Jul 14 2026
Restaurants›Geraldi's›Arancini Recipe

Arancini Recipe

Inspired by Geraldi's
Time1h
Serves4

Deep-fried risotto balls served with marinara sauce.

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Ingredients

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For the Risotto

For the Arancini

Method

Prepare the Risotto

  1. 1

    Sauté the Aromatics

    In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

  2. 2

    Toast the Rice

    Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and slightly toasted.

  3. 3

    Add the Wine

    Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

  4. 4

    Cook the Risotto

    Begin adding the chicken or vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 5

    Finish the Risotto

    Once cooked, stir in the grated Parmesan cheese, salt, and black pepper. Remove from the heat and let it cool to room temperature.

Form and Fry the Arancini

  1. 6

    Prepare Breading Stations

    Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  2. 7

    Shape the Risotto Balls

    Once the risotto is cool, take a small scoop (about 2 tablespoons) of risotto and shape it into a ball. If desired, you can place a small cube of cheese in the middle for a gooey center.

  3. 8

    Bread the Arancini

    Roll the formed risotto ball first in flour, then dip it in beaten egg, and finally coat it with breadcrumbs. Repeat with all risotto balls.

  4. 9

    Heat the Oil

    In a deep pot or fryer, heat vegetable oil to 350°F (175°C) or until a small piece of bread sizzles when added.

  5. 10

    Fry the Arancini

    Carefully place the breaded risotto balls in the hot oil, frying in batches to avoid crowding. Fry until golden brown, about 3-4 minutes. Remove them with a slotted spoon and place on paper towels to drain excess oil.

  6. 11

    Serve

    Serve the arancini hot with marinara sauce for dipping.

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