Arancini (deep-fried risotto balls)

Name: Arancini (deep-fried risotto balls)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Cuisine: Italian
Ingredients: Butter; 1.4 litres vegetable or beef stock; 1 medium onion; 1 clove of garlic; 400 grams of risotto rice; 350 ml dry white wine; 100 grams of pecorino cheese; 150 grams of Boursin cheese; 125 grams of flour; 2 eggs; 75 grams panko (Japanese breadcrumbs); Sunflower oil for frying; Salt and pepper to taste

These deep-fried risotto balls, or arancini, have Boursin cheese in the centre. They're a tasty snack or starter, are ready in just over an hour, and can serve up to 10 people.

1 hour 10 minutes

10 persons

Starters

Snacks

Recipe arancini (deep-fried risotto balls)

Made by Véronique

Published at 2014-11-15, this recipe is for 10 persons and takes 1 hour 10 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

10 minutes

Time cooking

1 hour

Total time

1 hour 10 minutes

Preparation – 10 minutes

Start by making the stock, if you're using instant stock cubes. If you're going to use store-bought stock, heat it up. Put the stock in a medium-sized saucepan and bring to a boil, then reduce the heat and allow it to simmer.

Finely chop the onion and garlic clove. Finely grate the pecorino cheese and set it aside.

Making the risotto – 30 minutes

Heat the olive oil in a large saucepan and sauté the onion and garlic for a few minutes.

Add the risotto rice and stir well to combine with the onion and garlic, then sauté the rice until it has become translucent. Pour in the dry white wine and stir until most of the liquid has been absorbed by the rice.

Add stock to the risotto, one ladleful at a time, and keep stirring. Repeat until all of the stock is used up. Turn off the heat and add the grated pecorino cheese.

Season the risotto with salt and pepper. Spread the risotto onto a baking tray with a raised rim; this will help the risotto cool down very quickly.

Make the arancini – 30 minutes

Decide how big you want the risotto balls to be. Add a little (cooled!) risotto to your hand and flatten it. Add a little bit of Boursin cheese to the centre, then form it into a ball so that the Boursin is encased in the middle. Repeat this until all of the risotto has been used up.

Prepare 3 medium bowls or plates. Fill one with flour, another with beaten eggs and the final one with panko / breadcrumbs. Season the plate of flour with salt and pepper, and mix.

Heat sunflower oil in a thick-based frying pan. Check whether the oil is hot enough using a kitchen / oil thermometer. The oil is hot enough once it has reached a temperature of 190 degrees Celsius.

Roll each risotto ball (one at a time) in the flour, then the eggs, and finally through the panko (Japanese breadcrumbs). Make sure they are completely coated.

Fry the risotto balls in the hot oil until they are golden brown. Transfer to a plate or bowl lined with paper towels to remove excess oil. Enjoy your meal!

Tips!

Can you eat the arancini (risotto balls) cold?

These tasty Italian risotto balls are best enjoyed warm, especially when served with melted cheese still warm in the middle.

Where do arancini come from?

These risotto balls have been made in Sicily, Italy since the 10th century.

Why are my arancini falling apart?

If you use long grain rice (such as Jasmine rice) the risotto balls will not be sticky enough. Risotto rice is starchy, which helps form nice balls.