Welcome to the world of arancini, where each crispy, golden bite is a little taste of heaven! Whether you’re craving comfort food or looking to impress at your next gathering, these 19 delicious arancini recipes are sure to delight. From classic fillings to creative twists, there’s something here for everyone. So, grab your apron and let’s dive into these irresistible Italian treats that will have everyone asking for seconds!
Classic Sicilian Arancini with Mozzarella Filling
Unearth the crispy, cheesy delight of homemade arancini with this straightforward recipe.
Ingredients
- Rice – 2 cups
- Mozzarella cheese – 1 cup, cubed
- Eggs – 2
- Breadcrumbs – 1 cup
- Vegetable oil – for frying
Instructions
- Cook rice according to package instructions. Let it cool to room temperature.
- Take a small amount of rice, flatten it in your hand, and place a mozzarella cube in the center.
- Enclose the cheese with rice, forming a ball. Repeat with remaining rice and cheese.
- Beat eggs in a bowl. Dip each rice ball into the beaten eggs.
- Roll the dipped balls in breadcrumbs until fully coated.
- Heat vegetable oil in a deep fryer or large pot to 375°F.
- Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Tip: Do not overcrowd the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Keep fried arancini warm in a 200°F oven if frying in batches.
- Serve immediately. Tip: For extra flavor, sprinkle with salt right after frying while still hot.
Fresh out of the fryer, these arancini boast a crunchy exterior with a molten mozzarella core. Pair with marinara sauce for dipping or enjoy as a standalone snack.
Spicy Arancini with Chorizo and Manchego Cheese
Whip up a batch of these fiery arancini for a snack that packs a punch. Perfect for game day or a spicy appetizer.
Ingredients
- Arborio rice – 1 cup
- Chorizo – ½ cup, diced
- Manchego cheese – ½ cup, grated
- Egg – 1
- Breadcrumbs – 1 cup
- Vegetable oil – for frying
- Salt – ½ tsp.
Instructions
- Cook Arborio rice according to package instructions. Let cool for 10 minutes.
- Mix cooled rice with diced chorizo and grated Manchego cheese. Tip: Ensure the mixture is cool to prevent melting the cheese.
- Beat the egg in a separate bowl. Tip: A fork works best for even beating.
- Shape the rice mixture into 1-inch balls. Dip each ball into the beaten egg, then roll in breadcrumbs. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry arancini in batches until golden brown, about 2-3 minutes. Drain on paper towels.
- Season with salt immediately after frying for optimal flavor absorption.
Rich in flavor with a crispy exterior and a molten cheese center, these arancini are a crowd-pleaser. Serve with a side of spicy aioli for an extra kick.
Truffle Mushroom Arancini with Parmesan Crisp
Zesty and indulgent, these truffle mushroom arancini with parmesan crisp are a game-changer for your appetizer lineup.
Ingredients
- Arborio rice – 1 cup
- Chicken broth – 2 cups
- Truffle oil – 1 tbsp
- Mushrooms – 1 cup, finely chopped
- Parmesan cheese – ½ cup, grated
- Egg – 1
- Breadcrumbs – 1 cup
- Oil for frying – 2 cups
Instructions
- Cook Arborio rice in chicken broth until tender, about 18 minutes. Let cool.
- Heat truffle oil in a pan over medium heat. Add mushrooms, sauté until golden, 5 minutes.
- Mix cooked rice, sautéed mushrooms, and half the parmesan cheese in a bowl.
- Beat egg in a separate bowl. Place breadcrumbs in another bowl.
- Form rice mixture into 1-inch balls. Dip each in egg, then roll in breadcrumbs.
- Heat oil to 350°F in a deep pan. Fry arancini in batches until golden, 3 minutes per batch.
- For parmesan crisps, sprinkle remaining parmesan in small piles on a parchment-lined baking sheet. Bake at 400°F for 5 minutes until golden and crisp.
Serve arancini hot with a parmesan crisp on top. The crispy exterior gives way to a creamy, truffle-infused center. Perfect for dipping in aioli or marinara.
Seafood Arancini with Shrimp and Saffron Aioli
Whip up a batch of these crispy, golden Seafood Arancini for a show-stopping appetizer. They’re packed with succulent shrimp and served with a luxurious saffron aioli.
