If you’ve ever craved a snack that’s crunchy on the outside, luxuriously cheesy on the inside, and bursting with the comforting creaminess of perfectly cooked risotto, you’re going to fall head over heels for this Arancini (Italian Fried Risotto Balls with Cheese) Recipe. This traditional Sicilian treat turns creamy Arborio rice into golden, crisp little spheres stuffed with melty mozzarella, offering an irresistible combination of textures and flavors. Whether you’re serving them as a charming appetizer at your next gathering or enjoying them alongside a fresh salad for a tasty meal, these fragrant fried risotto balls deliver a mouthwatering experience every single time.
Ingredients You’ll Need
Getting the base right is crucial, and thankfully, this Arancini (Italian Fried Risotto Balls with Cheese) Recipe calls for simple yet essential ingredients that each play a unique role in flavor, texture, and appearance.
- 2 tablespoons extra virgin olive oil: Adds fragrance and a rich base for sauteing the aromatics.
- 1 small yellow onion, finely chopped: Brings a subtle sweetness that mellows during cooking.
- 2 garlic cloves, crushed: Infuses a gentle warmth and depth to the risotto.
- 1 1/2 cups Arborio rice: The hallmark of risotto, delivering creamy texture while holding its shape.
- 1 teaspoon fine salt: Enhances all the flavors beautifully.
- 1/8 teaspoon finely ground black pepper: Adds just a hint of heat to balance richness.
- 3 tablespoons finely chopped parsley: Brings fresh earthiness and a pop of color.
- 3 cups chicken stock (store-bought or homemade): The flavorful liquid that lovingly cooks the rice.
- 2 teaspoons double-concentrated tomato paste: Deepens color and complements the savory notes.
- 2 tablespoons unsalted butter: Adds silkiness and richness at the end.
- 1/2 cup grated parmesan cheese: The salty, nutty finish that makes risotto irresistible.
- 4 ounces mozzarella cheese: The ooey-gooey heart of each arancini ball.
- 1/2 cup all-purpose flour: Creates the initial dry coating to help the egg adhere.
- 1 teaspoon fine salt: Seasoning for the breading flour.
- 1/8 teaspoon finely ground black pepper: A tiny kick in the coating mix.
- 2 eggs: Binds breadcrumbs to the risotto balls for that perfect crunch.
- 2 cups plain panko breadcrumbs: Light and crispy crumb coating for golden perfection.
- 2 cups grapeseed or vegetable oil, for frying: Neutral-flavored oil ideal for frying without overpowering taste.
How to Make Arancini (Italian Fried Risotto Balls with Cheese) Recipe
Step 1: Saute Onion and Garlic
Start by gently heating the extra virgin olive oil in a heavy saucepan over medium heat. Toss in the finely chopped onion and crushed garlic, then let them cook, stirring often, until they soften and become fragrant—around 5 minutes. This step is the aromatic backbone of your risotto, laying a savory foundation that you’ll want to inhale even before the next step.
Step 2: Cook the Rice
Add the Arborio rice to the fragrant mixture, stirring until the grains turn semi-translucent, which should take about a minute. Then sprinkle in salt, pepper, parsley, and pour in the chicken stock along with the double-concentrated tomato paste and a pat of butter. Stir everything gently, bring to a gentle boil, then reduce the heat, cover the pan, and simmer for 20 to 25 minutes until the rice is tender and has soaked up all the flavorful broth. This slow absorption is what makes the risotto creamy yet firm enough to shape.
Step 3: Prepare the Breading Station
While your risotto simmers, set up three medium bowls for coating. In one, combine flour, salt, and pepper. In the second bowl, whisk the eggs. Into the third, pour the plain panko breadcrumbs. This station will streamline the breading process and ensure every ball gets that perfect crust.
Step 4: Cube the Mozzarella
Cut the mozzarella into small, about half-inch cubes. Chill them until you’re ready to stuff the balls—the cold cheese helps maintain its shape during frying, teasing a molten surprise inside.
Step 5: Finish the Risotto
Once your rice is tender and all the broth is absorbed, switch off the heat and stir in grated parmesan cheese to add that rich, savory punch. Then carefully spread the risotto over a baking sheet lined with parchment paper and allow it to cool slightly for 10 minutes, making it easier to handle when shaping your arancini.
Step 6: Stuff and Shape the Rice Balls
With cool hands, form the risotto into 18 uniform balls about an inch in diameter. Nestle a mozzarella cube into the center of each ball, pressing the risotto gently around it to enclose the cheese completely. This is where the magic happens—the melted cheese oozes out during frying, creating that irresistible gooey core.
Step 7: Bread the Arancini
Now for the crunch factor. Roll each ball first in the flour mixture, then dip into the whisked eggs, and finally coat thoroughly with panko breadcrumbs. Lay the finished arancini on a separate parchment-lined baking sheet, ready for frying.
Step 8: Fry to Golden Perfection
Pour your grapeseed or vegetable oil into a deep pan until it’s about half an inch deep and heat to 350°F (that’s when little bubbles appear but the oil isn’t smoking). Fry the arancini in batches of six, gently turning them to evenly brown every surface. This should take about 3 to 4 minutes per batch. Once deep golden, transfer them to a paper towel-lined plate to drain and cool slightly.
How to Serve Arancini (Italian Fried Risotto Balls with Cheese) Recipe
Garnishes
Sprinkle chopped fresh parsley or basil over the arancini right before serving to add a fresh, herbal brightness. A light dusting of grated parmesan cheese on top also elevates their appearance and flavor. For an extra touch, serve alongside a small bowl of warm marinara sauce for dipping—its tangy sweetness is a wonderful contrast to the rich risotto balls.
