rice balls filled with molten mozzarella, made from leftover risotto coated in breadcrumbs. Each bite reveals a stretchy cheese center inside a crispy shell.

30m

Prep Time

20m

Cook Time

50m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Italian Cuisine Appetizer Snack

Sarah Chen

February 28, 2024(Updated April 13, 2026)

Arancini—little oranges—get their name from their golden color and round shape. These Sicilian street food staples transform leftover risotto into an irresistible crispy, cheesy snack.

Ingredients

3 cups cold leftover risotto (or cooled arborio rice)
4 oz fresh mozzarella, cut into 12 small cubes
1 cup all-purpose flour
3 large eggs, beaten
2 cups Italian-seasoned breadcrumbs
Vegetable oil for frying

Instructions

1
Take about 1/4 cup cold risotto, flatten in your palm, place a mozzarella cube in the center, and shape into a ball. Repeat.
2
Set up a breading station: flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
3
Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing to adhere.
4
Heat oil to 350°F and fry arancini in batches for 3-4 minutes until deep golden brown.
5
Drain on paper towels, rest 2 minutes, and serve with warm marinara sauce for dipping.

Serving Suggestions

Ways to Serve This Dish

Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering

Substitutions

Fresh mozzarellaLow-moisture mozzarella or fontina

Low-moisture mozzarella melts more evenly

Italian breadcrumbsPanko breadcrumbs with Italian seasoning

Panko gives an even crunchier texture

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

Useful in dressings, sauces, and finishing
Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

The risotto must be completely cold and firm—refrigerate at least 2 hours or overnight.
Don't overcrowd the fryer or the oil temperature will drop and the coating won't crisp.

Storage

Refrigerate unfried breaded balls for up to 1 day. Freeze on a tray then bag for up to 1 month.

Reheating

Reheat in a 375°F oven for 12-15 minutes to restore crispiness.

Nutrition Facts

Per serving (85mg) · 6 servings

Calories340

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein14g

Carbohydrates16g

Fat36g

Fiber520mg

Sugar1g

Sodium3g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I bake these instead of frying?: Yes, spray with oil and bake at 400°F for 25 minutes, turning halfway.
What risotto flavor works best?: Plain or saffron risotto is traditional, but any leftover risotto works.

Explore More

More Italian Recipes More Appetizer More Snack Stovetop Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.

Suppli al telefono with stretchy mozzarella pulled apart

Medium

Italian

Supplì al Telefono

45 min5 servings

View Recipe

Supplì al Telefono

45 min•Medium

Delicious bruschetta assortment with diverse toppings on a teal plate.

1
Take about 1/4 cup cold risotto, flatten in your palm, place a mozzarella cube in the center, and shape into a ball. Repeat.
2
Set up a breading station: flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
3
Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs, pressing to adhere.
4
Heat oil to 350°F and fry arancini in batches for 3-4 minutes until deep golden brown.
5
Drain on paper towels, rest 2 minutes, and serve with warm marinara sauce for dipping.

Tips & Storage

Pro Tips

The risotto must be completely cold and firm—refrigerate at least 2 hours or overnight.
Don't overcrowd the fryer or the oil temperature will drop and the coating won't crisp.

Storage

Refrigerate unfried breaded balls for up to 1 day. Freeze on a tray then bag for up to 1 month.

Reheating

Reheat in a 375°F oven for 12-15 minutes to restore crispiness.

Arancini

Arancini

Arancini

Ingredients

Instructions