Michael Symon-Style Sicilian Arancini

What the heck are these?

Alright, so you know those amazing little Italian fried rice balls that make your eyes roll back in your head? That’s arancini. I’m obsessed with Michael Symon’s approach to these bad boys – he balances traditional Sicilian techniques with his own Midwest-meets-Mediterranean spin. These golden-fried beauties have a crispy exterior, creamy risotto middle, and this gooey cheese center that’ll make you want to weep. They’re named “arancini” (little oranges) because they look like small oranges when they’re done. Perfect for parties, game days, or just because it’s Tuesday and you deserve something ridiculously delicious.

Why You’ll Love This Recipe

Listen, I’m not saying these will change your life, but don’t be surprised if they do:

• They’re basically the Ferrari of finger foods – impressive enough for company but actually doable at home.
• That moment when you bite through the crispy shell into the creamy risotto and hit the molten cheese center? Pure food joy.
• You can make most of it ahead of time, which is clutch for entertaining.
• They’re customizable – once you get the technique down, you can stuff these babies with all sorts of goodies.
• They’re incredibly satisfying – one or two and you’ve got a legit appetizer, four or five and you’ve got dinner.
• The leftovers (if there are any) reheat surprisingly well in the oven.
• They’re perfect with a glass of wine or an ice-cold beer.

The Good Stuff You’ll Need

For the Risotto Base:

• 2 tablespoons olive oil (the good stuff if you’ve got it)
• 1 medium yellow onion, diced super fine (nobody wants big onion chunks)
• 2 cloves garlic, minced (or more, I won’t judge)
• 2 cups Arborio rice (don’t substitute regular rice – it doesn’t have the right starch content)
• 1 cup dry white wine (something you’d actually drink)
• 5-6 cups chicken stock, kept warm in a pot (homemade is best, but good-quality store-bought works)
• 1 cup freshly grated Parmigiano-Reggiano (not the stuff in the green can, please)
• 2 tablespoons unsalted butter, cold and cubed
• Salt and freshly cracked black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon lemon zest (Michael loves his acid components)

For the Filling:

• 8 oz fresh mozzarella, cut into 1/2-inch cubes (about 20-24 cubes)
• Optional: 1/4 cup cooked pancetta or prosciutto, finely diced (Michael would approve)

For the Coating:

• 2 cups all-purpose flour
• 4 large eggs, beaten with 2 tablespoons water
• 3 cups seasoned Italian breadcrumbs (Michael sometimes uses panko for extra crunch)
• Vegetable oil for deep frying (you’ll need enough to fill your pot about 3 inches)

For the Sauce (Optional but Recommended):

• 2 cups good-quality marinara sauce (homemade or a premium jarred sauce)
• Red pepper flakes to taste
• Fresh basil leaves, torn

PIN IT

Let’s Do This

Make the Risotto Base (30 minutes + cooling time):

1. Listen up – good arancini starts with good risotto. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until it’s soft and translucent but not brown, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
2. Add the rice and stir for about 2 minutes until it looks slightly translucent around the edges. This is toasting the rice and it matters for flavor, so don’t skip it.
3. Pour in the wine and stir constantly until it’s completely absorbed. Your kitchen will smell amazing at this point.
4. Start adding the warm stock, one ladle at a time (about 1/2 cup), stirring constantly until each addition is absorbed before adding the next. This is the meditation part of cooking – just embrace it. This process takes about 20-25 minutes. The rice should be tender but still have a slight bite (al dente).
5. Remove from heat and stir in the Parmigiano, cold butter, salt, pepper, parsley, and lemon zest. The cold butter gives it that signature Michael Symon silkiness.
6. Spread the risotto on a baking sheet to cool completely. This step is crucial – hot risotto makes for impossible-to-form arancini. Pop it in the fridge for at least 2 hours or overnight.

Form the Arancini (25 minutes):

1. Get a small bowl of water ready to keep your hands wet (prevents sticking). Take about 3 tablespoons of the cold risotto and flatten it in your palm. Place a cube of mozzarella (and some pancetta/prosciutto if using) in the center.
2. Carefully shape the rice around the filling to form a ball about the size of a golf ball, making sure the filling is completely enclosed. Wet your hands as needed if things get sticky.
3. Place the formed balls on a baking sheet. You should get about 20-24 arancini from this recipe. If they’re feeling a little loose, pop them in the freezer for 10 minutes to firm up.

