Name: Cheesy Risotto Balls Recipe
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 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); Leftover risotto (or freshly made risotto from above); 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5oz/100g mozzarella, diced or torn (mozzarella ball, mini mozzarella pearls, or grated mozzarella); Vegetable oil, for frying

There’s just something irresistible about biting into a crispy golden shell that gives way to creamy, cheesy risotto inside. That’s exactly why I’m excited to share this Cheesy Risotto Balls Recipe with you – it’s comfort food at its finest, perfect for sharing or snacking on anytime.

Three round, crispy, golden-brown fried rice balls are on a white plate lined with white paper, two whole balls and one split open showing orange-red sauced rice inside with thick, gooey white melted cheese stretching from one half to the other. The tops of the fried balls have some white grated cheese sprinkled on them. In the upper right corner, there is a white bowl with a creamy light pink sauce garnished with a green basil leaf. The surface underneath the plate and bowl is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Risotto Balls Recipe
Top Tip
How to Serve Cheesy Risotto Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls Recipe

Why You'll Love This Recipe

I get a real kick out of making this Cheesy Risotto Balls Recipe because it’s such a clever way to transform leftover risotto (or make risotto from scratch) into these addictive little golden orbs of joy. Each bite is packed with gooey mozzarella and that comforting risotto flavor we all adore.

Super Versatile: Use leftover risotto or make fresh; both ways turn out delicious and satisfying.
Perfect Cheesy Center: Mozzarella melts inside for that ooey-gooey surprise that steals the show.
Fun and Hands-On: Rolling and coating the balls is so simple and strangely addictive to do.
Party Pleaser: Crispy, flavorful, and bite-sized – these are always a hit at gatherings and special occasions.

Ingredients & Why They Work

These ingredients come together to create a wonderful balance of creamy, cheesy risotto wrapped in a crispy golden crust. Each component plays its part, so picking quality ingredients can really elevate the end result.

Flat lay of a small white bowl of finely diced white onion, two whole brown garlic cloves unpeeled, a small white bowl of golden olive oil, a white ceramic bowl filled with uncooked arborio rice, a small white bowl of clear dry white wine, a white ceramic bowl with golden vegetable stock, a few small diced cubes of pale yellow butter, a simple white plate with grated parmesan cheese, a whole uncracked brown egg, a white ceramic bowl with fine white flour, a white ceramic bowl with golden breadcrumbs, a whole fresh mozzarella ball with a few small torn pieces beside it, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White Onion: Adds a subtle sweetness and depth to the risotto base.
Garlic: Gives a gentle but essential aromatic kick.
Olive Oil: The perfect base for sautéing without overpowering flavors.
Arborio Rice: Classic risotto rice that delivers creamy, chewy texture—must-have for that authentic feel.
Dry White Wine: Adds acidity and complexity; optional but I love the extra layer it provides.
Chicken or Vegetable Stock: Hydrates the rice and infuses it with savory flavor; quality stock really shines here.
Butter: Gives a rich and velvety finish to the risotto.
Parmesan Cheese: Grated for salty, nutty, umami-packed goodness.
Salt: To balance and enhance all those delicious flavors.
Egg: Acts as a binder to hold the risotto balls together.
Breadcrumbs: For that irresistible crunchy coating when fried.
Flour: Helps the egg and breadcrumbs adhere perfectly.
Mozzarella: Your melty, gooey heart for the balls—a mozzarella ball or mini pearls work great.
Vegetable Oil: For frying; pick a neutral oil with a high smoke point for best results.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheesy Risotto Balls Recipe is how easy it is to personalize. Whether you jazz it up with different cheeses or add fresh herbs to the risotto, feel free to get creative – I promise it all turns out fantastic.

Variation: I once swapped the mozzarella for creamy brie and stirred in some roasted butternut squash into the risotto for a cozy, fall-inspired twist that everyone loved.
Dietary Modification: For a vegetarian or veggie-first dish, just use vegetable stock and leave out any additions of meat broth.
Seasonal Ingredients: Add chopped sautéed mushrooms or fresh herbs like sage to the risotto base when it’s cooking for a seasonal update.
Cooking Method: If you want to skip frying, air-frying works surprisingly well and cuts down on oil.

Step-by-Step: How I Make Cheesy Risotto Balls Recipe

A white bowl filled with fine golden breadcrumbs with a woman's hand holding and gently pressing a round food ball coated in the same breadcrumbs, showing a textured, crumbly surface with small crumbs sticking to the fingers, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Risotto Base

Start by warming your olive oil in a large saucepan over medium heat. Toss in your finely diced onion and cook gently until it softens and turns translucent, about 2-3 minutes. Then add crushed garlic and stir it through quickly to release those wonderful aromas but don’t let it burn. Now stir in the arborio rice and toast it for about a minute until the edges look translucent—this little step adds a nice nuttiness. If you’re using white wine, pour it in now and let it bubble to evaporate the alcohol, which adds a delicate flavor dimension that’s totally worth it. From there, ladle in your hot stock one scoop at a time, stirring frequently. Wait until each ladleful is mostly absorbed before adding the next. This gradual absorption is what makes risotto creamy and smooth. When the rice is just tender with a slight bite (al dente), take it off the heat. Stir in the butter and parmesan until melted and silky, then taste for seasoning, adding salt if needed. Spread this onto a baking tray lined with baking paper and pop it into your fridge for at least an hour to let it cool and set – this helps when shaping your arancini.

