Arancini, the golden-hued, crispy rice balls hailing from the heart of Sicily, are a testament to the ingenuity and flavor of Italian cuisine. With their origins dating back to the 10th century, these delightful morsels were traditionally made with saffron-infused rice, stuffed with meat or cheese, and fried to perfection. The name “arancini” translates to “little oranges” in Italian, a nod to their round shape and golden appearance. Over the centuries, this beloved dish has traveled far beyond Sicily, becoming a global favorite.
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Why is arancini so popular? It’s all about versatility and indulgence. Arancini offers a delightful contrast of textures—crispy on the outside, creamy and gooey on the inside. They’re a blank canvas for creativity, as the fillings can be tailored to suit any palate, from classic ragu to vegetarian-friendly options like spinach and sun-dried tomatoes. They’re also portable, making them perfect for parties, picnics, or as a hearty appetizer at home.
Making arancini might sound intimidating, but this recipe proves it can be straightforward and incredibly rewarding. Using Arborio rice, the same short-grain variety used in risotto, ensures the perfect balance of creaminess and structure. A little patience while cooking the rice is all it takes to achieve the ideal texture. This version, featuring sun-dried tomatoes, spinach, and mozzarella, elevates the dish with a burst of flavor and color. Whether you’re an experienced cook or a kitchen novice, you’ll find the process surprisingly simple and enjoyable.
Why You’ll Love This Recipe
- Rich in History and Flavor: You’re recreating a classic Italian dish with a modern twist.
- Gourmet Yet Accessible: Simple ingredients come together to create a restaurant-quality dish.
- Great for Leftovers: Repurpose risotto into something spectacular.
- Crowd-Pleasing: Serve these as appetizers, snacks, or a fun main dish with marinara sauce.
This recipe for sun-dried tomato mozzarella stuffed arancini is a must-try. Below, you’ll find detailed instructions to guide you through the process, ensuring perfect results every time.
How To Fry At Home
- Oil: Use high-smoke-point oils like vegetable, canola, peanut, or sunflower oil.
- Pan or Fryer: A deep skillet, Dutch oven, or dedicated deep fryer.
- Fill the pan or fryer with oil, leaving enough space to avoid overflow.
- Thermometer: A cooking thermometer ensures accurate oil temperature (usually 350°F to 375°F for frying).
- Slotted Spatula or Ladle: For safely handling food.
- Paper Towels or Cooling Rack: For draining excess oil.
Equipment
Here’s the equipment I used to make this recipe. If you’re looking for additional item recommendations, check out my storefront here! (affiliate links)
The Process
In a pot add your olive oil and 1 tbsp of butter. Once the butter begins to sizzle, add your rice and stir. Let it toast for 1 minute, stirring constantly.
Slowly drizzle in the chicken stock a little bit at a time. I like to wait until the rice is barely covered. Then stir. For the next 20-30 minutes you will need to keep an eye on the rice and stir. Essentially, we are using the starch of the rice to thicken the risotto. It is not a hard process, just you need to babysit the rice for a period of time otherwise the stock and starches will burn at the bottom of the pan. Keep adding stock a bit at a time when the liquid begins to evaporate.
When the rice is halfway cooked, add your stock, spinach, shallots, sun-dried tomatoes, and half of your parmesan cheese. Continue to stir until the risotto is thick and the rice is fully cooked. It will be a thick porridge consistency. Add the rest of the parmesan and place into a heat proof container and set in the fridge.
I like to make the risotto a day in advance. When the risotto is fully cooled take out of the fridge. Make golfball sized balls. The starch will help hold the balls together. Add 1 oz mozzarella in the ball and make sure to cover it fully with the risotto. Lightly dredge in flour, then egg, then the panko bread crumbs and fry until golden brown. Serve with vodka sauce or your favorite marinara!
Sun-Dried Tomato Mozzarella Stuffed Arancini
Equipment
- 1 Stovetop Pan or Cast Iron Skillet
- 3 Small Mixing Bowls
- 1 Slotted Ladel
- 1 Stovetop Pot for frying oil
Ingredients
- 1½ Cups Arborio Rice
- 2 Tbsp Butter
- 1 Tsp Olive Oil
- 3-4 Cups Chicken Stock
- 1 Cup Chopped Spinach
- ⅓ Cup Minced Sun-dried tomatoes
- ¼ Cup Minced Shallot
- 1 Tbsp Minced Garlic
- ½ Cup Freshly Grated Parmesan Cheese
- 8 Oz Mozzarella Cheese (1 oz Cubes)
- Salt and Pepper to Taste
- Frying Oil of Choice enough to fill your pot/fryer about ¾ of the way
Instructions
- In a pan or skillet, add your olive oil and 1 tbsp of butter.
- Once the butter begins to sizzle, add your rice and stir. Let is toast for 1 minute, stirring constantly.
- Slowly drizzle in the chicken stock a little bit at a time. I like to wait until the rice is barely covered. Then stir.
- For the next 20-30 minutes you will need to keep an eye on the rice and stir. Essentially, we are using the starch of the rice to thicken the risotto. It is not a hard process, just you need to babysit the rice for a period of time otherwise the stock and starches will burn at the bottom of the pan. Keep adding stock a bit at a time when the liquid begins to evaporate.
- When the rice is halfway cooked, add your stock, spinach, shallots, sun-dried tomatoes, and half of your parmesan cheese.
- Continue to stir until the risotto is thick and the rice is fully cooked. It will be a thick porridge consistency.
- Add the rest of the parmesan and place into a heat proof container and set in the fridge.
- I like to make the risotto a day in advance. When the risotto is fully cooled, take it out of the fridge and make golfball sized balls. The starch will help hold the balls together. Add 1 oz mozzarella in the ball and make sure to cover it fully with the risotto.
- Lightly dredge in flour, then egg, then the panko bread crumbs and fry until golden brown. Serve with vodka sauce or your favorite marinara!
Risotto on its own is naturally gluten free because it’s rice based. However, be sure to check that it hasn’t been crossed contaminated with bread crumbs or gluten products in packaging.
Arancini is an Italian dish of deep-fried rice balls. You can customize the stuffing as you please!
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