Jamie Oliver Arancini Recipe – Crispy, Golden, and Filled with Creamy Risotto

Want to turn leftover risotto into a stunning appetizer or snack?

Jamie Oliver Arancini transforms simple ingredients into crispy, golden rice balls that are crunchy on the outside and soft, cheesy, and creamy inside. Arancini, a beloved Sicilian street food, is traditionally made with leftover risotto, rolled into balls, filled with cheese or meat, then coated in breadcrumbs and fried to perfection. Jamie Oliver’s style simplifies this Italian favorite while keeping all the authentic flavor and texture.

What is Jamie Oliver’s Arancini

Jamie Oliver’s arancini are Italian rice balls made from chilled risotto, shaped into balls or cones, filled with mozzarella, rolled in breadcrumbs, and shallow-fried until crisp. Arancini are commonly served as an appetizer, snack, or party food. They’re hearty, cheesy, and the perfect way to use up leftover risotto, especially when it’s rich and flavorful.

Other Popular Recipes

• Jamie Oliver Caprese Salad
• Jamie Oliver Caesar Salad Dressing
• Jamie Oliver Chicken Satay

Why You Should Try This Recipe

• Great use of leftover risotto – Minimizes food waste in a delicious way
• Crispy outside, creamy inside – The perfect textural contrast
• Freezer-friendly – Make ahead and fry fresh when needed
• Customizable fillings – Cheese, meat, or veggies inside
• Kid-friendly and party-perfect – Fun to eat and easy to share
• No deep fryer needed – Shallow-fry or bake for a lighter version

Ingredients Needed to Make Jamie Oliver’s Arancini

Here’s what you’ll need for approximately 12 arancini:

• 3 cups cooked risotto (chilled) – Preferably a thick, cheesy risotto
• 100g mozzarella, cut into small cubes – For a gooey, melted center
• ½ cup plain flour – For coating
• 2 eggs, beaten – Helps the breadcrumbs stick
• 1½ cups breadcrumbs (panko or fresh) – For crispy coating
• Salt and pepper to taste
• Vegetable oil for frying – Use neutral oil like sunflower or canola

Equipment Needed

• Mixing bowl
• Baking tray
• Shallow bowls for breading
• Frying pan or deep saucepan
• Slotted spoon or tongs
• Paper towels for draining

Instructions to Make Jamie Oliver Arancini

Step 1: Prepare risotto base

Use chilled risotto so it’s firm and easy to shape. If it’s too soft, stir in a tablespoon of grated Parmesan or breadcrumbs.

Step 2: Shape into balls

Take a spoonful of risotto, flatten it slightly, place a cube of mozzarella in the center, and roll it into a ball around the filling. Repeat with the remaining risotto.

Step 3: Bread the arancini

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, then dip in egg, then coat with breadcrumbs.

Step 4: Chill (optional but helpful)

Place breaded arancini on a tray and refrigerate for 20–30 minutes. This helps them hold their shape during frying.

Step 5: Fry until golden

Heat about 1 inch of oil in a frying pan over medium heat. Fry arancini in batches, turning until golden brown on all sides (about 3–4 minutes). Don’t overcrowd the pan.

Step 6: Drain and serve

Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot with marinara sauce or on their own.

What Goes Well With Jamie Oliver’s Arancini

• Serve with marinara or tomato sauce – A classic pairing
• Pair with aioli or garlic dip – For a creamy, tangy contrast
• Enjoy with a side salad – Lightens the richness of the fried rice
• Offer as part of an appetizer platter – Alongside olives and cheeses
• Top with grated parmesan – Adds salty umami
• Serve with roasted veggies – Balances the heaviness

Expert Tips for Making the Best Jamie Oliver Arancini

• Use firm, chilled risotto – Warm or soft risotto won’t shape well
• Don’t skip the chilling step – Helps the balls hold their shape while frying
• Use small mozzarella cubes – So the cheese melts evenly without oozing out
• Roll tightly – Compact arancini fry better and stay intact
• Double-coat for extra crunch – Dip twice in egg and breadcrumbs if desired
• Fry in small batches – Prevents the oil temperature from dropping
• Let rest briefly after frying – Helps set the crust and cool slightly for serving

Easy Variations of Jamie Oliver’s Arancini

• Make them mini – Bite-sized for parties or kids
• Add peas or ham to the center – For a more traditional Sicilian filling
• Use leftover mushroom risotto – Adds earthy flavor
• Try fontina or cheddar inside – Different cheese, same melty joy
• Bake instead of fry – For a lighter version
• Make them spicy – Add chili flakes to the risotto mix

Best Practices to Store Jamie Oliver Arancini

• Cool completely before storing – Prevents sogginess in the fridge
• Refrigerate in an airtight container – Keeps fresh for up to 3 days
• Layer with parchment paper – Avoids sticking
• Freeze on a tray first – Then transfer to a bag for long-term storage
• Label and date – Helps you track freshness and avoid waste

Best Practices to Reheat Jamie Oliver Arancini

• Reheat in the oven – Bake at 350°F (175°C) for 10–12 minutes until hot
• Use an air fryer – Restores crispiness without extra oil
• Avoid microwaving – Makes the crust soggy
• Reheat from frozen – Bake a bit longer at a lower temperature until heated through
• Let stand before serving – So the center isn’t too hot to bite into

How Can I Make Jamie Oliver’s Arancini Healthier?

• Bake instead of frying – Saves oil and reduces calories
• Use brown rice risotto – Adds fiber and whole grain benefits
• Go for low-fat cheese – Keeps the gooey center with fewer calories
• Add finely chopped vegetables – Like spinach or mushrooms in the mix
• Serve with salad instead of sauces – Keeps the meal lighter

Nutrition Value (per piece, approx.):

• Calories: 180
• Carbohydrates: 22g
• Protein: 6g
• Fat: 8g
• Fiber: 1g
• Sugar: 1g
• Sodium: 280mg

(Based on shallow frying and mozzarella filling)

FAQs

What kind of risotto is best for arancini?

Use thick, starchy risotto that has been chilled. Mushroom risotto, parmesan risotto, or saffron risotto work best. Avoid overly wet or runny risotto as it won’t hold its shape well.

Can I bake arancini instead of frying?

Yes, arancini can be baked for a lighter option. Preheat the oven to 400°F (200°C), brush the balls with oil, and bake for 20–25 minutes until golden and crisp, flipping halfway through.

Can I make arancini ahead of time?

You can fully assemble and refrigerate arancini up to 24 hours ahead. Alternatively, freeze them uncooked and fry or bake straight from frozen when ready to serve.

Why are my arancini falling apart?

If your arancini are too soft or not holding shape, the risotto may be too loose. Make sure it’s fully chilled and consider adding breadcrumbs or grated cheese to help bind the mixture.

Final Words

This Jamie Oliver Arancini is the perfect way to breathe new life into leftover risotto. Crunchy, cheesy, and absolutely crowd-pleasing, arancini are simple to make and a joy to eat.

Print