Step 2: Shape & Stuff Your Risotto Balls

Once your risotto is cool and firm, get ready to roll! Line a tray with baking paper, and set up three bowls for the coating process: one with flour, one with a beaten egg, and one with breadcrumbs. Take a generous tablespoon or two of risotto and flatten it gently in your palm. Place a small chunk of mozzarella in the center, then carefully mold the risotto around it, sealing the cheese inside a tight ball. It’s easier than it sounds — I like to keep my hands slightly damp to help the rice stick together without it getting too sticky. Repeat until all your risotto is used up.

Step 3: Coat & Chill Before Frying

Time to coat! Roll each risotto ball lightly in flour first, shaking off any excess so the coating stays light. Next, dip it into the beaten egg, letting any surplus drip back into the bowl. Then toss it through the breadcrumbs until evenly coated all over. Here’s a little trick I swear by: use one hand for the dry ingredients and one hand for the wet to keep everything neat and avoid sticky fingers. Once coated, place the balls back on your lined tray and pop them in the fridge for 10-15 minutes. This little chill session helps them firm up and hold their shape better when frying.

Step 4: Fry Until Golden & Crispy

Fill a deep pan with vegetable oil until it comes about one-third of the way up the sides and heat it to around 180°C (360°F). If you don’t have a thermometer, use the wooden spoon trick: dip the handle into the oil and when bubbles aggressively form around it, you’re good to go. Fry the risotto balls in small batches (don’t overcrowd the pan!) for about 4-5 minutes, turning occasionally until they’re gorgeously golden and crunchy on all sides. Use a slotted spoon to lift them out and drain them on a wire rack or paper towels. Serve immediately for best oozy results!

Top Tip

After making these a bunch of times, I’ve learned a few tricks that really make the difference between good and great arancini. Paying attention to the texture of your risotto and chilling it properly is where a lot of folks stumble.

Chill Thoroughly: The risotto needs to be cold and firm before shaping – warm risotto will be too sticky and won’t hold their shape.
Use the Two-Hand Method: One hand for dry ingredients and the other for wet keeps your fingers clean and speeds up the coating process.
Don’t Crowd the Pan: Fry in small batches or the oil temperature will drop, leading to greasy, soggy balls instead of crispy ones.
Oil Temperature Matters: Check your oil heat with a thermometer or wooden spoon to avoid under or over-frying.

How to Serve Cheesy Risotto Balls Recipe

Cheesy Risotto Balls - Serving Suggestion

Garnishes

I usually serve these risotto balls with a sprinkle of freshly chopped parsley for color and a squeeze of lemon to complement the richness. Sometimes, I like to drizzle a bit of garlic aioli or a simple marinara sauce for dipping – it adds a fresh, tangy contrast that brightens each bite.

Side Dishes

I love pairing these cheesy bites with a crisp green salad tossed in a lemon vinaigrette to balance the heaviness, or alongside a warming bowl of tomato soup for pure comfort vibes. For a party spread, add olives, cured meats, and crusty bread for a fun Italian-inspired platter.

Creative Ways to Present

For special occasions, I like to serve these risotto balls on pretty wooden boards with little ramekins of different dipping sauces—think pesto mayo, spicy arrabbiata, or creamy parmesan dip. You can also skewer them with fresh basil and cherry tomatoes for a bite-size appetizer that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover risotto balls keep nicely in an airtight container in the fridge for up to 2 days. I find they’re just as tasty when gently reheated in the oven at 180°C (350°F) for 10-15 minutes to restore some of that crispiness.

Freezing

Definitely freeze any extra uncooked risotto balls. After shaping and coating, arrange them on a tray in a single layer and freeze until firm. Then transfer to a ziplock bag. When you’re ready to enjoy, fry them straight from frozen—just add a minute or two to the cooking time.

Reheating

For reheating cooked risotto balls, the oven is your friend to keep the coating nice and crisp—heat them at 180°C (350°F) for about 10 minutes. Microwaving tends to make them soggy, so I usually avoid that.

Frequently Asked Questions:

Can I use leftover risotto to make these risotto balls?

Absolutely! Leftover risotto actually works perfectly for this recipe because it’s already well cooked and cooled, which makes shaping and frying easier. Just be sure the risotto is chilled well before starting.

What can I substitute for mozzarella in the Cheesy Risotto Balls Recipe?

You can use other melty cheeses like fontina, provolone, or even brie for a richer twist. Just choose cheeses that melt well and are relatively mild in flavor so they complement the risotto.

Can I bake the risotto balls instead of frying?

Yes! Baking is a lighter alternative. Arrange coated risotto balls on a baking sheet, spray or brush with a bit of oil, and bake at 200°C (400°F) for 20-25 minutes or until golden and crispy, turning halfway through.

How do I know when the oil is hot enough for frying?

The best way is to use a thermometer to maintain the oil at about 180°C (360°F). If you don’t have one, dip a wooden spoon handle into the oil; if bubbles form around the handle immediately, it’s hot and ready for frying.

Final Thoughts

Honestly, this Cheesy Risotto Balls Recipe has become one of my all-time favorite ways to turn simple ingredients into an unforgettable snack or appetizer. It’s joyful to make, fun to eat, and always satisfies that craving for something crispy, cheesy, and comforting. I really hope you enjoy making these as much as I do—I bet they’ll become a regular feature in your kitchen too. Give them a try, and let me know how yours turn out!