If you have a moment to indulge, let me introduce you to a dish that’s pure comfort wrapped in golden crispiness: the Cheesy Sicilian Arancini Balls Recipe. These delightful rice balls, stuffed with gooey mozzarella and sun-dried tomatoes, bring together a medley of flavors and textures that transport you straight to the heart of Sicily. Crispy on the outside and bursting with cheesy goodness inside, they are an irresistible treat that’s perfect for sharing or savoring solo on a cozy evening.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a joyful start because each component plays a crucial role in building the authentic flavor and perfect texture of these arancini balls. From creamy risotto rice to the tangy sun-dried tomatoes, every ingredient works harmoniously.
- Olive oil: Provides a subtle fruity richness for sauteing and frying.
- Unsalted butter: Adds a smooth creaminess that deepens flavor without overpowering.
- Onion, finely chopped: Builds a sweet and savory base to the risotto.
- Garlic clove, crushed: Offers a delicate aromatic kick.
- Risotto rice (300g): The creamy, starchy backbone of the arancini.
- Vegetable broth (150ml): Infuses subtle flavors to start the rice cooking.
- Vegetable stock (1 litre): Slowly absorbed to create that perfect risotto texture.
- Lemon zest: Brightens the dish, balancing out the richness.
- Salt and pepper: Essential seasoning to enhance all the layers of taste.
- Dried basil: Adds a whisper of herbal warmth.
- Ball mozzarella (150g), cubed: The melty heart of every arancini ball.
- Sun-dried tomatoes (6-8), diced: Brings bursts of concentrated, sweet tanginess.
- Vegetable oil: Needed for that golden, crispy deep-frying finish.
- Plain flour (150g): Helps the breadcrumb coating stick perfectly.
- Large eggs (2), lightly beaten: Acts as a binding agent for the coating.
- Fine dried breadcrumbs (150g): Creates the satisfying crunch on the outside.
How to Make Cheesy Sicilian Arancini Balls Recipe
Step 1: Cook the Flavored Risotto Base
Start by warming olive oil and butter in a saucepan until the butter begins to foam. This combination gives the risotto a wonderfully rich foundation. Add the chopped onion with a pinch of salt and cook gently on low to bring out its natural sweetness. When it’s tender and fragrant, toss in the garlic and cook for a minute more to layer in that gentle punch.
Step 2: Toast and Simmer the Risotto Rice
Stir the risotto rice into the pan, allowing it to toast just enough to start releasing its starch, which is essential for that creamy texture. Pour in the vegetable broth and let it bubble away until reduced, then gradually add your vegetable stock ladle by ladle, stirring frequently. Patience here pays off, as it lets the rice absorb flavors while becoming perfectly tender over about 40 minutes.
Step 3: Add Zest and Seasoning, Then Cool
Once the rice is tender, stir in lemon zest for a burst of freshness and season with salt, pepper, and dried basil to taste. Spread the risotto thinly on a tray so it cools down quickly to room temperature. This step is crucial because warm risotto would be too soft to shape later on.
Step 4: Shape the Arancini Balls with Cheese and Tomatoes
When cooled, scoop out portions of risotto and flatten them in your palm. Nestle a cube of mozzarella and some diced sun-dried tomatoes in the center before enclosing them carefully with the rice. Roll gently between your hands to create a tight, smooth ball. This is the moment when the magic happens — those gooey cheesy centers will soon be a delight!
Step 5: Prepare the Breading Station and Coat
Set up three bowls in a row with flour, beaten eggs, and breadcrumbs. Roll each ball first in flour, then dip it into the eggs, and finally coat it with breadcrumbs, making sure every nook is covered for that perfect crunchy crust.
Step 6: Deep-Fry to Golden Perfection
Heat vegetable oil in a large pan to around 170°C (340°F). To test, drop a bit of bread in; if it turns golden in 45 seconds, you’re ready. Fry the arancini in batches for 8–10 minutes, turning frequently so they brown evenly. Once golden and crisp, transfer to paper towels to drain excess oil, keeping that tempting crunch intact.
How to Serve Cheesy Sicilian Arancini Balls Recipe
Garnishes
Simple garnishes like chopped fresh basil or a sprinkle of grated Parmesan elevate these arancini balls beautifully. A drizzle of balsamic glaze or a scattering of finely chopped parsley adds color and an extra layer of flavor that invites everyone to dig in.
Side Dishes
Pair these arancini balls with a crisp green salad for freshness or a zesty marinara sauce for dipping. They also go wonderfully alongside roasted vegetables or a light pasta dish to round out a delicious Italian-inspired meal.
Creative Ways to Present
For parties or casual dinners, serve the arancini on a wooden board surrounded by small bowls of dips like garlic aioli, spicy arrabbiata, or creamy pesto. You can also skewer smaller versions for finger-friendly appetizers that delight guests from the first bite.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, store the arancini in an airtight container in the refrigerator for up to two days. They hold their texture well, making them just as satisfying the next day with a quick reheating.
