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    Home » Recipes » Grain and Bean Recipes

    Mushroom Arancini, Sicilian Rice Balls

    Published: Aug 3, 2020 by Andrea

    Jump to Recipe

    These little golden rice balls make a fantastic Italian appetizer to share. Crispy mushroom arancini are perfect for welcoming guests at your next party.

    Italians have a fantastic way of using up leftover risotto.

    They shape the risotto mixture into balls, stuff the centers with cheese, roll them up into breadcrumbs and deep-fry the bunch to make perfectly crispy tiny balls.

    sicilian small arancini on a woodboard

    Growing up in Sicily, snacking on this glorious street-food was a MUST, especially because Messina, the city where I was born, is famous for its arancini *and cannoli*.

    If you go to Sicily, make sure you cross the Strait of Messina on a ferry boat to Reggio Calabria, or vice-versa.

    Not only it's a magical experience, but they sell the best arancini right on the ferry boat, and there's nothing better than overlooking the Mediterranean sea with a warm crunchy rice ball in your hands.

    Last week I shared with you this beautiful and seasonal risotto, which I deliberately decided to make in a mammoth amount, in order to satisfy my rice ball cravings the day after.

    Using leftover risotto is a genius hack, even if it doesn't follow 100% the traditional recipe.

    For this fall-perfect version, I used a saffron and mushroom risotto as a base, but any of your favorite risotto recipes will do.

    I made arancini with salmon & peas before, and were just as addicting as these.

    Just 6 Ingredients

    You won't believe how easy this recipe actually is!

    This easy Italian arancini recipe uses the most simple ingredients.

    Here’s what you’ll need:

    • leftover risotto
    • mozzarella
    • plain flour
    • eggs
    • panko breadcrumbs
    • vegetable oil
    • sea salt and black pepper

    hand holding a mushroom arancini, more rice balls in the background

    How to Make Sicilian Arancini

    Making these crunchy and cheesy balls couldn't be easier.

    Step 1. Form tiny risotto balls.

    Start by dividing the leftover mushroom risotto mixture ( preferably refrigerated overnight, so the rice is nice and sticky) into tiny even balls.

    I like to stuff a small piece of cheese into the center of each ball, but you can definitely skip this step if you like.

    recipe step 1 and 2 collage: first image shows prepared rice balls on a plate, second image shows hand holding a rice ball over a bowl with leftover risotto.

    Step 2. Coat with the breading mixture.

    Roll each ball first in beaten eggs, then into breadcrumbs.

    I use panko breadcrumbs, as I feel it gives a better, lighter and crunchier consistency than other kinds.

    But any breadcrumbs you have at hand would do the job, really. For a gluten-free version, I usually go for brown rice breadcrumbs and substitute regular all-purpose flour with rice flour.

    Although it's not strictly traditional, you could also use this homemade breadcrumbs for additional flavour. I use it all the time for making breaded chicken cutlets and it's delicious!

    Step 3. Fry them until crispy perfection.

    Traditionally you should deep-fry arancini.

    Even though you don't need a large amount of oil, to make the whole recipe healthier, you could try to air-fry them or bake them in the oven instead.

    Once cooked, serve them straight away nice and hot!

    How To Store Leftovers

    Freezer: Place cooked rice balls in a tray covered with parchment paper and store in the freezer for 30 minutes, then transfer the balls into an air-tight container or ziplock bag and store in the freezer up to one month. 

    Fridge: Store in an air-tight container and keep in the fridge for up to 2 days.

     

    mushroom arancini on a wood board

    These little golden balls are simply delightful and great party material. 

    It’s the perfect seasonal snack for welcoming guests at your festive dinner party this season. Plus, they're effortlessly easy to prep beforehand and fry at the last minute.

    More Sicilian Recipes To Try:

    • Sicilian Pasta alla Norma
    • Sicilian Lemon Granita
    • Traditional Sicilian Caponata {Vegan+GF}
    • Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane

    Did you make this recipe?

    Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

    hand holding a mushroom arancini, more rice balls in the background
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    4 from 2 votes

    Mushroom Arancini, Italian rice balls

    Prevent your screen from going dark
    These little golden rice balls make a fantastic Italian appetizer to share. Crispy mushroom arancini are perfect for welcoming guests at your next party.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Appetizer, Snack
    Cuisine: Italian
    Serving: 8
    Author: Andrea Soranidis

    Ingredients

    • 480 g left-over mushroom risotto, cooled
    • 100 g fresh mozzarella, well drained and cubed
    • 220 g all-purpose flour
    • sea salt and black pepper to taste
    • 3 eggs, lightly whisked
    • 200 g panko breadcrumbs
    • 400 ml vegetable oil, for deep-frying

    Instructions

    • Take a spoonful of risotto and fill it with a cube of mozzarella. Shape the risotto into a small ball. Continue the process until all the risotto is used up.
    • In a small bowl, mix the flour with a generous pinch of sea salt and freshly-cracked black pepper. Place whisked eggs in a second bowl, and breakcrumbs in another.
    • Dip each risotto ball into the flour, then into the egg mixture and then into the breadcrumbs, evenly covering it all around. Place the prepared ball on a tray and repeat until all arancini are ready.
    • Heat the vegetable oil into a medium saucepan until 170°C/350°F, then fry the arancini in small batches for about 2 min, until crispy and golden-brown on all sides.
    • Remove the rice balls from the pan, pat them dry on kitchen paper, and serve immediately.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    This post was originally published in November 2016 and updated with more info.

    More Grain and Bean Recipes

    • Wild Mushroom Risotto
    • Asparagus Risotto
    • Ricotta Gnocchi - Ready in 20 minutes!
    • Pumpkin Risotto - Italian Recipe
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    Comments

    1. Nutritionist Mira says

      November 02, 2018 at 5:17 am

      Wow awesome recipe with full of nutrients. As a Nutritionist I appreciate this recipe with all healthy ingredients. Many Thanks for posting this recipe, I will must try to home.

      Reply
    2. Frank says

      September 10, 2017 at 8:12 am

      Look at amazing. Thanks for the ideas. That's good for my children

      Reply
    3. 2pots2cook says

      December 16, 2016 at 8:44 am

      Hello ! Ho fatto queste palle. Perfect, just perfect ! Thank you and I wish you have a peaceful holidays !

      Reply
    4. Sarah Macey says

      December 02, 2016 at 1:37 am

      Thank you for sharing this recipe. An easy to do and healthy way to start a meal.

      Reply
      • Andrea says

        December 02, 2016 at 8:56 am

        Thanks Sarah 🙂 Although I don't like deep-frying these arancini are totally worth it! And to make it healthier, you can bake them instead 🙂

        Reply
    5. Damian Teevan says

      November 21, 2016 at 4:28 am

      Nice and so creative with the rice formed into balls. Not to mention the cheese, ohh it looks so delish! Thanks for sharing the recipe.

      Reply
      • Andrea says

        November 22, 2016 at 6:47 am

        Thank you Damian, hope you give it a try! 🙂

        Reply
    6. Ron says

      November 20, 2016 at 8:33 pm

      Love your expression in your picture!! Perfect!!

      Reply
      • Andrea says

        November 22, 2016 at 6:48 am

        Ahahhha Thank you 😀

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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