If you are looking to bring a touch of authentic Italian comfort food into your kitchen, this Cheesy Sicilian Arancini Balls Recipe is an absolute must-try. These golden, crispy, and oh-so-melty rice balls are bursting with rich mozzarella and sun-dried tomato centers, enveloped by creamy, flavorful risotto. Each bite offers a delightful contrast between crunchy exteriors and gooey, cheesy insides, making it a perfect appetizer or snack that will surely become a household favorite.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, transforming simple pantry staples into a spectacular Sicilian treat. From the creamy risotto texture to the fragrant lemon zest and the gooey mozzarella, each component contributes to the mood and authenticity of these delicious arancini balls.
- Olive oil (2 tbsp): Adds a fruity, aromatic base for sautéing and a traditional Italian touch.
- Unsalted butter (15g): Enhances richness and gives the risotto a silky finish.
- Onion, finely chopped (1): Provides a subtle sweetness that mellows during cooking.
- Garlic clove, crushed (1 large): Infuses a warm, savory depth of flavor.
- Risotto rice (300g): The key to that creamy, tender interior texture unique to arancini.
- Vegetable broth (150ml): Starts the risotto’s cooking process with subtle, healthy flavor.
- Vegetable stock (1 litre): Slowly absorbed to achieve perfectly cooked, creamy rice.
- Lemon, finely zested (1): Adds a bright, fresh note balancing the richness of cheese and rice.
- Salt and pepper: Essential seasoning to bring all ingredients together.
- Dried basil (1 tsp): Brings a herby aroma that complements the Mediterranean flavors.
- Ball mozzarella, cubed (150g): Provides the irresistibly gooey, cheesy center.
- Sun-dried tomatoes, diced (6-8): Adds a tangy, sweet contrast to the creamy cheese.
- Vegetable oil for deep-frying: Ensures the perfect golden, crunchy crust.
- Plain flour (150g): For the first step in the crispy coating process.
- Large eggs, lightly beaten (2): Helps breadcrumbs adhere for that perfect crust.
- Fine dried breadcrumbs (150g): Creates that satisfying crunch in every bite.
How to Make Cheesy Sicilian Arancini Balls Recipe
Step 1: Preparing the Risotto Base
Start by gently heating olive oil and butter in a saucepan until the butter foams. This creates a fragrant base essential to a rich risotto flavor. Then, add chopped onion with a pinch of salt and cook slowly for 15 minutes until beautifully softened and sweet. Adding crushed garlic towards the end infuses just the right touch of savory aroma without overpowering the dish.
Step 2: Cooking the Risotto Rice
Next, stir in the risotto rice to toast it lightly for a minute — this step adds a subtle nuttiness. Pour in the vegetable broth and let it reduce by half, then gradually add the vegetable stock, stirring constantly. Patience here produces tender, creamy rice that clings perfectly to the arancini balls. The process takes about 35-40 minutes and is crucial for that luscious texture.
Step 3: Flavoring and Cooling the Risotto
Once the rice is cooked through, stir in bright lemon zest and dried basil. These ingredients awaken the dish while balancing the creamy richness of the risotto. Season with salt and pepper to your preference, and spread the rice out on a shallow tray to cool. Cooling makes the risotto firm enough to shape into balls, making this a vital step.
Step 4: Assembling the Arancini Balls
When the risotto has cooled to room temperature, divide it into 8 to 10 portions. Flatten each portion in your palm and place a cube of mozzarella along with sun-dried tomatoes in the center. Enclose the filling completely with risotto and gently roll into a smooth ball shape. This is where the magic happens, as every bite will reveal a gooey, tomato-studded surprise.
Step 5: Breading the Balls
Set up your breading station with three bowls: flour, beaten eggs, and breadcrumbs. Carefully roll each ball first in flour, then dip in eggs, and finally coat with breadcrumbs. This triple step creates the perfect crispy crust that contrasts so well with the creamy inside once fried.
Step 6: Deep-Frying to Perfection
Heat vegetable oil to 170°C (340°F) in a large saucepan. Test the oil by frying a small piece of bread; if it turns golden in 45 seconds, you’re ready. Fry the arancini balls in small batches to avoid overcrowding, turning occasionally for even, golden crispiness. Cooking them for 8-10 minutes ensures that the outside is crunchy and the cheese inside is wonderfully melted. Drain on paper towels before serving.
How to Serve Cheesy Sicilian Arancini Balls Recipe
Garnishes
Fresh garnishes elevate the eating experience. Try sprinkling chopped fresh basil or parsley for an herbal brightness and a burst of green. A drizzle of high-quality extra virgin olive oil or a scattering of grated Parmesan can also add an indulgent touch. Some chili flakes on the side work wonders if you like a little heat with your cheesy bites.
Side Dishes
Arancini are wonderfully versatile and pair well with several sides. A crisp green salad with lemon vinaigrette balances the richness, while a vibrant tomato or spicy arrabbiata sauce provides a perfect dipping companion that enhances those sun-dried tomato flavors. Light roasted vegetables or garlicky sautéed greens also offer great complementary textures and flavors.
Creative Ways to Present
For parties or impressing guests, consider skewering several arancini balls as finger food or serving them atop a bed of creamy polenta for a rustic Italian vibe. Using colorful ceramic plates or wooden boards adds warmth and invites sharing. You can even hollow out mini bell peppers and nestle the arancini inside for a playful twist on presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the cooled arancini in an airtight container in the refrigerator. They will keep well for up to 2 days, making them delightful next-day snacks or additions to meals. Just remember to keep them covered to maintain moisture.
