There’s something universally comforting about food that’s crispy on the outside and creamy on the inside. Arancini, the iconic Sicilian rice balls, check every box: golden, crunchy crust, a warm cheesy center, and the kind of hand-held bite that brings a smile to your face. Michael Symon’s Arancini recipe takes this traditional Italian street food and gives it his signature restaurant-level polish without making it complicated for the home cook.
Whether you’re looking to add an elegant touch to your next French appetizers platter, spice up your pasta night with a side dish that steals the spotlight, or bring gourmet flair to your comfort food routine, these arancini belong on your table. Pair them with spiced pumpkin soup, serve them alongside homemade tomato sauce, or set them on a platter with toothpicks for the perfect appetizer at your next gathering.
What Are Arancini?
Arancini are a beloved Italian dish dating back to at least the 10th century, originally created in Sicily as a portable way to eat risotto. Traditionally made with leftover risotto, they were stuffed with cheese or meat, breaded, and deep-fried. The name arancini comes from the Italian word for “little oranges” due to their shape and golden hue after frying. They’re crunchy, creamy, and delicious—everything comfort food should be.
As regional variations emerged, arancini began incorporating diverse ingredients like peas, ragu, ham, mushrooms, and spinach. Today, they’re a staple of Italian street food culture and often make appearances in upscale restaurants as refined appetizers.
Why Michael Symon’s Arancini Are So Special
Michael Symon, acclaimed chef and co-host of The Chew, is known for bold flavors, unpretentious techniques, and comforting yet elevated recipes. His take on arancini emphasizes rich parmesan risotto, simple and fresh ingredients, and perfect texture: crispy on the outside, gooey on the inside. He uses quality cheese, fresh parsley, and his go-to homemade tomato sauce to create a balance of richness and acidity that makes each bite more irresistible than the last.
Key Features of This Arancini Recipe
✅ Crispy fried perfection
✅ Creamy risotto core
✅ Melted cheese surprise inside
✅ Versatile – serve as appetizer, entrée, or snack
✅ Pairs with a variety of dishes, from pasta to soup
✅ Perfect for making ahead
Ingredients You’ll Need
Risotto Base:
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice (short-grain for best texture)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 4 cups chicken or vegetable stock, kept warm
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped
Filling and Coating:
- 4 oz mozzarella, cut into ½-inch cubes
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 ½ cups Italian breadcrumbs (or panko for extra crunch)
For Frying:
- Neutral oil with a high smoke point (canola, vegetable, sunflower)
For Serving (Optional but Highly Recommended):
- Michael Symon’s Homemade Tomato Sauce
- Fresh basil leaves
- Extra grated Parmesan cheese
Step-by-Step Instructions
Step 1: Cook the Creamy Risotto
Making risotto can feel intimidating, but it’s easier than it seems—and totally worth it.
- Sauté aromatics: Heat the olive oil in a large skillet or saucepan. Add the onion and cook until translucent (about 4–5 minutes). Add garlic and cook until fragrant (30 seconds).
- Toast the rice: Stir in the Arborio rice and toast it for 2 minutes until the grains become slightly translucent around the edges. This step enhances the nutty flavor.
- Deglaze with wine: Pour in the white wine and stir continuously until it has mostly evaporated. The wine adds a bright, slightly acidic note that balances the richness of the rice.
- Gradually add broth: Add one ladleful of warm stock at a time, stirring constantly. Wait until the liquid is nearly absorbed before adding the next. This takes around 18–20 minutes.
- Finish the risotto: Once the rice is creamy but al dente, remove it from heat. Stir in Parmesan, butter, and chopped parsley. Season with salt and pepper to taste.
- Cool the risotto completely: Spread it on a baking sheet and chill for 1–2 hours, or until firm. This step is essential for shaping the arancini.
Step 2: Shape the Arancini
- Form balls: Scoop about 2 tablespoons of chilled risotto and roll it into a ball using your hands.
- Stuff with cheese: Press your thumb into the center to make a well, place a cube of mozzarella inside, then seal and reshape into a ball. Repeat until all risotto is used.
Step 3: Bread the Arancini
- Set up a breading station: one plate with flour, one bowl with beaten eggs, and one bowl with breadcrumbs.
- Dredge each rice ball first in flour, then egg, then breadcrumbs, making sure it’s fully coated.
- Place the breaded arancini on a parchment-lined baking sheet and chill in the fridge for 30 minutes. This helps them hold their shape while frying.
Step 4: Fry Until Golden
- Heat oil: Fill a heavy-bottomed pan with 2–3 inches of oil and heat to 350°F (175°C).
- Fry in batches: Gently lower 3–4 arancini at a time into the oil. Fry for 3–4 minutes, turning occasionally, until golden brown all over.
- Drain and season: Remove and place on a paper towel-lined plate. Sprinkle with a little sea salt while hot.
Homemade Tomato Sauce (Optional but Perfect)
Michael Symon often pairs his arancini with a homemade tomato sauce. Here’s a quick version:
Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 can (28 oz) crushed San Marzano tomatoes
- Salt, pepper, and a pinch of sugar
- Handful of fresh basil
Directions:
Heat oil in a saucepan, add garlic, sauté briefly, then stir in tomatoes. Simmer for 20–30 minutes. Season and add basil just before serving.
How to Serve Arancini
These arancini are as versatile as they are delicious. Try these serving ideas:
As an Appetizer:
- Arrange mini arancini with toothpicks, a drizzle of tomato sauce, and fresh basil.
- Serve on a charcuterie board alongside olives, prosciutto, and cheese.
- Plate them with dipping sauces: tomato sauce, aioli, pesto.
As a Meal:
- Serve over a bed of homemade tomato sauce with a side salad.
- Pair with spiced pumpkin soup for a warm, seasonal lunch.
- Use as a side dish for steak and eggs at brunch or dinner.
As Party Food:
- Make bite-sized arancini for holiday parties, game nights, or elegant dinners.
- Use variations like stuffing with cooked mushrooms, prosciutto, or even a spoonful of bolognese.
Storage & Reheating
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Freeze uncooked, breaded arancini on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry straight from frozen—just add 1–2 minutes to cooking time.
To Reheat: Re-crisp in an oven at 375°F (190°C) for 10–12 minutes or in an air fryer for 5–6 minutes.
Variations and Chef’s Tips
- Add meat: Mix cooked Italian sausage or pancetta into the risotto for a heartier version.
- Make it vegetarian: Use vegetable broth and skip any meat-based fillings.
- Try a different cheese: Fontina, provolone, or smoked mozzarella work beautifully.
- Use panko breadcrumbs: For extra crunch, use Japanese-style panko instead of traditional breadcrumbs.
Why This Recipe Deserves a Spot in Your Rotation
This recipe is more than just a tasty snack—it’s a celebration of Italian culinary tradition and a showcase of Michael Symon’s accessible yet elevated style. It transforms humble ingredients like rice, cheese, and herbs into a luxurious appetizer or entrée worthy of a fine dining menu or casual family dinner.
Final Words: A Crispy, Cheesy Labor of Love
Once you try Michael Symon’s Arancini, you’ll understand why these golden orbs are adored around the world. They embody the essence of Italian cooking: simplicity, flavor, and the joy of sharing food with others.
Whether you’re inspired by French appetizers, crave Italian pasta recipes, or simply love trying the best appetizer recipes, this arancini recipe is a must-try. It’s warm, cheesy, crispy, and utterly satisfying.