Side Dishes
If you want to turn these delicious fried risotto balls into a full meal, pair them with a crisp green salad dressed in lemon vinaigrette or a simple arugula salad to cut through the richness. Roasted seasonal vegetables or a bowl of light minestrone also complement the Italian vibes beautifully.
Creative Ways to Present
For parties, spear each arancini with a small toothpick and arrange them in a decorative pattern on a platter for easy picking. You can also line a rustic wooden board with parchment and add small individual cups of marinara for dipping. For a unique twist, drizzle with a touch of truffle oil or serve alongside a saffron aioli to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover arancini are a treasure to keep. Store them in an airtight container in the refrigerator for up to 3 days. When cool, place a layer of paper towels between stacks to keep them from becoming soggy. This way, you preserve that delightful crunchy texture as much as possible before reheating.
Freezing
If you want to prepare in advance or save some for later, freeze the un-fried arancini on a parchment-lined baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. When you’re ready, fry them straight from frozen, just adding a minute or two to the cooking time, for fresh-from-the-fryer goodness anytime.
Reheating
To revive leftover arancini, the oven or air fryer works best. Preheat to 350°F and warm them for about 10-15 minutes until heated through and crisp again. Avoid microwaving unless you want to lose that crunch and end up with a soggy exterior. This way, you can enjoy that perfect texture even on day two.
FAQs
Can I use different types of cheese inside the arancini?
Absolutely! While mozzarella is traditional for its meltiness, you can experiment with provolone, fontina, or even a sharp cheddar to bring new flavor twists. Just be sure the cheese can melt nicely for that gooey center effect.
Is it possible to make arancini vegetarian?
Yes, simply swap the chicken stock with vegetable stock to keep this dish fully vegetarian without compromising the rich taste of the risotto. The cheese and seasonings will still make it satisfyingly flavorful.
What’s the best oil for frying arancini?
Neutral oils with high smoke points like grapeseed, vegetable, or peanut oil work best for frying arancini because they give you a golden crust without imparting extra flavor. Olive oil can be used but watch carefully as it smokes at lower temperatures.
Can I bake arancini instead of frying?
Yes! Baking is a lighter alternative. Spray the breaded arancini with oil and bake in a preheated 400°F oven for about 20-25 minutes, turning halfway through, until golden and crisp. Though you may miss some of the deep-fried crunch, baking still yields delicious results.
How long can I keep leftover risotto before making arancini?
It’s best to use risotto that has cooled and rested, ideally made a day ahead and refrigerated overnight. This resting time helps the rice firm up so that the balls hold their shape and don’t fall apart during frying.
Final Thoughts
If you’re looking to bring a bit of Italy’s vibrant street food charm to your kitchen, this Arancini (Italian Fried Risotto Balls with Cheese) Recipe is an absolute winner. The crispy outside, creamy risotto, and molten cheesy center come together to make a dish that’s both comforting and impressive. Give yourself the joy of making these golden bites—it’s easier than you think and guaranteed to delight everyone at your table!
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Arancini (Italian Fried Risotto Balls with Cheese) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 18 arancini balls, serves 6
Description
Arancini are traditional Italian fried risotto balls, crispy on the outside and gooey on the inside with a mozzarella cheese center. This Sicilian appetizer features perfectly cooked risotto formed into balls, coated in breadcrumbs, and deep fried to golden perfection. Serve them as a crowd-pleasing starter or with a crisp salad for a satisfying meal.
Ingredients
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio rice
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 3 tablespoons finely chopped parsley
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 4 ounces mozzarella cheese
For the Coating:
- 1/2 cup all purpose flour
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 2 eggs, whisked
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Instructions
- Saute the onion and garlic: Heat olive oil in a large heavy-bottom saucepan over medium heat. Once shimmering, add the chopped onion and crushed garlic. Cook, stirring often, until softened and fragrant, about 5 minutes.
- Cook the rice: Add Arborio rice to the saucepan, stirring until semi-translucent, about 1 minute. Add salt, pepper, chopped parsley, chicken stock, tomato paste, and butter. Stir well and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer until rice is tender and liquid absorbed, about 20-25 minutes.
- Set up a breading station: While rice cooks, prepare three medium bowls—one with flour, salt, and pepper mixed; the second with whisked eggs; and the third with panko breadcrumbs. Line two shallow baking sheets with parchment paper for later use.
- Cube the mozzarella: Cut mozzarella into 18 to 20 uniform 1/2-inch cubes. Keep chilled and covered in refrigerator until ready to use.
- Finish the rice: Once cooked, remove from heat and stir in grated parmesan cheese. Spread risotto onto one prepared baking sheet and allow to cool for 10 minutes until manageable by hand.
- Stuff the rice: Form the risotto into 18 balls approximately 1 inch in diameter using hands or a small scoop. Insert a mozzarella cube into the center of each ball, pressing rice around to fully encase the cheese.
- Bread the arancini: Dredge each ball sequentially in the seasoned flour, then dip into the whisked eggs, and finally coat with panko breadcrumbs. Repeat for all balls, placing the finished ones on the second parchment-lined baking sheet.
- Fry: Heat 2 cups of grapeseed or vegetable oil in an 8-inch saucepan to 350°F (175°C), ensuring about half an inch depth. Fry 6 arancini balls at a time, turning gently, until golden brown and crispy, approximately 3-4 minutes. Drain on paper towel-lined plates.
- Serve: Allow arancini to cool for 5 minutes before serving. Present with toothpicks or napkins alongside for a delightful appetizer experience.
Notes
- Use good quality Arborio rice for the best creamy texture.
- Chilling the mozzarella ensures the cheese remains solid while forming the balls.
- Maintain oil temperature at 350°F for perfect frying without greasiness.
- Can substitute vegetable oil for frying if grapeseed oil is unavailable.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
