5 from 42 votes
Homemade Arancini Recipe
Homemade Arancini are deep-fried rice balls made from leftover risotto, filled with chunks of fontina cheese and peas, then breaded and fried until golden and crispy. The recipe calls for a classic breading technique using flour, egg wash, and seasoned breadcrumbs. Served with pomodoro sauce, these arancini feature a creamy interior with melted cheese and peas contrasted by a crunchy exterior.
Prep Time
30 mins
Cook Time
15 mins
Servings:
16
Calories:
272 kcal
Course:
Appetizer
Cuisine:
Italian
Ingredients
- 4 cups Risotto pre-made, chilled
- 4 ounces fontina cheese cut into small ½” chunks
- ¾ cup peas thawed
- 1 cup all-purpose flour
- 3 egg large, whisked
- 2 cups breadcrumbs
- salt to taste
- black pepper to taste
- 2 cups pomodoro sauce
- cooking oil for frying
Instructions
- Heat enough oil in a medium-sized pot until it is about ¼ full over medium heat to 350°.
- Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
- Next, add about 3-4 chunks of cheese and 8-10 peas.
- Take another 2-3 tablespoons of cold risotto, cover the cheese and peas, and then form into a ball using both hands. Repeat until all of the ingredients have been used.
- In a medium-sized shallow wide bowl or cake or pie tin, mix together the flour, salt, and pepper and set aside. In a separate medium-size shallow wide bowl or cake or pie tin, mix together the whisked eggs, salt, and pepper and set aside. In another separate shallow wide bowl or cake or pie tin, mix together the breadcrumbs, salt, and pepper and set aside.
- To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
- Next, add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in the breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
- Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together, and drain on a paper towel.
- Serve alongside Pomodoro sauce.
Cup of Yum
Notes
- Arancini are best eaten fresh after frying but can be kept warm in a low oven (180°–200°F) for up to 20 minutes.
- You can prepare and bread arancini a day ahead; store them covered in the refrigerator before frying.
- Store cooked arancini refrigerated for up to 4 days or freeze for up to 2 months; thaw before reheating.
- Reheat by baking them on a tray covered with foil at 350°F for 10 minutes, then uncovered for 10 more minutes to restore crispness.
- Consider adding sautéed mushrooms with peas and fontina in the filling for variation.
- Set breaded arancini on a parchment-lined tray before frying to keep them organized.
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
48g
(16%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
42mg
(14%)
Sodium
350mg
(15%)
Potassium
206mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
313IU
(6%)
Vitamin C
5mg
(6%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 350mg | 15% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.