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Michael Symon’s Arancini are a little taste of Italy featuring creamy risotto, salty ham, and rich mozzarella all wrapped up in a crispy golden shell. They are my go-to for parties or any night we crave a bit of comfort food magic. It is the best excuse to transform leftover risotto into something everyone fights over at the table.
Whenever I make these for family gatherings my uncle always ends up sneaking a few before they even hit the platter. They disappear fast every time.
Ingredients
- Extra-virgin olive oil: Adds richness and helps build flavor in the base Try to choose a fruity and fresh bottle
- Yellow onion: Finely chopped for sweetness and savory body Look for firm onions with shiny skin
- Arborio or Carnaroli rice: Gives arancini that signature creamy texture Always use a rice labeled for risotto
- Country ham: Brings a salty smoky flavor If you cannot find it prosciutto works too
- Chicken stock or low sodium broth: Warmed before adding to help the rice absorb flavor faster
- Parmigiano-Reggiano cheese: Adds luxurious nuttiness and depth Buy a wedge and grate it fresh for maximum flavor
- Large egg and egg yolk: Binds everything together and enriches the risotto
- Kosher salt: Brings out the flavors Start with a pinch and taste as you go
- Fresh mozzarella: Cut into small cubes for a gooey center Go for whole milk mozzarella for best melt
- Plain bread crumbs: Help create that all important crunchy crust Use fresh or panko for extra crunch
- Canola oil: Used for deep frying since it has a high smoke point
- Fresh parsley: Brings color and a final bright note to each bite
Step-by-Step Instructions
- Prepare the Risotto:
- Heat olive oil gently in a medium saucepan over medium heat until it shimmers. Add onion and a pinch of salt. Stir occasionally so it becomes soft and translucent which draws out its natural sweetness.
- Toast the Rice:
- Add the Arborio rice and chopped ham to the pan. Stir constantly for about a minute so the rice takes on a light, nutty aroma and the ham warms through.
- Build Creaminess:
- With the heat set to medium, pour in about half a cup of warm chicken stock, stirring often so the rice absorbs liquid evenly. As soon as it is nearly absorbed, add another half cup. Repeat this process steadily until all the liquid is incorporated and the rice is just tender but still holds its shape. This takes about fifteen minutes and should look creamy without being soupy.
- Chill the Risotto:
- Scoop the cooked risotto into a large bowl and refrigerate until completely cool. Chilling makes it much easier to shape the balls later and helps them hold together during frying.
- Mix and Shape:
- Once the risotto is cold, stir in Parmigiano grated fresh egg egg yolk and an extra pinch of salt. Wet your hands lightly then scoop up about two tablespoons and roll into a tight ball. Press a thumb in the middle to make a small pocket place a mozzarella cube inside and seal shut so the cheese is fully encased. Keep going until you use up all the mixture.
- Coat with Breadcrumbs:
- Pour bread crumbs into a shallow bowl. Roll each rice ball gently to coat the whole surface evenly in crumbs. Shake off loose bits to avoid burning them while frying.
- Fry the Arancini:
- Heat canola oil in a deep saucepan to three hundred fifty degrees Fahrenheit. Add a few arancini at a time without crowding so they have room to crisp up. Fry just two or three minutes until deeply golden on all sides. Remove with a slotted spoon and let them drain on paper towels.
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The mozzarella in the middle is my favorite because it turns into a stretchy molten surprise after frying. My niece always races to find the most cheese filled one straight off the platter.
Storage Tips
Cool leftover arancini completely before storing. Arrange them in a single layer in an airtight container lined with paper towels. They will keep well in the refrigerator for up to three days. To reheat bake at three hundred fifty degrees Fahrenheit until hot and crispy again. Avoid microwaving as it can make the crust soggy.
Ingredient Substitutions
If country ham is not available you can use prosciutto or even cooked bacon for a smoky punch. For a vegetarian twist swap in sautéed mushrooms in place of ham and use vegetable stock. Gluten free panko or homemade crumbs from gluten free bread also work well for the crust.
Serving Suggestions
Serve arancini warm with a simple tomato sauce on the side for dipping. These are amazing as a party appetizer or on top of a salad for a light lunch. For a classic Italian touch sprinkle with extra Parmigiano and chopped parsley just before serving.
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Cultural Context
Arancini are a beloved Sicilian street food whose name literally means little oranges thanks to their golden hue. Traditionally they were a way to use up leftover risotto and whatever bits of meat or cheese were on hand. Every region of Italy has its own spin but the version filled with mozzarella is always a crowd favorite.
Recipe Questions
- → Can I substitute the ham in these arancini?
Yes, you may omit the ham or swap in cooked pancetta, prosciutto, or sautéed mushrooms for a vegetarian version.
- → What type of rice is best for arancini?
Arborio or Carnaroli works best, as both provide the creamy texture that keeps the centers soft after frying.
- → How do I prevent the arancini from falling apart during frying?
Ensure the risotto has fully cooled and the mixture is firm. Use enough egg and cheese to bind the mixture before shaping.
- → Can arancini be prepared ahead of time?
Absolutely—shape and bread them in advance, then chill. Fry just before serving for best texture and flavor.
- → Is it possible to bake arancini instead of frying?
Yes, place breaded rice balls on a baking sheet, lightly spray with oil, and bake at 400°F until golden and crisp.
- → What sauces pair well with these arancini?
Warm marinara, garlic aioli, or a zesty herbed yogurt sauce all make excellent accompaniments.