These classic cheesy Sicilian Arancini balls are golden, crispy risotto balls filled with gooey mozzarella and sun-dried tomatoes. They’re perfect as a starter, snack, or party appetizer. While they take a little time to prepare, each bite is 100% worth it—crispy on the outside, creamy and cheesy on the inside. Serve them with a simple tomato sauce for a truly irresistible treat.

Arancini are delicious and served with a sauce to pair with crispy breadcrumbs and cheesy interior. A few great options include a simple tomato dipping sauce, a creamy garlic aioli for extra indulgence, or even some herby fresh pesto!

For more recipes like this, try my breaded garlic mushrooms recipe, this homemade garlic bread, or this delicious vodka gnocchi, which would make a great main course after serving your arancini.

Ingredient Notes

The exact ingredient quantities are in the recipe card below, but here’s a quick overview:

Risotto Rice: Arborio rice is best for the creamy texture you want.
Dry White Wine: Adds acidity and depth to the risotto base. Use broth if you prefer alcohol-free.
Vegetable Stock: Use a good-quality stock for the best flavor.
Mozzarella: A fresh ball cut into cubes is ideal for a gooey center.
Sun-Dried Tomatoes: Add a sweet, savory bite to the centre of your arancini – these aren’t essential but I do think they add a nice flavor! Pat them dry before using.
Plain Flour, Eggs, Breadcrumbs: Essential for the classic crispy coating.
Vegetable Oil: For deep frying. Make sure you have enough to fill your pot about halfway.

Variations & Substitutions

Switch the filling: Add sautéed mushrooms, peas, or even pesto. You could remove the mozzarella altogether to make this recipe vegan.
Bake instead of fry: Brush with oil and bake at 200C for 25–30 minutes, flipping halfway. However, note that if you bake your arancini you’re unlikely to get quite the same crispy golden coating that you get from frying.
Mini Arancini: Make smaller balls with a tiny cube of mozzarella on the inside for bite-size party snacks.

How To Make This Easy Arancini Recipe

Here’s a quick overview to making this recipe – full instructions are in the recipe card below.

1. Make the Risotto

Heat your olive oil and butter, and saute the onion for about 15 minutes to let it get really soft and fragrant and golden – stirring often – then add your minced garlic. Stir in the rice, cook briefly, then add the white wine and let it reduce. Gradually add the vegetable stock, stirring until absorbed and the rice is cooked (approximately 45 minutes). Stir in lemon zest, and season to taste. Spread the cooked risotto on a tray to cool.

If you’re using leftover risotto, you can of course skip this step and move on to the next step!

2. Shape and Fill the Balls

Divide the cooled risotto into 18 equal portions. Flatten each portion, add a piece of mozzarella and sun-dried tomato to the center, then seal and roll into balls. This step gets messy, but persevere and the more balls you roll, the easier it gets!

3. Coat the Arancini

Dip each ball in the flour, then beaten egg, then breadcrumbs. Place the coated balls on a tray ready for frying.

4. Fry the Arancini

Heat your vegetable oil to 170°C (use a thermometer if possible) in a large saucepan. Fry the balls in batches for 8–10 minutes until golden and crispy. Drain on a kitchen towel.

Alternatively, if I’ve noticed the arancini turning golden before the 8 minutes is up, I remove them from the oil and place on a baking tray, then I bake all of the arancini for 5-10 minutes to ensure the risotto is warm and the mozzarella is melted.

Top Tips \ Chef’s Notes

I tested this recipe relentlessly while making it to ensure you get the best results possible. Here are a few top tips I picked up while on my mission to make perfect arancini balls:

Cool the risotto completely: It’s much easier to shape your arancini when the risotto is cooled. If you’re planning on making them, why not make a big batch of simple lemony risotto the night before, and use the leftovers for arancini the next day. Two meals in one go!
Don’t overcrowd the pan: Fry your arancini in small batches to keep the oil temperature steady. For mine, I generally fry two at a time because I make the arancini quite large!
Use wet hands: This helps prevent sticking when shaping the balls. Also, flatten the risotto into a disc before placing the mozzarella and tomato on top. Use your palm to create the ball shape and add more risotto if needed to seal any gaps.
Season each layer: A little salt in the flour and breadcrumbs boosts flavor.

a bowl of arancini balls with a tomato dipping sauce

Storage

Fridge: Store cooked arancini in an airtight container for up to 3 days.
Freezer: Freeze after frying (and cooling) for up to 3 months. Reheat from frozen in a hot oven until warmed through and crispy again.
Reheat: Bake at 180°C (350°F) for about 10–15 minutes or until piping hot.

FAQs

Can I make arancini in advance?
Yes! You can shape and bread them ahead of time, then fry just before serving. They also reheat well.

What’s the best way to freeze them?
Cool them completely, then freeze in a single layer on a tray. Once solid, transfer to a freezer bag or container.

Can I bake them instead of frying?
Yes! Brush lightly with oil and bake at 200C (395F) for about 25–30 minutes, turning halfway.

Why do my arancini fall apart when frying?
Make sure the risotto is thick and sticky enough. Cooling it fully before shaping helps a lot, and be sure they’re well coated in flour, egg, and breadcrumbs.

Cheesy Sicilian Arancini Balls

Yield: 8 - 10 balls

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 15 minutes

These classic Arancini are golden, crispy risotto balls filled with gooey mozzarella and sun-dried tomatoes.

Ingredients

2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
300g risotto rice
150ml dry white wine
1 litre veg stock
1 lemon, finely zested
Salt and pepper to taste
1 tsp dried basil
150g ball mozzarella, cubed
6-8 sun-dried tomatoes, diced
vegetable oil for deep-frying

For the coating

150g plain flour
2 large eggs, lightly beaten
150g fine dried breadcrumbs

Instructions

In a medium-sized saucepan, heat the oil and butter together over medium heat until the butter becomes foamy.
Add the diced onion and a pinch of salt, then reduce the heat to low. Cook the onion for about 15 minutes, stirring occasionally, until it softens and turns translucent.
Once the onion is softened, add the minced garlic and cook for another minute, allowing the garlic to release its fragrance. Stir in the rice and cook for 1 more minute to lightly toast the grains, ensuring each grain is well-coated with the butter and oil.
Pour in the white wine and bring the mixture to a boil. Let it cook for a few minutes, until the wine has reduced by half.
Gradually add half of the vegetable stock, stirring constantly. Continue simmering until most of the liquid has been absorbed by the rice. This should take about 15 minutes.
Once the first portion of stock is absorbed, add the remaining stock one ladleful at a time, stirring constantly as the rice absorbs the liquid. Keep adding stock and stirring until the rice is tender and fully cooked through, which should take around 20-25 minutes.
Once the rice is cooked, stir in the lemon zest. Taste and adjust the seasoning with salt and pepper as needed.
Spread the risotto evenly into a shallow tray with raised edges, then allow it to cool to room temperature.
Once the risotto has cooled to room temperature, scoop it out into about 8 - 10 equal portions. If you’re making smaller arancini balls, make about 15 - 18 balls.
Take one portion of risotto and flatten it slightly in the palm of your hand, then place a small cube of mozzarella cheese and a few chopped sun-dried tomatoes in the center of the flattened rice. Carefully enclose the cheese and tomatoes with the rice, then gently roll it into a ball shape. Repeat this process with the remaining portions of risotto to form between 8 - 10 risotto balls.
Set up your breading station with the flour in the first bowl, the beaten eggs in the second, and the breadcrumbs (season with salt, pepper if you like) in the third.
Take each prepared risotto ball and first roll it in the flour, making sure it’s fully coated. Next, dip the floured risotto ball into the beaten eggs, ensuring the entire surface is covered. Finally, roll the egg-coated ball in the breadcrumbs until it is fully coated. Place each breaded risotto ball on a tray or plate and set aside.
In a large, heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about halfway. Heat the oil over medium-low heat until it reaches 170°C (340°F) on a cooking thermometer. If you don't have a thermometer, drop a small piece of bread into the oil; if it turns golden brown in about 45 seconds, the oil is ready.
Carefully lower the breaded risotto balls into the hot oil in small batches, making sure not to overcrowd the pan. Fry each batch for about 8-10 minutes, turning occasionally, until the balls are golden brown and crispy on the outside. The cheese inside should be melted.
Once golden and crispy, remove the risotto balls from the oil and place them on a tray lined with paper towels to drain excess oil.
Serve with your dip of choice and enjoy!

Notes

These arancini are best served hot with your choice of dip. However, if you have leftovers, store them in an airtight container in the fridge for 2-3 days and reheat for 10 - 15 minutes in an oven at 180C.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 533mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 10g