Short Description

Crispy golden risotto balls with a gooey, cheesy center—these Italian-style arancini are irresistibly crunchy on the outside and luxuriously creamy inside, perfect with marinara dipping sauce.

Why You’ll Love This Recipe

Arancini combine the comforting creaminess of risotto with a satisfyingly crunchy coating, making them perfect for appetizers, snacks, or party bites. They’re a delicious way to repurpose leftover risotto and are easily customizable with your favorite cheeses or fillings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups cooked and cooled risotto
• 1/2 cup mozzarella cheese, cubed
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• Oil for frying
• Marinara sauce, for dipping

Directions

1. Prepare the risotto mixture: In a bowl, combine the cold, cooked risotto with Parmesan cheese, garlic powder, and black pepper until evenly mixed.
2. Form the arancini: Scoop approximately 2 tablespoons of the risotto mixture, flatten slightly in your hand, and place one cube of mozzarella in the center. Wrap the rice mixture around the cheese and roll into a smooth ball.
3. Repeat shaping: Continue until all risotto and cheese cubes are used.
4. Set up dredging station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
5. Coat the balls: Roll each arancini ball first in flour, then dip into beaten egg, and finally coat evenly with breadcrumbs.
6. Fry until golden: Heat oil in a pot or deep pan to 350 °F (175 °C). Fry the arancini in batches for 2–3 minutes or until they turn golden brown and crisp.
7. Drain and serve: Remove from oil, drain briefly on paper towels, and serve warm with marinara sauce.

Servings and Timing

• Yield: 12–16 arancini (depending on size)
• Prep time: 15 minutes (plus cooling time for risotto)
• Cook time: 10 minutes
• Total time: Approximately 30 minutes

Variations

• Different fillings: Substitute mozzarella with fontina, cheddar, or a cube of cooked sausage or mushroom.
• Herb-infused breadcrumbs: Mix chopped parsley, basil, or oregano into breadcrumbs for added flavor.
• Baked option: For a lighter version, bake arancini at 400 °F (200 °C) for 20 minutes, flipping halfway through.
• Spicy twist: Add a pinch of chili flakes or finely chopped fresh chili to the risotto mixture.
• Truffle flavor: Drizzle truffle oil over warm arancini just before serving.

Storage/Reheating

• Refrigerator: Store cooled arancini in an airtight container for up to 3 days.
• Freezer: Freeze arranged in a single layer on a baking sheet, then transfer to a sealed bag or container; freeze for up to 2 months.
• Reheating:
  • Fryer or skillet: Reheat in oil at 325 °F until warmed through and crisp.
  • Oven/air fryer: Bake at 375 °F (190 °C) for 8–10 minutes.
  • Microwave: Not recommended, as it will soften the crust.

FAQs

1. Can I make arancini ahead of time?

Yes. Shape and coat the arancini, then refrigerate for a few hours or freeze before frying. Fry from cold or frozen (add an extra minute or two).

2. What can I use if I don’t have leftover risotto?

Make a quick risotto with arborio rice, broth, Parmesan, onion, and butter. Cool completely before using.

3. Can I air-fry arancini instead of frying?

Yes—air fry at 375 °F (190 °C) for 10–12 minutes, turning halfway, until crisp and golden.

4. Why does the cheese leak out during frying?

Ensure the cheese is well-centered and completely enclosed by rice. Freeze shaped balls for 10–15 minutes before frying to better retain filling.

5. Can I bake instead of frying?

Yes—see the variations section. Baking offers a healthier option and still yields a crisp exterior.

6. How do I prevent arancini from falling apart?

Allow the risotto to cool fully and press firmly when shaping. Chilling the balls before dredging also helps them hold together during cooking.

7. Are arancini gluten-free?

To make gluten-free, use gluten-free breadcrumbs and flour substitute (such as rice or chickpea flour) for coating.

8. Can I add vegetables to the filling?

Yes—finely diced cooked vegetables like mushrooms, spinach, or bell pepper work well mixed into the risotto.

9. How do I re-crisp leftovers?

Reheat in an oven or air fryer—not microwaving—to ensure the breadcrumbs stay crispy.

10. Can I freeze fried arancini?

Absolutely. Once cooled, freeze fried arancini in a single layer, then transfer to a freezer-safe container. Reheat from frozen in a 375 °F oven for 10–12 minutes.

Conclusion

Cheesy Risotto Arancini offer a delightful blend of textures and flavors—crispy on the outside, creamy and cheesy on the inside. They’re a flexible, make-ahead treat that elevates leftover risotto into a gourmet appetizer or snack. Serve them steaming hot with a zesty marinara dip for an irresistible Italian-style bite.

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