1. Make sure your cooked risotto is completely cold—ideally refrigerated overnight or at least 4 hours. Cold risotto is firm and shapeable; warm risotto won’t hold together.
2. In a large bowl, combine the cold risotto, grated Parmesan, mozzarella, chopped parsley, and one beaten egg. Season generously with salt and pepper, then mix everything together until well combined and cohesive.
3. Wet your hands slightly and scoop out portions of the risotto mixture about the size of golf balls (2-3 tablespoons each). Roll each portion between your palms into smooth, firmly packed balls. Make sure there are no cracks or loose bits.
4. Set up your breading station: beat the remaining egg in one shallow dish, and spread the breadcrumbs in another shallow dish.
5. Working one ball at a time, dip each risotto ball into the beaten egg, letting excess drip off, then roll thoroughly in breadcrumbs to coat completely. Press the breadcrumbs gently so they really adhere. Place breaded arancini on a plate.
6. Heat about 2 inches of vegetable oil in a deep skillet or heavy pot over medium heat until it reaches 350°F. Test by dropping in a breadcrumb—it should sizzle immediately and float.
7. Working in batches of 3-4 so you don’t crowd the pan, carefully lower the arancini into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning occasionally with tongs or a spider, until golden brown and crispy all over.
8. Remove the fried arancini with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Let them cool for a minute or two before serving.
9. Serve the arancini warm with marinara sauce for dipping. Enjoy those crispy, cheesy Sicilian beauties!

Nutrition Information (Per Arancino):

• Calories: 145
• Carbohydrates: 16g
• Protein: 6g
• Fat: 6g
• Fiber: 1g
• Sodium: 220mg
• Calcium: 90mg (9% DV)
• Iron: 1mg (6% DV)

These deliver solid protein and calcium from the cheese while being a satisfying indulgent treat.

Notes:

• Cold risotto is absolutely essential—don’t try this with warm risotto or they’ll fall apart.
• Pack those balls firmly with no cracks—loose balls break apart in the oil.
• Maintain oil temperature at 350°F—too hot and they burn outside while staying cold inside; too cool and they get greasy.
• Don’t crowd the pan or the temperature will drop and your arancini will absorb oil.
• Fresh mozzarella creates amazing cheese pull, but shredded melts more evenly throughout.

Storage Tips:

Shaped and breaded arancini can be refrigerated for up to a day or frozen for up to 3 months before frying. Fry frozen arancini straight from the freezer, adding 2-3 extra minutes to the cooking time. Once fried, they’re best eaten immediately, but leftovers keep in the fridge for 2-3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness—don’t microwave or they’ll turn soggy and rubbery.

Serving Suggestions:

• With Marinara Sauce: Classic Italian-American pairing for dipping
• Alongside Pesto: Bright, herby contrast to rich fried rice
• With Arrabbiata Sauce: Spicy tomato sauce adds kick
• As Part of Antipasto: Serve with cured meats, olives, and cheese

Mix It Up (Recipe Variations):

Meat Ragù Arancini: Form the rice around a spoonful of meat sauce in the center for traditional Sicilian “al ragù” style.

Mushroom Arancini: Use mushroom risotto as the base and add extra sautéed mushrooms for earthy depth.

Spicy Arancini: Stir red pepper flakes into the mixture and use pepper jack cheese for heat.

Spinach Ricotta Arancini: Mix wilted spinach and ricotta cheese into the risotto base for creamy vegetarian filling.

Saffron Arancini: Use saffron risotto as the base for that gorgeous golden color and subtle floral flavor.

What Makes This Recipe Special:

This recipe honors the 10th-century Sicilian tradition of arancini, created during Arab rule when rice cultivation was introduced to Sicily. The technique of shaping chilled risotto into balls, stuffing them with cheese or ragù, then coating and frying them transformed leftover rice into the beloved street food and antipasto that’s become iconic across Italy and Italian-American communities worldwide.