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Cheesy Risotto Arancini Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/cheesy-risotto-arancini-recipe/