Freezing
For longer storage, freeze the uncooked, breaded balls on a tray until firm, then transfer to a freezer bag. This way, they keep for up to a month and can be cooked straight from frozen, making for a handy homemade snack whenever the craving strikes.
Reheating
Reheat leftover or frozen arancini in an oven at 180°C (350°F) for about 15 minutes until warmed through and crispy again. Avoid microwaving if possible, as it can make the coating soggy and dull that glorious crunch.
FAQs
Can I use rice other than risotto rice for this recipe?
Risotto rice such as Arborio is preferred because it releases starch that makes the inside creamy and sticky enough to hold its shape. Other rice types won’t have the same texture and may result in crumbly arancini.
Is it possible to bake arancini instead of frying?
Yes, baking is a lighter alternative. Spray the coated balls with oil and bake at 200°C (400°F) for 20-25 minutes, turning halfway, until golden. The texture won’t be quite as crispy as frying but still delicious.
What can I substitute for mozzarella inside the arancini?
While mozzarella is ideal because it melts beautifully, you can experiment with provolone, fontina, or even a sharp cheddar for a different flavor profile. Just ensure it’s a melting cheese for that oozing effect.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to reach about 170°C (340°F). If that’s not available, testing with a small piece of bread as described will help perfectly time your frying without overheating the oil.
Can this recipe be made vegetarian or vegan?
This Cheesy Sicilian Arancini Balls Recipe is vegetarian-friendly as is, with no meat in the ingredients. To make it vegan, substitute butter with plant-based margarine, use vegan cheese alternatives, and replace eggs in the breading with a flax egg or aquafaba.
Final Thoughts
This Cheesy Sicilian Arancini Balls Recipe is one of those dishes that feels like a warm hug, perfect for sharing good times and creating delicious memories. Whether you’re making it for a family dinner or a casual get-together, each bite is guaranteed to bring smiles and satisfaction. Trust me, once you try these golden, cheesy wonders, they’ll become a beloved staple in your kitchen!
Print
Cheesy Sicilian Arancini Balls Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
These Cheesy Sicilian Arancini Balls are crispy, golden fried risotto balls stuffed with creamy mozzarella and sun-dried tomatoes. A perfect appetizer or snack inspired by traditional Sicilian street food, featuring tender risotto infused with lemon zest and fresh herbs, coated in a crunchy breadcrumb crust and deep-fried to perfection.
Ingredients
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
Filling
- 150g ball mozzarella, cubed
- 6–8 sun-dried tomatoes, diced
Breading and Frying
- Vegetable oil for deep-frying
- 150g plain flour
- 2 large eggs, lightly beaten
- 150g fine dried breadcrumbs
Instructions
- Prepare the base: Heat olive oil and butter in a medium saucepan over medium heat until the butter becomes foamy.
- Sauté onion: Add the finely chopped onion with a pinch of salt, reduce heat to low, and cook for about 15 minutes, stirring occasionally, until softened.
- Add garlic: Stir in the crushed garlic and cook for an additional minute to release its aroma.
- Toast rice: Add the risotto rice to the pan and cook for 1 minute, stirring constantly to lightly toast the grains for enhanced flavor.
- Add initial liquid: Pour in the vegetable broth and bring to a boil, allowing it to cook for a few minutes until the liquid reduces by half.
- Cook risotto with stock: Gradually add half of the vegetable stock, stirring continuously until most of the liquid is absorbed, about 15 minutes.
- Finish cooking risotto: Add the remaining stock one ladle at a time, stirring constantly until the rice is tender and creamy, around 20-25 minutes.
- Season: Stir in the lemon zest and dried basil, then adjust seasoning with salt and pepper to taste.
- Cool risotto: Spread the cooked risotto evenly on a shallow tray and let it cool completely to room temperature to make it easier to handle.
- Shape balls: Once cooled, scoop risotto into 8-10 portions. Flatten each portion in your palm, placing some cubed mozzarella and diced sun-dried tomatoes in the center.
- Form arancini: Enclose the filling by gently rolling the risotto around it to form a compact ball. Repeat with all portions.
- Set up breading station: Arrange flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third for coating.
- Bread the balls: Roll each risotto ball in flour, then dip in egg wash, and finally coat with breadcrumbs for a crispy crust.
- Heat oil: Pour vegetable oil into a large saucepan and heat over medium-low to reach 170°C (340°F). Test with a piece of bread; it should turn golden in 45 seconds.
- Fry arancini: Fry the balls in small batches, turning occasionally, for 8-10 minutes or until they are golden brown and crispy on all sides.
- Drain and serve: Remove the fried arancini with a slotted spoon and drain on paper towels to remove excess oil.
- Enjoy: Serve warm with your favorite dipping sauce and enjoy these delicious Sicilian treats!
Notes
- Make sure the risotto is completely cooled before shaping to ensure the balls hold together well.
- For best results, use fresh mozzarella for a gooey cheese center.
- Maintain the oil temperature at 170°C to prevent the arancini from absorbing too much oil or burning.
- You can prepare the risotto a day ahead and refrigerate it, shaping and frying just before serving.
- Serve with marinara sauce or aioli for an authentic Italian experience.
