Description
Delicious and crispy cheesy stuffed arancini made from creamy risotto balls filled with gooey mozzarella, perfect as a snack or appetizer using leftover risotto or freshly made risotto.
Ingredients
Scale
Risotto
- 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)
For Stuffing and Coating
- Leftover risotto
- 1 egg
- 1 cup breadcrumbs
- 1/2 cup flour
- 3.5 oz/100 g mozzarella, diced or torn
- Vegetable oil, for frying
Instructions
- Prepare the risotto: If not using leftover risotto, heat olive oil in a large saucepan over medium heat. Add diced onion and cook for a couple of minutes until softened. Add crushed garlic, then arborio rice. Stir for one minute, add white wine if using, and let it bubble until alcohol evaporates. Gradually add hot stock, one ladleful at a time, stirring continuously until absorbed. Continue until all stock is used and rice is al dente. Stir in butter and parmesan until melted. Season with salt if needed. Spread risotto on a lined tray and cool in the fridge for at least 1 hour or freeze for 30 minutes to speed up cooling.
- Form arancini balls: Line a tray with baking paper. Prepare three bowls with egg, flour, and breadcrumbs. Take about two tablespoons of chilled risotto, flatten it in your hand, place a piece of mozzarella in the center, then roll the risotto into a ball enclosing the cheese. Place on the lined tray and repeat with remaining risotto.
- Coat arancini: Roll each ball lightly in flour, shake off excess, dip into beaten egg, letting excess drip off, then coat evenly with breadcrumbs. Arrange on the lined tray. Refrigerate for about 10 minutes to firm up before frying.
- Fry arancini: Heat vegetable oil in a large pot to 180°C (360°F). Carefully lower 3 arancini into the oil without crowding. Fry, turning occasionally, for about 5 minutes until golden brown and crispy. Transfer to a wire rack to drain excess oil. Repeat with remaining balls.
- Serve: Serve arancini hot while crispy on the outside and gooey with melted mozzarella inside.
Notes
- Use leftover risotto to save time—perfect for a quick snack or appetizer.
- For quicker cooling of risotto, freeze for 30 minutes instead of refrigerating for 1 hour.
- Use one hand for dry coating (flour and breadcrumbs) and the other for egg to keep fingers less sticky.
- Arancini can also be air fried as a healthier alternative.
- Try different risotto flavors such as tomato mascarpone or butternut squash with different cheese like brie for variety.
- Do not overcrowd the oil when frying to ensure crispiness.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 calories
- Sugar: 4 g
- Sodium: 1329.8 mg
- Fat: 36.2 g
- Saturated Fat: 23.3 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 60.8 g
- Fiber: 4.2 g
- Protein: 25.6 g
- Cholesterol: 93.3 mg