Ingredients
- Arborio rice – 1 cup
- Shrimp – ½ lb, peeled and deveined
- Saffron – ½ tsp
- Mayonnaise – ½ cup
- Breadcrumbs – 1 cup
- Egg – 1
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Cook Arborio rice according to package instructions. Let cool.
- Chop shrimp into small pieces. Mix with cooled rice and salt.
- Form rice mixture into 1-inch balls. Tip: Wet hands prevent sticking.
- Whisk egg in a bowl. Place breadcrumbs in another bowl.
- Dip each ball into egg, then roll in breadcrumbs. Tip: Double coat for extra crunch.
- Heat olive oil in a pan over medium heat (350°F). Fry arancini until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan.
- For aioli, steep saffron in 1 tbsp warm water for 5 minutes. Mix into mayonnaise.
- Serve arancini hot with saffron aioli.
Enjoy the crispy exterior giving way to a creamy, seafood-filled center. Elevate your next gathering by skewering them for easy serving.
Vegetarian Arancini with Spinach and Ricotta
Let’s dive into making these crispy, cheesy bites. Vegetarian Arancini with Spinach and Ricotta are perfect for a snack or appetizer.
Ingredients
– Arborio rice – 1 cup
– Spinach – 2 cups, chopped
– Ricotta cheese – 1 cup
– Parmesan cheese – ½ cup, grated
– Egg – 1
– Breadcrumbs – 1 cup
– Olive oil – for frying
– Salt – ½ tsp.
Instructions
1. Cook Arborio rice according to package instructions, then let it cool to room temperature.
2. Mix cooled rice with chopped spinach, ricotta, Parmesan, and salt in a large bowl.
3. Beat the egg in a small bowl and set aside.
4. Shape the rice mixture into small balls, about 1.5 inches in diameter.
5. Dip each ball into the beaten egg, then roll in breadcrumbs until fully coated.
6. Heat olive oil in a deep pan to 350°F over medium heat.
7. Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Tip: Don’t overcrowd the pan to ensure even cooking.
8. Remove with a slotted spoon and drain on paper towels. Tip: Keep fried arancini warm in a 200°F oven if not serving immediately.
9. Serve hot. Tip: Pair with marinara sauce for dipping.
Savor the crispy exterior and creamy, flavorful center of these arancini. They’re a hit at parties or as a hearty snack.
Buffalo Chicken Arancini with Blue Cheese Dip
Get ready to transform leftover buffalo chicken into crispy, cheesy arancini with a tangy blue cheese dip. This recipe is a game-changer for game day or any day.
Ingredients
- Cooked buffalo chicken – 2 cups
- Cooked white rice – 3 cups
- Blue cheese crumbles – ½ cup
- Egg – 1
- Breadcrumbs – 1 cup
- Oil for frying – 2 cups
- Sour cream – ½ cup
- Milk – 2 tbsp
Instructions
- Mix 2 cups cooked buffalo chicken and 3 cups cooked white rice in a large bowl.
- Add ½ cup blue cheese crumbles to the mixture and combine well.
- Beat 1 egg in a small bowl and pour over the chicken and rice mixture. Stir until fully incorporated.
- Shape the mixture into 1-inch balls. Tip: Wet your hands to prevent sticking.
- Roll each ball in 1 cup breadcrumbs until fully coated.
- Heat 2 cups oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer for accuracy.
- Fry the arancini in batches for 3-4 minutes or until golden brown. Tip: Do not overcrowd the pot.
- Remove with a slotted spoon and drain on paper towels.
- Whisk together ½ cup sour cream and 2 tbsp milk in a bowl for the dip.
Let these arancini cool slightly before serving to enjoy the crispy exterior and molten center. Pair with the blue cheese dip for a bold flavor contrast.
Sun-Dried Tomato and Basil Arancini with Marinara Sauce
Rustic Italian flavors come alive in these crispy, golden arancini. Perfect for sharing, they’re a crowd-pleaser with a gooey center.
Ingredients
– Arborio rice – 1 cup – Sun-dried tomatoes – ½ cup, chopped – Fresh basil – ¼ cup, chopped – Mozzarella cheese – ½ cup, cubed – Egg – 1 – Breadcrumbs – 1 cup – Olive oil – for frying – Marinara sauce – 1 cup
Instructions
1. Cook Arborio rice according to package instructions, then let cool to room temperature. 2. Mix cooled rice with sun-dried tomatoes and basil in a large bowl. 3. Take a small portion of the rice mixture, flatten it, and place a mozzarella cube in the center. 4. Enclose the cheese with rice, forming a ball. Repeat with remaining mixture. 5. Beat the egg in a shallow dish. Dip each rice ball into the egg, then roll in breadcrumbs. 6. Heat olive oil in a deep pan to 350°F. Fry arancini in batches until golden brown, about 3-4 minutes. 7. Drain on paper towels to remove excess oil. 8. Serve hot with marinara sauce on the side. Savor the contrast of the crispy exterior against the molten cheese inside. For an extra kick, sprinkle with red pepper flakes before serving.
Pumpkin and Sage Arancini with Creamy Pumpkin Dip
Bold flavors meet comfort in this easy-to-make dish. Perfect for fall gatherings or a cozy night in.
Ingredients
- Pumpkin puree – 1 cup
- Fresh sage – 2 tbsp, chopped
- Arborio rice – 1 cup
- Vegetable broth – 2 cups
- Parmesan cheese – ½ cup, grated
- Breadcrumbs – 1 cup
- Egg – 1
- Heavy cream – ½ cup
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Oil for frying
Instructions
- Cook Arborio rice in vegetable broth until tender, about 20 minutes. Tip: Stir occasionally to prevent sticking.
- Mix cooked rice with pumpkin puree, sage, Parmesan, salt, and pepper. Let cool for 10 minutes.
- Shape the mixture into small balls. Tip: Wet hands slightly to avoid sticking.
- Beat the egg in a bowl. Dip each ball in egg, then roll in breadcrumbs.
- Heat oil to 350°F in a deep pan. Fry arancini in batches until golden, about 3 minutes. Tip: Don’t overcrowd the pan.
- For the dip, whisk heavy cream into remaining pumpkin puree until smooth.
- Serve arancini hot with the pumpkin dip on the side.
Rich in flavor, these arancini offer a crispy exterior with a creamy center. Pair with the dip for an extra layer of pumpkin goodness.
Pesto Arancini with Pine Nuts and Parmesan
Whip up a batch of these crispy, golden Pesto Arancini for a delicious twist on the classic Italian snack. Perfect for using up leftover risotto, they’re packed with flavor and ready in no time.
Ingredients
- Cooked risotto – 2 cups
- Pesto – ¼ cup
- Pine nuts – 2 tbsp
- Parmesan cheese – ½ cup, grated
- Egg – 1
- Breadcrumbs – 1 cup
- Vegetable oil – for frying
Instructions
- Mix 2 cups cooked risotto with ¼ cup pesto, 2 tbsp pine nuts, and ½ cup grated Parmesan in a large bowl.
- Beat 1 egg in a small bowl. Place 1 cup breadcrumbs in another bowl.
- Shape the risotto mixture into 1-inch balls. Dip each ball into the beaten egg, then roll in breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F. Fry arancini in batches until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
- Remove with a slotted spoon and drain on paper towels. Tip: Keep fried arancini warm in a 200°F oven while finishing batches.
- Serve immediately. Tip: For extra flavor, drizzle with additional pesto before serving.
Yield crispy on the outside, creamy on the inside arancini with a vibrant pesto flavor. Try serving them with a side of marinara sauce for dipping.
Beef Bolognese Arancini with Tomato Basil Sauce
Craving a twist on classic Italian? These Beef Bolognese Arancini with Tomato Basil Sauce transform leftovers into crispy, golden bites.
Ingredients
- Cooked Beef Bolognese – 2 cups
- Arborio Rice – 1 cup
- Eggs – 2
- Breadcrumbs – 1 cup
- Mozzarella Cheese – ½ cup, cubed
- Tomato Basil Sauce – 1 cup
- Vegetable Oil – for frying
Instructions
- Mix 2 cups cooked Beef Bolognese with 1 cup Arborio rice in a large bowl.
- Beat 2 eggs in a separate bowl. Tip: Use a fork for easier mixing.
- Shape the rice mixture into balls, about 2 inches in diameter.
- Press a cube of Mozzarella Cheese into the center of each ball, ensuring it’s sealed inside.
