Sicilian Arancini (Fried Risotto Balls)

Name: Sicilian Arancini (Fried Risotto Balls)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Italian
Ingredients: For the risotto: 2 tbsp butter; 1 small onion, finely chopped; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 4 1/2 cups hot chicken broth; pinch of saffron; 3/4 cup grated Parmesan; For the filling: 1 cup thick meat sauce or ragù (optional); 4 oz low-moisture mozzarella, cut in 1/2-inch cubes; For coating: 1 cup flour; 3 large eggs, beaten; 2 cups fine dry breadcrumbs; oil, for frying; marinara, to serve

Crisp, golden balls of saffron risotto with a melting mozzarella center and a little meat ragù, rolled in breadcrumbs and fried. A great use for leftover risotto and an impressive party snack.

Prep45 min

Cook30 min

Total1 hr 15 min

Serves12

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

Mixing bowl setFor mixing and marinating

Amazon Walmart

Instant-read thermometerFor knowing when meat is done

Amazon Walmart

Store links go to the same item at each retailer, checked November 9, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

For the risotto: 2 tbsp butter

1 small onion, finely chopped

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 1/2 cups hot chicken broth

pinch of saffron

3/4 cup grated Parmesan

For the filling: 1 cup thick meat sauce or ragù (optional)

4 oz low-moisture mozzarella, cut in 1/2-inch cubes

For coating: 1 cup flour

3 large eggs, beaten

2 cups fine dry breadcrumbs

oil, for frying

marinara, to serve

Steps

Melt the butter in a saucepan, cook the onion until soft, then stir in the rice for 1 minute. Add the wine, then the hot broth a ladle at a time, stirring, with the saffron, until the rice is tender and the liquid is absorbed, 20 minutes. Stir in the Parmesan.

Spread the risotto on a tray and chill until cold and firm, at least 2 hours or overnight.

With wet hands, flatten 1/3 cup risotto in your palm, add a teaspoon of ragù and a cube of mozzarella, and close the rice around it into a ball.

Roll each ball in flour, dip in egg and coat well in breadcrumbs. Chill 15 minutes.

Heat 3 inches of oil in a Dutch oven to 350°F. Fry 3 or 4 at a time, turning, until deep golden, 4 to 5 minutes. Drain on a rack.

Rest 5 minutes so the cheese sets slightly, then serve with warm marinara.

TipCold risotto is essential; warm rice won't hold its shape and the balls split open in the oil.