This arancini is truly superb! Lush risotto filled with gooey mozzarella cheese, and expertly fried to a golden, stuffed glory.
This recipe is brought to you by DeLallo!
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Check Out How To Make Arancini
This Is A Dish I Prepare Once A Year.
A few years ago, I prepared arancini for a holiday gathering, and every year since, I’ve thought about and made them again.
Arancini is the Italian culinary wonder of round balls filled with creamy risotto and mozzarella cheese, fried to a beautiful golden perfection.
Honestly, this isn’t a practical dish to whip up. It’s not a quick, weeknight meal. It’s quite the opposite. We’ll start by crafting the risotto (which can be quite laborious), then we roll it around mozzarella cheese, bread it, fry it, and finally dip it, molten and warm, in a rich red sauce.
This recipe is meant for special occasions, which is why I only prepare it once annually. But when I do… wow.
This year, I made it slightly ahead of schedule – I had to for this recipe post and video! Poor me! – but it typically finds its spot on my mental agenda for the week between Christmas and New Year’s. It’s about friends gathering, a sense of fun, and celebrating.
Ultimately, it’s about that irresistible urge to tear apart a crispy, golden ball of rich risotto stuffed with flowing, melty cheese and dip it into a savory red sauce. It’s truly heaven. Finger-licking good, indeed.
If you’ve never tried arancini, I can barely contain my excitement for you to whip this up.
Welcome to My Kitchen! Let’s Prepare Arancini!
Prepare the Risotto.
This is when I suggest you might want to double the recipe because the risotto itself is so delicious that you’ll want to eat it on its own. Go ahead and double it. We’re using DeLallo arborio rice – only the finest Italian ingredients for our Italian dishes here at POY!
Cool Down the Risotto.
Spread it out on a baking sheet lined with parchment paper. Yes, it resembles rice crispy treats. You’re doing it correctly. Place that in the fridge for a while.
Shape It Up.
Insert a cube of cheese into a small portion of risotto and roll it up into a surprising little ball. Moisten your hands to avoid sticking.
Get Ready for Frying.
Coat the balls in flour, egg, and panko.
Fry Those Little Treats.
We’re aiming for that glorious golden brown color!
All Done! Delicious!
Oh my goodness. Dive into this.
Incredible Arancini
Total Time:
1 hour 45 minutesYield:
about 15 balls 1x
Description
This arancini is truly superb! Lush risotto filled with gooey mozzarella cheese, and expertly fried to a golden, stuffed glory.
Ingredients
Units
Scale
For the Risotto:
For Frying the Arancini:
For the Sauce:
Instructions
- Begin the Risotto: Melt 2 tablespoons of butter in a large skillet. Sauté onion and garlic until they turn translucent. Add the arborio rice and salt; let it toast a little until it turns lightly golden.
- Simmer the Risotto: Pour in the wine; allow it to evaporate. Gradually add broth, about one cup at a time, stirring constantly as it simmers. The key is to let the liquid absorb slowly after each addition. This should take about 15-20 minutes, resulting in a slightly creamy rice.
- Add Creaminess and Cheese: Stir in the remaining 2 tablespoons of butter, Parmesan, lemon zest, cream, and pepper to taste. IT’S DELICIOUS ALREADY. Resist the urge to eat it all.
- Chill: Spread the risotto on a baking sheet lined with parchment paper. Refrigerate for about an hour.
- Shape Into Balls: Take a small piece of chilled risotto and press it in your hand. Insert a cube or two of mozzarella cheese in the center, then wrap the risotto around it to form a ball.
- Dredge Risotto Balls: Dip the balls into flour (shake off the excess), then into eggs, and finally into panko.
- Fry the Arancini: Heat the oil (3-5 cups based on your pan size) over medium-high heat. When the oil reaches a hot temperature (350 degrees is ideal if you have a thermometer), add the arancini. They should bubble slightly and begin to become golden. Flip and brown on the other side.
- Complete and Serve: Place on paper towel-lined plates to absorb excess oil. Sprinkle with salt. Dip in your favorite sauce, and OH MY GOODNESS they are incredible. Your efforts have definitely paid 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 another type of rice be used?
Authentic arancini is made using risotto (arborio rice)! Nonetheless, if you wish to form rice balls with fillings, you can use just about any rice that adheres together.
Can I use a different type of cheese?
Absolutely! Almost any cheese you prefer will work here. I would recommend something low-moisture and melty, like provolone or gruyere. The cheese’s flavor will also influence the overall taste, so pick one that suits your preference.
Can you prepare this in advance and reheat? How should it be reheated?
Yes, you can refrigerate at nearly any step – I suggest rolling the risotto with the mozzarella and chilling the balls. After that, when you are ready to serve, just dredge and fry them.
Is it possible to freeze these?
Yes – I would complete the entire process, including dredging, and freeze them before frying. Then, take them out of the freezer to fry, air fry, or bake them.
Can you air fry arancini?
Certainly – I would air fry them at 350-375 degrees for about 10 minutes, spraying them lightly with oil and flipping them halfway through.
Three Additional Ways to Enjoy Risotto
A big thank you to DeLallo for sponsoring this recipe!
