Arancini
A weeknight-friendly Italian starter built around cold cooked risotto, mozzarella and parmesan — roughly 60 minutes start to finish, and rated easy to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Stir the grated parmesan and one beaten egg through the chilled risotto so the mixture holds together firmly, then cut the mozzarella into roughly 1.5 cm cubes.
- With damp hands, scoop a heaped tablespoon of risotto, flatten it in your palm, press a mozzarella cube into the centre, and mould the rice around it into a smooth ball about the size of a golf ball.
- Set up three bowls with the flour, the remaining two eggs lightly beaten, and the breadcrumbs, then roll each ball through flour, egg and crumbs, pressing gently to coat fully.
- Chill the coated arancini for 15 to 20 minutes so the crust sets and they hold their shape in the oil.
- Heat the oil to 175°C and fry the arancini in small batches for 3 to 4 minutes, turning, until deep golden brown and the cheese inside is melted and hot.
- Drain on a rack, season lightly with salt, and rest for a couple of minutes before serving so the molten centre does not burn the mouth.
You'll use: Frying pan / skillet
Ingredient substitutions
- Parmesan
- pecorino · grana padano · aged asiago
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Arancini
- Spaghetti Bolognese Beef
- Spicy Arrabiata Penne Vegetarian
- Vegan Lasagna Vegan
- Mediterranean Pasta Salad Seafood
Tips & common questions
How long does Arancini take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Arancini vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Arancini is an original Italian recipe developed in-house by Consomee. Photo: Arancini at Belluci's Manuka Italian Restaurant, Canberra, 2022.jpg by Kgbo, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.