Crispy Arancini

Golden, crispy rice balls hiding a creamy risotto heart—these Sicilian fritters are irresistible. Arborio rice, white wine, butter, and Parmesan create a luxurious filling that gets fried until perfectly crunchy, while fresh parsley adds brightness. Perfect for impressing guests or elevating your appetizer game at any dinner party.

Ingredients

1 1/2 cups arborio rice

4 cups vegetable or chicken stock, warmed

1/2 cup dry white wine

1 small yellow onion, finely diced

3 cloves garlic, minced

3 tbsp unsalted butter

1/2 cup freshly grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

2 large eggs, beaten

1/2 tsp freshly grated nutmeg

Salt and freshly ground black pepper to taste

6 oz fresh mozzarella, cut into 12 small cubes

1 cup all-purpose flour

3 large eggs, beaten (for breading)

2 cups Italian-style breadcrumbs

Vegetable oil for frying (about 4 cups)

Marinara sauce for serving

Instructions

Melt 2 tbsp butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

Add arborio rice and stir to coat in butter, toasting for 2 minutes. Pour in white wine and stir until absorbed.

Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18-20 minutes until rice is al dente and creamy.

Remove from heat and stir in remaining 1 tbsp butter, Parmesan, parsley, 2 beaten eggs, nutmeg, salt, and pepper. Spread risotto onto a baking sheet and refrigerate for at least 2 hours until completely cold and firm.

With dampened hands, scoop about 1/3 cup of cold risotto. Flatten slightly, place a mozzarella cube in the center, and form into a tight ball, ensuring cheese is fully enclosed. Repeat with remaining risotto.

Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Roll each arancini in flour, dip in egg, then coat thoroughly in breadcrumbs.

Heat oil in a deep heavy-bottomed pot to 350°F. Fry arancini in batches of 3-4, turning occasionally, until deep golden brown and heated through, about 4-5 minutes per batch.

Transfer to a wire rack set over a baking sheet and season with salt immediately. Let rest 2-3 minutes before serving with warm marinara sauce.