Description
Cheesy Italian Arancini Balls are crispy, golden-fried risotto balls stuffed with gooey mozzarella and packed with rich, savory Italian flavor. These bite-sized appetizers feature creamy Arborio rice combined with Parmesan cheese and fresh herbs, then coated in flour, egg, and Italian-style breadcrumbs before being deep-fried to perfection. Crispy on the outside and melty on the inside, they make an ideal snack, party appetizer, or comforting starter dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and cooled risotto or Arborio rice
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 large eggs (divided)
- 1 cup shredded mozzarella or 12 small mozzarella cubes
- 1 cup all-purpose flour
- 1½ cups Italian-style breadcrumbs
- Vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- Prepare the rice mixture: In a large bowl, combine the cooled risotto with grated Parmesan cheese, chopped parsley, one of the eggs, and salt and pepper. Mix thoroughly until the mixture is cohesive and well seasoned.
- Form the arancini balls: Take approximately 2 tablespoons of the rice mixture and flatten it slightly in your palm. Place a mozzarella cube or a pinch of shredded mozzarella in the center, then carefully mold the rice around the cheese to form a compact, round ball. Repeat this process with the remaining mixture to yield about 12 arancini balls.
- Set up the breading station: Arrange three shallow bowls side by side; fill one with all-purpose flour, the second with a beaten egg, and the third with Italian-style breadcrumbs.
- Bread the arancini: Roll each rice ball first in the flour to coat lightly, then dip into the beaten egg to moisten, and finally roll thoroughly in the breadcrumbs until fully covered. This triple coating will ensure a crispy exterior after frying.
- Heat the oil: Pour vegetable oil into a deep pot or heavy skillet to a depth sufficient for deep frying, and heat it to 350°F (175°C). Use a thermometer to maintain accurate temperature for even cooking.
- Fry the arancini: Fry the coated balls in batches, being careful not to overcrowd the pot, for about 3 to 4 minutes each batch or until they turn golden brown and crispy on all sides. Gently turn them with a slotted spoon for even browning.
- Drain and serve: Remove the fried arancini with a slotted spoon and place them on paper towels to absorb excess oil. Serve warm, ideally with a side of warm marinara sauce for dipping.
Notes
- Use leftover risotto for convenience and deeper flavor development in the rice mixture.
- For a lighter preparation, you can bake or air-fry the arancini instead of deep frying.
- Serve with warm marinara sauce or your favorite dipping sauce to enhance the flavors.