Freezing
These cheesy bites freeze wonderfully, which is great news for meal prepping. Freeze the uncooked, breaded arancini balls on a tray until solid, then transfer to a sealed container or zip-lock bag. They’ll keep in the freezer for up to 1 month without losing their delicious flavor and texture.
Reheating
To enjoy leftovers, avoid microwaving as it can make the crust soggy. Instead, reheat the arancini in a preheated oven at 180°C (350°F) for about 10-15 minutes until heated through and crispy again. If frozen, allow to thaw overnight first for best results.
FAQs
Can I use regular rice instead of risotto rice?
Risotto rice, such as Arborio, is key for the creamy texture that makes arancini so special. Regular long-grain rice won’t absorb liquid the same way and will result in a less creamy, grainy interior. Stick to risotto rice for best results.
What can I substitute for mozzarella?
If you want to experiment, other melty cheeses like provolone or fontina work well, though mozzarella’s mild flavor and stretchiness are ideal. Avoid cheeses with strong flavors that may overpower the dish.
Is it possible to bake the arancini instead of deep-frying?
Yes, for a lighter version you can bake them at 200°C (400°F) on a greased tray for about 20-25 minutes, turning halfway through. They won’t be as crispy but still delicious.
Can I make these vegan?
Absolutely! Use vegetable broth, vegan butter or olive oil, a plant-based cheese substitute, and non-dairy milk or aquafaba instead of eggs for the coating. The flavor will still be fantastic.
What dipping sauces pair best with arancini?
Classic choices are marinara or arrabbiata sauce, but aioli, pesto, or even a spicy garlic mayo can add exciting flavor dimensions that complement the cheesy core.
Final Thoughts
I encourage you to try this Cheesy Sicilian Arancini Balls Recipe — it’s a wonderful way to bring a slice of Sicily into your home kitchen. With each crispy, cheesy bite, you’ll understand why this dish is such a beloved Italian classic. Whether you serve it for a cozy night in or share it at your next gathering, it’s sure to bring smiles and satisfied appetites all around.
Print
Cheesy Sicilian Arancini Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
These Cheesy Sicilian Arancini Balls are crispy, golden-fried risotto rice balls stuffed with gooey mozzarella and sun-dried tomatoes, flavored with lemon zest and herbs. A classic Italian appetizer or snack, perfect for sharing and serving with your favorite dip.
Ingredients
Risotto Rice Balls
- 2 tbsp olive oil
- 15g unsalted butter
- 1 onion, finely chopped
- 1 large garlic clove, crushed
- 300g risotto rice
- 150ml vegetable broth
- 1 litre vegetable stock
- 1 lemon, finely zested
- Salt and pepper to taste
- 1 tsp dried basil
- 150g ball mozzarella, cubed
- 6–8 sun-dried tomatoes, diced
Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Heat fat: Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy, preparing the base for the risotto.
- Sauté onions: Add diced onion and a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened and translucent.
- Add garlic: Stir in the crushed garlic and cook for an additional minute to release its aroma.
- Toast rice: Stir in the risotto rice and cook for 1 minute to lightly toast the grains, enhancing their flavor.
- Add broth: Pour in vegetable broth and bring to a boil, letting it cook for a few minutes until the liquid reduces by half to concentrate flavor.
- Cook rice gradually (part 1): Gradually add half of the vegetable stock, stirring constantly, until most of the liquid is absorbed, about 15 minutes.
- Cook rice gradually (part 2): Add the remaining stock one ladleful at a time, continuing to stir until the rice is tender but still creamy, about 20-25 minutes.
- Season and zest: Stir in lemon zest and dried basil, then adjust seasoning with salt and pepper to taste for a fresh, balanced flavor.
- Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool to room temperature, allowing it to firm up for shaping.
- Form balls: Scoop the risotto into 8-10 portions. Flatten each portion in your palm, place mozzarella cubes and diced sun-dried tomatoes in the center.
- Shape balls: Enclose the cheese and tomatoes with rice and gently roll into a tight ball. Repeat for all portions to prepare for breading.
- Prepare breading station: Set up three bowls – one with plain flour, one with lightly beaten eggs, and one with fine dried breadcrumbs.
- Bread balls: Roll each risotto ball in flour, then dip into beaten eggs, and finally coat thoroughly with breadcrumbs, ensuring an even crust.
- Heat oil: Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test readiness by dropping bread; it should turn golden in about 45 seconds.
- Fry arancini: Carefully fry the arancini in small batches, turning occasionally, for about 8-10 minutes until they are golden brown and crispy all over.
- Drain: Remove fried balls from oil and place them on paper towels to drain excess oil, keeping them crispy.
- Serve: Serve the arancini warm with your favorite dipping sauce and enjoy this authentic Sicilian treat.
Notes
- Ensure the risotto is completely cooled before forming balls to help them hold their shape during frying.
- Maintain oil temperature around 170°C for even cooking and to prevent sogginess.
- You can substitute sun-dried tomatoes with cooked peas or mushrooms for variation.
- Use a thermometer to monitor oil temperature accurately for best results.
- Fry in small batches to avoid overcrowding and lowering the oil temperature.
