Crispy Arancini with Risotto are golden, deep-fried Italian rice balls filled with creamy risotto and often stuffed with gooey cheese. These bite-sized delights are a great way to use leftover risotto and make for a perfect appetizer, snack, or party dish. Served with marinara sauce or a simple aioli, arancini offer a crispy, cheesy bite packed with flavor.
Why You’ll Love This Recipe
- Perfectly Crispy: A golden, crunchy crust gives way to creamy risotto inside.
- Great for Leftover Risotto: A delicious way to repurpose risotto into a new dish.
- Cheesy and Irresistible: Melty mozzarella or Parmesan adds a gooey surprise.
- Crowd-Pleasing Appetizer: Great for parties, gatherings, or as a snack.
- Customizable: Add different fillings like ham, mushrooms, or peas.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Risotto (Base for Arancini):
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- ½ cup white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Arancini:
- 2 cups cooled risotto (leftover works best)
- 1 cup shredded mozzarella or small mozzarella cubes
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko or Italian-style)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- 2 cups vegetable oil (for frying)
For Serving:
- Marinara sauce
- Fresh basil (optional)
Directions
1. Prepare the Risotto (If Not Using Leftovers)
- Heat the broth in a saucepan and keep warm over low heat.
- In a large skillet, melt butter and sauté onion until soft. Add garlic and cook for 30 seconds.
- Stir in Arborio rice and toast for 1-2 minutes.
- Add white wine (if using) and stir until absorbed.
- Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more. Repeat until rice is tender and creamy (about 18-20 minutes).
- Stir in Parmesan, salt, and black pepper. Let cool completely before using for arancini.
2. Form the Arancini
- Take a small handful of risotto and flatten it in your palm.
- Place a cube of mozzarella in the center, then shape the rice around it into a ball.
- Repeat with remaining risotto and cheese. Chill the balls in the fridge for 30 minutes to firm up.
3. Coat the Arancini
- Set up three bowls:
- One with flour
- One with beaten eggs
- One with breadcrumbs mixed with salt, pepper, and oregano
- Roll each rice ball in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
4. Fry the Arancini
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
5. Serve and Enjoy
- Serve hot with marinara sauce and fresh basil.
- Enjoy while the cheese is still melty!
Servings and Timing
- Servings: 12 arancini
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Stuffed with Meat: Add cooked ground beef or sausage inside.
- Truffle Arancini: Mix in truffle oil or truffle paste for a gourmet twist.
- Vegetarian: Add peas, mushrooms, or roasted red peppers to the filling.
- Baked Version: Bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Gluten-Free: Use gluten-free breadcrumbs and flour.
Storage and Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked arancini for up to 2 months. Fry directly from frozen, adding an extra minute.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes to maintain crispiness.
FAQs
Can I make arancini ahead of time?
Yes! Prepare, coat, and refrigerate them before frying later.
What’s the best cheese for arancini?
Mozzarella for a gooey center, or Parmesan for a sharper taste.
Can I use regular rice instead of Arborio?
Arborio rice is best for a creamy texture, but short-grain rice can work.
Why is my arancini falling apart?
Make sure the risotto is cooled and firm before shaping. Chilling helps hold them together.
Can I bake instead of frying?
Yes! Brush with oil and bake at 400°F (200°C) for a lighter version.
What dipping sauces go well with arancini?
Marinara, garlic aioli, or pesto pair perfectly.
How do I prevent arancini from being greasy?
Make sure the oil is hot enough before frying (350°F/175°C).
Can I air-fry arancini?
Yes! Air-fry at 375°F (190°C) for 12-15 minutes, turning halfway through.
Do I need to add egg to the risotto?
No, but it helps bind the rice together for easier shaping.
Can I use flavored breadcrumbs?
Yes! Italian-seasoned breadcrumbs add extra flavor.
Conclusion
Crispy Arancini with Risotto is a delicious and versatile dish that transforms leftover risotto into a golden, cheesy delight. With its crunchy exterior and creamy, flavorful filling, arancini makes for a perfect appetizer, snack, or party dish. Try this recipe today and enjoy a taste of Italian comfort food!
Crispy Arancini with Risotto
- Total Time: 50 minutes
- Yield: 12-14 arancini balls 1x
- Diet: Vegetarian
Description
These Crispy Arancini are golden, crunchy Italian rice balls made from creamy risotto, stuffed with melty cheese, and fried to perfection. A delicious appetizer or snack, arancini are best served with marinara sauce or garlic aioli. Whether you’re using leftover risotto or making it fresh, these crispy bites are a must-try for any Italian food lover!
Ingredients
For the Risotto:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (200g) Arborio rice
- 1/2 cup (120ml) dry white wine (optional)
- 3 cups (720ml) chicken or vegetable broth, warmed
- 1/2 cup (50g) parmesan cheese, grated
- Salt and black pepper to taste
For the Arancini Balls:
- 1 1/2 cups cooled risotto (leftover or freshly made)
- 1/2 cup mozzarella cheese, cut into small cubes
- 1/2 cup (60g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100g) breadcrumbs (panko or Italian-style)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp paprika (optional)
- Oil for frying (vegetable or canola oil)
For Serving:
- Marinara sauce (for dipping)
- Fresh basil or parsley (for garnish)
Instructions
1. Make the Risotto (If Not Using Leftovers):
- Heat olive oil and butter in a pan over medium heat.
- Add onions and sauté until soft (about 3 minutes), then add garlic.
- Stir in Arborio rice, toasting for 1-2 minutes until lightly translucent.
- Pour in white wine and cook until absorbed.
- Gradually add warm broth, ½ cup at a time, stirring frequently until fully absorbed before adding more.
- Continue until rice is creamy and tender (about 18-20 minutes).
- Stir in parmesan cheese, season with salt and black pepper, then let the risotto cool completely.
2. Shape the Arancini Balls:
- Take 2 tbsp of risotto, flatten slightly, and place a cube of mozzarella in the center.
- Shape into a ball, sealing the cheese inside. Repeat with the remaining risotto.
3. Bread the Arancini:
- Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.
- Roll each arancini ball in flour, dip in egg, then coat in breadcrumbs.
4. Fry the Arancini:
- Heat oil in a deep pan to 350°F (175°C).
- Fry arancini in batches for 3-4 minutes, until golden brown and crispy.
- Drain on a paper towel.
5. Serve & Enjoy:
- Garnish with fresh basil or parsley and serve with warm marinara sauce for dipping.
Notes
- No frying? Bake at 400°F (200°C) for 20 minutes or air fry at 375°F (190°C) for 12-15 minutes.
- Customize the filling! Try stuffing with pesto, cooked sausage, or sun-dried tomatoes.
- Leftovers? Store in the fridge for up to 3 days or freeze for 1 month before reheating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Snack
- Method: Frying / Baking
- Cuisine: Italian
