Arancini di Riso – Fried Italian Risotto Balls with Marinara Sauce

Arancini di Riso, or Italian fried risotto balls, are a classic Sicilian snack. Made from leftover risotto stuffed with mozzarella, these crispy delights are golden on the outside and gooey on the inside.

In Italy, when life gives us left-over risotto, we make arancini. I actually make more risotto than I need every time, specifically so I can make arancini. Arancini di Riso (which literally means little “oranges of rice”) are little balls of risotto (shaped like oranges, hence the name) often stuffed with anything from ground beef, sausage, salame, prosciutto, cheese, peas, mushroom, and tomato sauce.

Arancini are a perfect antipasto. They can be eaten with your hands and go great with either prosecco or a beer. I like serving mine in brown paper cones – street-food-like. In Sicily, they are shaped a bit more like rounded pyramids, with a cone top and rounded bottom. When they are just stuffed with cheese and shaped like oval croquettes they are called suppli’ (they should be “al telefono”, meaning “on the phone”, with the melted cheese forming long string-like strands like an old fashioned telephone cord!) and they are more typically found in Rome.

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You have to make these and eat them right away (in Naples they say “Frijenno Magnanno”: frying and eating). That means that the cook usually does not really get to eat! Although he/she gets all the credit and plenty of family and friends’ love.

For presentation purposes, you can serve with tomato marinara sauce (although this is not quite customary in Italy, but it is absolutely delicious) and a leaf of parsley or basil. Another way I serve them is with a simple and quick red onion “marmellata” (marmalade).

101 Guide: Tips for Perfect Arancini

1. Use Cooled Risotto: Warm risotto won’t hold its shape. Refrigerate for at least 1 hour before using.
2. Wet Hands: Keep your hands slightly damp while shaping the balls to prevent sticking.
3. Uniform Size: Aim for golf ball-sized arancini for even cooking.
4. Chill Before Frying: Refrigerating helps the balls stay intact during frying.
5. Oil Temperature: Use a thermometer to maintain oil at 375°F (190°C). Too low, and they’ll absorb oil; too high, and they’ll burn.
6. Serve Immediately: While arancini can be eaten at room temperature, they’re best fresh and warm.

How to Make Arancini – Crispy Fried Italian Risotto Balls

Prepare the Marinara Dip

1. Sauté Garlic:
   • Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Cook the Sauce:
   • Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
3. Finish with Basil (Optional):
   • Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.

Prepare the Risotto Balls

1. Shape the Balls:
   • Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.
   • Place a piece of mozzarella (or any optional filling) in the center.
   • Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.
   • Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.

Bread the Balls

2. Set Up a Breading Station:
   • Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.
   • Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.
   • Place the breaded balls back onto the parchment-lined baking sheet.

Chill and Fry

3. Chill the Balls:
   • Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.
4. Fry the Arancini:
   • Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).
   • Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).
   • Remove with a slotted spoon and drain on a tray lined with paper towels.
5. Season and Serve:
   • Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.

Arancini di Riso – Fried Italian Risotto Balls with Marinara Sauce

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4.9 from 16 reviews

• Author: Amelia Pane Schaffner
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x

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Description

Arancini di Riso, or Italian fried risotto balls, are a classic Sicilian snack. Made from leftover risotto stuffed with mozzarella, these crispy delights are golden on the outside and gooey on the inside.

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Ingredients

Units USM Scale 1x2x3x

For the Arancini:

• 3 cups (500 g) leftover risotto, cooled
• 1 cup (100 g) mozzarella, fontina, or provolone cheese, cut into 1/2-inch cubes
• Optional: steamed peas, chopped deli meats (salami, prosciutto, speck), cooked meat, or tomato sauce
• 2 cups (200 g) all-purpose flour (or more, as needed)
• 3 large eggs, beaten
• 2 cups (250 g) breadcrumbs (or more, as needed)
• Zest of 1 orange, grated
• Salt and pepper, to taste
• Peanut oil (or another high-smoke-point oil like canola or sunflower), for frying

For the Marinara Dip:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can (14 oz or 400 g) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper, to taste
• 5 fresh basil leaves, torn (optional)

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Instructions

Prepare the Marinara Dip

1. Sauté Garlic:
   • Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Cook the Sauce:
   • Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
3. Finish with Basil (Optional):
   • Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.

Prepare the Risotto Balls

1. Shape the Balls:
   • Wet your hands to prevent sticking. Take 1/3 to 1/2 cup of the leftover risotto and flatten it in your palm.
   • Place a piece of mozzarella (or any optional filling) in the center.
   • Fold the risotto around the filling, ensuring it’s completely enclosed. Roll into a ball.
   • Place the balls on a parchment-lined baking sheet. Repeat until all risotto is used.

Bread the Balls

2. Set Up a Breading Station:
   • Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.
   • Roll each risotto ball in the flour, then dip into the egg, letting excess drip off, and finally coat with breadcrumbs.
   • Place the breaded balls back onto the parchment-lined baking sheet.

Chill and Fry

3. Chill the Balls:
   • Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.
4. Fry the Arancini:
   • Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).
   • Fry 3-4 arancini at a time, turning occasionally, until golden brown (about 4 minutes).
   • Remove with a slotted spoon and drain on a tray lined with paper towels.
5. Season and Serve:
   • Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.

Notes

Leftover Risotto: This recipe is perfect for repurposing leftovers. Risotto with parmesan or saffron works especially well.

Cheese Alternatives: Try Gruyere or cheddar for a different flavor profile.

Oil Choice: Peanut or sunflower oil is ideal for frying due to its high smoke point.

Make-Ahead Option: Freeze the shaped, breaded balls and fry directly from frozen, adding 1-2 minutes to the cooking time.

• Prep Time: 30 mins
• Resting Time: 60 mins
• Cook Time: 15 mins
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2 arancini
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 40mg