Crispy, creamy arancini—Sicilian stuffed rice balls—are a classic appetizer.


Crispy Arancini Recipe: 3 Tips for Making Arancini

Arancini are rice balls stuffed with savory fillings like cheese or ragù, traditionally made from leftover [risotto](https://www.masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe), an Italian rice dish, usually cooked with broth, butter, parmesan cheese, white wine, and seasonal vegetables. Making arancini involves rolling risotto into spheres and deep-frying them before serving. Arancini is Italian for “little oranges,” which is a nod to the post-frying orange hue and round shape of the risotto balls. You can consume arancini on their own or serve the Italian rice balls with a [marinara sauce](https://www.masterclass.com/articles/how-to-make-marinara-sauce) for dipping. 

Unless you’ve already got leftover risotto on hand, making arancini can be a little labor-intensive, but it’s worth it for that first (and second) bite of the crispy fried shell giving way to warm, flavorful rice. Here are a few tips to add finesse to your arancini-making process: 

1. __Switch up the breading__. Using panko bread crumbs (flaky Japanese bread crumbs made from crustless white bread) instead of traditional Italian-style breadcrumbs will result in a lighter crunch since it absorbs less oil deep-frying. Blitzing the panko in a food processor first will give the crust an even finer texture and help the crumbs adhere. 
2. __Get creative with fillings__. In Italy, arancini typically feature saucy, meaty ragù, vegetables like peas, and melty cheese like mozzarella. You can customize your own batch by adding produce, cheese, and proteins from the fridge. Try garlicky sautéed mushrooms or greens (chopped into a fine dice for more manageable bites), or a bit of grilled eggplant or smoky [baba ganoush](https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush). If you’re in the mood to try a sweeter take on the classic savory dish, try this [pumpkin risotto recipe](https://www.masterclass.com/articles/chef-massimo-botturas-pumpkin-risotto-recipe) from acclaimed chef Massimo Bottura.  
3. __Let the rice balls rest__. Allowing the arancini to firm up briefly in the refrigerator or freezer before breading and frying will help them keep their shape. 

Crispy, creamy arancini—Sicilian stuffed rice balls—are a classic appetizer.


Arancini are rice balls stuffed with savory fillings like cheese or ragù, traditionally made from leftover <a href='https://www.masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"risotto","category":null}'>risotto</a>, an Italian rice dish, usually cooked with broth, butter, parmesan cheese, white wine, and seasonal vegetables. Making arancini involves rolling risotto into spheres and deep-frying them before serving. Arancini is Italian for “little oranges,” which is a nod to the post-frying orange hue and round shape of the risotto balls. You can consume arancini on their own or serve the Italian rice balls with a <a href='https://www.masterclass.com/articles/how-to-make-marinara-sauce' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-marinara-sauce","linkCopy":"marinara sauce","category":null}'>marinara sauce</a> for dipping.

What Are Arancini?

Unless you’ve already got leftover risotto on hand, making arancini can be a little labor-intensive, but it’s worth it for that first (and second) bite of the crispy fried shell giving way to warm, flavorful rice. Here are a few tips to add finesse to your arancini-making process: <ol class="mc-m-4"><li class="mc-my-4"> 1. Switch up the breading. Using panko bread crumbs (flaky Japanese bread crumbs made from crustless white bread) instead of traditional Italian-style breadcrumbs will result in a lighter crunch since it absorbs less oil deep-frying. Blitzing the panko in a food processor first will give the crust an even finer texture and help the crumbs adhere. </li><li class="mc-my-4"> 2. Get creative with fillings. In Italy, arancini typically feature saucy, meaty ragù, vegetables like peas, and melty cheese like mozzarella. You can customize your own batch by adding produce, cheese, and proteins from the fridge. Try garlicky sautéed mushrooms or greens (chopped into a fine dice for more manageable bites), or a bit of grilled eggplant or smoky <a href='https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush","linkCopy":"baba ganoush","category":null}'>baba ganoush</a>. If you’re in the mood to try a sweeter take on the classic savory dish, try this <a href='https://www.masterclass.com/articles/chef-massimo-botturas-pumpkin-risotto-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-massimo-botturas-pumpkin-risotto-recipe","linkCopy":"pumpkin risotto recipe","category":null}'>pumpkin risotto recipe</a> from acclaimed chef Massimo Bottura. </li><li class="mc-my-4"> 3. Let the rice balls rest. Allowing the arancini to firm up briefly in the refrigerator or freezer before breading and frying will help them keep their shape. </li></ol>

3 Tips for Making Arancini

Crispy Arancini Recipe

Crispy, creamy arancini—Sicilian stuffed rice balls—are a classic appetizer.