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Authentic Italian Arancini Recipe – Crispy Fried Risotto Balls with Oozing Melted Cheese

Golden, crispy Italian arancini filled with creamy risotto and gooey, melted cheese. This easy step-by-step recipe shows how to make Sicilian-style arancini at home, perfect for appetizers, party snacks, or a delicious Italian meal.


RECIPE:


Crispy Italian Arancini with Oozing Melted Cheese – Homemade Sicilian Rice Balls
Crispy Italian Arancini with Oozing Melted Cheese – Homemade Sicilian Rice Balls

Authentic Italian Arancini with Melted Gooey Oozing Cheese


Crispy on the outside, soft and creamy on the inside, and loaded with hot, gooey, melted cheese—these authentic Italian arancini are a must-try. Made with flavorful risotto, stuffed with mozzarella, and deep-fried to golden perfection, this classic Sicilian street food is pure indulgence.


Serves: 4-6 (Makes about 12 large arancini)

Prep Time: 20 minutes (plus cooling time for risotto)

Cooking Time: 30 minutes

Total Time: 50 minutes (excluding risotto chilling time)


Ingredients for the Arancini (Crispy Italian Rice Balls)


For the Risotto Base:

  • 1 ½ cups (300g) arborio rice

  • 4 cups (1L) chicken or vegetable broth, warm

  • ½ cup (120ml) dry white wine

  • 2 tbsp unsalted butter

  • 2 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • ½ cup (50g) grated Parmesan cheese

  • Salt and black pepper to taste


For the Filling:

  • 6 oz (170g) mozzarella, cut into ½-inch cubes (use fresh or low-moisture)


For the Coating:

  • 1 cup (125g) all-purpose flour

  • 2 large eggs, beaten

  • 1 ½ cups (150g) fine breadcrumbs

  • ½ tsp salt

  • ½ tsp black pepper


For Frying:

  • Vegetable or sunflower oil, for deep frying


✔️Cook the Risotto

1. Heat olive oil and butter in a saucepan over medium heat. Sauté the onion until soft, about 3 minutes, then add the garlic and cook for 30 seconds.

2. Stir in the arborio rice, coating it with the oil. Toast for 1-2 minutes until slightly translucent.

3. Pour in the white wine, stirring until it evaporates.

4. Gradually add the warm broth, one ladle at a time, stirring constantly. Allow each addition to absorb before adding more. Continue for 18-20 minutes until the rice is creamy and tender.

5. Stir in the Parmesan cheese, season with salt and pepper, then spread the risotto onto a baking sheet to cool completely (about 1 hour).


✔️Shape and Fill the Arancini

1. Take 2 tablespoons of cooled risotto, flatten it in your palm, and place a cube of mozzarella in the center.

2. Encase the cheese with risotto, rolling into a tight ball. Repeat with the remaining risotto and cheese.


✔️Coat and Fry the Arancini

1. Set up a breading station with three bowls:

Flour in the first bowl.

Beat the eggs.

Breadcrumbs mixed with salt and pepper in the third.

2. Roll each rice ball in flour, dip in egg, and coat in breadcrumbs, ensuring an even crust.

3. Heat oil to 350°F (175°C) in a deep fryer or pot. Fry the arancini in batches, turning until deep golden brown (3-4 minutes per batch).

4. Drain on paper towels and serve hot.


Tips for Perfect Arancini

✔ Chill the risotto before shaping—warm rice is too sticky.

✔ Use mozzarella that melts well for the best cheese pull.

✔ Test the oil temperature—too hot burns the outside, too cool makes them greasy.

✔ Make ahead! Arancini can be frozen and fried straight from the freezer.


Perfect for Easy Entertaining – Arancini on an Antipasto Platter

These crispy, cheese-filled arancini aren’t just a snack—they’re the ultimate addition to an Italian antipasto platter. Pair them with cured meats, marinated olives, sun-dried tomatoes, and aged cheeses for a stunning appetizer spread.

✨ Pro Tip: Serve with a side of warm marinara, truffle aioli, or spicy arrabbiata sauce for dipping.


✔ Golden, crunchy, and melt-in-your-mouth cheesy

✔ Perfect for parties, gatherings, and wine nights

✔ Make ahead and fry fresh for stress-free entertaining





 
 
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