Cheesy Sicilian Arancini Balls Recipe

There is something truly magical about sinking your teeth into crispy, golden spheres filled with creamy mozzarella and sun-dried tomatoes, all wrapped in comforting risotto rice. This Cheesy Sicilian Arancini Balls Recipe captures the heart of Sicilian street food, delivering bite-sized joy that’s perfect for gatherings or a delightful snack. With its crispy outside and gooey cheesy center, every bite tells a story of tradition, warmth, and simple ingredients coming together in the most satisfying way.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients, each carefully chosen to create the perfect balance of flavor, texture, and color. These essentials transform humble staples into a dish that bursts with Italian charm.

• 2 tbsp olive oil: Adds richness and helps sauté the aromatics for a flavorful base.
• 15g unsalted butter: Adds a luscious depth to the risotto as it cooks.
• 1 onion, finely chopped: Provides a mild sweetness and aromatic foundation.
• 1 large garlic clove, crushed: Offers a fragrant punch that complements the cheese.
• 300g risotto rice: Essential for that creamy, sticky texture that holds the balls together.
• 150ml vegetable broth: Begins the cooking of rice with gentle flavor enhancement.
• 1 litre vegetable stock: The slow addition ensures tender, perfectly cooked rice.
• 1 lemon, finely zested: Brightens the dish with a fresh, zesty note.
• Salt and pepper to taste: Balances all flavors perfectly.
• 1 tsp dried basil: Infuses a hint of herbaceous warmth.
• 150g ball mozzarella, cubed: The gooey, cheesy heart of every arancini ball.
• 6-8 sun-dried tomatoes, diced: Adds bursts of tangy sweetness and color.
• Vegetable oil for deep-frying: Creates the irresistible golden crust.
• 150g plain flour: For the first coating step to help the egg adhere.
• 2 large eggs, lightly beaten: Binds the flour and breadcrumbs layers beautifully.
• 150g fine dried breadcrumbs: Provides the crispy, crunchy outer shell.

How to Make Cheesy Sicilian Arancini Balls Recipe

Step 1: Prepare the Risotto Base

Start by heating olive oil and butter in a medium saucepan over medium heat until the butter foams. This creates a flavorful fat base that will tenderly cook your aromatics. Then add the finely chopped onion and a pinch of salt, lowering the heat and allowing it to soften gently for 15 minutes. This slow cooking process brings out the natural sweetness and aroma without caramelizing.

Step 2: Build the Flavor with Garlic and Toasted Rice

Next, stir in the crushed garlic and let it cook for another minute until fragrant. Add the risotto rice, toasting it for a minute. This step lends a subtle nuttiness and ensures the grains won’t clump together, setting the stage for creamy risotto texture.

Step 3: Gradually Cook the Rice with Broth and Stock

Pour in 150ml of vegetable broth and bring to a boil, simmering until it reduces by half. Then, begin adding half of the vegetable stock slowly, stirring constantly so each addition is absorbed before adding more. This slow soaking and stirring coax the starches from the rice, creating that classic creamy risotto consistency over 15 minutes.

Step 4: Finish the Risotto and Cool

Add the remaining vegetable stock one ladle at a time, continuing to stir until the rice is tender but still has a slight bite, which will take around 20-25 minutes. Stir in lemon zest, seasoning with salt, pepper, and dried basil for bright, balanced flavors. Spread the risotto on a shallow tray to cool to room temperature – this keeps it sticky enough to shape.

Step 5: Shape the Arancini Balls

Divide the cooled risotto into 8-10 equal portions, flattening each portion in your palm. Place cubes of mozzarella and diced sun-dried tomatoes in the center, then carefully encase the filling with rice, shaping it into a firm ball. This hidden cheesy surprise is what makes the Cheesy Sicilian Arancini Balls Recipe truly special.

Step 6: Set Up the Breading Station

For that golden crust, you’ll need a three-step coating process: dip each ball first in flour, then in beaten eggs, and finally coat thoroughly with fine breadcrumbs. This classic technique ensures the arancini fry up crispy and hold their shape beautifully.

Step 7: Fry to Perfection

Heat vegetable oil in a deep saucepan to 170°C (340°F). Test the oil by dropping in a small piece of bread; if it turns golden in 45 seconds, you’re ready. Fry the arancini carefully in batches, turning to achieve a uniform deep golden color and crispiness over 8-10 minutes. Drain on paper towels and get ready for the best moment – tasting!

How to Serve Cheesy Sicilian Arancini Balls Recipe

Garnishes

A light sprinkle of freshly chopped parsley or basil adds a pop of color and herbaceous freshness that pairs beautifully with the crispy, cheesy interior of your arancini. A dash of grated Parmesan on top can also elevate the flavor profile with an extra savory note.

Side Dishes

These arancini balls shine best alongside a crisp green salad dressed with lemon vinaigrette or a simple tangy marinara sauce for dipping. The contrast between the warm, creamy arancini and fresh, zesty salad makes for a perfectly balanced meal or appetizer.

