Pumpkin Arancini – Golden Crispy Italian Rice Balls

What Are These Amazing Things?

Imagine biting into a golden, crunchy ball that’s crispy on the outside, then suddenly… BOOM! Creamy, cheesy, pumpkin-y goodness melts in your mouth. That’s arancini! These Italian rice balls are like little presents wrapped in breadcrumbs. The name “arancini” actually means “little oranges” in Italian because of their round shape and golden color. Today, we’re making them extra special with sweet pumpkin!

Total Time: About 50 minutes (plus cooling time)
Makes: 10-12 large arancini
Difficulty: Easy (I promise!)

What You’ll Need

For the Pumpkin Risotto Base (Make This First!)

2 cups arborio rice (this is the short, chubby rice – it’s perfect for making things creamy!)
3 cups pumpkin – peeled and cut into small cubes (butternut squash or any sweet pumpkin works great)
1 onion – chopped small
5-6 cups vegetable broth – kept warm in a pot (think of it as a cozy bath for your rice)
3 tablespoons butter – divided
2 tablespoons olive oil
1/2 cup white wine (optional – if you don’t have it, just skip it!)
1/2 cup Parmesan cheese – freshly grated (the real stuff, not the powdery kind in a shaker)
Salt and black pepper to taste

For the Filling (The Surprise Inside!)

8 oz fresh mozzarella – cut into small cubes (about 1/2 inch)
4 oz provolone cheese – cut into small cubes
Mix them together in a bowl – this combo melts like a dream!

For the Coating (This Makes Them Crunchy!)

3 large eggs – beaten in a bowl
2 cups breadcrumbs – the fresh kind works best (Italian-style if you can find them)
1 cup all-purpose flour
Vegetable oil for frying – enough to fill your pot about 2-3 inches deep

Let’s Cook! Step by Step

PART 1: Making the Pumpkin Risotto (This is Your Base)

Why we make risotto first: Arancini MUST be made with cold risotto. The cold rice sticks together perfectly and won’t fall apart when you fry it. So we’re making risotto today, letting it chill, then turning it into magic tomorrow!

Step 1: Roast Your Pumpkin (30 minutes)

Turn your oven to 375°F (190°C)
Toss your pumpkin cubes with 1 tablespoon of olive oil and a pinch of salt
Spread them on a baking sheet in a single layer
Roast for 25-30 minutes until they’re soft and slightly caramelized
When done, mash half of them with a fork (leave some chunks – it adds texture!) and set aside

Why roast? Roasting makes the pumpkin sweeter and removes extra water. Nobody wants soggy arancini!

Step 2: Start Your Risotto

In a large, wide pot (not too deep!), heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat
Add your chopped onion
Cook for about 5-7 minutes, stirring often, until the onion is soft and see-through (we call this “translucent”)
IMPORTANT: Don’t let the onion turn brown! If it starts to sizzle too much, turn down the heat

Step 3: Toast the Rice

Add your 2 cups of rice to the pot
Stir it around for about 2 minutes – you’ll see the edges of the rice grains become slightly see-through
This is called “toasting” and it helps the rice hold its shape

Why toast? The heat seals the outside of each grain so they don’t turn to mush while cooking. Smart, right?

Step 4: Add the Pumpkin

Stir in your roasted pumpkin (both mashed and chunks)
Mix it all together so the rice gets coated with that beautiful orange color

Step 5: Cook the Risotto (The Patient Part – About 20 Minutes)

Now here comes the fun part – this is where you become a risotto master!

If using wine: Pour in the 1/2 cup of white wine, stir, and let it bubble away until you can barely see any liquid (about 2 minutes)
Add your first ladle of warm broth (about 1 cup)
Here’s the trick: Stir gently every minute or so – you don’t need to stir constantly! That’s a myth!
When the rice has absorbed most of the liquid (but it’s still a bit wet), add another ladle
Keep doing this: Add broth → Stir occasionally → Wait for absorption → Repeat

How do you know when to add more broth? Tilt your pot. If you see a lot of liquid pooling at the bottom, wait. If the rice looks almost dry and you can draw a line through it with your spoon that stays for a second, add more broth!

