Description
This authentic Italian Arancini recipe features crispy, golden fried risotto balls stuffed with gooey mozzarella cheese. Perfect as an appetizer or snack, these cheesy delights are coated in a crunchy breadcrumb crust and served with marinara sauce for dipping. Ideal for a tasty treat or party finger food.
Ingredients
Scale
Arancini Balls
- 2 cups cooked risotto (preferably cooled)
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese, cut into small cubes
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Frying
- 2 cups vegetable or canola oil for frying
Serving
- Marinara sauce for serving
Instructions
- Form the Arancini Balls: Take about 2 tablespoons of cooled risotto and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center and mold the risotto around it, shaping into a ball about 1 1/2 inches in diameter. Repeat with the remaining risotto and cheese cubes.
- Prepare the Breading Station: Set up three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. This setup will allow even coating on the risotto balls.
- Bread the Arancini: Roll each risotto ball in the flour first, ensuring a light even coat. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, roll the ball in the seasoned breadcrumbs until fully coated. Repeat for all balls.
- Heat the Oil: In a large heavy skillet or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain accurate temperature for optimal frying.
- Fry the Arancini: Fry the breaded rice balls in batches to avoid crowding the pan. Cook each batch for 3 to 4 minutes, turning occasionally with a slotted spoon, until the exterior is golden brown and crisp.
- Drain and Serve: Remove the arancini with a slotted spoon and place on paper towels to drain any excess oil. Serve warm accompanied by marinara sauce for dipping.
Notes
- For extra flavor, incorporate finely chopped cooked ham, peas, or mushrooms into the risotto before shaping the balls.
- Ensure the risotto is completely cooled and slightly firm to help the arancini hold their shape during frying.
- Leftover uncooked arancini can be frozen before frying for convenient future use.
- Use a kitchen thermometer to maintain correct oil temperature to avoid greasy or undercooked arancini.
