If you are a fan of Italian cuisine, then you probably already know, and love, arancini. Arancini are delicious Italian rice balls that are typically stuffed, breaded, and fried to perfection. The name “arancini” translates to “little oranges” in Italian, referring to their shape and golden color resembling oranges. They originated in Sicily, Italy, and have become popular both within Italy and internationally.

What Rice to Use For Arancini:

The main ingredient of arancini is risotto or short-grain Italian rice, such as Arborio or Carnaroli. This rice must be used because it is high in starch, so when it is cooked it is creamy. Then when it is cooled, it sticks together because of the starches, allowing it to hold a ball form to be fried.

• Arborio or Carnaroli Rice – This is the rice used for the saffron risotto. It creates the creamiest and best risotto!
• Eggs – These are used for the egg wash to get the breading to stick to the risotto balls. If you cannot use eggs, use oil.
• Gluten Free Flour and Panko Bread Crumbs – For the best gluten free balls, use a Gf 1-1 flour like Bob’s Red Mill. For the gluten free panko I like Aleia’s GF bread crumbs. If you can consume gluten, just use all purpose of both.
• Avocado Oil – This is for frying. You can also use grapeseed or canola oil here.