Crispy Arancini with Risotto | YumAndJoy

Crispy Arancini with Risotto

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)

  1. Heat the broth in a saucepan and keep warm over low heat.
  2. In a large skillet, melt butter and sauté onion until soft. Add garlic and cook for 30 seconds.
  3. Stir in Arborio rice and toast for 1-2 minutes.
  4. Add white wine (if using) and stir until absorbed.
  5. 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).
  6. Stir in Parmesan, salt, and black pepper. Let cool completely before using for arancini.

2. Form the Arancini

  1. Take a small handful of risotto and flatten it in your palm.
  2. Place a cube of mozzarella in the center, then shape the rice around it into a ball.
  3. Repeat with remaining risotto and cheese. Chill the balls in the fridge for 30 minutes to firm up.

3. Coat the Arancini

  1. Set up three bowls:
    • One with flour
    • One with beaten eggs
    • One with breadcrumbs mixed with salt, pepper, and oregano
  2. Roll each rice ball in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.

4. Fry the Arancini

  1. Heat vegetable oil in a deep pan to 350°F (175°C).
  2. Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
  3. Remove with a slotted spoon and drain on paper towels.

5. Serve and Enjoy

  1. Serve hot with marinara sauce and fresh basil.
  2. 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!

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Crispy Arancini with Risotto

Crispy Arancini with Risotto


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  • Author: asma
  • 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

Units Scale

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):

  1. Heat olive oil and butter in a pan over medium heat.
  2. Add onions and sauté until soft (about 3 minutes), then add garlic.
  3. Stir in Arborio rice, toasting for 1-2 minutes until lightly translucent.
  4. Pour in white wine and cook until absorbed.
  5. Gradually add warm broth, ½ cup at a time, stirring frequently until fully absorbed before adding more.
  6. Continue until rice is creamy and tender (about 18-20 minutes).
  7. Stir in parmesan cheese, season with salt and black pepper, then let the risotto cool completely.

2. Shape the Arancini Balls:

  1. Take 2 tbsp of risotto, flatten slightly, and place a cube of mozzarella in the center.
  2. Shape into a ball, sealing the cheese inside. Repeat with the remaining risotto.

3. Bread the Arancini:

  1. Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.
  2. Roll each arancini ball in flour, dip in egg, then coat in breadcrumbs.

4. Fry the Arancini:

  1. Heat oil in a deep pan to 350°F (175°C).
  2. Fry arancini in batches for 3-4 minutes, until golden brown and crispy.
  3. 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
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