Arancini (Stuffed Italian Rice Balls)

Name: Arancini (Stuffed Italian Rice Balls)
Cuisine: European, Italian, Mediterranean
Ingredients: 3 Tbsp. chopped oil-packed Calabrian chiles from a jar; 2 Tbsp. extra-virgin olive oil; 1½ tsp. finely grated lemon zest; 2 tsp. fresh lemon juice; ½ small garlic clove, finely grated; 3½ cups low-sodium homemade chicken stock or store-bought broth; 4 Tbsp. unsalted butter, divided; 1 medium onion, finely chopped; 2 garlic cloves, thinly sliced; 1 cup carnaroli rice or arborio rice; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; ½ cup dry white wine; 2 oz. finely grated Parmesan cheese (about 1 cup); ¼ cup heavy cream; 2 tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice; 1 tsp. freshly ground black pepper, plus more; 3 oz. low-moisture mozzarella cheese, cut into ⅓" pieces; 2 cups panko; ½ cup all-purpose flour; 2 large eggs; Canola or vegetable oil (for frying; about 6 cups); Special Equipment: A deep-fry thermometer

Instructions

This recipe for arancini starts from scratch with a lemony risotto wrapped around cubes of gooey mozzarella cheese. The Calabrian chile sauce is just a bonus.

Updated at: Sat, 16 May 2026 00:01:31 GMT