Cheesy Arancini Rice Balls are a delightful Italian appetizer or snack made with creamy risotto, stuffed with melty mozzarella, and fried to crispy, golden perfection. Whether served with a classic marinara sauce or as a standalone treat, these arancini are a delicious way to bring the taste of Italy to your table.
Why You’ll Love This Recipe
- Crispy Outside, Creamy Inside: A perfect balance of textures with a cheesy surprise at the center.
- Versatile: Fill with mozzarella, meat sauce, or other creative fillings to suit your taste.
- Great for Leftovers: A fantastic way to use leftover risotto.
- Crowd-Pleaser: Perfect for parties, appetizers, or as a fun family snack.
- Make-Ahead Friendly: Prepare ahead and fry when ready to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Risotto:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 3 cups vegetable stock, warmed
- Salt and pepper, to taste
For the Arancini:
- 1 cup mozzarella cheese, cut into small cubes
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Optional:
- Marinara sauce for serving
- Olive oil spray for air frying
Directions
Make the Risotto
- Sauté the Onion: In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Cook the Rice: Stir in the Arborio rice, coating it with the butter mixture. Cook for 1-2 minutes until slightly toasted.
- Add the Stock: Gradually add the warm vegetable stock, one ladle at a time, stirring constantly until each addition is absorbed. Repeat until the rice is creamy and fully cooked, about 20 minutes. Season with salt and pepper to taste.
- Cool the Risotto: Spread the risotto on a baking sheet and let it cool completely in the refrigerator for at least 30 minutes.
Assemble the Arancini
- Form the Balls: Scoop a small handful of cooled risotto and flatten it slightly. Place a cube of mozzarella in the center, then shape the risotto around it into a ball, ensuring the cheese is fully enclosed. Repeat with the remaining risotto and mozzarella.
- Coat the Arancini: Roll each ball in flour, dip into the beaten eggs, and coat with breadcrumbs.
Fry the Arancini
- Heat the Oil: In a large pot or deep skillet, heat vegetable oil to 350°F (175°C).
- Fry: Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve
- Serve warm with marinara sauce for dipping.
Servings and Timing
- Servings: 4 (makes about 12 rice balls)
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Meat-Filled Arancini: Add a small spoonful of meat sauce inside the rice ball along with the mozzarella.
- Vegetarian Twist: Add sautéed mushrooms, spinach, or sun-dried tomatoes as a filling.
- Air Fryer Version: Spray the coated rice balls with olive oil and air fry at 375°F (190°C) for 12-15 minutes, turning halfway through.
- Cheese Variety: Use cheddar, provolone, or Gouda instead of mozzarella.
- Spicy Arancini: Add red pepper flakes or diced jalapeños to the risotto for a kick of heat.
Storage/Reheating
- Storage: Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked arancini on a baking sheet until firm, then transfer to a freezer bag. Cook directly from frozen, adding an extra minute or two to the frying time.
- Reheating: Reheat in the oven at 350°F (175°C) or in an air fryer until warmed through and crispy.
FAQs
1. Can I use leftover risotto for this recipe?
Yes! Leftover risotto works perfectly for arancini.
2. Can I bake these instead of frying?
Yes, bake the arancini at 400°F (200°C) for 20-25 minutes, turning halfway through, until golden and crispy.
3. How do I keep the cheese from leaking out?
Ensure the mozzarella is fully enclosed in the risotto and the coating is even.
4. Can I use panko breadcrumbs?
Absolutely! Panko breadcrumbs create an extra crispy coating.
5. What oil is best for frying arancini?
Vegetable oil or canola oil works well due to its high smoke point and neutral flavor.
6. Are arancini gluten-free?
Use gluten-free breadcrumbs and flour to make gluten-free arancini.
7. Can I make smaller or larger arancini?
Yes! Adjust the size based on your preference, but remember to adjust the frying time accordingly.
8. Can I add herbs to the risotto?
Fresh parsley, thyme, or basil can be mixed into the risotto for extra flavor.
9. What’s the best way to serve arancini?
Serve with marinara sauce, pesto, or a simple garlic aioli for dipping.
10. Can I use pre-cooked rice instead of making risotto?
Traditional arancini is made with risotto for its creamy texture, but pre-cooked rice can work in a pinch if it’s sticky enough to hold its shape.
Conclusion
Cheesy Arancini Rice Balls are a crispy, cheesy delight that’s perfect for appetizers, snacks, or a fun Italian-inspired meal. With their golden crust, creamy risotto filling, and gooey mozzarella center, these rice balls are sure to impress your guests or satisfy your cravings. Make a batch today and enjoy this beloved Italian treat!
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Cheesy Arancini Rice Balls
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of Italy with these Cheesy Arancini Rice Balls! Made with creamy risotto, stuffed with gooey mozzarella, and fried to golden perfection, they’re the ultimate crispy, cheesy treat. Perfect for appetizers or a fun twist on leftovers!
Ingredients
For the Risotto:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 3 cups vegetable stock (warm)
- Salt and pepper to taste
For the Arancini:
- 1 cup mozzarella cheese (cubed)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil (for frying)
Instructions
Make the Risotto Base:
- Cook the onion:
- Heat butter and olive oil in a skillet over medium heat. Add the onion and sauté until translucent.
- Cook the rice:
- Stir in the Arborio rice and toast for 1–2 minutes. Gradually add the warm vegetable stock, one ladle at a time, stirring frequently until the liquid is absorbed. Repeat until the rice is tender and creamy. Season with salt and pepper.
- Cool the risotto:
- Spread the cooked risotto on a baking sheet and let it cool completely before proceeding (refrigerate for faster cooling).
Prepare the Arancini:
- Form the balls:
- Take a small handful of cooled risotto and flatten it in your palm. Place a cube of mozzarella in the center, then form the risotto around it to create a ball. Repeat with remaining risotto and mozzarella.
- Set up the breading station:
- Place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each rice ball in flour, dip it in the eggs, and coat it with breadcrumbs.
- Fry the arancini:
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the rice balls in batches until golden brown and crispy (about 2–3 minutes per side). Drain on paper towels.
Serve:
- Serve warm with marinara sauce for dipping, or enjoy them plain!
Notes
- For an air-fryer version, spray the breaded rice balls with olive oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Add finely diced cooked meat, peas, or mushrooms for a classic arancini variation.
- Leftover risotto works perfectly for this recipe.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian