Michael Symon’s Arancini Balls

Michael Symon’s Arancini are the ultimate comfort food snack… creamy risotto on the inside, crispy golden shell on the outside, and a gooey mozzarella center that’s even better than it sounds. I love making these as a fun appetizer if I have leftover risotto, but sometimes I make risotto just so I can have arancini.

I remember the first time my husband called them edible golf balls—now he requests a “bucket of arancini” at every family celebration.

Ingredients

• Extra-virgin olive oil: brings a subtle peppery flavor and helps soften the onions – look for a fruity aroma when choosing your oil
• Yellow onion: provides sweetness and base flavor – choose one with firm skin and no sprouting for best quality
• Arborio or Carnaroli rice: these short grain varieties create the creamy texture you want for arancini – avoid long-grain rice which will not bind well
• Country ham: adds a savory smoky bite – try prosciutto or pancetta if country ham is not available
• Chicken stock or low-sodium broth: slowly absorbs into the rice for flavor – use homemade or good-quality store stock with low sodium
• Parmigiano-Reggiano cheese: builds umami – go for freshly grated and real Parmigiano if possible
• Large egg: binds the mixture together for easy shaping – fresh eggs will have a thicker white
• Egg yolk: adds richness and color – you can save the white for another recipe
• Kosher salt: enhances all the flavors – flaky and easy to sprinkle
• Fresh mozzarella: gives the creamy cheesy surprise – the fresher the better for that perfect melt
• Plain bread crumbs: create a crisp shell – use fine dry breadcrumbs for the best crunch
• Canola oil for frying: gives a neutral flavor and high smoke point – choose a fresh bottle for clean frying
• Chopped fresh parsley: adds color and freshness to finish the dish – make sure stems are removed

Step-by-Step Instructions

Make the Risotto:

Prepare the base by gently cooking finely chopped yellow onion in olive oil and a pinch of salt over medium-high heat for 2 minutes until soft and fragrant

Toast the Rice:

Stir in the Arborio or Carnaroli rice and chopped ham then cook for 1 minute until the grains look shiny and translucent on the edges

Cook with Broth:

Reduce the heat to medium and add warm chicken stock half a cup at a time, mixing constantly and letting each addition absorb before adding more. Continue this for about 15 minutes until the rice is creamy and tender

Chill the Risotto:

Spread the finished risotto in a bowl and refrigerate completely. This step is key so you can easily shape the rice

Mix the Filling:

When the risotto is cool fold in grated Parmigiano-Reggiano, egg, egg yolk and a little salt until blended

Shape the Arancini:

With damp hands scoop about two tablespoons of the risotto mixture and shape into a ball. Make a small well in the center and press in a cube of mozzarella. Seal the rice around the cheese and place on a parchment-lined tray

Bread the Arancini:

Roll each ball in plain bread crumbs so they are fully coated then shake off any extra so they fry up crisp not heavy

Fry to Golden:

Heat about two inches of canola oil in a large pan to 350 degrees. Fry the arancini in small batches, turning until golden brown and crisp, about two minutes per batch. Scoop out and drain on paper towels

Serve:

Garnish with more Parmigiano-Reggiano and a sprinkle of chopped parsley for freshness

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My favorite part of arancini is the moment you break one open and the mozzarella stretches I have no greater crowd-pleasing dish at a party and watching my friends’ faces light up is unbeatable

Storage Tips

Arancini are at their best fresh from the fryer but you can make them ahead Roll and bread all the balls then chill on a tray covered with plastic Wrap tightly and refrigerate up to one day or freeze for up to a month Before serving just fry straight from the fridge still cold or slightly thawed if frozen Add 30 seconds to the frying time if cooking from frozen

Ingredient Substitutions

No country ham Use prosciutto cooked bacon or skip for a vegetarian version Mozzarella chunks can be swapped for cubes of provolone or smoked scamorza If you need gluten-free bread crumbs look for finely ground gluten-free versions or make your own from dried gluten-free bread

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Serving Suggestions

Serve arancini hot with a simple marinara sauce or aioli for dipping They work well as part of an antipasto spread with olives cured meats and cheese Squeeze a bit of fresh lemon for a bright unexpected pop of flavor and serve on a platter scattered with fresh parsley

The Story of Arancini

Arancini have been a Sicilian street food for centuries They were originally created as a portable meal for workers and travelers with the creamy rice surrounding meat or cheese making them both delicious and practical I discovered them at a holiday market in Palermo and have been hooked ever since

Frequently Asked Questions

→ What type of rice works best for arancini?

Arborio or Carnaroli rice is ideal, as both create a creamy texture that binds well when forming the rice balls.

→ How do you get a crispy exterior on arancini?

Roll each rice ball in breadcrumbs and fry in hot oil at 350°F until they turn a deep golden brown for maximum crunch.

→ Can leftover risotto be used to make arancini?

Yes, chilled leftover risotto is perfect and makes shaping the balls easier.

→ What cheese adds the best flavor inside arancini?

Fresh mozzarella or a mix with Parmigiano-Reggiano gives a creamy melted center and rich taste.

→ How should arancini be served?

Serve hot with extra grated cheese and fresh parsley, as a snack or appetizer accompanied by your favorite sauce.