Name: Cheesy Risotto Balls Recipe
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 white onion, finely diced; 2 garlic cloves, crushed; 1 tablespoon olive oil; 2 cups arborio rice; 1/3 cup dry white wine (optional); 5 cups hot chicken or vegetable stock; 2 tablespoons butter, diced; 1/2 cup parmesan cheese, grated; 1/2 teaspoon salt (if needed); Leftover risotto (prepared above or pre-made); 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz (100 g) mozzarella, diced or torn; Vegetable oil, for frying

Crisp on the outside, delightfully gooey on the inside, this Cheesy Risotto Balls Recipe is one of those dishes that feels like a cozy hug in every bite. Whether you’re using leftover risotto or making it fresh, these little golden orbs bring cheesy comfort to a whole new level.

The image shows three fried rice balls on a white plate lined with white parchment paper, placed on a white marbled surface. Two rice balls are whole with a golden-brown, crispy outer layer sprinkled with finely grated white cheese on top. One rice ball is cut open in the center, revealing a rich, orange-colored rice filling that surrounds a gooey, melted white cheese layer stretching out from the middle. In the upper right corner, there is a small white bowl filled with creamy orange sauce garnished with a small green basil leaf. The lighting is bright, highlighting the textures and colors clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Risotto Balls Recipe
Top Tip
How to Serve Cheesy Risotto Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls Recipe

Why You'll Love This Recipe

I have to tell you, the magic of this Cheesy Risotto Balls Recipe lies in the contrast—the crispy breadcrumb exterior giving way to creamy, parmesan-packed risotto melting with mozzarella inside. It's one of those recipes that turns simple leftovers into something seriously special.

Comfort Food Alert: These risotto balls are crispy, cheesy, and utterly irresistible, making snack time feel like a treat.
Leftover Magic: Perfect for using up leftover risotto without wasting a drop of flavor.
Kid-Friendly and Crowd-Pleasing: Whether it’s a party appetizer or after-school snack, everyone loves them.
Flexible and Fun: You can customize the fillings and pairings to make it your own signature dish.

Ingredients & Why They Work

Each ingredient plays a key role here to create that creamy center and crunchy shell. I always recommend using arborio rice for that perfect risotto texture and fresh mozzarella to get that melty inside every time. Let’s break it down:

Flat lay of a small mound of arborio rice, a whole white onion finely diced, two peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white bowl filled with dry white wine, a small white bowl with clear hot vegetable stock, a few small cubes of pale yellow butter, a small white bowl with finely grated parmesan cheese, a whole uncracked brown egg, a small white bowl of fine white flour, a small white bowl of coarse golden breadcrumbs, a fresh white ball of mozzarella torn into pieces placed next to it, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White onion: Adds natural sweetness and forms a savory base when gently cooked.
Garlic cloves: Infuses subtle aromatic flavor without overpowering.
Olive oil: Helps soften the onion and garlic while adding richness.
Arborio rice: The star of risotto — it absorbs liquid well and produces that creamy texture.
Dry white wine (optional): Adds a lovely depth and slight tang; don’t worry if you skip it.
Chicken or vegetable stock: Essential for cooking the rice and layering savory flavor.
Butter: Enriches the risotto with creaminess and silkiness.
Parmesan cheese: Adds salty, umami-packed goodness that binds the risotto together.
Salt: To taste — adds balance and brings out all the flavors.
Leftover risotto: Saves time and guarantees the perfect base if you don’t want to make it from scratch.
Egg: Helps the coating stick and adds structure.
Breadcrumbs: The crunchy, golden shell that seals in the cheesy stuffing.
Flour: Lightly coats the balls to help the egg adhere.
Mozzarella: Melty, stretchy, and downright dreamy inside every risotto ball.
Vegetable oil: For frying — choose one with a high smoke point for a perfect crisp.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts of this Cheesy Risotto Balls Recipe is how easily you can tweak it to suit your taste or what’s in your fridge. I like to experiment with different cheese fillings or even add fresh herbs inside the balls for an extra punch.

Variation: Sometimes I swap mozzarella for brie—especially around the holidays—for an extra creamy, luxurious center that pairs beautifully with butternut squash risotto.
Dietary Switch-up: Use vegetable stock and omit butter for a vegetarian version that’s just as tasty.
Seasonal Twist: Add a pinch of chili flakes to the risotto mixture for a warm kick on chilly nights.

Step-by-Step: How I Make Cheesy Risotto Balls Recipe

A woman's hand is holding a round food item coated in a light orange crumb mixture inside a white bowl filled with more of the same crumb mixture. The crumbs have a dry, grainy texture and vary slightly in shade from light to medium orange. The bowl sits on a white marbled surface, and the focus is on the fingers lightly pressing the crumb coating onto the ball. The overall image shows a close-up view with soft natural light highlighting the textures. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Risotto

If you’re making risotto from scratch, start by gently sweating your finely diced onion in olive oil over medium heat until it’s soft and translucent—this brings out a mellow sweetness that is just perfect. Then add crushed garlic and stir it around before tossing in your arborio rice. Let the rice toast for about a minute; this adds a lovely nuttiness. Pour in white wine if you’re using it and let it bubble off the alcohol. Now comes the slow and steady part: add hot stock, one ladle at a time, stirring until absorbed before adding more. This takes patience, but trust me, it’s worth it! Your rice should be creamy and al dente once all the stock is absorbed.

