by: Joana's Kitchen

Arancini are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas.


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serves: 4

1 preparation of Saffron risotto

1/2 preparation of Ragu (with some cooked peas added if you like)

2 balls of buffalo mozzarella (cubed)

leaves handful of basil (optional)

3 eggs (beaten)

flour, for coating

bread crumbs, for coating

vegetable oil, for deep-frying

Nutrition Facts

Servings Per Recipe: 4

Amount per Serving

Calories: 1159

  • Total Fat: 67.6 g
  •     Saturated Fat: 26.4 g
  •     Trans Fat: 3.1 g
  • Cholesterol: 258 mg
  • Sodium: 2839.3 mg
  • Total Carbs: 86.4 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 0.8 g
  • Protein: 48 g

how is this calculated?

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1.  Take a small ball of risotto in the palm of your hand (wet your palms first to stop the risotto sticking) and make an indent with your other thumb. Spoon a little ragu into the indent, push in some cubes of mozzarolla and a basil loaf, if you like, then close up your hand, so that the risotto encloses the filling in a ball. Smooth the surface so that there are no gaps in the risotto casing, then dip it first into some beaten egg, then into some flour, then back into the egg and finaly into some bread crumbs. Repeat until you have used up all the risotto.

2.  Deep—fry the arancini at 340°F (not too many at a time, depending on the size of your fryer or pan — if using a pan fill no more than one—third). Fry for at least 4 to 5 minutes, according to the size, stirring them around all the time until evenly golden all over. To test that they are cooked through and hot in the center, break one open. If you don't want to fry them immediately, you can freeze the arancini on a tray (keep them apart so they don't stick together) and, when they are firm, transfer them to a bag, then you can fry them (for at least 10 to 12 minutes at 285°F) when frozen.

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