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Italian Arancini
Crispy Sicilian risotto balls stuffed with ragù, peas and mozzarella, breaded and fried golden — pure Sicilian street food.
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40 minPrep🔥
20 minCook🍽️
8Serves📊
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Ingredients
- 600g cold cooked risotto
- 100g ragù or thick meat sauce
- 50g peas
- 100g mozzarella, cubed
- 100g flour
- 3 eggs, beaten
- 200g breadcrumbs
- Oil for frying
- Salt
Instructions
- Take a handful of cold risotto; press flat in your hand.
- Add a teaspoon of ragù, a few peas and a cube of mozzarella in the centre.
- Wrap risotto round to form a ball.
- Coat in flour, dip in egg, roll in breadcrumbs.
- Fry in 170C oil 4-5 minutes until deep golden.
- Drain on paper.
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Tara’s tips
- Cold risotto holds shape — fresh risotto won't work.
- Don't skip the egg coating between flour and breadcrumbs.
Serving suggestions
- Eat warm.
Storage & reheating
Uncooked arancini freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Use leftover risotto?
Perfect application — arancini were invented for it.
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