- Dip each ball into the beaten eggs, then roll in 1 cup Breadcrumbs until fully coated. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
- Heat Vegetable Oil in a deep fryer or large pot to 375°F. Tip: Use a thermometer to maintain the correct temperature.
- Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
- Serve hot with 1 cup Tomato Basil Sauce for dipping.
Lusciously crispy on the outside with a molten cheese center, these arancini are a crowd-pleaser. Try serving them atop a smear of sauce for an elegant presentation.
Goat Cheese and Caramelized Onion Arancini
Delight in the crispy exterior and creamy center of these arancini, a perfect blend of savory goat cheese and sweet caramelized onions.
Ingredients
- Arborio rice – 1 cup
- Goat cheese – ½ cup
- Yellow onion – 1, thinly sliced
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Egg – 1
- Breadcrumbs – 1 cup
- Salt – ½ tsp
Instructions
- Heat olive oil in a pan over medium heat. Add sliced onion. Cook for 15 minutes until golden, stirring occasionally.
- Cook Arborio rice according to package instructions. Let cool for 10 minutes.
- Mix cooled rice with caramelized onions and goat cheese. Season with salt.
- Form mixture into 1-inch balls. Tip: Wet hands slightly to prevent sticking.
- Beat egg in a bowl. Place breadcrumbs in another bowl.
- Dip each ball into egg, then roll in breadcrumbs. Tip: Ensure even coating for uniform crispiness.
- Heat butter in a deep pan over 350°F. Fry arancini in batches for 3 minutes until golden. Tip: Don’t overcrowd the pan to maintain oil temperature.
- Drain on paper towels. Serve immediately.
Notably, these arancini offer a delightful contrast between the crunchy breadcrumb shell and the soft, flavorful filling. Try serving with a drizzle of honey for an extra touch of sweetness.
Sweet Potato and Black Bean Arancini with Chipotle Aioli
Sweet potato and black bean arancini with chipotle aioli is a twist on the classic Italian snack. Serve these crispy bites as a hearty appetizer or a fun dinner option.
Ingredients
- Sweet potatoes – 2 cups, mashed
- Black beans – 1 cup, drained and rinsed
- Cooked rice – 2 cups
- Flour – ½ cup
- Egg – 1
- Breadcrumbs – 1 cup
- Oil – for frying
- Chipotle peppers in adobo – 2 tbsp
- Mayonnaise – ½ cup
- Lime juice – 1 tbsp
Instructions
- Preheat oil in a deep fryer to 375°F.
- Mix mashed sweet potatoes, black beans, and rice in a bowl. Tip: Ensure the mixture is cool to handle.
- Shape the mixture into 1-inch balls.
- Dredge each ball in flour, dip in beaten egg, then coat with breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to avoid clumping.
- Fry the arancini in batches for 3-4 minutes until golden brown. Tip: Do not overcrowd the fryer to maintain oil temperature.
- For the aioli, blend chipotle peppers, mayonnaise, and lime juice until smooth.
- Serve arancini hot with chipotle aioli on the side.
Delightfully crispy on the outside and creamy inside, these arancini pack a smoky kick. Try serving them atop a salad for a complete meal.
Prosciutto and Asparagus Arancini with Lemon Zest
Here’s a twist on classic arancini that’s perfect for spring. Prosciutto and asparagus add a savory crunch, while lemon zest brightens every bite.
Ingredients
- Arborio rice – 1 cup
- Chicken broth – 3 cups
- Prosciutto – 4 slices
- Asparagus – 1 cup, chopped
- Lemon zest – 1 tbsp
- Egg – 1
- Breadcrumbs – 1 cup
- Olive oil – for frying
Instructions
- Cook Arborio rice in chicken broth until tender, about 20 minutes. Let cool.
- Chop prosciutto and asparagus into small pieces. Mix with cooled rice and lemon zest.
- Beat egg in a separate bowl. Dip rice mixture into egg, then roll in breadcrumbs.
- Heat olive oil in a deep pan to 350°F. Fry arancini in batches until golden, about 3 minutes per side.
- Drain on paper towels. Serve warm.
Delightfully crispy outside with a creamy, flavorful center. Try serving with a side of aioli for dipping.
