Arancini are fried, breaded risotto balls — a genuine Sicilian dish, traditionally made from leftover risotto, with a molten cheese center. Since saffron risotto is already one of the most classic risotto flavours, this is a natural pairing rather than an invented fusion. This recipe assumes you're starting from already-made saffron risotto (our saffron risotto recipe works well for this), since arancini genuinely were invented as a way to use up leftovers.
Ingredients
- 2 cups leftover or freshly made saffron risotto, chilled
- 100g mozzarella, cut into small cubes
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Oil, for deep frying
- Salt, to taste
Instructions
- Using chilled saffron risotto — cold rice holds together far better than warm rice — scoop about 2 tablespoons into your palm.
- Press a cube of mozzarella into the center and shape the rice around it into a ball, making sure the cheese is fully sealed inside.
- Repeat with the remaining rice and cheese.
- Set up a breading station: flour in one bowl, beaten eggs in another, breadcrumbs in a third.
- Roll each ball in flour, then egg, then breadcrumbs, coating it evenly at each stage.
- Heat oil in a deep pot to 175°C (350°F).
- Fry the arancini in batches (don't crowd the pot) for 3-4 minutes until deep golden brown, turning as needed for even colour.
- Drain on paper towels and season with a little salt while still hot.
Tips for Best Results
Using genuinely cold, day-old risotto is the single biggest factor in whether these hold together — warm or freshly made risotto is too loose and tends to fall apart during frying. If your risotto is fresh, spread it on a tray and refrigerate for at least an hour before shaping.
Serving Suggestions
Serve hot, ideally with a simple marinara or tomato sauce for dipping. They're a substantial appetizer or a light meal alongside a salad.
Storage
Shaped, breaded (uncooked) arancini freeze well for up to a month — fry directly from frozen, adding an extra minute or two to the cooking time. Cooked arancini are best eaten fresh, though leftovers reheat reasonably in an oven or air fryer (not microwave, which makes the coating soggy).
