Why You’ll Love This Recipe
Arancini are the ultimate comfort food, with the perfect balance of flavors and textures. The crispy outer layer, rich and creamy risotto middle, and gooey cheese center make these arancini irresistible. Michael Symon’s take on these little golden beauties brings together traditional Sicilian techniques and his own twist, ensuring each bite is pure joy. Whether served as an appetizer or a main dish, these arancini will be the star of the table.
Ingredients
For the Risotto Base:
2 tablespoons olive oil (preferably high-quality)
1 medium yellow onion, diced finely
2 cloves garlic, minced
2 cups Arborio rice (do not substitute regular rice)
5–6 cups chicken stock, kept warm in a pot
1 cup vegetable broth
1 cup freshly grated Parmigiano-Reggiano (avoid the pre-grated stuff)
2 tablespoons unsalted butter, cold and cubed
Salt and freshly cracked black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest
For the Filling:
8 oz fresh mozzarella, cut into ½-inch cubes (about 20–24 cubes)
Optional: ¼ cup finely diced halal-friendly cooked meat or plant-based protein
For the Coating:
2 cups all-purpose flour
4 large eggs, beaten with 2 tablespoons water
3 cups seasoned Italian breadcrumbs (or panko for extra crunch)
Vegetable oil for deep frying (enough to fill your pot about 3 inches)
For the Sauce (Optional but Recommended):
2 cups good-quality marinara sauce (homemade or premium jarred)
Red pepper flakes to taste
Fresh basil leaves, torn
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Risotto:
In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in the Arborio rice and cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked al dente (about 20-25 minutes).
Once the rice is cooked, stir in the grated Parmigiano-Reggiano, cold butter, chopped parsley, salt, pepper, and lemon zest. Remove from heat and let cool.
2. Assemble the Arancini:
Once the risotto has cooled, take a small amount of rice and flatten it into a small disk. Place a cube of mozzarella in the center (and optional cooked halal-friendly meat or plant-based protein). Form the rice around the cheese, shaping it into a ball. Repeat until all rice balls are formed.
Chill the arancini balls in the fridge for about 30 minutes to set.
3. Coat the Arancini:
Set up a breading station: place flour in one shallow bowl, beaten eggs with water in another, and breadcrumbs in a third. Roll each rice ball in the flour, then dip into the egg mixture, and finally coat in breadcrumbs, pressing gently to ensure an even coating.
4. Fry the Arancini:
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat, ensuring the oil is about 3 inches deep. Once the oil reaches 350°F (175°C), carefully add the arancini in batches, frying for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the arancini to a paper towel-lined plate to drain excess oil.
5. Serve:
For the sauce (optional but highly recommended), heat marinara sauce in a saucepan and add red pepper flakes to taste.
Serve the arancini hot with a drizzle of marinara sauce and a sprinkle of fresh basil.
Servings and Timing
This recipe yields about 12 arancini (depending on size) and takes approximately:
- Prep time: 30 minutes
- Cook time: 20-25 minutes
- Total time: 1 hour
- Rest time: 30 minutes (for chilling)
Variations
- Vegetarian Arancini: Skip the meat and add sautéed vegetables like bell peppers, mushrooms, or roasted peppers for a veggie-packed filling.
- Spicy Arancini: Add a pinch of chili flakes or finely chopped jalapeños to the risotto base for a spicy kick.
- Sweet Arancini: For a dessert twist, try using a sweetened ricotta cheese and a drizzle of honey in place of mozzarella.
- Herb Infused: Add fresh herbs like basil or thyme to the risotto for added flavor.
Storage/Reheating
- Storage: Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until hot and crispy. You can also microwave them, but they won’t be as crispy.
FAQs
1. Can I make the risotto ahead of time?
Yes, you can prepare the risotto a day in advance. Just let it cool completely, then cover and refrigerate until you’re ready to form the arancini.
2. Can I bake the arancini instead of frying them?
Yes, you can bake the arancini. Preheat the oven to 400°F (200°C), place the breaded arancini on a baking sheet lined with parchment paper, and bake for 15-20 minutes until golden brown and crispy.
3. Can I use a different type of cheese?
Yes, you can substitute the mozzarella with other cheeses like provolone, fontina, or even cheddar, depending on your preference.
4. Can I freeze the arancini?
Yes, you can freeze un-fried arancini. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer to a freezer bag and store for up to 3 months. To cook, fry from frozen or bake them at 375°F (190°C) for about 20-25 minutes.
