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
