Arancini – Fried Italian Rice Balls

You know when you see people get excited about food, right? The facial expression, the down right excitement knowing that they are going to be eating something very good, very soon. That was my mom when I was growing up, and the excitement came from a large fried ball from an Italian deli and bakery on the east side of Milwaukee.

I want to say these fried balls were from Glorioso Brothers, or Peter Sciortino’s, one of the two. But you know, it was a trip to get there. Coming from the suburbs, you had to drive a good twenty minutes to reach this delicatable  spot, only to turn back around, and return to your house where only your family members could see this level of excitement.

Italian Fried Rice Balls known as Arancini Recipt

Arancini is not only a great word to say, but my mom had truth in her excitement, because after all, they are fried rice balls, coated with fine breadcrumbs, and stuffed with a variety of things. You can keep them plain, or stuff them with cheese, meats, and vegetables. However you serve them, they are delicious.

These are best served from leftover risotto. So when you make a batch next time, be sure to make some extra for this lovely appetizer. Let’s get started.


  • 2-3 cups of leftover, cooked risotto
  • 1/2 cup Italian style bread crumbs, seasoned
  • 1/2 cup chopped fresh basil leaves
  • 2 eggs, room temperature, beaten
  • 1/2 cup grated Parmesan cheese
  • 2-3 cups of vegetable oil

Begin by adding the basil, eggs, and parmesan cheese to the risotto. Mix, and mix well. Yes, you will get a bit dirty, but that is the fun of cooking some times.

Preheat your oil on medium heat in a heavy fry pot. You want the temperature to be about 350 degrees when frying.

Add your breadcrumbs to a small casserole dish.

Next, run your hands under water, then begin rolling meatball size shapes of the mixture. Keep in mind that you can make these as small or as big as you want, just be mindful of the oil quantity when doing so. If you are stuffing the arancini, take your thumb and gently make an imprint in the middle. Stuff with your cheeses, ground meat, or vegetables, then form back into the meatball shape. Roll the ball into the breadcrumb mixture, making sure it is evenly coated.

Repeat with the rest of the mixture.

Carefully drop the coated rice ball into the oil, and fry, roughly 4-6 minutes, turning occasionally, or until they are a golden brown. Remove and let them drain on some paper towel before serving.

To plate, add them to a plate, and eat them as is, or serve with a side of great marinara sauce. However you serve them, trust me, you will get that same level of excitement that my mom did years ago, but now you can make them right in your very own kitchen.


Please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

9 thoughts to “Arancini – Fried Italian Rice Balls”

  1. I always try to make extra risotto just so that I can make arranccini the next day but often the risotto gets eaten up before I get the chance. They’re so good though!

  2. Great Game Day recipe! I used regular white rice. They turned out great! Also, I made an Italian sour cream to dip them in using italian seasonings and red pepper flakes.

  3. Looks incredible!! But just a note – they’re actually Sicilian, not Italian. This message brought to you by my Sicilian MawMaw 🙂 Good eats!

Leave a Reply to Brilynn @ Jumbo Empanadas Cancel reply

Your email address will not be published. Required fields are marked *