5. Can I use cooked rice instead of Arborio rice?
Arborio rice is the best choice for arancini because of its high starch content, which creates the creamy texture needed for the risotto. Using cooked rice may not yield the same result.
6. How do I prevent the cheese from leaking out during frying?
Be sure to seal the arancini tightly around the cheese. Chilling the rice balls for 30 minutes before frying also helps them hold their shape and prevents the cheese from melting out.
7. Can I make smaller arancini for appetizers?
Absolutely! Simply form smaller rice balls, and adjust the frying time to 1-2 minutes per batch, as they’ll cook faster.
8. How do I know when the arancini are done frying?
The arancini should be golden brown and crispy on the outside. You can check the internal temperature with a kitchen thermometer, which should read around 165°F (74°C) when done.
9. Can I make these arancini gluten-free?
Yes, you can make gluten-free arancini by using gluten-free breadcrumbs and ensuring the flour is also gluten-free. The recipe can be easily adapted to suit gluten-free diets.
Conclusion
Michael Symon’s Sicilian Arancini brings a whole new level of flavor to these crispy rice balls, with a creamy, cheesy center and a perfectly crunchy exterior. Whether you’re making them for a party, game day, or just because, these arancini will be a crowd-pleaser every time. Make them with love, and enjoy the crispy, gooey magic!
Michael Symon-Style Sicilian Arancini
- Total Time: 1 hour
- Yield: About 12 arancini (depending on size)
Description
These Michael Symon-Style Sicilian Arancini are golden, crispy rice balls filled with creamy risotto and gooey mozzarella. Inspired by traditional Sicilian techniques, these arancini are the perfect party appetizer or main dish, with rich flavors and a satisfying crunch.
Ingredients
For the Risotto Base:
2 tablespoons olive oil (preferably high-quality)
1 medium yellow onion, diced finely
2 cloves garlic, minced
2 cups Arborio rice (do not substitute regular rice)
5–6 cups chicken stock, kept warm in a pot
1 cup vegetable broth
1 cup freshly grated Parmigiano-Reggiano (avoid the pre-grated stuff)
2 tablespoons unsalted butter, cold and cubed
Salt and freshly cracked black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest
For the Filling:
8 oz fresh mozzarella, cut into ½-inch cubes (about 20–24 cubes)
Optional: ¼ cup finely diced halal-friendly cooked meat or plant-based protein
For the Coating:
2 cups all-purpose flour
4 large eggs, beaten with 2 tablespoons water
3 cups seasoned Italian breadcrumbs (or panko for extra crunch)
Vegetable oil for deep frying (enough to fill your pot about 3 inches)
For the Sauce (Optional but Recommended):
2 cups good-quality marinara sauce (homemade or premium jarred)
Red pepper flakes to taste
Fresh basil leaves, torn
Instructions
In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté until softened (about 3 minutes). Add minced garlic and cook for another 30 seconds until fragrant. Stir in the Arborio rice and cook, stirring constantly, until the rice is lightly toasted (about 2 minutes). Begin adding the warm chicken stock one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked al dente (about 20-25 minutes). Once the rice is cooked, stir in the grated Parmigiano-Reggiano, cold butter, chopped parsley, salt, pepper, and lemon zest. Remove from heat and let cool.
Once the risotto has cooled, take a small amount of rice and flatten it into a disk. Place a cube of mozzarella (and optional cooked meat or plant-based protein) in the center. Form the rice around the cheese, shaping it into a ball. Repeat until all rice balls are formed. Chill the arancini balls in the fridge for about 30 minutes to set.
Set up a breading station: place flour in one shallow bowl, beaten eggs with water in another, and breadcrumbs in a third. Roll each rice ball in the flour, dip it into the egg mixture, then coat in breadcrumbs, pressing gently to ensure an even coating.
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the arancini in batches, frying for about 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer the arancini to a paper towel-lined plate to drain excess oil.
For the sauce (optional but highly recommended), heat marinara sauce in a saucepan and add red pepper flakes to taste. Serve the arancini hot with a drizzle of marinara sauce and a sprinkle of fresh basil.
Notes
Vegetarian Arancini: Skip the meat and add sautéed vegetables like bell peppers, mushrooms, or roasted peppers for a veggie-packed filling.
Spicy Arancini: Add a pinch of chili flakes or finely chopped jalapeños to the risotto base for a spicy kick.
Sweet Arancini: For a dessert twist, use sweetened ricotta cheese and a drizzle of honey instead of mozzarella.
Herb Infused: Add fresh herbs like basil or thyme to the risotto for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Italian