Bread and Fry (30 minutes):

1. Set up your breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. This is classic Michael Symon – he’s all about the proper setup.
2. Roll each rice ball in flour, shaking off excess, then dip in egg, then coat thoroughly with breadcrumbs. For extra crunch, you can double-dip (back into the egg and then breadcrumbs again).
3. Heat oil in a heavy-bottomed pot or Dutch oven to 350°F. If you don’t have a thermometer, test with a breadcrumb – it should sizzle immediately and float to the top.
4. Carefully lower 4-5 arancini into the hot oil (don’t crowd them). Fry until deep golden brown, about 3-4 minutes, turning gently for even browning.
5. Remove with a slotted spoon and drain on paper towels. Sprinkle with a little flaky salt while still hot (another Michael move).

The Sauce Situation (5 minutes):

1. While your last batch is frying, warm your marinara sauce in a small saucepan. Add red pepper flakes if you want some heat.
2. Pour warm sauce into a serving bowl, tear some fresh basil over the top.

Serve ‘Em Up:

Arrange your golden beauties on a platter with the warm sauce on the side for dipping. Michael would probably garnish with a little more freshly grated parm and maybe some lemon zest because that’s his signature move.

Serving Suggestions

• These bad boys are traditionally served as appetizers, but honestly, I’ve made a meal out of them plenty of times.
• If you’re doing an Italian spread, pair them with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
• Wine pairing: A crisp Sicilian white like Grillo or a light, acidic red like Nero d’Avola works perfectly. Michael would probably suggest a nice Italian beer like Peroni too.
• For a party, serve them on a big wooden board with the sauce in the middle, some olives scattered around, and maybe some prosciutto for people to grab. Instant antipasto platter!
• Pro move: Make mini ones (using about 1 tablespoon of risotto) for a fancy cocktail party situation.

Switch It Up

Michael Symon loves playing with traditional recipes, so here are some variations he might approve of:

• Short Rib Special: Fold some braised, shredded short rib into the risotto base and use smoked mozzarella for the center. Serve with a reduced red wine sauce instead of marinara.
• Greek-Inspired: Mix some crumbled feta, lemon zest, and fresh dill into the risotto. Center with halloumi cheese and serve with tzatziki for dipping (Michael’s Greek heritage might appreciate this twist).
• Mushroom Madness: Make the risotto with mushroom stock and fold in sautéed wild mushrooms. Center with fontina cheese and serve with truffle aioli.
• Seafood Twist: Fold crabmeat or cooked, chopped shrimp into the risotto with some lemon zest and herbs. Skip the cheese center if you want to keep it seafood-forward.
• Breakfast Arancini: Center with a small piece of cooked bacon and a quail egg. Serve with hollandaise for dipping. Mind. Blown.

Kitchen Wisdom

• The risotto will actually work better for arancini if it’s a day old. Perfect make-ahead component!
• If you’re frying for a party, you can fry these 2-3 hours ahead and keep them warm in a 250°F oven on a wire rack over a baking sheet.
• The oil temperature matters A LOT. Too low, they’ll absorb oil and get greasy. Too high, they’ll burn before the cheese melts.
• Leftovers reheat best in a 350°F oven for 10 minutes (microwaves make them soggy).
• You can freeze uncooked, breaded arancini on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, just add an extra minute to the cooking time.

PIN IT

Questions People Actually Ask

Q: Can I bake these instead of frying?
A: I mean, you CAN, but Michael would probably give you that look. If you must, brush them generously with olive oil and bake at 425°F on a parchment-lined sheet for about 25 minutes, turning halfway. They won’t be quite as golden and crispy, but they’ll still be delicious.

Q: My arancini keep falling apart in the fryer! What am I doing wrong?
A: Three possible issues: Your risotto is too loose (it needs to be completely cold and sticky), you didn’t seal the balls well enough, or your oil isn’t hot enough. Try firming them up in the freezer for 10 minutes before frying.

Q: Can I use leftover risotto from another recipe?
A: Abso-freaking-lutely! That’s actually traditional. Just make sure it’s a risotto that will complement your filling and sauce. And you’ll need about 6 cups of leftover risotto.

Q: What can I use instead of wine in the risotto?
A: Extra chicken stock works, but add a squeeze of lemon juice to mimic some of that acidity that wine provides. Michael would tell you the alcohol cooks out anyway, but your call!

Q: How do I stop the breading station from becoming a complete disaster on my hands?
A: The pro move is to keep one hand for wet ingredients (eggs) and one for dry (flour and breadcrumbs). Also, don’t try to bread all the arancini at once – do them in batches so the coating stays fresh and doesn’t get gummy.

Q: My family doesn’t like marinara sauce. Any other suggestions?
A: Michael Symon loves a good aioli – try a roasted garlic aioli, a spicy harissa mayo, or even his signature Calabrian chili sauce (mix Calabrian chili paste with a little honey and lemon juice). A pesto would work beautifully too!

Print