Arancini recipe served on a plate, by Lattitude Restaurant
Jul 14 2026
Restaurants›Lattitude Restaurant›Arancini Recipe

Arancini Recipe

Inspired by Lattitude Restaurant
Time1h 30m
Serves4

Crispy risotto balls served with marinara sauce.

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Ingredients

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For the Risotto

For the Coating

For Frying

For the Marinara Sauce

Method

Preparing the Risotto

  1. 1

    Sauté the Aromatics

    In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

  2. 2

    Cook the Rice

    Add the Arborio rice to the pan and stir to coat the grains with the oil. Pour in the white wine and cook until it is mostly absorbed. Gradually add the chicken or vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

  3. 3

    Finish the Risotto

    Remove from heat and stir in the grated Parmesan cheese, beaten egg, salt, and black pepper. Spread the risotto on a baking sheet and refrigerate for at least 1 hour to cool and firm up.

Forming the Arancini

  1. 4

    Prepare the Coating

    Set up a breading station with three bowls: one with flour, one with beaten egg mixed with water, and one with breadcrumbs seasoned with salt.

  2. 5

    Shape the Risotto Balls

    Once the risotto has cooled, take about 2 tablespoons of the mixture and form a ball. If desired, place a small cube of mozzarella cheese in the center of each ball. Repeat until all the risotto is used.

  3. 6

    Coat the Balls

    Roll each ball in the flour, dip it into the egg mixture, and then coat it with breadcrumbs. Ensure they are evenly coated.

Frying the Arancini

  1. 7

    Heat the Oil

    In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

  2. 8

    Fry the Arancini

    Carefully add the coated risotto balls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.

Making the Marinara Sauce

  1. 9

    Sauté the Sauce Ingredients

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.

  2. 10

    Simmer the Sauce

    Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.

  3. 11

    Finish the Sauce

    Stir in the chopped fresh basil just before serving.

Serving

  1. 12

    Plate the Arancini

    Serve the crispy arancini hot with a side of marinara sauce for dipping.

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