These arancini are simply divine! Silky risotto infused with gooey mozzarella, and fried to a beautifully crisp finish.
This recipe is brought to you by DeLallo!
What You’ll Find Here
Check Out How To Create Arancini
This Recipe Is Made Once a Year!
Years ago, I prepared arancini for a festive dinner gathering, and since then, I’ve been eager to recreate them annually.
Arancini are classic Italian treats of creamy risotto filled with mozzarella cheese and fried to a delightful crispy finish.
Let me be honest, this dish isn’t meant for quick meals. It’s the complete opposite. We’ll start by preparing risotto (which is a bit labor-intensive) and follow with rolling it around mozzarella, breading it, frying, and then dipping it into a warm, rich sauce.
This recipe is reserved for special moments, which is why I only whip it up once a year. But oh, when I do… it’s absolutely magical.
This year, I prepared it slightly earlier than usual for this post and video! Can you believe it? – but it’s typically nestled in my mind for that week between Christmas and New Year’s. It represents gatherings, joy, and celebration.
Yet ultimately, it’s about the craving to break apart a crispy, golden ball of creamy risotto filled with molten cheese and dunk it in a savory red sauce. I can hardly stand how delicious it is. Finger-licking good, that’s for sure.
If you’ve never tasted arancini, I’m excited for you to try making this.
Welcome to My Kitchen! Let’s Create Arancini!
Prepare the Risotto.
I recommend doubling the recipe because the risotto itself is so delightful that you’ll want to savor it right away. Go for it. We’re using DeLallo arborio rice – we only choose the finest Italian ingredients for our Italian dishes here on POY!
Cool the Risotto.
Spread it onto a parchment-lined baking sheet. Yes, it might resemble rice krispie squares. You’re doing wonderfully. Place it in the fridge for a while.
Shape It Into Balls.
Insert a small cheese cube in a lump of risotto and shape it into a little surprise sphere. Wet your hands to avoid sticking.
Prepare for Frying.
Coat the balls in flour, egg, and panko breadcrumbs.
Fry Those Delicious Balls.
We want them to be beautifully golden brown!
You’re All Set! Enjoy!
Oh my goodness, just dive into this.
Amazing Arancini
Total Time:
1 hour 45 minutesYield:
approximately 15 balls 1x
Description
These arancini are simply divine! Silky risotto infused with gooey mozzarella, and fried to a beautifully crisp finish.
Ingredients
Units
Scale
For the Risotto:
For Frying the Arancini:
For the Sauce:
Instructions
- Start The Risotto: Melt 2 tablespoons butter in a large skillet. Sauté the onion and garlic until translucent. Add the arborio rice and salt; let it toast for a while until it turns a light golden brown.
- Simmer The Risotto: Add the wine; let it reduce. Incorporate the broth, about one cup at a time, stirring consistently as you allow it to simmer. The goal is for the liquid to be absorbed steadily after each addition. This will take around 15-20 minutes, resulting in slightly creamy rice.
- Make It Creamy and Cheesy: Stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, cream, and add pepper to taste. IT’S ALREADY DELICIOUS. Try to resist the urge to devour the whole batch.
- Cool: Spread the risotto onto a baking sheet lined with parchment paper. Chill for about an hour.
- Form Into Balls: Grab a small portion of the cooled risotto (approximately 2 tablespoons) and flatten it in your hand. Insert a cube or two of mozzarella cheese in the center, wrapping the risotto around to form a ball.
- Dredge Risotto Balls: Roll the balls in flour (removing excess), followed by the eggs, and finally, the panko breadcrumbs.
- Fry The Arancini: Heat the oil (3-5 cups depending on your pan size) over medium high heat. When the oil reaches an ideal temperature (350 degrees is best if using a thermometer), drop the arancini in. They should bubble slightly and begin to brown. Turn and brown the opposite side.
- Finish and Serve: Transfer to paper towel-lined plates to absorb excess oil. Sprinkle with salt. Serve with your sauce of choice and enjoy every delicious bite. Your hard work really pays off.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Italian
Keywords: arancini, fried risotto, fried appetizer, italian appetizer, risotto
Common Questions About Making Arancini
Could this be made with a different type of rice?
True arancini are traditionally made with risotto (arborio rice)! Nonetheless, if you wish to form rice balls with cheese inside, you can use nearly any rice that can stick together.
Could this work with a different kind of cheese?
Absolutely! Almost any cheese you prefer will work perfectly here. I’d recommend something that melts well and has lower moisture, like provolone or gruyere. The cheese also contributes to the overall flavor, so choose one that gives you the desired taste.
Can this be prepared in advance and reheated? How would you reheat it?
Yes, you can refrigerate it at pretty much any stage – I’d recommend rolling the risotto with the mozzarella and refrigerating the balls. Then, when you’re ready to serve, dredge and fry them.
Can you freeze these?
Yes – I suggest going through the entire process, including dredging, and then freeze them before frying. After that, just pull them from the freezer to fry in an air fryer or oven to complete the cooking.
Can arancini be air-fried?
Yes – I recommend air frying at 350-375 degrees for around 10 minutes, giving them a light spritz of oil and flipping halfway through.
Three Additional Ways to Enjoy Risotto
Thanks to DeLallo for sponsoring this recipe!
