Cheesy Sicilian Arancini Balls (Printable Recipe)
Crispy Sicilian risotto balls with a gooey mozzarella and sun-dried tomato filling—ideal for sharing or snacking.
# Ingredients You'll Need:
→ Risotto Base
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 1/2 cups arborio rice
06 -
1/2 cup dry white wine
07 -
4 cups vegetable stock, warmed
08 -
1 teaspoon lemon zest
09 -
Salt, to taste
→ Filling
10 -
7 oz fresh mozzarella, cut into 18 cubes
11 -
1/3 cup sun-dried tomatoes, patted dry and chopped
→ Coating
12 -
1/2 cup all-purpose flour
13 -
2 large eggs, beaten
14 -
1 cup breadcrumbs
→ Frying
15 -
Vegetable oil, for deep frying
# Steps to Follow:
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.
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.
03 -
Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs. Place on a tray ready for frying.
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:
01 -
Cool the risotto completely before shaping to help the balls hold together better.
02 -
Use wet hands to prevent sticking while shaping the arancini.
03 -
Fry in small batches to maintain oil temperature and ensure even cooking.
04 -
Add a pinch of salt to both flour and breadcrumbs for extra flavor.