Description
Cheesy Italian Arancini Balls are crispy, golden-fried risotto balls filled with gooey mozzarella cheese and flavored with Parmesan and Italian seasonings. Perfect as a delightful appetizer or snack, these savory bites are served warm with marinara sauce and optional fresh parsley garnish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and cooled risotto or Arborio rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (cut into small cubes)
- 2 large eggs (divided)
- 1/2 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil (for frying)
To Serve
- Fresh parsley (for garnish, optional)
- Marinara sauce (for serving)
Instructions
- Prepare the Rice Mixture: In a large bowl, combine the cooked risotto, grated Parmesan cheese, one beaten egg, salt, and black pepper. Mix thoroughly until fully combined to create a sticky, cohesive mixture.
- Form the Arancini Balls: Scoop about 2 tablespoons of the rice mixture and flatten it in your palm. Place a small cube of mozzarella cheese in the center, then carefully shape the rice around the cheese to form a compact ball. Repeat this process with the remaining mixture and cheese.
- Set Up the Breading Station: Arrange three shallow bowls: one with all-purpose flour, the second with one beaten egg, and the third with Italian-style breadcrumbs.
- Coat the Rice Balls: Roll each formed rice ball in the flour, ensuring an even coating. Next, dip it into the beaten egg, then roll it thoroughly in the breadcrumbs to cover completely.
- Heat the Oil: In a deep pan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy to ensure proper frying temperature.
- Fry the Arancini: Fry the rice balls in batches, gently turning occasionally, for 3 to 4 minutes or until they are golden brown and crispy on all sides. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Serve: Remove the fried arancini with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with marinara sauce and garnish with fresh parsley if desired.
Notes
- Chilling the rice mixture before shaping helps make the balls easier to handle and shape.
- For a lighter option, bake the arancini at 400°F (200°C) for 20–25 minutes instead of frying.
- Add chopped prosciutto or fresh herbs such as basil or parsley into the rice mixture for an extra boost of flavor.
