Arancini di Riso – Fried Italian Risotto Balls with Marinara Sauce

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.

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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

• Author: Amelia Pane Schaffner
• Total Time: 45 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Crispy fried risotto balls, oozing mozzarella. A classic Sicilian snack, perfect for parties or a fun weeknight meal.

---

Ingredients

Units USM Scale 1x2x3x

• 3 cups (500 g) leftover risotto, cooled
• 1 cups (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)
• 1 orange, grated
• Salt
• Pepper
• Peanut oil (or another high-smoke-point oil like canola or sunflower), for frying
• 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
• Pepper
• 5 fresh basil leaves, torn (optional)

---

Instructions

1. Prepare the Marinara Dip
2. Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer over low heat for 15 minutes, stirring occasionally.
4. Add fresh basil leaves just before serving. Keep warm or at room temperature for dipping.
5. Prepare the Risotto Balls
6. 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.
7. Bread the Balls
8. Prepare three dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs mixed with orange zest.
9. 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.
10. Chill and Fry
11. Refrigerate the coated balls for 30-60 minutes. This helps them hold their shape while frying.
12. Heat 3-4 inches of oil in a heavy-bottomed pan or deep fryer to 375°F (190°C).
13. 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.
14. Sprinkle with a little sea salt while still warm. Serve hot or at room temperature.

Notes

• For richer flavor, sauté finely diced vegetables (onion, bell pepper) with the garlic in the marinara sauce before adding the tomatoes.
• To prevent soggy arancini, ensure the risotto is completely cooled and firm before forming the balls.
• Leftover arancini can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or air fryer.

• Prep Time: 20 minutes
• Resting Time: 60 mins
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 2 arancini
• Calories: 250
• Sugar: 5
• Sodium: 300
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 25
• Fiber: 2
• Protein: 8
• Cholesterol: 50

If You Liked This Recipe, You’ll Love These

• Stuffed Cabbage Rolls
• Fennel and Sweet Potato Gratin
• Italian Pulled Pork with Creamy Parmesan Polenta
• Beginner’s Luck in Old Town Scottsdale: Comfort Food without Borders
• Smoked Gouda Grits with Sautéed Shrimp