Creamy Michael Symon’s Arancini

New Year’s Eve in our neighborhood always turns into a parade of dishes, each household bringing their culinary pride to the table. This year, we gathered at Aunt Gina’s patio the kind that stays warm with string lights and loud laughter.

Maya from across the street showed up with tandoori skewers, David brought homemade cider, and I, holding a tray lined with paper towels and gleaming golden orbs, unveiled my version of Michael Symon’s Arancini.

It wasn’t planned. Earlier that week, after a rainy school pickup, I bumped into an old friend from culinary school at the bookstore. We swapped stories and recipes, and she raved about Michael Symon’s risotto-based arancini with a ham and mozzarella twist.

Later that night, I found myself in my kitchen, apron dusted with breadcrumbs, shaping the chilled risotto into balls. I knew these wouldn’t just be for testing.

They had that unmistakable smell of something celebratory onion-sweet, nutty from cheese, and just enough crisp to echo around a table full of chatter. Michael Symon’s Arancini became the surprise hit, vanishing in minutes as the kids dipped them in warm marinara and the adults asked for the “recipe with the crispy cheese center.”

Short Description

Michael Symon’s Arancini are creamy risotto rice balls filled with melty mozzarella, rolled in breadcrumbs, and fried until golden an unforgettable appetizer perfect for gatherings.

Key Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup finely chopped yellow onion
• 1 cup Arborio or Carnaroli rice
• ½ cup finely chopped country ham
• 3 cups chicken stock or low sodium broth, warmed
• 1 cup finely grated Parmigiano Reggiano cheese, plus more for garnish
• 1 large egg
• 1 large egg yolk
• Kosher salt, to taste
• 8 ounces fresh mozzarella, cut into ¼ inch cubes
• 1 cup plain bread crumbs
• Canola oil, for frying
• Chopped fresh parsley, for garnish

Tools Needed

• Large sauté pan
• Wooden spoon
• Mixing bowls
• Medium saucepan (for frying)
• Slotted spoon
• Paper towels
• Measuring cups and spoons

Cooking Instructions

Step 1: Sauté the base

In a large sauté pan, heat olive oil over medium-high heat. Add chopped onions and a pinch of kosher salt.
Cook, stirring often, until the onions become translucent and soft—about 5 to 6 minutes.
Stir in the rice and ham, letting it toast for 1 to 2 minutes until the grains look slightly pearled.

Step 2: Cook the risotto

Lower the heat to medium. Begin adding the warm chicken stock, ½ cup at a time, stirring constantly and allowing each addition to be absorbed before the next.

Continue this process for about 15 minutes until the rice is creamy and tender.

Remove from heat and transfer to a wide bowl. Let it cool to room temperature, then refrigerate until fully chilled this makes shaping easier.

Step 3: Form the arancini

Mix the chilled risotto with grated Parmigiano, egg, egg yolk, and a pinch of salt. Take about 2 tablespoons of the mixture in your hand, press a cube of mozzarella in the center, and shape it into a ball. Repeat until all the mixture is used.

Step 4: Bread and fry

Roll each ball in plain breadcrumbs until fully coated. In a medium saucepan, heat canola oil to 350°F. Fry arancini in batches for about 2 minutes, turning occasionally, until golden brown. Drain on paper towels and garnish with parsley and extra Parmigiano.

Why You’ll Love This Recipe

Creamy risotto inside, crispy shell outside

Melty mozzarella surprise in every bite

Perfect for entertaining, potlucks, or holiday tables

Easy to prep ahead and fry just before serving

Balanced flavors from salty ham, nutty cheese, and fresh herbs

Mistakes to Avoid & Solutions

Using hot risotto to shape the balls
Warm risotto sticks and falls apart.
Solution: Always chill the risotto completely before shaping. You can even prep it the day before.

Skipping salt in the onion base
Your rice may taste bland.
Solution: Lightly salt the onions early so the base carries flavor through the whole dish.

Overfilling with mozzarella
Cheese will leak and burn in the oil.
Solution: Use just one small cube in the center and seal the rice well around it.

Undercooking risotto
The center will be hard after frying.
Solution: Cook rice until tender and creamy—taste to check doneness before chilling.

Crowding the pan when frying
Oil temperature drops and causes soggy crusts.
Solution: Fry in small batches to keep oil hot and arancini crisp.

Serving and Pairing Suggestions

Serve warm with marinara sauce or garlic aioli

Pair with sparkling wine, iced lemon water, or a dry rosé

Great for tapas-style plates or as a holiday appetizer

Serve family-style on a wooden board for rustic charm

Try with a light arugula salad for a fresh contrast

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Freeze uncooked arancini on a tray, then transfer to a bag for up to 2 months

Reheat in the oven at 375°F for 10 minutes until hot and crispy

Avoid microwaving—it softens the crust

If frozen, fry directly from frozen for an extra 1 to 2 minutes

FAQs

1. Can I use another type of rice?
No, Arborio or Carnaroli is best for achieving that creamy texture that holds together when shaped.

2. Is it possible to bake arancini instead of frying?
Yes. Place on a greased baking sheet and bake at 400°F for 20 minutes, flipping halfway. They’ll be less crispy but still tasty.

3. Can I make them ahead of time?
Absolutely. You can prep and bread them a day in advance, then fry just before serving.

4. What dipping sauce goes best?
Marinara is classic, but truffle aioli or lemony yogurt dip also works beautifully.

5. How do I make them vegetarian?
Skip the ham and use sautéed mushrooms or roasted red peppers instead for a savory, umami-rich version.

Tips & Tricks

• Chill risotto flat in a wide bowl for faster cooling
• Use wet hands to shape balls for easier handling
• Add a pinch of cayenne to the breadcrumbs for heat
• If risotto mixture feels loose, add 1 tablespoon of extra Parmigiano
• For mini versions, use 1 tablespoon risotto per ball and a tiny mozzarella cube

Recipe Variations

Spicy Arancini: Add ½ teaspoon red chili flakes to the risotto and use pepper jack instead of mozzarella.

Mushroom Arancini: Replace ham with ½ cup sautéed mushrooms and a touch of thyme.

Pesto Arancini: Stir 1 tablespoon basil pesto into the risotto before shaping.

Truffle Arancini: Finish with a drizzle of truffle oil and swap mozzarella for fontina.

Vegetarian Arancini: Skip the ham and substitute vegetable stock for the chicken broth.

Final Thoughts

That night at Aunt Gina’s, it wasn’t the desserts or the wine that got the spotlight it was those golden arancini, passed from hand to hand like little treasures. Michael Symon’s Arancini didn’t just make it to the table, they made memories. Watching everyone reach for seconds, laughing with mouths full of gooey cheese and crunchy edges, I realized how dishes like this bring people close without effort.

Cooking is never just about following steps it’s about curiosity, sharing, and letting flavors tell their own story. These arancini may seem humble, but in the right moment, they shine like something grand. If you try them once, you’ll understand why they’ve earned their place on our table again and again.