Here's Why Your Homemade Arancini Turned Out Dry

Arancini are perfect bites of crunchy, breaded shell, sticky rice, gooey cheese, and other fillings from classic sweet peas to even Chinese sausage in a creative spin. There's nothing more exciting than plating up these golden fried orbs so they're ready to dig into — but that means there's also nothing more disappointing than chomping in to find a dry, blah texture. Good arancini sticks together with a rich finish, so what went wrong when your arancini crumbles apart? We asked an expert.

"This has a lot to do with the moisture content of the rice," says Jasper J. Mirabile Jr., owner and chef of Jasper's Restaurant in Kansas City and host of Live! From Jasper's Kitchen Radio. "Even though I cooked the rice al dente I still want [it] to be a little moist. Also, too many breadcrumbs on the outside would dry out the arancini."

The key for remembering this is that beyond being rice balls, this Sicilian treat specifically calls for risotto. When you think of risotto, you think of creamy rice, never dry. But risotto can dry out or finish with the wrong texture a number of ways: If you toast the rice too long before adding the stock, if you add the stock too quickly (the liquid will bulk the grains up and cook off, drying them out) or too slowly (the rice won't get soft enough in time), or if you overcook it.

Great arancini starts with making perfect, creamy risotto. A good idea is to follow Michael Symon's lead for making arancini, which is to focus on risotto for dinner one night, then use the leftovers for arancini the next day. For that risotto, make sure you use arborio rice. Don't rinse it with water, which washes off starches it needs to stay sticky. Just toast it until it's fragrant, and when adding stock, go ladle by ladle making sure the rice has absorbed just that amount each time. Stir regularly to incorporate the stock and rice, but not constantly, which could make the rice gluey. Don't overcook it — after about 20 minutes, it should be al dente but not dry or crunchy. 

If you are making arancini with leftovers, make sure you store that risotto in an airtight container in the fridge and reheat properly so it doesn't lose its moisture. The best way is to reheat it on the stove with more stock — gradually add about ¼ cup for every cup of risotto and stir for a few minutes. As for your breadcrumbs, add them right before frying so they don't get soggy. Resist the urge to over-bread: For 12 large arancini, two cups total of panko breadcrumbs will do it. A too-thick coating will just get dry and crumbly. With a measured approach to breading and a good risotto base, you've got yourself lovely, moist arancini.