Name: Cheesy Risotto Balls (Arancini) Recipe
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 white onion, finely diced; 2 garlic cloves, crushed; 1 tablespoon olive oil; 2 cups arborio rice; 1/3 cup dry white wine (optional); 5 cups hot chicken or vegetable stock; 2 tablespoons butter, diced; 1/2 cup parmesan cheese, grated; 1/2 teaspoon salt (if needed); Leftover risotto; 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz/100 g mozzarella, diced or torn; Vegetable oil, for frying

There’s something so irresistible about crispy, golden spheres of cheesy goodness, right? This Cheesy Risotto Balls (Arancini) Recipe is one of my all-time favorite ways to turn leftover risotto into a crowd-pleasing, ooey-gooey treat. Whether as a snack or appetizer, these are pure comfort on a plate!

The image shows three golden-brown fried balls on a white plate with white parchment paper. Two balls are whole, and one is open, revealing a filling of orange rice and melted white cheese stretching between the halves. The fried coating looks crispy and slightly rough with some white flakes on top. There is a small green basil leaf on the plate. In the top right corner, part of a white bowl with a creamy orange sauce garnished with a green basil leaf is visible. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Risotto Balls (Arancini) Recipe
Top Tip
How to Serve Cheesy Risotto Balls (Arancini) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls (Arancini) Recipe

Why You'll Love This Recipe

This Cheesy Risotto Balls (Arancini) Recipe is a fantastic way to breathe new life into leftover risotto, transforming it into something crunchy, cheesy, and delightfully satisfying. I get a kick out of how versatile these little balls are — perfect finger food for any occasion.

Comfort Food Magic: Crispy on the outside, creamy and cheesy on the inside—it’s a texture and flavor party every time.
Leftover Rescue: Turns leftover risotto into a completely different dish that feels fresh and exciting.
Simple to Make: No fancy ingredients needed—just some pantry staples and a bit of patience frying.
Customizable: You can stuff them with different cheeses or add herbs to suit your taste or occasion.

Ingredients & Why They Work

Each ingredient in this recipe plays a crucial role in creating the perfect arancini texture and flavor. Using quality arborio rice and good cheese makes all the difference, while the breadcrumbs give that beautiful crispy crunch you want.

Flat lay of a small white ceramic bowl of finely diced white onion, two peeled garlic cloves, a small white ceramic bowl with golden olive oil, a neat mound of arborio rice, a small white ceramic bowl filled with dry white wine, a small white ceramic bowl of clear chicken stock, a few small cubes of pale yellow butter, a small white ceramic bowl heaped with grated parmesan cheese, a single whole brown egg with a clean, uncracked shell, a small white ceramic bowl holding fine white flour, a small white ceramic bowl of golden breadcrumbs, a fresh white mozzarella ball torn into pieces, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White Onion: Adds sweetness and a gentle base flavor when sautéed soft.
Garlic: Lifts the savory notes and complements the onion perfectly.
Olive Oil: For gently cooking the aromatics without overpowering flavors.
Arborio Rice: The classic risotto rice; it absorbs flavors and achieves that creamy, al dente texture essential for arancini.
Dry White Wine (optional): Adds acidity and depth—feel free to skip if you’d rather keep it simple.
Chicken or Vegetable Stock: Slowly absorbed to cook the rice, infusing it with flavor.
Butter: Creams out the risotto and adds a rich, silky mouthfeel.
Parmesan Cheese: Brings umami and nuttiness to deepen the flavor.
Salt: To enhance all those harmonious flavors.
Egg: Acts as a binder so your balls stay nicely formed.
Breadcrumbs: Creates that gorgeous golden crust when fried.
Flour: Helps the egg adhere evenly for a perfect coating.
Mozzarella: The melty, stretchy center that everyone loves!
Vegetable Oil: For frying—choose a neutral oil with a high smoke point for best results.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with different fillings and risotto bases here. The possibilities feel endless, so you can definitely make these arancini your own!

Variation: I once made these with a butternut squash risotto base and swapped out mozzarella for creamy brie inside. It felt so festive and indulgent—perfect for holiday parties!

Step-by-Step: How I Make Cheesy Risotto Balls (Arancini) Recipe

A close-up image shows a woman's hand holding a round food item coated in fine, light orange breadcrumbs inside a white bowl filled halfway with the same breadcrumbs. The texture of the breadcrumbs is grainy and evenly spread around the bowl's interior. The woman's hand gently grips the round item between the thumb and two fingers, pressing it into the breadcrumbs. The bowl rests on a white marbled surface, adding a clean and simple background to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Risotto (or Use Leftovers!)

