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Michael Symon’s arancini pack a punch of Italian flavor. You get creamy rice, savory ham, and melty mozzarella tucked inside a super crunchy crust. I love making them for any hangout or when we just need some cozy, feel-good bites. They're the perfect way to turn leftover risotto into a dish everyone fights over.
Every family gathering, my uncle's the first to sneak a few before the rest of us even sit down. I swear, they vanish almost instantly.
Irresistible Ingredients
- Plain bread crumbs: Roll the balls in these for extra crunch—panko or fresh works great
- Canola oil: You’ll fry in this—it gets nice and hot without burning
- Fresh parsley: Chopped up for a pop of brightness and fresh flavor
- Fresh mozzarella: Cube it up for that gooey middle—whole milk melts best
- Kosher salt: Wake up all the flavors—start small and taste as you go
- Large egg and egg yolk: Mix in for extra richness and to hold the rice together
- Parmigiano-Reggiano cheese: More flavor with fresh grated—buy a wedge if you can
- Chicken stock or low sodium broth: Use warm so the rice cooks evenly and quickly
- Country ham: Salty and a little smoky—prosciutto or regular ham can fill in
- Arborio or Carnaroli rice: The secret behind that creamy, classic texture—pick rice made for risotto
- Yellow onion: Chopped up for sweetness and that savory base—make sure they’re firm and shiny
- Extra-virgin olive oil: Adds loads of flavor and a nice rich start—pick one that smells fresh and fruity
Simple Step-by-Step Guide
- Fry the Arancini:
- Heat up your canola oil to 350°F in a big deep pot. Drop in a few arancini at a time and fry until they're a gorgeous golden color. Should only take about 3 minutes. Take them out and let them rest on paper towels.
- Coat with Breadcrumbs:
- Dump those bread crumbs into a low bowl. Gently roll each rice ball until there's an even coating all around. Flick off any extra crumbs so nothing burns.
- Mix and Shape:
- Now that the risotto's cold, toss in the Parmigiano, egg, yolk, and a bit more salt. Dampen your hands, scoop two tablespoons, and roll tight balls. Press your thumb in each for a hole, stuff in mozzarella, pinch it closed, and keep going till you're done.
- Chill the Risotto:
- Spoon the finished risotto into a big bowl and chill until it’s good and cold. That makes it much simpler to roll into balls and keeps everything together during the fry.
- Build Creaminess:
- While heat stays at medium, add half a cup of hot chicken broth. Stir till it's mostly gone, then add another splash and keep stirring. Repeat until the rice is just tender and all the liquid's in. Takes fifteen minutes or so and should look thick, not runny.
- Toast the Rice:
- Tip in the Arborio rice and diced ham, stirring for a minute until the rice smells toasty and the ham’s warmed through.
- Prepare the Risotto:
- Warm up olive oil gently over medium heat in a saucepan. Sauté onion and salt. Give it a stir now and then until onion's see-through and soft, so all that sweetness comes out.
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Biting into the stretchy cheesy center is honestly the best part. My niece always wants the one oozing with the most mozzarella!
Smart Storage
Let leftover arancini cool off before stashing them away. Pop them in a single layer in a lidded container lined with some paper towels. They'll chill happily up to three days in the fridge. To bring back the crunch, bake at 350°F until they’re hot and crisp. Skip the microwave, or you’ll end up with soggy balls.
Swap Suggestions
No country ham around? Prosciutto or cooked bacon totally works. Want a veggie version? Throw in sautéed mushrooms and grab veggie broth. For gluten free, use GF panko or crumbs from gluten free bread for the coating.
Serving Ideas
Eat arancini while they're warm. Try them with some marinara to dip or toss a few on top of salad for a quick lunch. Sprinkle extra Parmigiano and fresh parsley over everything for that real Italian finish.
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Sicilian Backstory
Arancini have deep roots in Sicily where the name means little oranges because of the snack’s sunny color. They started as a way to use up leftover risotto and whatever meat or cheese was lying around. Every spot in Italy puts their own spin on it, but the melty mozzarella ones always get rave reviews.
Frequently Asked Questions About Recipes
- → Can I substitute the ham in these arancini?
Totally! Leave out the ham, or swap it for cooked pancetta, prosciutto, or even some sautéed mushrooms if you want to keep things meatless.
- → What type of rice is best for arancini?
Go for Arborio or Carnaroli. They're starchy, which keeps the arancini soft on the inside after frying.
- → How do I prevent the arancini from falling apart during frying?
Make sure your risotto is nice and cold and firmly mixed first. Don’t skip enough egg or cheese—these help keep everything together when rolling.
- → Can arancini be prepared ahead of time?
You bet—shape and coat them, leave them in the fridge, then just fry right before you want to eat for the tastiest result.
- → Is it possible to bake arancini instead of frying?
Definitely—set the breaded balls on a baking pan, mist them with a bit of oil, and pop in a hot 400°F oven until they're golden and crisp.
- → What sauces pair well with these arancini?
Try them with warm marinara, some tasty garlic aioli, or a tangy, herby yogurt dip—any of these are delicious choices.