Arancini (Italian Fried Risotto)

Arancini, a beloved Italian delicacy, are breaded and fried risotto balls with a molten cheese center. These golden orbs are made by shaping cooled risotto, stuffing them with mozzarella, and coating them in flour, egg, and breadcrumbs before frying to crispy perfection. Served with marinara sauce and grated cheese, they are an irresistible treat.

Ingredients

Risotto:

Arborio rice
Onion
Garlic
Salt
Pepper
Tomato paste
Parsley
Butter
Chicken broth (homemade or store-bought)
Parmesan cheese

Filling:

Mozzarella cheese (fresh mozzarella patted dry)

Coating:

All-purpose flour
Eggs (whisked)
Panko breadcrumbs

Frying:

Olive oil
Vegetable oil

Instructions

Prepare Risotto: Heat 2 tablespoons of olive oil in a pan. Sauté garlic and onion until softened. Add Arborio rice and toast until translucent. Stir in salt, pepper, parsley, chicken broth, and tomato paste. Simmer until tender. Mix in Parmesan cheese and spread on a parchment-lined tray to cool.
Roll and Stuff: Once cooled, roll the risotto into 1-inch balls. Cut mozzarella into ½-inch cubes and stuff them into the center of each rice ball.
Dredge and Fry: Dredge each ball in flour, then egg, and finally panko breadcrumbs. Fry in hot oil until golden brown.
Serve: Let the Arancini cool slightly before serving on toothpicks or with napkins.

Tips and Tricks

Risotto Consistency: The risotto should be creamy and slightly sticky. Keep the pot covered while simmering to prevent moisture loss.
Prevent Sticking: Wet your hands before forming the rice balls.
Hygiene: Wash hands before dredging, using separate hands for flour and egg/breadcrumb coating.
Frying Safety: Use tongs for handling hot oil and large spoons for maneuvering the Arancini. Ensure the oil is hot enough (small bubbles without smoking) to prevent the rice from absorbing too much oil.

Baking or Air-Frying Alternative

For a healthier option, bake the Arancini at 375°F, turning occasionally, until golden brown. Air frying is another lighter alternative.

Storing, Freezing, and Reheating

Store cooked Arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer. For longer storage, freeze the rice balls (separated by parchment paper) before coating and frying

Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories per Serving: 576.9 kcal

Ingredients

For the Risotto:

2 tablespoons extra virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, crushed
1 ½ cups Arborio rice
1 teaspoon fine salt
⅛ teaspoon finely ground black pepper
3 tablespoons finely chopped Italian parsley leaves
3 cups chicken stock (store-bought or homemade)
2 teaspoons double-concentrated tomato paste
2 tablespoons unsalted butter
½ cup grated parmesan cheese

For the Stuffing:

4 ounces mozzarella cheese

For the Coating:

½ cup all-purpose flour
1 teaspoon fine salt
⅛ teaspoon finely ground black pepper
2 eggs
2 cups plain panko breadcrumbs
2 cups grapeseed or vegetable oil, for frying

Directions

1. Sauté the Onion and Garlic:
In a large, heavy-bottom saucepan, heat olive oil over medium heat. Add chopped onion and crushed garlic, cooking until softened and fragrant (about 5 minutes).

2. Cook the Rice:
Stir Arborio rice into the saucepan until semi-translucent (about 1 minute). Add salt, ground pepper, parsley, stock, tomato paste, and butter. Mix well, bring to a gentle boil, then reduce heat, cover, and simmer until rice is tender and broth is absorbed (20-25 minutes).

3. Set Up a Breading Station:
In three medium bowls, prepare a flour-salt-pepper mixture, whisked eggs, and breadcrumbs. Line two baking sheets with parchment paper.

4. Cube the Mozzarella:
Cut mozzarella into 18 to 20, ½-inch cubes and keep chilled.

5. Finish the Rice:
Once rice is tender, stir in parmesan. Spread rice onto a prepared baking sheet and let cool for 10 minutes.

6. Stuff the Rice:
Form rice into 18, 1-inch balls. Insert a cube of mozzarella into each ball, ensuring it is completely encased.

7. Bread the Arancini:
Dredge each ball in flour, then egg, and finally breadcrumbs. Place on the other parchment-lined baking sheet.

8. Fry:
Heat oil to 350°F (175°C) and fry 6 balls at a time until golden brown (3-4 minutes each). Place on a paper towel-lined plate to drain excess oil.

9. Serve:
Cool for 5 minutes before serving, either with toothpicks or alongside napkins.

Notes: