Description
Cheesy Italian Arancini Balls are crispy fried rice balls made from creamy risotto, stuffed with melted cheese, and coated in crunchy breadcrumbs for a classic Italian appetizer.
Ingredients
- 1 1/2 cups arborio rice
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup vegetable broth
- 3 1/2 cups chicken or vegetable broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 cup shredded mozzarella cheese
- 3/4 cup grated cheddar cheese
- 2 tablespoons chopped parsley
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt (for coating)
- 1/4 teaspoon black pepper (for coating)
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Melt butter in a pan and sauté onion until soft, then add garlic.
- Add arborio rice and cook briefly until slightly translucent.
- Add broth and milk gradually, stirring until rice becomes creamy and tender.
- Season with salt and pepper and let risotto cool completely.
- Refrigerate risotto for at least 2 hours.
- Mix chilled risotto with egg, mozzarella, cheddar, and parsley.
- Form mixture into balls.
- Coat each ball in flour, egg, then panko breadcrumbs.
- Fry in hot oil for 3–4 minutes until golden and crispy.
- Drain on paper towels and serve warm.
Notes
- Chilling risotto helps arancini hold their shape.
- Do not overcrowd the frying pan for even crisping.
- Stuff with extra mozzarella for a gooey center.
- Baking or air frying is possible for a lighter version.
- Best served immediately for maximum crispiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 180
- Sugar: 2g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
