Description
Cheesy Sicilian Arancini Balls are crispy, golden risotto balls filled with gooey mozzarella and sun-dried tomatoes, offering a savory bite that’s perfect for any occasion.
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
150g plain flour
2 large eggs, lightly beaten
150g fine dried breadcrumbs
Instructions
- Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy.
- Add diced onion and a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened.
- Add crushed garlic and cook for 1 more minute.
- Stir in the risotto rice and cook for 1 minute to lightly toast the grains.
- Pour in vegetable broth and bring to a boil, letting it cook for a few minutes until the liquid reduces by half.
- Gradually add half of the vegetable stock, stirring constantly, until most of the liquid is absorbed (about 15 minutes).
- Add the remaining stock one ladleful at a time, stirring until the rice is tender (about 20-25 minutes).
- Stir in lemon zest, and adjust seasoning with salt and pepper.
- Spread the risotto evenly on a shallow tray and let it cool to room temperature.
- Once cooled, scoop the risotto into 8-10 portions. Flatten each portion in your palm, adding mozzarella and sun-dried tomatoes to the center.
- Enclose the cheese and tomatoes with rice, and gently roll into a ball shape. Repeat for all portions.
- 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 flour, dip in eggs, and coat with breadcrumbs.
- Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test with bread; if it turns golden in 45 seconds, the oil is ready.
- Carefully fry the arancini in small batches, turning occasionally, for about 8-10 minutes until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Serve with your favorite dip and enjoy!
Notes
Arancini are best served fresh, but you can prepare and bread them a day ahead of frying.
These can be frozen uncooked and fried from frozen later.
Try different cheeses such as fontina, provolone, or Parmesan mixed with mozzarella.
For a spicy version, add chili flakes to the risotto mixture.
To bake instead of fry, place breaded balls on a baking sheet and bake at 200°C (400°F) for 20-25 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
