Cheesy Risotto Arancini Recipe

Introduction

Arancini are crispy, golden rice balls filled with creamy cheese, a perfect treat for any occasion. This Italian appetizer combines chilled risotto with a flavorful cheesy center, fried to perfection or baked for a lighter version.

Ingredients

• ½ cup ricotta cheese
• ½ cup mozzarella cheese, shredded
• 2 tablespoons Italian seasoning, divided
• 1 cup panko bread crumbs
• ¼ cup all-purpose flour
• 2 large eggs
• 4 cups cooked risotto, chilled
• 1 cup canola oil (optional, for frying)

Instructions

1. Step 1: In a medium bowl, combine the ricotta cheese, mozzarella cheese, and 1 tablespoon of Italian seasoning. Place the panko bread crumbs in a shallow bowl and mix in the remaining 1 tablespoon of Italian seasoning. Add the flour to another shallow bowl and whisk the eggs together in a third shallow bowl.
2. Step 2: Take about 2-3 tablespoons of chilled cooked risotto and spoon ½ teaspoon of the cheese mixture into the center. Wrap the risotto around the cheese and roll it into a ball. Repeat this process until all the risotto is used.
3. Step 3: Dredge each risotto ball in the flour, shaking off any excess, then dip it into the egg mixture. Let the excess egg drip off, then roll the ball in the seasoned bread crumbs until fully coated. Repeat with all rice balls.
4. Step 4: Place the prepared arancini in the refrigerator to chill while heating the oil for frying.
5. Step 5: Heat canola oil in a large frying pan over medium heat. Fry 6-8 arancini at a time without overcrowding for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on a wire rack placed over paper towels. Repeat until all are cooked.
6. Step 6 (Alternative): For a lighter option, spray arancini with cooking spray and air fry at 400°F for 10 minutes, or bake on a baking sheet in the oven at 400°F for 20 minutes, until golden and crispy.

Tips & Variations

• Use leftover risotto for this recipe to reduce waste and save time.
• Try different cheese fillings like fontina or parmesan for varied flavors.
• Serve arancini with marinara or pesto sauce for dipping.
• For extra crispiness, double coat arancini by repeating the egg and bread crumb steps.

Storage

Store leftover arancini in an airtight container in the refrigerator for up to 1 day before cooking. Cooked arancini are best enjoyed fresh but can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make arancini ahead of time?

Yes, you can prepare and coat the arancini up to one day in advance. Keep them chilled in the refrigerator until ready to cook for best results.

What if I don’t want to fry the arancini?

You can bake or air fry arancini as a healthier alternative. Air fry at 400°F for 10 minutes or bake in the oven at 400°F for 20 minutes, turning halfway through for even browning.

Cheesy Risotto Arancini Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

Delicious crispy Italian rice balls stuffed with creamy ricotta and mozzarella cheese, seasoned with Italian herbs, and coated in crunchy panko breadcrumbs. Arancini can be fried, air-fried, or baked for a versatile appetizer or snack.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes (frying) / 10 minutes (air frying) / 20 minutes (baking)
• Total Time: 35 minutes (frying method)
• Yield: Approximately 20 arancini balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cheese Mixture

• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons Italian seasoning, divided

Coating

• 1 cup panko bread crumbs
• ¼ cup all-purpose flour
• 2 large eggs

Main

• 4 cups cooked risotto, chilled
• 1 cup canola oil, optional (for frying)

Instructions

1. Prepare the Cheese Mixture: In a medium bowl, combine the ricotta cheese, shredded mozzarella cheese, and 1 tablespoon of Italian seasoning. Mix well and set aside.
2. Prepare the Coatings: Place the panko bread crumbs into a shallow bowl and mix in the remaining 1 tablespoon of Italian seasoning. Add the flour to another shallow bowl and whisk the eggs in a third shallow bowl.
3. Form the Arancini Balls: Using about 2-3 tablespoons of chilled cooked risotto, spoon approximately ½ teaspoon of the cheese mixture in the center. Wrap the risotto around the cheese to form a ball, ensuring the cheese is completely enclosed. Repeat with all the risotto and cheese mixture.
4. Coat the Balls: Dredge each risotto ball in the flour, shaking off any excess. Then roll it in the whisked eggs, allowing excess egg to drip off. Finally, coat the ball completely with the Italian-seasoned panko bread crumbs. Repeat for all the balls.
5. Chill the Arancini: Place all coated arancini balls in the refrigerator to chill while you heat the oil or prepare for baking/air frying. This helps maintain their shape during cooking.
6. Fry the Arancini: Heat the canola oil in a large frying pan over medium heat. Fry 6-8 arancini at a time, being careful not to overcrowd the pan. Cook each side for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack set over paper towels. Repeat until all are cooked.
7. Alternative Cooking Methods: For a healthier option, spray the arancini lightly with cooking spray and cook in an air fryer at 400°F for 10 minutes. Alternatively, bake them on a baking sheet at 400°F for 20 minutes or until golden and crispy.

Notes

• The risotto can be made up to 4 days in advance and stored in an airtight container in the refrigerator.
• Prepared arancini balls can be refrigerated for up to 1 day before cooking.
• Frying in canola oil provides the crispiest texture, but air frying or baking are great healthier alternatives.
• Ensure the risotto is well chilled to help the balls hold together during coating and cooking.

Keywords: Arancini, Italian appetizer, Fried risotto balls, Cheese stuffed rice balls, Crispy rice snacks