If you don’t have leftover risotto handy, start fresh by gently cooking diced onion in olive oil until soft, then stir in the garlic. Add arborio rice and let it toast slightly. Pour in white wine, if using, and wait for it to bubble away—that’s when the magic happens! Add hot stock one ladle at a time, stirring constantly until absorbed, until the rice is tender with a slight bite. Stir in butter and parmesan, then season to taste. Spread it out to cool in the fridge for at least an hour before shaping—this step really helps with handling.

Step 2: Form & Fill Your Risotto Balls

Grab about two tablespoons of chilled risotto and flatten it in your palm. Pop a few pieces of mozzarella in the center, then carefully wrap the rice around it to form a nice ball. Repeat with the rest. I like to keep my hands damp to prevent sticking—it’s a small trick that saved me from a sticky mess more than once!

Step 3: Coat for the Perfect Crunch

Set up three bowls: one with flour, one with beaten egg, and one with breadcrumbs. Roll each ball first in flour—just a light dusting—then coat in egg, letting excess drip off, and finally roll in breadcrumbs evenly. Pro tip: Using one hand for dry and one for wet keeps things way less sticky.

Step 4: Fry Until Golden & Crispy

Heat vegetable oil in a deep pot until it reaches 180°C (about 360°F)—a thermometer is super helpful here. Fry the risotto balls a few at a time without crowding, turning gently so they crisp evenly, for roughly 5 minutes or until golden. Drain on a wire rack to keep them crisp. Serve piping hot for the best melty mozzarella experience!

Top Tip

Making arancini can seem tricky at first, but a few key tips will have you making these like a pro in no time!

Perfect Consistency: Make sure your risotto is chilled and firm before shaping; softer risotto will fall apart when frying.
Oil Temperature: Keeping the oil steady at around 180°C ensures the arancini cook through without absorbing too much oil or burning.
Use a Thermometer: I learned the hard way that guessing oil heat leads to greasy or undercooked arancini—invest in a kitchen thermometer!
Don’t Crowd the Pan: Fry in batches so they stay crispy and cook evenly—crowding drops the oil temperature too fast.

How to Serve Cheesy Risotto Balls (Arancini) Recipe

cheesy risotto balls - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley and a dusting of parmesan on top right before serving—it adds a fresh herbal note and elevates presentation with minimal effort.

Side Dishes

These risotto balls go brilliantly with a tangy marinara sauce for dipping. For a fuller meal, I often pair them with a simple arugula salad dressed with lemon vinaigrette or roasted seasonal veggies.

Creative Ways to Present

For gatherings, I like skewering a couple of arancini alternated with cherry tomatoes and basil leaves—it makes a vibrant and easy-to-grab appetizer plate that guests rave about.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place arancini in a single layer in an airtight container lined with paper towels and store them in the fridge for up to 2 days. The paper towel helps soak up any excess moisture to keep them from getting soggy.

Freezing

I freeze uncooked, coated risotto balls by arranging them on a tray to freeze individually before transferring to a freezer bag. You can fry them straight from frozen; just add a minute or two to the cooking time.

Reheating

To reheat and keep the crispiness, I pop leftover arancini in a 190°C convection oven for about 10 minutes. Microwaving soggifies the crust, so oven reheating is the way to go.

Frequently Asked Questions:

Can I use any leftover risotto to make arancini?

Yes! Leftover risotto from any flavor base works well—just make sure it’s firm and chilled so it holds together when forming the balls.

What cheese is best for stuffing arancini?

Mozzarella is classic because it melts beautifully and creates that cheesy pull inside the arancini. You can also experiment with brie, cheddar, or fontina depending on the flavor you want.

Can I bake these instead of frying?

Baking is possible for a lighter version, but you won’t get the same crisp, golden crust as frying. If you bake, brush the balls with oil and bake in a preheated oven at 200°C (400°F) until deep golden—around 20-25 minutes.

How do I prevent arancini from falling apart while frying?

The key is using chilled, firm risotto and properly coating each ball in flour, egg, and breadcrumbs to create a strong shell. Also, don’t fry too many at once, and keep the oil at the right temperature for even cooking.

Final Thoughts

I hope you enjoy making and sharing this Cheesy Risotto Balls (Arancini) Recipe as much as I do. It’s one of those recipes that happy memories are made of—simple, delicious, and yet somehow feels extra special. So grab your leftover risotto, get frying, and prepare for plenty of compliments. You definitely deserve a plateful of these tonight!