Cheesy Sicilian Arancini Balls

Section: Perfect Side Dishes to Complete Any Meal

These cheesy Sicilian arancini balls are the ultimate snack or starter—crispy on the outside with a gooey, flavorful center. Arborio rice creates a creamy risotto base, which is then filled with mozzarella and sun-dried tomatoes. Each ball is coated in breadcrumbs and fried to golden perfection. They're a labor of love, but every bite is worth it. Serve hot with tomato sauce, and enjoy as a comforting snack, party appetizer, or even a fun dinner idea. You can also bake them for a lighter option or freeze for later use.

Published By Ioana
Updated on Mon, 09 Jun 2025 19:26:20 GMT
A plate of cheesy Sicilian arancini balls. Bookmark
A plate of cheesy Sicilian arancini balls. | ioanacooks.com

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.
A plate of cheesy Sicilian arancini balls. Bookmark
A plate of cheesy Sicilian arancini balls. | ioanacooks.com

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.

A plate of cheesy Sicilian arancini balls. Bookmark
A plate of cheesy Sicilian arancini balls. | ioanacooks.com

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.

Cheesy Sicilian Arancini Balls

Crispy Sicilian risotto balls with a gooey mozzarella and sun-dried tomato filling—ideal for sharing or snacking.

Time Needed to Prep
40 minutes
Cooking Duration
55 minutes
Overall Time
95 minutes
Published By: Ioana

Category of Recipe: Side Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Italian

Number of Portions: 6 How Many It Serves (18 arancini balls)

Dietary Preferences: Made for Vegetarians

Ingredients You'll Need

→ Risotto Base

Ingredient 01 2 tablespoons olive oil
Ingredient 02 2 tablespoons unsalted butter
Ingredient 03 1 small onion, finely chopped
Ingredient 04 2 garlic cloves, minced
Ingredient 05 1 1/2 cups arborio rice
Ingredient 06 1/2 cup dry white wine
Ingredient 07 4 cups vegetable stock, warmed
Ingredient 08 1 teaspoon lemon zest
Ingredient 09 Salt, to taste

→ Filling

Ingredient 10 7 oz fresh mozzarella, cut into 18 cubes
Ingredient 11 1/3 cup sun-dried tomatoes, patted dry and chopped

→ Coating

Ingredient 12 1/2 cup all-purpose flour
Ingredient 13 2 large eggs, beaten
Ingredient 14 1 cup breadcrumbs

→ Frying

Ingredient 15 Vegetable oil, for deep frying

Steps to Follow

Step 01

Heat olive oil and butter in a large pan over medium heat. Add onion and sauté for 15 minutes until soft and golden. Stir in garlic, cook for 1 minute. Add rice, cook for 2 minutes. Pour in wine and simmer until absorbed. Gradually add warm stock, stirring until rice is tender and mixture is creamy, about 45 minutes. Stir in lemon zest and season with salt. Spread on a tray and let cool completely.

Step 02

Divide the cooled risotto into 18 portions. Flatten each portion, place a mozzarella cube and some sun-dried tomato in the center, then shape into a ball, sealing well.

Step 03

Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs. Place on a tray ready for frying.

Step 04

Heat oil in a deep pan to 170°C (340°F). Fry arancini in small batches for 8–10 minutes until golden and crispy. Drain on paper towels. Optionally, bake at 180°C (350°F) for 5–10 minutes to ensure the center is hot and cheese melted.

Extra Tips

  1. Cool the risotto completely before shaping to help the balls hold together better.
  2. Use wet hands to prevent sticking while shaping the arancini.
  3. Fry in small batches to maintain oil temperature and ensure even cooking.
  4. Add a pinch of salt to both flour and breadcrumbs for extra flavor.

Tools You'll Need

  • Large saucepan
  • Wooden spoon
  • Tray or baking sheet
  • Mixing bowls
  • Thermometer
  • Slotted spoon or spider strainer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (butter, mozzarella, eggs)
  • Contains gluten (flour, breadcrumbs)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 265
  • Total Fat: 12 grams
  • Carbohydrate Amount: 28 grams
  • Protein Amount: 8 grams