Description
Cheesy Italian Arancini Balls are crispy, golden-fried risotto balls with a gooey mozzarella center, perfect as a classic Italian appetizer. These flavorful, bite-sized treats combine creamy risotto with Parmesan and mozzarella cheeses, coated in breadcrumbs and fried to perfection. Serve them warm with marinara sauce for dipping for an irresistible party snack or starter.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and cooled risotto or arborio rice
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (cut into small cubes)
- 2 large eggs (divided)
- 1/2 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- Salt and black pepper to taste
- Vegetable oil (for frying)
- Chopped parsley (for garnish, optional)
- Warm marinara sauce (for serving)
Instructions
- Prepare the rice mixture: In a large bowl, combine the cooked risotto, grated Parmesan cheese, one beaten egg, and a pinch of salt and black pepper. Mix until all ingredients are fully incorporated.
- Form the arancini balls: Scoop about 2 tablespoons of the rice mixture and flatten it slightly in your hand. Place a small cube of mozzarella in the center, then carefully mold the rice around the cheese to form a compact ball. Repeat this process with the remaining mixture.
- Set up breading stations: Place the flour, the second beaten egg, and the Italian-style breadcrumbs each in separate shallow bowls for coating.
- Bread the arancini: Roll each rice ball first in the flour, then dip into the beaten egg, and finally coat thoroughly with the breadcrumbs to ensure an even, crispy crust after frying.
- Heat the oil: In a deep pot or skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C), which is ideal for frying.
- Fry the arancini: Carefully drop the breaded rice balls into the hot oil in batches to avoid overcrowding. Fry each ball for 2–3 minutes per side until they turn golden brown and crunchy on the outside.
- Drain excess oil: Use a slotted spoon to remove the fried arancini and place them on paper towels to absorb any excess oil.
- Serve: Serve the arancini warm, garnished with chopped parsley if desired, alongside warm marinara sauce for dipping.
Notes
- Use cold, day-old risotto for best consistency and ease of shaping.
- You can customize the rice mixture by adding cooked peas, ground meat, or prosciutto for extra flavor.
- For a lighter alternative, consider baking or air-frying the arancini instead of deep-frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
