Michael Symon’s Arancini Balls

These are my go-to comfort bites—soft, dreamy risotto tucked inside, crunchy crust outside, and melty mozzarella hiding out in the middle. If I’ve got some risotto leftover, arancini is the first thing I whip up. But honestly, I sometimes just want these and make risotto just for that.

I can’t forget when my husband first called them golf balls you can eat. Now he jokes about wanting a whole bucket of them every family gathering.

Tasty Ingredients

• Chopped fresh parsley: the final touch for color and freshness—just use the leafy bits
• Canola oil for frying: totally neutral taste and stands up to high heat—use a fresh bottle for best results
• Plain bread crumbs: give you that signature crunch when you fry—go for fine and dry ones
• Fresh mozzarella: for that gooey, stretchy surprise in the middle—the fresher, the more meltiness
• Kosher salt: brings out all the other flavors—easy to toss on and not too salty
• Egg yolk: boosts color and makes everything richer—save the white for something else
• Large egg: helps the mix stick together, so your balls don’t fall apart—fresh eggs hold best
• Parmigiano-Reggiano cheese: the flavor booster—grate it yourself for the best punch
• Chicken stock or low-sodium broth: infuses the rice with flavor—homemade or a good box works, just keep it low in salt
• Country ham: adds a smoky bite—no ham? Use pancetta or prosciutto
• Arborio or Carnaroli rice: short grain only for that creamy bind—skip long-grain, it’s too loose
• Yellow onion: gives you a sweet base—pick one that’s firm and sprout-free
• Extra-virgin olive oil: gives a little peppery note, softens up your onion—choose one that smells fruity

Easy How-To

Finish It Up:

When they’re done, toss on some grated Parmigiano and a quick sprinkle of parsley to brighten things up

Go for Crispiness:

Heat two inches oil in your pan to 350, drop in just a few at a time, flip them till they’re deep golden all over, about two minutes per group. Let them chill out on some paper towels

Crumb Coat:

Roll each ball in breadcrumbs until totally covered, then knock off the extra—you want them crispy, not heavy

Stuff and Shape:

Wet your hands, grab two spoonfuls of risotto mix, roll into a ball, push a cube of mozzarella into the middle, seal it all up, and line up on a tray with parchment

Stir Together:

Once your rice is cool, mix in grated cheese, one egg, a yolk, and a sprinkle of salt till it’s all blended

Chill Time:

Scoop the risotto into a bowl, pop in the fridge, and let it get cold—makes shaping so much easier

Simmer and Stir:

Drop the heat to medium, splash in warm broth just a bit at a time, stir a lot and let it soak up before adding more. In 15 minutes you’ll see a creamy dreamy rice mix

Rice Toast:

Pour in your rice and ham, cook for only a minute while the grains go glossy with see-through edges

Start the Base:

Soften chopped onion with olive oil and a pinch of salt over medium-high heat, letting it get nice and fragrant for about two minutes

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The ultimate part is that stringy mozzarella as you break one open It honestly steals the show at every get-together and my friends always freak out with excitement

Keeping Them Fresh

Arancini taste best fresh out of hot oil but you can prep in advance Just roll and crumb them, stack on a tray, cover them, and stash in the fridge for a day or freezer for a month When you’re ready, fry them cold or just slightly defrosted Add another 30 seconds if going from frozen

Switch Up the Ingredients

Short on country ham Try bacon bits, prosciutto, or skip for veggie style Swap the mozzarella for smoky cheese like scamorza or some provolone Need it gluten-free Grab fine gluten-free crumbs or make your own from dried bread

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Ways to Serve

Spoon some marinara or aioli on the side while they’re hot Add them to an antipasto setup with cured meat, cheeses, and olives A big squeeze of lemon takes them up a notch and scatter fresh parsley on top for a pretty finish

Arancini Backstory

Arancini have been street eats in Sicily for ages Made so folks could have an easy grab-and-go meal—the rice wraps up cheese or meat for both taste and convenience I first tried them at a Christmas market in Palermo and was hooked right away

Frequently Asked Questions

→ Which rice should I pick for arancini?

Go with Arborio or Carnaroli. They turn super creamy and stick together, making the balls easy to shape.

→ Tricks for a crunchy arancini shell?

Coat every ball well in breadcrumbs and fry them up in 350°F oil until they get super crisp and golden all over.

→ Is leftover risotto fine for making arancini?

Totally! Cold risotto from the fridge sticks together better, so it’s great for rolling up these balls.

→ Which cheese makes arancini super tasty inside?

Fresh mozzarella is awesome for that stretchy center, and Parmigiano-Reggiano mixed in gives extra flavor.

→ How do you serve these arancini?

Serve nice and hot, pile on extra cheese and some fresh parsley, and dip in your fave sauce as a snack or starter.