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How to Make Arancini - Lucy Williams Global

Arancini or as you may know them as Italian Rice Balls are fried risotto balls. Arborio rice, pancetta, mozzarella, peas, and parmesan covered in breadcrumbs. Fried until golden brown that are so tasty you will want more and here is how to make arancini at home.

If you follow me on Instagram or Facebook, you have seen the teasers of me making arancini and I know some of you have been waiting for this recipe for a while, but it is worth the wait!

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What is Arancini?

Arancini di Riso, Italian Rice Balls, or just Arancini are all the same – balls of rice that are stuffed and coated in breadcrumbs. The fillings can vary from ragu, mozzarella, ham, peas, and the list goes on.

Easy Pea & Pancetta Risotto

WHICH REGION OF ITALY IS ARANCINI FROM?

This dish is originally from Sicily in Italy and they can be a cone shape or round like an orange. The word arancini comes from the Italian word arancia that means orange. After cooking arancini they resemble oranges.

How To Make Arancini

Making arancini can be quite over whelming if you make them all at once, as you will need time between making the risotto mixture, cooling, then assembling the arancini and finally frying them.

I tend to make risotto one night and the next night arancini. This way I get two meals and it is not as time consuming and it is easier to make the arancini as the rice is cold and easier to mould into shape. This how to make arancini from leftover risotto if you have have any left in future.

I don’t want to put you off making them as they taste delicious and it worth all the time it takes.

How to Make Ricotta Gnocchi

CAN THE RECIPE BE MADE WITHOUT PANCETTA AND WINE?

If you do not eat meat, you can leave out the pancetta and add some extra cheese or add more vegetables.

The wine can be substituted with some extra vegetable stock.

STEPS HOW TO MAKE ARANCINI

Here is how to make arancini balls:

Arancini Recipe

Arancini aka Italian Rice Balls – basically risotto fried in breadcrumbs

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Course Main Course

Cuisine Italian

Servings 4 Servings

Equipment

Chopping Board
Chefs Knife
Large Saucepans
Wooden Spoon
Kitchen Scales
Bowls
Measuring Jug
Ice cream scoop

Ingredients

2 Tbsp Olive Oil
200 g Arborio Rice, (risotto rice) 1 Cup
150 ml White Wine ⅔ Cup
1 Litre Vegetable Stock 4 Cups
100 g Peas, fresh or frozen ¾ Cup
100 g Pancetta, cubed ¾ Cup
50 g Parmigiano Reggiano, grated ½ Cup
1 Onion, diced
Black Pepper, seasoning
1 Tsp Dried Parsley
150 g Flour 1 Cup
3 Eggs, beaten
150 g Breadcrumbs, Italian style 1 Cup
125 g Mozzarella Cheese 4 oz
500 ml Sunflower oil 2 ¼ Cups

Instructions

Heat olive oil in a saucepan on low heat.
Add diced onion and cook until translucent, for about 5 minutes.
Then add the cubed pancetta, cook for about 5 minutes.
Add the Arborio rice and stir in.
Stir in the white wine, until the rice absorbs all the wine.
Add the stock a little at a time, stirring until all liquid is absorbed. Keep going until all stock is used and the rice has absorbed all the liquid, stirring continuously for about 30 minutes, until the rice is tender and the has a creamy consistency.
Stir in the peas.
Then add the grated Parmigiano Reggiano and stir in.
Season with black pepper to taste.
Add the dried parsley and stir in.
Transfer from the saucepan to a large baking dish and allow to cool. Once cool either put in the fridge until you need to make the arancini or start to assemble..
Put flour in one bowl, breadcrumbs in the second bowl and the beaten eggs in the third bowl.
Cut the mozzarella into cubes around 2cm (1/2 inch)
Using an ice cream scoop, scoop out the rice to make a ball and stuff a cube of mozzarella inside. Do this until all the rice is used and made into balls
Then one by one roll in the flour, then the beaten egg, and last the breadcrumbs until completely covered.
Add sunflower oil to a deep pot over medium heat.
Once oil is hot, add in batches the arancini balls (around 4 at a time) and fry for 6 – 8 minutes turning so all sides are fried.
When cooked transfer to a plate covered in kitchen towels to absorb the excess oil.
Serve warm
Or allow to cool and keep in the fridge for up to 2 – 3 days and reheat in the oven for 20 – 30 minutes at 200*C / 400*F