Step 6: The Finishing Touch

After about 18-20 minutes, taste a grain of rice – it should be tender but still have a tiny firmness in the center (this is “al dente”)
Turn off the heat
Stir in the remaining 2 tablespoons of butter and your 1/2 cup of Parmesan cheese
Stir vigorously for a minute – this makes it super creamy!
Taste and add salt and pepper if needed

Step 7: The Cooling Process (VERY Important!)

Spread your risotto on a large baking sheet in an even layer (about 1 inch thick)
This helps it cool quickly and evenly
Let it cool at room temperature for 15-20 minutes
Then cover with plastic wrap and refrigerate for at least 2-3 hours, or overnight is even better!

Why the wait? Cold risotto is firm and easy to shape. Warm risotto will just fall apart and make you sad. We don’t want sad arancini!

PART 2: Forming the Arancini (The Fun Part!)

Step 1: Set Up Your Station Get three shallow bowls or plates:

Bowl 1: Flour
Bowl 2: Beaten eggs (whisk them until they’re totally mixed)
Bowl 3: Breadcrumbs

Keep a small bowl of water nearby to wet your hands. Trust me, you’ll need it!

Step 2: Shape Those Balls!

Here’s how to do it (don’t worry, you’ll get better with each one):

Wet your hands with water – this stops the rice from sticking to you
Scoop out about 1/3 cup of cold risotto (about the size of a tennis ball)
Roll it gently in your hands to form a loose ball
Now, use your thumb to make a deep hole in the center (like you’re making a pot)
Drop in 2-3 cubes of your cheese mixture
Here’s the tricky part: Carefully pinch the rice closed over the cheese
Roll it between your palms to make a nice round ball
Make sure there are NO CRACKS – the cheese will escape if there are!
Set it aside and repeat until all your risotto is used

Pro Tip: If the rice isn’t sticking together, it might not be cold enough. Pop it back in the fridge for 30 minutes.

Size matters: You can make them golf-ball sized or tennis-ball sized. Smaller ones cook faster, bigger ones are more impressive!

PART 3: The Coating Process (Triple Protection!)

This is called “breading” and it’s what makes the outside so crispy!

For each ball, do this:

Flour: Roll the ball in flour, coating all sides. Tap off any excess – we just want a light dusting
- Why? This helps the egg stick better
Egg: Using your other hand (keep one hand for dry stuff, one for wet stuff – this is the trick!), roll the ball in the beaten egg until completely covered
- Why? The egg acts like glue for the breadcrumbs
Breadcrumbs: Roll in breadcrumbs, pressing gently so they stick everywhere
- Why? This creates the golden crust we love!
Place each breaded ball on a clean plate

Optional but Recommended: Once all balls are coated, put them in the freezer for 15-20 minutes. This helps them stay perfectly round when frying!

PART 4: The Frying (Where Magic Happens!)

Step 1: Heat Your Oil

Pour vegetable oil into a large, deep pot until it’s about 2-3 inches deep
Heat over medium-high heat
You want the oil to reach 350°F (175°C)

Don’t have a thermometer? Here’s a cool trick:

Stick a wooden chopstick or wooden spoon handle into the oil
If small bubbles form around it steadily (not crazy fast), your oil is ready!
If nothing happens, it’s too cold
If it bubbles violently, it’s too hot – turn down the heat!

Step 2: Fry in Batches

DON’T crowd the pot! Only fry 2-3 arancini at a time
Gently lower them into the hot oil using a slotted spoon (don’t drop them!)
They should sizzle happily – not violently
Fry for 3-4 minutes, turning them gently with a spoon so all sides turn golden brown
They’re done when they’re a beautiful deep golden color all around

Step 3: Drain and Rest

Use a slotted spoon to lift them out
Place them on a plate lined with paper towels to absorb extra oil
Let them rest for 5 minutes before eating (I know it’s hard to wait!)

