Golden, crunchy arancini filled with creamy risotto and melty cheese, served atop a vibrant roasted red pepper sauce and sprinkled with parmesan and fresh herbs—this elegant Italian appetizer is irresistibly delicious. A perfect blend of textures and flavors, arancini are ideal for entertaining or a special homemade treat.

Why You’ll Love This Recipe

These crispy arancini offer the ultimate comfort food experience with a gourmet twist. The creamy risotto interior contrasts beautifully with the crunchy golden exterior, and the tangy roasted red pepper sauce adds a fresh and colorful finish. Whether you’re serving them as an appetizer, party snack, or side dish, arancini bring a taste of Italy to your table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the arancini:

• 2 cups cooked risotto, chilled
• 1/2 cup shredded mozzarella or fontina cheese
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Oil for frying

For the red pepper sauce:

• 2 roasted red bell peppers
• 1 clove garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For garnish:

• Fresh chopped chives or parsley
• Grated parmesan cheese
• Optional: a dollop of the pepper sauce on top

directions

1. Scoop about 2 tablespoons of chilled risotto into your hands and flatten slightly. Place a small amount of shredded cheese in the center. Enclose the cheese and roll the risotto into a ball. Repeat with the remaining risotto.
2. Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each risotto ball first in the flour, then in the egg, and finally in the breadcrumbs. Set the coated arancini on a tray and refrigerate for 15 minutes to firm up.
4. While the arancini chill, prepare the red pepper sauce. Blend the roasted red peppers, garlic, olive oil, lemon juice, salt, and pepper in a blender or food processor until smooth. Warm the sauce in a saucepan just before serving.
5. Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the arancini in batches for 2–3 minutes, or until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels.
6. To serve, spoon the red pepper sauce onto individual plates or a serving platter. Place the arancini on top, garnish with grated parmesan and chopped herbs. Optionally, add a dollop of the sauce on each arancini.

Servings and timing

Servings: 12 arancini (approx.)
Prep time: 30 minutes
Chill time: 15 minutes
Cook time: 15 minutes
Total time: Approximately 1 hour

Variations

• Stuffed center: Add a small cube of mozzarella, fontina, or provolone inside each arancini for a gooey center.
• Meat-filled version: Mix cooked ground meat or sausage into the risotto for added richness.
• Baked option: Bake at 400°F (200°C) for 20–25 minutes, flipping once, for a lighter alternative.
• Add peas: Stir in peas or finely chopped spinach to the risotto for color and nutrition.
• Spicy twist: Add crushed red pepper flakes to the red pepper sauce for heat.

storage/reheating

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–12 minutes until heated through and crispy again. Avoid microwaving, as it will soften the crispy coating. The red pepper sauce can be stored separately in the fridge for up to 4 days.

FAQs

Can I make arancini ahead of time?

Yes, you can prepare and bread the arancini in advance. Refrigerate them for up to 24 hours before frying or baking.

Can I freeze arancini?

Yes, freeze the breaded (but uncooked) arancini on a tray, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.

What kind of risotto is best for arancini?

Use a thick, starchy risotto such as one made with arborio rice. Chilled risotto holds its shape better when forming balls.

Can I use store-bought roasted red peppers?

Yes, jarred roasted peppers work well and save time—just be sure to drain them thoroughly.

Is it necessary to chill the arancini before frying?

Chilling helps the balls hold their shape and prevents them from falling apart during frying.

Can I use other sauces instead of red pepper?

Yes, marinara, pesto, or garlic aioli are great alternatives for dipping or serving.

How do I get an extra crispy coating?

Double-coat the arancini by dipping them twice in the egg and panko for an extra crunchy crust.

Can I make this gluten-free?

Yes, use gluten-free flour and breadcrumbs to adapt the recipe for gluten-sensitive diets.

What oil is best for frying?

Use a neutral oil with a high smoke point such as canola, vegetable, or sunflower oil.

Can I serve these as a main dish?

Yes, serve a few arancini on a bed of greens or alongside a salad and a larger portion of sauce for a satisfying main course.

Conclusion

Crispy Arancini with Roasted Red Pepper Sauce is a timeless appetizer that brings the charm of Italian cuisine to your kitchen. With a creamy risotto core, melty cheese, and crisp coating, these delightful bites are made even more flavorful with a tangy, vibrant sauce. Whether served at parties or as part of a sophisticated meal, they never fail to impress.

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