Recipe

Sweet & Spicy Arancini

Crispy risotto balls with melty mozzarella and a zesty Calabrian chili honey dip. Crunchy outside, creamy inside, and just spicy enough to keep you reaching for “one more.”

By Matt Campbell

•

4.8

A plate of golden fried arancini with one split open to show melted mozzarella, served with a small bowl of chili honey sauce on a wooden table

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Arancini are the kind of snack that makes people hover around the kitchen like seagulls at the beach. You pull one basket from the oil, they hear the sizzle, and suddenly everyone is “just checking” on you.

This version leans sweet and spicy in the best way. The rice is cozy and savory, the center goes full mozzarella pull, and the dip is a zesty Calabrian chili honey situation that tastes like you put in way more effort than you did. No fancy ingredients required, just a few smart moves and a willingness to taste as you go.

Hands dipping a crisp arancini into a glossy chili honey sauce with chili flakes visible in the bowl

Why It Works

Crisp edges that stay crisp: A flour, egg, and panko breading gives you that loud crunch.
Creamy, not gluey rice: Cooling the risotto firms it up so it shapes cleanly and fries without leaking.
Sweet heat with a bright finish: Honey plus Calabrian chiles, then lemon zest and a pinch of salt so the sauce pops instead of just tasting sweet.
Make ahead friendly: Shape and bread the balls earlier, then fry right before serving for maximum drama and minimum stress.

Pairs Well With

Arugula salad with lemon and parmesan
Tomato basil soup
Roasted broccolini with garlic and lemon
Sparkling citrus mocktail

Storage Tips

How to Store and Reheat

Fridge: Store cooked arancini in an airtight container for up to 3 days. Keep sauce separate.
Freezer: Freeze unfried breaded arancini on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.
Cook from frozen: Fry straight from frozen at 350°F, adding about 2 to 4 minutes total, depending on size and how well your oil holds temp. If they are deeply golden before the center feels hot, finish on a sheet pan in a 350°F oven for 5 to 8 minutes.
Reheat (best): Oven or air fryer at 400°F until hot and crisp, about 8 to 12 minutes. Flip once.
Avoid: Microwaving. It works, but the crunch disappears and the whole point here is crunch.
Sauce: Chili honey dip keeps in the fridge for 1 week. Warm for 10 seconds so it loosens up.

Common Questions

Do I have to make risotto from scratch?

No, but homemade gives the best texture. If you have leftover risotto, this recipe is basically its glow up. If you only have plain cooked rice, you can make a “risotto style” base by warming it with a splash of broth, butter, and parmesan until creamy, then cool completely before shaping.

What makes arancini fall apart in the oil?

Usually one of three things: the rice is still warm, the balls are not compacted firmly enough, or the oil is too cool. Chill the shaped balls, pack them tight, and keep oil at 350°F.

Can I bake or air fry these?

Yes. You will not get the exact same deep-fried crunch, but you can get close. Spray generously with oil. Bake at 425°F for 18 to 22 minutes, turning once. Air fry at 400°F for 10 to 12 minutes, turning halfway.

What can I use instead of Calabrian chiles?

Try sriracha, chili garlic sauce, or crushed red pepper bloomed in warm honey. Calabrian chiles have a fruity heat, so a tiny spoon of tomato paste stirred into the sauce can mimic some of that richness.

Can I make them ahead for a party?

Yes. Shape and bread up to 24 hours ahead and keep chilled on a parchment-lined tray. Fry right before serving.

How many does this really make?

It depends on your scoop and how aggressively you pack them. With 2-tablespoon portions, you will usually land around 10 to 14 arancini.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot (for risotto)
Small saucepan (or second pot) to keep broth warm
Sheet pan (for chilling the risotto and the shaped arancini)
Cookie scoop or measuring cup (helps portion evenly)
3 shallow bowls (flour, eggs, panko)
Heavy-bottomed pot or Dutch oven (for frying)
Thermometer (highly recommended for 350°F oil)
Spider strainer or slotted spoon
Wire rack or paper towels (for draining)

I started making arancini when I realized leftover risotto has two personalities. Day one, it is a cozy bowl situation. Day two, it is a brick that stares back at you from the fridge like, “Now what?” This is the answer.

The sweet and spicy twist happened after one too many nights of dipping everything into hot honey. I tried it with arancini on a whim, added lemon zest because I cannot help myself, and that was it. Crunch, cheese pull, sweet heat, bright finish. It tastes like a restaurant appetizer, but it still feels like you made it in your own chaotic little kitchen.

Sweet & Spicy Arancini

(4.8 Reviews)

Prep Time 25 minutes (plus chilling)

Cook Time 40 minutes

Total Time 1 hour 45 minutes

Servings 12 arancini

Ingredients

For the Risotto Base

1/2 cup Arborio rice
About 1 1/2 to 2 1/2 cups low-sodium chicken or vegetable broth, kept warm (use what you need and keep extra on hand)
2 teaspoons unsalted butter
1 teaspoon olive oil
1/4 small yellow onion, finely chopped
1 clove garlic, minced
3 tablespoons dry white wine (optional, replace with broth if needed)
3 tablespoons grated Parmesan cheese
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon black pepper
1/4 teaspoon lemon zest (brightens the whole thing)

For Filling and Breading

About 6 ounces mozzarella, cut into 12 cubes (about 1/2-inch, you may have a little extra depending on the block)
2 large eggs
1 cup all-purpose flour (you may not use it all)
2 cups panko breadcrumbs (you may not use it all)
1/2 teaspoon smoked paprika (optional, but good)
Neutral oil for frying (canola, vegetable, or avocado), enough for 2 inches in your pot (about 4 to 6 cups depending on pot size)

Sweet and Spicy Dip

1/3 cup honey
1 to 2 tablespoons Calabrian chili paste, to taste
1 teaspoon apple cider vinegar or fresh lemon juice
1/2 teaspoon lemon zest
Pinch of salt

Instructions

Make the Risotto

Warm the broth. Keep it at a low simmer in a small saucepan. Hot broth helps the rice cook evenly. You will likely use 1 1/2 to 2 cups, but keep extra warm just in case.
Sweat the aromatics. In a medium pot over medium heat, add the butter and olive oil. Cook the onion 3 to 5 minutes until soft. Add the garlic and cook 30 seconds.
Toast the rice. Stir in the Arborio and cook 1 to 2 minutes until the edges look slightly translucent.
Deglaze. Pour in the wine (if using) and stir until mostly absorbed.
Stir like you mean it. Add warm broth about 1/4 to 1/2 cup at a time, stirring often and letting it absorb before adding more. Start checking around 18 minutes. You are looking for creamy rice that is tender with a slight bite. If the pot looks dry before you get there, add more broth.
Finish. Stir in Parmesan, salt, pepper, and lemon zest. Taste and adjust.
Chill. Spread risotto on a sheet pan and cool completely, at least 45 minutes in the fridge. Colder rice means easier shaping and fewer blowouts in the oil.

Shape and Bread

Portion. Scoop about 2 tablespoons of cold risotto into your hand, press a mozzarella cube into the center, then seal and roll into a tight ball. Pack it like you want it to survive the oil.
Set up a breading station. Bowls of flour, beaten eggs, and panko mixed with smoked paprika (optional).
Bread. Roll each ball in flour, then egg, then panko. Press the crumbs on so they really stick.
Chill again. Refrigerate the breaded arancini 15 to 20 minutes while you heat the oil. This helps them hold their shape.

Fry

Heat oil to 350°F. Use a heavy pot and aim for 2 inches of oil, usually about 4 to 6 cups depending on your pot. Too hot and they brown before heating through. Too cool and they soak up oil.
Fry in batches. Add 4 to 6 at a time. Fry 3 to 4 minutes, turning, until deep golden brown.
Drain and season. Transfer to a rack or paper towels. Sprinkle with a tiny pinch of salt while hot.
Let them chill out for a minute. Rest 2 to 3 minutes before serving so the crust sets and the center is not lava.

Make the Sweet and Spicy Dip

Stir it together. Mix honey, Calabrian chili paste, vinegar or lemon juice, lemon zest, and a pinch of salt.
Taste and tweak. Want more heat? Add chili. Want more zip? Add a drop more vinegar or lemon.

Serve

Dip, crunch, repeat. Serve warm with the chili honey dip. If you want extra drama, split one open so the mozzarella does its thing.

Nutrition information is estimated.

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