Description
This classic Italian Arancini recipe features crispy, golden-fried risotto balls stuffed with melted mozzarella cheese, seasoned with Parmesan and parsley. A perfect appetizer or snack, these cheesy rice balls deliver a delightful combination of creamy interior and crunchy coating, ideal for entertaining or casual meals.
Ingredients
Scale
Main Ingredients
- 2 cups cooked risotto (cooled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese (cut into small cubes)
- 2 large eggs (divided)
- 1 cup Italian-style breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons chopped parsley (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the mixture: In a large bowl, combine the cooled risotto with the grated Parmesan cheese, one beaten egg, chopped parsley (if using), and a pinch of salt and pepper. Mix thoroughly to create a uniform mixture.
- Form the arancini balls: Take a small handful of the risotto mixture and flatten it slightly in your palm. Place a cube of mozzarella cheese in the center, then carefully mold the risotto around it to form a compact ball, ensuring the cheese is fully enclosed. Repeat this process for the remaining mixture.
- Set up the breading station: Arrange three shallow bowls – one with all-purpose flour, one with the second beaten egg, and one with Italian-style breadcrumbs. This setup will facilitate a smooth breading process.
- Bread the arancini: Roll each rice ball first in the flour, tapping off any excess, then dip it into the beaten egg to coat, and finally roll it thoroughly in the breadcrumbs to create an even crust.
- Heat the oil: Pour vegetable oil into a deep pan and heat it over medium heat to about 350°F (175°C). The oil should be sufficient to submerge the arancini during frying.
- Fry the arancini: Carefully lower the breaded rice balls into the hot oil in batches to avoid overcrowding. Fry each batch for approximately 3–4 minutes or until they turn a golden brown and the exterior is crisp.
- Drain and serve: Remove the fried arancini with a slotted spoon and place them on paper towels to drain excess oil. Serve warm for the best taste and texture.
Notes
- For extra flavor, finely chopped ham, peas, or mushrooms can be mixed into the risotto before forming the balls.
- As a lighter alternative to frying, arancini can be baked at 400°F (200°C) for 20–25 minutes until golden and crisp.
- Ensure the risotto is fully cooled before shaping to help the balls hold together.
- Use a deep pan with enough oil for proper frying to avoid soggy or greasy arancini.
