Why You’ll Love This Recipe

If you’re a fan of crispy, cheesy snacks, then these Cheesy Sicilian Arancini Balls will quickly become a favorite! The combination of creamy mozzarella, tangy sun-dried tomatoes, and perfectly cooked risotto makes every bite a burst of flavor. Whether you serve them as an appetizer, a snack, or as part of a main meal, these arancini will impress your family and guests with their golden crust and cheesy interior. Plus, they’re surprisingly easy to make and great for meal prepping!

Ingredients

2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
300g risotto rice
150ml vegetable broth
1 litre veg stock
1 lemon, finely zested
Salt and pepper to taste
1 tsp dried basil
150g ball mozzarella, cubed
6-8 sun-dried tomatoes, diced
Vegetable oil for deep-frying

For the coating:

150g plain flour
2 large eggs, lightly beaten
150g fine dried breadcrumbs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium-sized saucepan, heat the olive oil and butter together over medium heat until the butter becomes foamy.
Add the diced onion with a pinch of salt and reduce the heat to low. Cook for about 15 minutes, stirring occasionally, until the onion is soft and translucent.
Once the onion is softened, add the crushed garlic and cook for another minute to release its fragrance.
Stir in the risotto rice and cook for 1 more minute to lightly toast the grains.
Pour in the vegetable broth and bring to a boil. Let it cook for a few minutes, until the liquid has reduced by half.
Gradually add half of the vegetable stock, stirring constantly. Continue simmering until most of the liquid is absorbed by the rice (around 15 minutes).
Add the remaining stock, one ladleful at a time, stirring constantly until the rice is tender and fully cooked (about 20-25 minutes).
Once the rice is cooked, stir in the lemon zest, and adjust seasoning with salt and pepper.
Spread the risotto evenly into a shallow tray and let it cool to room temperature.
Once the risotto has cooled, scoop it into 8-10 equal portions. Flatten each portion in the palm of your hand and place a small cube of mozzarella and a few chopped sun-dried tomatoes in the center.
Enclose the cheese and tomatoes with the rice, and gently roll the mixture into a ball shape. Repeat with the remaining portions of risotto.
Set up a breading station: flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
Roll each risotto ball in the flour, dip it in the beaten eggs, and then coat it with breadcrumbs.
Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). If you don’t have a thermometer, drop a small piece of bread into the oil—if it turns golden brown in about 45 seconds, the oil is ready for frying.
Carefully lower the breaded risotto balls into the hot oil in small batches, turning occasionally, and frying until golden brown and crispy on the outside, about 8-10 minutes.
Remove the arancini from the oil and place them on a tray lined with paper towels to drain excess oil.
Serve with your favorite dip and enjoy!

Servings and Timing

Yield: 8-10 arancini balls
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 15 minutes (for cooling)
Total Time: 1 hour 15 minutes

Variations

Add Herbs: Try adding fresh basil or parsley to the risotto mixture for extra flavor.
Cheese Options: Swap the mozzarella for other cheeses like fontina, provolone, or a mixture of Parmesan and mozzarella.
Spicy Kick: Add some chili flakes to the risotto mixture for a spicier version.
Vegetarian Version: You can omit the sun-dried tomatoes and add sautéed spinach or mushrooms for a different flavor.

Storage/Reheating

These Cheesy Sicilian Arancini Balls are best served hot and fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. To reheat, place them in the oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy again. You can also reheat them in a skillet with a little oil to maintain their crispiness.

FAQs

How can I make arancini balls ahead of time?

You can prepare and bread the arancini balls up to a day in advance. Store them in the fridge until you’re ready to fry them.

Can I freeze arancini?

Yes! You can freeze uncooked arancini. Place them on a tray and freeze them until solid, then transfer them to a freezer bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

What kind of rice is best for arancini?

Arborio rice is the best choice for making arancini because it’s a starchy, short-grain rice that creates a creamy texture when cooked.

Can I bake arancini instead of frying them?

Yes, you can bake the arancini! Preheat your oven to 200°C (400°F), place the breaded arancini on a baking sheet, and bake for 20-25 minutes, turning halfway, until golden and crispy.

What dipping sauce goes well with arancini?

Arancini are delicious with marinara sauce, garlic aioli, or a tangy pesto dip.

Are arancini balls spicy?

Arancini are not spicy by default, but you can add chili flakes or spicy cheese to the risotto mixture for a kick.

Can I make arancini with leftover risotto?

Yes, arancini are a great way to use up leftover risotto! Just let the risotto cool completely before forming the balls and frying them.

How do I know when the oil is hot enough for frying?

You can test the oil by dropping a small piece of bread into it—if it turns golden brown in about 45 seconds, the oil is ready for frying.

Can I use different types of cheese in the filling?

Absolutely! You can use any cheese that melts well, such as fontina, provolone, or even a sharp cheddar.

Conclusion

Cheesy Sicilian Arancini Balls are a delicious treat that brings the flavors of Italy straight to your table. With their crispy exterior, gooey cheese center, and savory filling, these risotto balls are perfect for parties, appetizers, or just a cozy snack. Whether you follow the traditional recipe or add your own spin, they’re sure to be a hit with everyone who tries them!