Description
Easy Cheesy Stuffed Arancini are crispy risotto balls filled with gooey mozzarella cheese, perfect for using up leftover risotto or making fresh risotto from scratch. These golden fried bites make an ideal appetizer or snack, offering creamy, cheesy centers with a crunchy coating.
Ingredients
Scale
For the Risotto
- 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)
For the Arancini
- 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
Instructions
- Prepare the Risotto: Skip if using leftover risotto. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook until soft, about 2 minutes. Stir in crushed garlic, then add arborio rice and stir for 1 minute. Pour in white wine (if using) and let it bubble until alcohol evaporates. Gradually add hot stock, one ladleful at a time, stirring until liquid is absorbed before adding more. Continue until stock is fully absorbed and rice is al dente. Stir in diced butter and grated parmesan cheese until melted. Taste and add salt if needed. Spread risotto on baking paper-lined tray and chill in fridge for at least 1 hour or freeze for 30 minutes to firm up.
- Form the Arancini Balls: Line a tray with baking paper and set up three bowls with flour, beaten egg, and breadcrumbs. Scoop about 2 tablespoons of chilled risotto, flatten it in your hand, place some mozzarella in the center, and roll into a ball enclosing the cheese. Place on lined tray and repeat with remaining risotto.
- Coat the Balls: Roll each ball lightly in flour, shaking off excess. Dip into beaten egg and let excess drip off. Finally, coat evenly with breadcrumbs and place back on the tray. Chill the balls in fridge for 10 minutes to help them hold their shape during frying.
- Fry the Arancini: Heat vegetable oil in a large pot about 1/3 full to 180C/360F. Carefully lower three arancini into the oil, avoiding overcrowding. Fry, turning occasionally, for about 5 minutes until golden brown and crispy. Remove and drain on a wire rack. Repeat with remaining balls. Serve hot, crispy outside with gooey mozzarella inside.
Notes
- Use leftover risotto to save time and reduce waste while creating a delicious snack.
- For a festive twist, swap mozzarella with brie, especially when using flavored risottos like butternut squash or tomato mascarpone risotto.
- To speed up chilling, freeze risotto for 30 minutes before forming balls.
- Use separate hands for dry ingredients and egg dipping to avoid sticky fingers.
- Arancini can also be cooked in an air fryer as a healthier alternative to frying.
- Serve as a party appetizer, holiday treat, or as part of a grazing board.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 calories
- Sugar: 4 g
- Sodium: 1329.8 mg
- Fat: 36.2 g
- Saturated Fat: 23.3 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 60.8 g
- Fiber: 4.2 g
- Protein: 25.6 g
- Cholesterol: 93.3 mg
