Incredible Arancini Recipe

Introduction

Incredible Arancini are crispy, golden rice balls filled with gooey mozzarella and bursting with flavor. This classic Italian treat turns creamy risotto into a delightful finger food perfect for any occasion.

Ingredients

• 4 tablespoons butter, divided
• Half of a yellow onion, finely diced
• 4 garlic cloves, thinly sliced or minced
• 1 cup arborio rice
• 1 teaspoon kosher salt
• 1/2 cup dry white wine
• 3 1/2 cups chicken broth, warmed
• 1 cup grated Parmesan cheese
• 1-2 teaspoons lemon zest
• 1/4 cup heavy cream
• Pepper to taste
• A block of low moisture mozzarella cheese, cut into small cubes
• 2 cups panko, crushed (optional for finer texture)
• 1/2 cup flour
• 2 eggs, whisked
• Vegetable or canola oil for frying
• Your favorite store-bought tomato sauce or arrabbiata sauce

Instructions

1. Step 1: Melt 2 tablespoons of butter in a large skillet. Sauté the onion and garlic until translucent. Add the arborio rice and salt, toasting the rice lightly until it turns golden brown.
2. Step 2: Pour in the white wine and let it simmer until mostly evaporated. Gradually add the warm chicken broth, about a cup at a time, stirring often and allowing the rice to absorb the liquid slowly. This should take 15-20 minutes, resulting in creamy risotto.
3. Step 3: Stir in the remaining 2 tablespoons of butter, Parmesan cheese, lemon zest, heavy cream, and pepper to taste. Mix well until creamy and flavorful.
4. Step 4: Spread the risotto evenly on a parchment-lined baking sheet and chill in the refrigerator for about 1 hour to firm up.
5. Step 5: Take small portions of chilled risotto and shape each into a ball around one or two mozzarella cubes, ensuring the cheese is fully enclosed.
6. Step 6: Coat each ball by dredging in flour, then dipping into the whisked eggs, and finally rolling in the crushed panko breadcrumbs.
7. Step 7: Heat 3-5 cups of oil in a deep pan to about 350°F (175°C). Fry the arancini in batches until golden brown on all sides, turning carefully to brown evenly.
8. Step 8: Drain fried arancini on paper towels and lightly sprinkle with salt. Serve warm with your preferred tomato or arrabbiata sauce for dipping.

Tips & Variations

• For extra flavor, try adding chopped fresh herbs like basil or parsley to the risotto before chilling.
• If you don’t have panko, regular breadcrumbs also work but the texture will be different.
• Use low moisture mozzarella to avoid excessive liquid inside the arancini.
• Make the arancini ahead and freeze them before frying; fry straight from frozen for convenience.

Storage

Store leftover fried arancini in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness. Unfried, shaped balls can be frozen in a single layer before dredging and frying to keep for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Arborio rice is best because it releases starch that creates the creamy texture of risotto. Other rice types won’t produce the same consistency.

What oil is best for frying arancini?

Vegetable or canola oil works well due to their high smoke points and neutral flavor, ensuring crispy, golden results without imparting unwanted taste.

Incredible Arancini Recipe

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Incredible Arancini are crispy, golden-fried Italian rice balls stuffed with gooey mozzarella and a creamy, cheesy risotto center. These delicious finger foods or appetizers are made by cooking a flavorful risotto, chilling it, forming it into balls with cheese inside, breading, and deep-frying to perfection. Serve them with your favorite tomato or arrabbiata sauce for a mouthwatering treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: About 12–15 arancini balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian

Ingredients

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Risotto

• 4 tablespoons butter, divided
• half of a yellow onion, finely diced
• 4 garlic cloves, thinly sliced or minced
• 1 cup arborio rice
• 1 teaspoon kosher salt
• 1/2 cup dry white wine
• 3 1/2 cups chicken broth, warmed
• 1 cup grated Parmesan cheese
• 1–2 teaspoons lemon zest
• 1/4 cup heavy cream
• pepper to taste

For Stuffing & Breading

• low moisture Mozzarella cheese block, cut into small cubes
• 2 cups panko, crushed in a food processor
• 1/2 cup flour
• 2 eggs, whisked
• vegetable oil or canola oil for frying
• Your favorite store-bought tomato sauce or arrabbiata sauce for serving

Instructions

1. Start The Risotto: Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté the finely diced yellow onion and minced garlic until they become translucent and fragrant, about 3-5 minutes. Add the arborio rice and kosher salt, toasting the rice lightly until it turns a golden brown color, stirring often.
2. Simmer The Risotto: Pour in the dry white wine and allow it to sizzle and evaporate. Gradually add the warmed chicken broth, about one cup at a time. Stir frequently and wait for most of the liquid to absorb before adding more broth. Continue this process for about 15-20 minutes until the rice is creamy and cooked through but still has a slight bite.
3. Make It Creamy and Cheesy: Stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, lemon zest, heavy cream, and freshly ground pepper to taste. Mix well until fully combined and creamy. Taste and adjust seasoning if needed.
4. Chill: Transfer the risotto onto a baking sheet lined with parchment paper and spread it out evenly. Chill in the refrigerator for about one hour to firm up the mixture and make it easier to handle.
5. Form Into Balls: Take small portions of the chilled risotto in your hands. Place one or two small cubes of mozzarella cheese in the center and carefully shape the risotto around it into compact balls, ensuring the cheese is completely enclosed.
6. Dredge Risotto Balls: Prepare three shallow dishes: one with flour, one with whisked eggs, and one with crushed panko breadcrumbs. Roll each arancini ball first in flour, shaking off excess, then dip into the egg wash, followed by coating thoroughly with panko.
7. Fry The Arancini: Heat 3-5 cups of vegetable or canola oil in a deep skillet or pan over medium-high heat until it reaches about 350°F (175°C). Gently place the breaded arancini into the hot oil, cooking in batches if needed. Fry them until golden brown on one side, then flip to brown the other side completely, about 2-4 minutes per side.
8. Finish and Serve: Remove the fried arancini from the oil with a slotted spoon and drain on paper towel-lined plates to remove excess oil. Sprinkle lightly with salt. Serve warm with your favorite tomato or spicy arrabbiata sauce for dipping and enjoy the crispy, cheesy goodness.

Notes

• Use low moisture mozzarella for the stuffing to prevent excess liquid inside the arancini.
• Warming the chicken broth before adding allows the risotto to cook evenly and prevents temperature drops.
• Crushing the panko breadcrumbs results in a finer, crispier crust.
• Shaping the rice balls tightly helps them hold together during frying.
• If you don’t have a thermometer, test oil readiness by dropping a small piece of bread; it should bubble and brown quickly.
• These can be kept refrigerated before frying for up to 24 hours and fried fresh for best texture.

Keywords: arancini, fried rice balls, Italian appetizer, risotto, mozzarella stuffed, crispy snack