Why wait? The inside is LAVA hot! Also, the resting time lets the cheese set slightly so it’s gooey but not liquid.

Troubleshooting Guide (Because We’ve All Been There!)

Problem: My arancini fell apart while frying

Solution: Your risotto wasn’t cold enough, or you didn’t seal them properly. Make sure there are no cracks and the risotto is completely chilled.

Problem: The cheese leaked out

Solution: You might have overfilled them or left a gap. Use less cheese and make sure the rice completely covers the filling.

Problem: They’re too oily

Solution: Your oil wasn’t hot enough. Cold oil makes food absorb more grease. Make sure it’s at 350°F!

Problem: They’re burning on the outside but cold inside

Solution: Oil is too hot. Lower the temperature and cook them a bit longer.

Problem: The coating is falling off

Solution: Make sure each ball is completely dry before flouring, and press the breadcrumbs on firmly.

How to Serve Your Masterpiece

Serve immediately while hot! This is when they’re at their absolute best – crispy outside, molten inside.

Serving Ideas:

On a bed of fresh arugula with a drizzle of balsamic glaze
With warm marinara sauce for dipping
With creamy aioli or garlic mayo
Just plain – they’re THAT good!

Make a plate pretty: Stack 2-3 arancini in the center of a plate, sprinkle some fresh Parmesan shavings on top, add a small handful of arugula on the side, and drizzle with good olive oil or aged balsamic vinegar.

Storage & Reheating

Refrigerator: Store fried arancini in an airtight container for up to 3 days

Freezing:

Before frying: After coating them in breadcrumbs, freeze on a baking sheet, then transfer to a freezer bag. They’ll keep for 1 month. Fry directly from frozen (add 2 extra minutes to cooking time)!
After frying: They can be frozen, but they won’t be as crispy when reheated

Reheating:

Best method: Oven at 350°F (175°C) for 15-20 minutes until heated through and crispy again
Okay method: Air fryer at 350°F for 7-10 minutes
Not recommended: Microwave (they’ll be soggy)

Chef’s Special Tips

Use Real Cheese: Fresh mozzarella and real Parmesan make ALL the difference. The pre-shredded stuff doesn’t melt as beautifully.
Keep Everything Cold: Working with cold risotto is the secret to success. If your hands are getting warm and the rice is getting sticky, wash your hands in cold water.
Don’t Rush the Risotto: Each grain should be coated in that creamy pumpkin goodness. Take your time adding the broth.
Size Consistency: Try to make all your arancini the same size so they cook evenly.
The Two-Hand Rule: When breading, keep one hand for dry ingredients (flour and breadcrumbs) and one hand for wet (eggs). This prevents breading from building up on your fingers!
Make It a Party: Arancini are perfect for gatherings. Make the risotto the day before, then form and fry them right before guests arrive. Everyone will be amazed!

What Makes This Recipe Special?

Unlike regular arancini that use leftover plain risotto, this pumpkin version is made specifically to be arancini! The roasted pumpkin adds natural sweetness that balances the salty cheese perfectly. The combination of provolone and mozzarella gives you both flavor (from provolone) and that gorgeous cheese pull (from mozzarella).

This recipe teaches you not just how to make arancini, but how to make proper Italian risotto – a skill you’ll use forever!

Your First Time? You’ve Got This!

Remember, your first batch might not be perfect, and that’s totally okay! By your third or fourth arancini, you’ll be shaping them like a pro. The most important things are:

Cold risotto
Properly sealed balls (no cracks!)
Oil at the right temperature

Everything else is just practice. Even if they’re not perfectly round, they’ll still taste AMAZING!

Now go make some magic! 🧡✨

Buon appetito! You’re about to create something that would make an Italian grandmother proud!