Mary Berry Arancini Recipe – Crispy, Cheesy, and Perfectly Golden

Looking for a clever way to use up leftover risotto? This Mary Berry arancini recipe transforms simple rice into irresistible golden bites. Crunchy on the outside and filled with gooey melted mozzarella inside, these Sicilian rice balls are the perfect snack, starter, or party food.

Mary Berry’s version keeps things simple while staying true to authentic Italian flavors. Just like her baking, her arancini recipe is approachable, family-friendly, and never fails to impress.

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Why You’ll Love This Arancini Recipe

• Great use for leftover risotto – Reduces food waste deliciously.
• Crispy outside, creamy inside – The perfect texture.
• Family- and party-friendly – Easy finger food.
• Endlessly customizable – Cheese, ham, peas, or mushrooms.
• Shallow fry or bake – No deep fryer required.
• Make ahead & freeze – Ideal for batch cooking.

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Ingredients You’ll Need

For about 12 arancini:

• 3 cups chilled risotto – Cheesy, firm risotto works best.
• 100g mozzarella, cubed – For melty centers.
• ½ cup plain flour – For coating.
• 2 eggs, beaten – Helps breadcrumbs stick.
• 1½ cups breadcrumbs (panko or fresh) – Crispy coating.
• Salt + pepper – To season.
• Vegetable oil – Sunflower or canola, for frying.

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Equipment

• Mixing bowl
• Baking tray
• Shallow bowls (for flour, egg, breadcrumbs)
• Frying pan or saucepan
• Slotted spoon
• Paper towels

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How to Make Mary Berry’s Arancini Recipe

Step 1 – Prepare the risotto base
Chill risotto overnight if possible. Stir in a little parmesan or breadcrumbs if too soft.

Step 2 – Shape into balls
Scoop risotto, flatten slightly, place a mozzarella cube in the center, and roll into a tight ball.

Step 3 – Coat the arancini
Roll in flour → dip in beaten egg → coat with breadcrumbs.

Step 4 – Chill (optional but helpful)
Refrigerate 20–30 mins to firm up.

Step 5 – Fry until golden
Heat 1 inch of oil. Fry balls 3–4 mins, turning until evenly golden.

Step 6 – Drain & serve
Place on paper towels to drain. Serve hot with marinara or aioli.

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Expert Tips

• Use firm risotto – warm risotto won’t hold shape.
• Compact tightly – prevents splitting in oil.
• Double dip (egg + breadcrumbs) for crunchier results.
• Fry in small batches – keeps oil hot and consistent.
• Rest arancini 2 minutes before serving.

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Serving Suggestions

• Classic marinara sauce for dipping.
• Garlic aioli for a creamy contrast.
• Fresh salad to lighten the meal.
• Italian antipasto platter with cheese + olives.
• Grated parmesan sprinkled on top.

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Variations

• Mini arancini for parties or lunchboxes.
• Add peas and ham for a traditional Sicilian filling.
• Use mushroom risotto for earthy flavor.
• Swap mozzarella for cheddar or fontina.
• Bake instead of fry for lighter arancini.
• Add chili flakes for a spicy kick.

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Storage & Reheating

• Fridge: Up to 3 days in airtight container.
• Freeze: Lay flat on tray, freeze, then transfer to freezer bag (lasts 2 months).
• Reheat: Oven at 350°F (175°C) for 10–12 mins or air fryer for 6–8 mins.

Avoid microwaving—they’ll go soggy.

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FAQ

1. What kind of risotto is best for Mary Berry’s arancini recipe?
Use thick, starchy risotto that holds its shape when chilled. Variations like mushroom risotto, saffron risotto, or parmesan risotto work beautifully. Avoid soupy risotto—it won’t bind well.

2. Can I bake Mary Berry arancini instead of frying?
Yes! For a healthier option, brush the arancini with oil and bake at 200°C/400°F for 20–25 minutes, turning halfway through until golden and crispy.

3. Can Mary Berry’s arancini recipe be made ahead of time?
Absolutely. Assemble the arancini and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked, then fry or bake straight from frozen.

4. Why are my arancini falling apart while frying?
Usually this happens if the risotto is too wet or hasn’t chilled long enough. Add grated cheese or breadcrumbs as a binder, and always chill for at least 20 minutes before frying.

5. How do I make Mary Berry’s arancini gluten-free?
Simply use gluten-free flour and breadcrumbs. Everything else in the recipe is naturally gluten-free.

6. What sauces go best with Mary Berry’s arancini?
Classic marinara, spicy arrabbiata, creamy garlic aioli, or even a basil pesto dip pair beautifully with arancini.

7. Can I use leftover risotto straight from the fridge?
Yes! In fact, cold risotto is ideal. Warm risotto will fall apart during shaping.

8. How do you freeze Mary Berry arancini correctly?
Place breaded (uncooked) arancini on a tray, freeze until solid, then transfer to a freezer-safe bag. Cook from frozen—just add a few extra minutes.

9. What cheese works best in arancini besides mozzarella?
Fontina, provolone, or even cheddar will melt well. For extra richness, try a mix of parmesan and mozzarella.

10. Can Mary Berry arancini be made vegetarian?
Yes! Simply ensure your risotto base is vegetarian and use only cheese or vegetables as fillings.

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Other Recipes You’ll Love

• Mary Berry Spicy Crab Cakes
• Mary Berry Ham Hock Terrine
• Mary Berry Puff Pastry Cheese Straws

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