Cheesy Sicilian Arancini Balls

These classic cheesy Sicilian Arancini balls are golden, crispy risotto balls filled with gooey mozzarella and sun-dried tomatoes. They’re perfect as a starter, snack, or party appetizer. While they take a little time to prepare, each bite is 100% worth it—crispy on the outside, creamy and cheesy on the inside. Serve them with a simple tomato sauce for a truly irresistible treat.

Variations & Substitutions

Switch the filling: Add sautéed mushrooms, peas, or even pesto. You could remove the mozzarella altogether to make this recipe vegan.

Bake instead of fry: Brush with oil and bake at 200C for 25–30 minutes, flipping halfway. However, note that if you bake your arancini you’re unlikely to get quite the same crispy golden coating that you get from frying.

Mini Arancini: Make smaller balls with a tiny cube of mozzarella on the inside for bite-size party snacks.

How To Make This Easy Arancini Recipe

1. Make the Risotto:

Heat your olive oil and butter, and saute the onion for about 15 minutes to let it get really soft and fragrant and golden – stirring often – then add your minced garlic. Stir in the rice, cook briefly, then add the white wine and let it reduce. Gradually add the vegetable stock, stirring until absorbed and the rice is cooked (approximately 45 minutes). Stir in lemon zest, and season to taste. Spread the cooked risotto on a tray to cool. If you’re using leftover risotto, you can of course skip this step and move on to the next step!

2. Shape and Fill the Balls:

Divide the cooled risotto into 18 equal portions. Flatten each portion, add a piece of mozzarella and sun-dried tomato to the center, then seal and roll into balls. This step gets messy, but persevere and the more balls you roll, the easier it gets!

3. Coat the Arancini:

Dip each ball in the flour, then beaten egg, then breadcrumbs. Place the coated balls on a tray ready for frying.

4. Fry the Arancini:

Heat your vegetable oil to 170°C (use a thermometer if possible) in a large saucepan. Fry the balls in batches for 8–10 minutes until golden and crispy. Drain on a kitchen towel. Alternatively, if I’ve noticed the arancini turning golden before the 8 minutes is up, I remove them from the oil and place on a baking tray, then I bake all of the arancini for 5-10 minutes to ensure the risotto is warm and the mozzarella is melted.

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Storage

Fridge: Store cooked arancini in an airtight container for up to 3 days.

Freezer: Freeze after frying (and cooling) for up to 3 months. Reheat from frozen in a hot oven until warmed through and crispy again.

Reheat: Bake at 180°C (350°F) for about 10–15 minutes or until piping hot.

FAQs

Can I make arancini in advance? Yes! You can shape and bread them ahead of time, then fry just before serving. They also reheat well.

What’s the best way to freeze them? Cool them completely, then freeze in a single layer on a tray. Once solid, transfer to a freezer bag or container.

Can I bake them instead of frying? Yes! Brush lightly with oil and bake at 200C (395F) for about 25–30 minutes, turning halfway.

Why do my arancini fall apart when frying? Make sure the risotto is thick and sticky enough. Cooling it fully before shaping helps a lot, and be sure they’re well coated in flour, egg, and breadcrumbs.

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Frequently Asked Questions About Recipes

→ Can I make arancini in advance?

Yes! You can shape and bread them ahead of time, then fry just before serving. They also reheat beautifully.

→ How do I freeze arancini balls?

Freeze them after frying and cooling. Place them in a single layer until solid, then transfer to a freezer-safe bag or container.

→ Can I bake arancini instead of frying?

Yes. Brush them with oil and bake at 200°C (395°F) for 25–30 minutes, turning halfway for even browning.

→ Why are my arancini falling apart in the oil?

The risotto may be too loose. Make sure it’s well chilled and thick before shaping. Fully coat each ball for best results.

→ What other fillings can I use?

Try adding sautéed mushrooms, peas, pesto, or remove mozzarella for a vegan version. Small tweaks make each batch unique.