Creative Ways to Present

For a fun twist, serve these delightful balls skewered on sticks for a party-friendly finger food. Another idea is to slice them in half and present on a small plate drizzled with pesto or a spicy aioli—creating an eye-catching starter that’s bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep them in an airtight container in the refrigerator for up to two days. It’s best to place them on a paper towel-lined plate to absorb any excess oil, so they stay crispier when reheated.

Freezing

For longer storage, freeze the uncooked arancini balls after breading by placing them on a tray in a single layer until solid, then transfer to a freezer-safe bag. They’ll keep beautifully for up to two months and are super convenient to fry straight from frozen.

Reheating

To bring back that irresistible crisp, reheat leftover or frozen arancini balls in a preheated oven at 180°C (350°F) for 10-15 minutes. This revives the crunch without drying out the cheesy interior, much better than microwaving.

FAQs

Can I use a different type of cheese instead of mozzarella?

Absolutely! While mozzarella gives that signature gooey melt, you can experiment with fontina or provolone for a slightly different flavor and texture. Just choose cheeses that melt well for the best results.

Is it possible to bake the arancini balls instead of frying?

Yes, baking is a healthier alternative. Brush the breaded arancini with a little oil and bake at 200°C (400°F) for about 20-25 minutes until golden. They won’t be quite as crispy but still delicious.

Can I prepare the risotto the day before?

Definitely. Preparing the risotto a day ahead makes shaping the arancini easier since the rice firms up as it cools. Just keep it covered in the fridge and bring to room temperature before shaping.

What dipping sauces go well with Cheesy Sicilian Arancini Balls Recipe?

Classic marinara, garlic aioli, or even a spicy arrabbiata sauce are all wonderful choices. They complement the rich, cheesy interior with vibrant acidity or a little heat.

How do I know when the oil is the right temperature for frying?

The best way is the bread test: if a small piece of bread turns golden in 45 seconds, the oil is perfect. Using a thermometer is ideal, aiming for about 170°C (340°F) to ensure crispy, well-cooked arancini without burning.

Final Thoughts

This Cheesy Sicilian Arancini Balls Recipe brings together the heart and soul of Italian comfort food in a form that’s both fun and utterly delicious. Whether you’re sharing them with friends or treating yourself, these golden balls of joy are sure to become a beloved favorite. Give it a try and prepare to fall in love with every crispy, gooey bite!

Cheesy Sicilian Arancini Balls Recipe

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4.1 from 36 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Cheesy Sicilian Arancini Balls are golden, crispy fried risotto balls stuffed with melted mozzarella and sun-dried tomatoes, flavored with fresh herbs and lemon zest. Perfect as a savory appetizer or snack, these Italian delights bring a rich combination of creamy risotto and gooey cheese in every bite.

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Ingredients

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For the Risotto

• 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

For the Filling

• 150g ball mozzarella, cubed
• 6–8 sun-dried tomatoes, diced

For Breading and Frying

• Vegetable oil for deep-frying
• 150g plain flour
• 2 large eggs, lightly beaten
• 150g fine dried breadcrumbs

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Instructions

1. Heat oil and butter: Warm olive oil and butter in a medium saucepan over medium heat until the butter is foamy.
2. Sauté onion: Add the finely chopped onion and a pinch of salt, reduce heat to low, and cook gently for about 15 minutes, stirring occasionally until softened.
3. Add garlic: Stir in the crushed garlic and cook for 1 more minute to release its aroma.
4. Toast rice: Add risotto rice, cooking for 1 minute to lightly toast the grains without browning.
5. Add initial broth: Pour in the vegetable broth and bring to a boil; allow it to reduce by half.
6. Cook with stock (first half): Gradually add half of the vegetable stock, stirring constantly, until mostly absorbed, about 15 minutes.
7. Cook with stock (second half): Add the remaining stock one ladleful at a time, stirring continuously until the rice is tender, approximately 20-25 minutes.
8. Season risotto: Stir in lemon zest, dried basil, and adjust seasoning with salt and pepper to taste.
9. Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool to room temperature to firm up.
10. Shape balls with filling: Once cooled, divide risotto into 8-10 portions. Flatten each portion, place mozzarella cubes and diced sun-dried tomatoes in the center, then enclose and gently roll into balls.
11. Prepare breading station: Set up three bowls: plain flour, beaten eggs, and dried breadcrumbs.
12. Bread arancini: Roll each risotto ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs.
13. Heat oil for frying: Heat vegetable oil in a large saucepan over medium-low heat to 170°C (340°F). Test oil by dropping bread; it should turn golden within 45 seconds.
14. Fry arancini: Fry the balls in small batches, turning occasionally, for about 8-10 minutes or until golden brown and crispy on all sides.
15. Drain excess oil: Remove the balls from oil and let them drain on paper towels to remove excess oil.
16. Serve: Serve warm with your favorite dipping sauce and enjoy the crispy, cheesy Italian treat.

Notes

• Make sure the risotto is completely cooled and firm before shaping to avoid falling apart during frying.
• You can substitute the vegetable stock with chicken stock if preferred.
• For best results, maintain oil temperature steady at 170°C to avoid greasy arancini.
• Serve with marinara sauce or aioli for added flavor.
• Leftover risotto can be used for this recipe, making it a great way to avoid waste.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian