Description
Cheesy Italian Arancini Balls are crispy, golden fried risotto balls stuffed with gooey mozzarella cheese and flavorful Parmesan. These bite-sized Italian appetizers are perfect for parties or a comforting snack, combining creamy risotto with a crunchy breadcrumb coating and fresh parsley for added brightness.
Ingredients
Scale
Arancini Mixture
- 2 cups cooked and cooled risotto (preferably made with Parmesan)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 large egg (divided)
- 1/2 cup mozzarella cheese (cut into small cubes)
Breading Station
- 1/2 cup all-purpose flour
- 1 large egg (remaining, beaten)
- 1 cup Italian-style breadcrumbs
For Frying
- Vegetable oil (enough for deep frying)
Instructions
- Prepare the Arancini Mixture: In a large bowl, combine the cooled risotto, grated Parmesan, 1 egg, and chopped parsley. Mix thoroughly until all ingredients are well incorporated, creating a sticky mixture that will hold together.
- Form the Balls: Scoop about 2 tablespoons of the risotto mixture into your hands, flatten slightly, then place a small cube of mozzarella cheese in the center. Carefully wrap the risotto around the cheese, rolling it into a smooth ball. Repeat this process with the remaining mixture to form approximately 12 balls.
- Set Up the Breading Station: Prepare three shallow bowls: place flour in the first, beaten remaining egg in the second, and Italian-style breadcrumbs in the third. This will streamline the coating process.
- Bread the Arancini: Roll each risotto ball first in the flour to lightly coat, then dip it into the beaten egg, and finally roll it thoroughly in breadcrumbs, ensuring an even and complete coating for crispiness when fried.
- Heat the Oil: In a deep skillet or heavy pot, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature for even cooking.
- Fry the Arancini: Fry the breaded balls in batches, avoiding overcrowding the pan. Cook each batch for 3 to 4 minutes or until the balls turn golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve: Serve the arancini balls hot with marinara sauce or your favorite dipping sauce for a delicious appetizer or snack.
Notes
- Use risotto that has been chilled for several hours or overnight for best shaping results.
- For a lighter alternative, bake the arancini at 400°F (200°C) for 20 minutes, turning once halfway through cooking.
- Ensure the oil is at the correct temperature to avoid greasy or undercooked balls.
- You can experiment with different cheese fillings such as fontina or provolone for variety.
- Leftover arancini can be reheated in a hot oven to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 160
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