Four Cheese Arancini with Marinara Dipping Sauce
Every cheese lover’s dream, these crispy arancini are stuffed with a gooey four-cheese center and served with a tangy marinara sauce.
Ingredients
- Arborio rice – 1 cup
- Water – 2 cups
- Salt – ½ tsp
- Mozzarella cheese – ½ cup, cubed
- Parmesan cheese – ¼ cup, grated
- Fontina cheese – ¼ cup, cubed
- Provolone cheese – ¼ cup, cubed
- Egg – 1
- Breadcrumbs – 1 cup
- Vegetable oil – for frying
- Marinara sauce – 1 cup
Instructions
- Cook Arborio rice in water with salt until tender, about 18 minutes. Spread on a tray to cool completely.
- Mix mozzarella, parmesan, fontina, and provolone cheeses in a bowl.
- Take 2 tbsp of cooled rice, flatten, place 1 tsp cheese mix in center, and shape into a ball. Repeat.
- Beat egg in a bowl. Dip each ball in egg, then roll in breadcrumbs. Tip: Double coat for extra crunch.
- Heat oil to 350°F in a deep pan. Fry arancini in batches until golden, about 3 minutes. Tip: Don’t overcrowd the pan.
- Drain on paper towels. Tip: Keep warm in a 200°F oven if frying in batches.
- Heat marinara sauce in a small pot until warm.
- Serve arancini hot with marinara sauce on the side.
Hot and crispy outside, the arancini reveal a molten cheese center. Pair with a chilled white wine for an elegant appetizer.
Curry-Spiced Arancini with Mango Chutney
Dive into the crispy, golden exterior of these curry-spiced arancini, revealing a creamy, flavorful center. Perfect for snacking or as a party appetizer, paired with sweet mango chutney.
Ingredients
– Cooked rice – 2 cups
– Curry powder – 1 tbsp
– Egg – 1
– Breadcrumbs – 1 cup
– Mango chutney – ½ cup
– Oil for frying
Instructions
1. Mix 2 cups cooked rice with 1 tbsp curry powder until evenly distributed.
2. Beat 1 egg in a separate bowl.
3. Shape the rice mixture into small balls, about 1.5 inches in diameter.
4. Dip each ball into the beaten egg, then roll in 1 cup breadcrumbs to coat evenly.
5. Heat oil in a deep fryer or large pan to 350°F.
6. Fry the arancini in batches for 3-4 minutes, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven if frying in batches.
8. Serve hot with ½ cup mango chutney on the side. Tip: For extra flavor, mix a pinch of curry powder into the chutney.
Golden and crispy on the outside, these arancini offer a soft, aromatic center that contrasts beautifully with the tangy sweetness of mango chutney. Try serving them on skewers for easy party eating.
Caprese Arancini with Fresh Mozzarella and Basil
Haven’t you ever wished for a twist on the classic Caprese? These Caprese Arancini balls are your answer, combining creamy risotto with fresh mozzarella and basil, then fried to perfection.
Ingredients
– Risotto – 2 cups
– Fresh mozzarella – 8 oz, cut into ½ inch cubes
– Fresh basil – ¼ cup, chopped
– Eggs – 2, beaten
– Breadcrumbs – 1 cup
– Vegetable oil – for frying
Instructions
1. Combine 2 cups of risotto with ¼ cup of chopped fresh basil in a large bowl.
2. Take a small handful of the risotto mixture and flatten it in your palm.
3. Place a cube of fresh mozzarella in the center of the flattened risotto.
4. Enclose the mozzarella with the risotto, forming a ball. Ensure the cheese is completely covered to prevent leakage during frying.
5. Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.
6. Heat vegetable oil in a deep fryer or large pot to 375°F.
7. Fry the arancini in batches for 3-4 minutes, or until golden brown and crispy. Avoid overcrowding to ensure even cooking.
8. Remove with a slotted spoon and drain on paper towels.
Crispy on the outside and oozing with melted mozzarella inside, these arancini are a delightful contrast of textures. Serve them with a side of marinara sauce for dipping, or as a standout appetizer at your next gathering.
Lobster Arancini with Lemon Butter Sauce
Lobster arancini with lemon butter sauce transforms leftover risotto into crispy, golden bites. Luxurious lobster and zesty sauce elevate this Italian classic.
Ingredients
- Cooked risotto – 2 cups
- Lobster meat – 1 cup, chopped
- Flour – 1 cup
- Eggs – 2
- Breadcrumbs – 1 cup
- Butter – 4 tbsp
- Lemon juice – 2 tbsp
- Salt – ½ tsp
- Vegetable oil – for frying
Instructions
- Mix cooked risotto and chopped lobster meat in a bowl. Chill for 30 minutes to firm up.
- Shape the mixture into 1-inch balls. Roll each ball in flour, then beaten eggs, and finally breadcrumbs.
- Heat vegetable oil in a deep fryer to 375°F. Fry arancini in batches until golden brown, about 3 minutes. Tip: Don’t overcrowd the fryer to ensure even cooking.
- Melt butter in a small saucepan over low heat. Stir in lemon juice and salt. Tip: Keep the sauce warm but not boiling to prevent separation.
- Drizzle lemon butter sauce over hot arancini before serving. Tip: Serve immediately for the crispiest texture.
Just out of the fryer, these arancini boast a crunchy exterior with a creamy, lobster-filled center. The lemon butter sauce adds a bright, rich finish. Try skewering them for a playful appetizer presentation.
Roasted Garlic and Herb Arancini with Aioli
Lazy weeknights call for something crispy, cheesy, and utterly satisfying. These Roasted Garlic and Herb Arancini with Aioli hit all the right notes with minimal fuss.
Ingredients
– Arborio rice – 1 cup
– Chicken broth – 2 cups
– Garlic – 3 cloves
– Parmesan cheese – ½ cup
– Fresh parsley – 2 tbsp
– Eggs – 2
– Breadcrumbs – 1 cup
– Olive oil – 2 tbsp
– Mayonnaise – ½ cup
– Lemon juice – 1 tbsp
Instructions
1. Preheat oven to 400°F. Roast garlic cloves in olive oil for 20 minutes until soft. Tip: Wrap garlic in foil to prevent burning.
2. Cook Arborio rice in chicken broth over medium heat until liquid is absorbed, about 18 minutes. Let cool.
3. Mash roasted garlic into a paste. Mix into rice with Parmesan and parsley.
4. Form rice mixture into 1-inch balls. Tip: Wet hands prevent sticking.
5. Beat eggs in a bowl. Dip each ball into egg, then roll in breadcrumbs.
6. Heat olive oil in a pan over medium heat. Fry arancini until golden, about 3 minutes per side. Tip: Don’t overcrowd the pan.
7. For aioli, mix mayonnaise with lemon juice. Serve alongside arancini.
Arancini are golden, crunchy outside with a creamy, flavorful center. Serve them warm with aioli for dipping or atop a salad for a hearty meal.
Chocolate Hazelnut Arancini for a Sweet Twist
Hazelnut lovers, rejoice! These Chocolate Hazelnut Arancini are a decadent twist on the classic Italian snack, combining creamy chocolate hazelnut spread with crispy, golden breadcrumbs for a dessert that’s irresistibly good.
Ingredients
– Arborio rice – 1 cup
– Chocolate hazelnut spread – ½ cup
– Breadcrumbs – 1 cup
– Egg – 1
– Vegetable oil – for frying
– Powdered sugar – for dusting
Instructions
1. Cook Arborio rice according to package instructions until al dente. Let it cool to room temperature.
2. Mix the cooled rice with ¼ cup of chocolate hazelnut spread until well combined. Tip: The mixture should be sticky but not wet.
3. Form the rice mixture into 1-inch balls. Make a small indentation in each ball, fill with ½ tsp of chocolate hazelnut spread, then seal.
4. Beat the egg in a shallow bowl. Dip each rice ball into the egg, then roll in breadcrumbs until fully coated. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
5. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the arancini in batches until golden brown, about 2-3 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
6. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar while still warm.
Oozing with molten chocolate hazelnut center, these arancini offer a delightful contrast between the crispy exterior and soft, creamy inside. Serve them with a drizzle of melted chocolate or a scoop of vanilla ice cream for an extra indulgent treat.
Summary
Just like that, you’ve got 19 mouthwatering arancini recipes to bring a taste of Italy to your kitchen! Whether you’re a traditionalist or love a creative twist, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you found this roundup as delightful as we hope, don’t forget to share the love on Pinterest. Happy cooking!
