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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

Find it online: https://yumandjoy.com/crispy-arancini-with-risotto/