Finish it by stirring in diced butter and grated parmesan. Taste and add salt if needed. Spread the risotto on a lined tray and chill in the fridge for at least an hour—this step is key to making it easier to handle when forming balls.

Step 2: Form and Stuff Your Risotto Balls

Grab about two tablespoons of the chilled risotto, flatten it in your palm, and pop a piece of mozzarella right in the center. Wrap the risotto around the cheese and gently roll it into a ball. Don’t rush this part—it’s important to fully enclose the cheese so it melts inside instead of leaking out when fried. Place the balls on your lined tray and get ready for the next step.

Step 3: Coat, Chill & Fry

Now for the triple coat: roll each ball first in flour (lightly, shake off excess), then dip in beaten egg, and finally coat thoroughly in breadcrumbs. I find using one hand for the dry ingredients and the other for the egg keeps my fingers from turning into a sticky mess—give it a try! After coating, pop the balls back in the fridge for about 10 minutes; this helps them firm up so they hold their shape beautifully in the hot oil.

Heat vegetable oil to 180°C (360°F) in a deep pan. Carefully lower in a few risotto balls—not overcrowding—and fry them, turning occasionally, for about 5 minutes or until they’re irresistibly golden and crunchy. Use a wire rack to drain excess oil and keep them crispy.

Top Tip

I’ve learned a few tricks making this Cheesy Risotto Balls Recipe again and again, and trust me, these can save you time and frustration:

Chill the Risotto Thoroughly: Cooling the risotto for at least an hour solidifies it, making the shaping so much easier and less sticky.
Don’t Overfill with Cheese: Just a little mozzarella gives you that gooey surprise without causing leaks when frying.
Use a Thermometer: Making sure your oil stays around 180°C ensures crispy, golden balls without soaking up too much oil.
One-Handed Coating: Dry ingredients in one hand, wet in the other—this stops the crumb layer from clumping and makes frying less messy!

How to Serve Cheesy Risotto Balls Recipe

Garnishes

I like to sprinkle a little extra parmesan and some chopped fresh parsley over the risotto balls for a fresh pop of color and flavor. A drizzle of good-quality balsamic glaze or a side of marinara sauce to dip into takes them from delicious to unforgettable.

Side Dishes

These cheesy risotto balls pair wonderfully with crisp green salads, simple garlic-roasted veggies, or a light tomato soup if you want a cozy lunch or supper. They also make great finger food for parties alongside cured meats and olives.

Creative Ways to Present

For a special occasion, I’ve served these on a beautiful wooden board sprinkled with herbs and edible flowers, alongside colorful dips like pesto and a smoky romesco. They also shine on grazing platters with cheeses and fruits—turns any gathering into a feast!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the fridge. I recommend reheating in a hot oven or air fryer to maintain that crispy outside instead of microwaving, which can make them soggy.

Freezing

This recipe freezes beautifully. Just shape and coat the risotto balls, lay them on a tray, freeze until solid, then transfer to a freezer safe bag. When you want a snack, fry or bake them straight from frozen—perfect for busy days!

Reheating

To bring back that crisp crunch and melty interior, I reheat leftover risotto balls in a preheated oven at 200°C (400°F) for about 10-12 minutes or pop them in an air fryer for 6-8 minutes. Avoid microwaving to keep the crust crunchy.

Frequently Asked Questions:

Can I use any type of rice for the Cheesy Risotto Balls Recipe?

Arborio rice is best because it absorbs liquid well and creates that creamy texture essential for risotto. Using other rice varieties could result in a less creamy or too dry filling.

How do I prevent the risotto balls from falling apart during frying?

Chilling the formed risotto balls for at least an hour before coating and frying helps them firm up and keep their shape. Also, don’t overcrowd the frying pan; fry in batches for best results.

Can I bake the Cheesy Risotto Balls instead of frying?

Absolutely! Baking is a great alternative if you prefer less oil. Just spray the coated risotto balls lightly with oil and bake at 200°C (400°F) for about 20-25 minutes, turning once halfway through, until golden and crispy.

What’s the best cheese to use inside the Cheesy Risotto Balls Recipe?

Mozzarella is classic because it melts beautifully and gives that gooey center. You can also experiment with cheeses like brie, fontina, or even a mix with parmesan for extra flavor depth. Just make sure it melts well!

Final Thoughts

I genuinely adore this Cheesy Risotto Balls Recipe because it’s the kind of food that brings people together and sparks smiles. Whether you’re sharing them at a party or sneaking a few as a cozy night treat, they always hit the spot. So grab that leftover risotto or make a fresh batch, and trust me—you’ll be making these little golden treasures again and again.