Description
Delicious and easy cheesy stuffed arancini made with creamy risotto, mozzarella centers, and a crispy golden breadcrumb coating. Perfect as an appetizer or snack, these risotto balls can be made from scratch or with leftover risotto and fried to crispy perfection.
Ingredients
Scale
For the Risotto:
- 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)
For the Arancini:
- 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
Instructions
- Prepare the Risotto: Heat olive oil in a large saucepan over medium heat. Add diced onion and cook stirring for a couple of minutes until softened. Add crushed garlic and cook briefly. Stir in arborio rice and cook for 1 minute. Add white wine if using and let it bubble until alcohol evaporates. Gradually add hot stock one ladle at a time, stirring continuously until absorbed before adding more. Continue until all stock is used and rice is al dente. Stir in diced butter and grated parmesan until melted. Season with salt if needed. Spread risotto on a lined baking tray and chill in the fridge for at least 1 hour (or freeze for 30 minutes to speed up).
- Form the Arancini Balls: Line a tray with baking paper. Place egg, flour, and breadcrumbs in separate bowls. Scoop about two tablespoons of cooled risotto, flatten in your hand, place mozzarella in the center, and enclose cheese by shaping into a ball. Set on tray and repeat with remaining risotto.
- Coat the Balls: Roll each ball lightly in flour, shaking off excess. Dip into beaten egg, letting excess drip off. Coat evenly with breadcrumbs. Place again on lined tray and refrigerate for 10 minutes to help the balls firm up for frying.
- Fry the Arancini: Heat vegetable oil in a large pot to 180°C (360°F). Carefully lower three arancini at a time into the oil without overcrowding. Fry for about 5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack. Repeat with remaining balls.
- Serve: Serve the arancini hot while crispy on the outside and gooey melted mozzarella inside.
Notes
- Use leftover risotto to make these arancini for a quick and tasty appetizer or snack.
- For a festive twist, swap mozzarella for brie in the filling.
- You can air fry arancini for a lighter version, but traditional deep frying gives the best crispiness.
- Use one hand for dry ingredients (flour and breadcrumbs) and one hand for wet (egg) to avoid sticky fingers during coating.
- Chilling the formed balls before frying helps maintain their shape and prevents breaking.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 calories
- Sugar: 4 g
- Sodium: 1329.8 mg
- Fat: 36.2 g
- Saturated Fat: 23.3 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 60.8 g
- Fiber: 4.2 g
- Protein: 25.6 g
- Cholesterol: 93.3 mg
