Arancini are perfectly crispy and cheesy Sicilian fried rice balls. I fill mine with mozzarella, but you can use peas, ham, or whatever you like!

Recipe: https://sugarspunrun.com/arancini/

Ingredients
For Risotto (see note)
4 cups chicken broth (946ml)
4 Tablespoons unsalted butter, divided (57g)
1 heaping cup finely chopped yellow onion (160g) (about 1 medium onion)
1 heaping cup Arborio rice (200g)
¼ cup white wine (60ml)
1 cup freshly shredded parmesan cheese (95g)
1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
Salt and freshly ground black pepper, to taste
For Filling
2.5 oz block whole-milk mozzarella cheese, cut into ½” (1.25cm) cubes
For Breading & Frying
1 ½ cups plain Panko (106g)
1 teaspoon Italian seasoning
½ teaspoon dried parsley
¼ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon table salt
2 large eggs
½ cup (65g) all-purpose flour
Neutral oil, for frying (I use vegetable oil)
Marinara sauce, for serving: https://sugarspunrun.com/marinara-sau...

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Instructions
See recipe link for full instructions.

Notes
Risotto
If using leftover or premade risotto you will need about 3 ¾ cups.
Making in advance
You may form and bread the arancini balls then store in an airtight container for up to 3 days before frying them.
Storing
Like all fried foods, arancini is best served warm shortly after frying. However, you may allow them to cool completely then refrigerate in an airtight container (don’t refrigerate warm or they’ll become soggy) and store for up to 3 days. To reheat, place in a 350F (175C) oven and cover loosely with foil. Cook until warmed through (about 15 minutes or so).

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