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Crispy Arancini


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  • Author: Lina Judi
  • Total Time: 45 minutes

Description

Crispy Arancini are delicious Italian rice balls filled with gooey mozzarella cheese, coated in breadcrumbs, and fried to perfection. They make for an irresistible appetizer or snack!


Ingredients

Scale
  • For the Risotto:
    • 1 ½ cups Arborio rice
    • 4 cups chicken or vegetable broth
    • 1 cup white wine
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1 cup grated Parmesan cheese
    • Salt and pepper to taste
  • For the Arancini:
    • 1 cup all-purpose flour
    • 2 large eggs, beaten
    • 1 ½ cups Italian-style breadcrumbs
    • 1 cup mozzarella cheese, cut into small cubes
    • Vegetable oil, for frying

Instructions

  • Cook the Risotto:
    • In a medium saucepan, warm the chicken or vegetable broth over low heat.
    • In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
    • Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until lightly toasted.
    • Pour in the white wine and cook until mostly absorbed.
    • Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and cooked through, about 18-20 minutes.
    • Stir in the Parmesan cheese and season with salt and pepper. Let the risotto cool completely, then refrigerate for at least 2 hours, or until firm.
  • Form the Arancini:
    • Once the risotto is chilled and firm, take a small amount of risotto and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center and mold the risotto around it to form a ball. Repeat with the remaining risotto and cheese.
  • Bread the Arancini:
    • Set up a breading station with three shallow dishes: flour in one, beaten eggs in another, and breadcrumbs in the third.
    • Dredge each risotto ball in flour, dip in the beaten eggs, and then coat with breadcrumbs. Repeat for all the balls.
  • Fry the Arancini:
    • Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
    • Fry the arancini in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  • Serve:
    • Enjoy the crispy arancini warm, with marinara sauce or your favorite dipping sauce.

Notes

  • For extra flavor, you can add herbs like parsley or basil to the risotto.
  • These arancini can also be baked if you prefer a lighter option—just spray them with cooking spray before baking.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes