Name: Arancini Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups cooked risotto (cooled); 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese (cut into small cubes); 2 large eggs (divided); 1 cup all-purpose flour; 1 1/2 cups Italian-style breadcrumbs; Vegetable oil for frying; 2 tablespoons chopped fresh parsley (optional); Salt and black pepper to taste

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If you’ve been searching for the perfect crowd-pleasing appetizer, you’re about to fall in love with this Arancini Recipe. Golden, crispy on the outside and irresistibly gooey on the inside, these mozzarella-stuffed rice balls are Italian comfort food at its very best. They show off everything delicious about risotto, transforming leftovers into something that’s elegant, fun, and surprisingly easy to make. Whether you’re hosting friends or simply itching for a cozy kitchen project, these arancini are definitely the way to go!

Ingredients You’ll Need

This Arancini Recipe is all about simple, quality ingredients coming together for a little bit of kitchen magic. Each one has an important part to play, whether it’s creamy cheese or crisp breadcrumbs, so let’s break down why every item matters before you start cooking.

Cooked risotto (2 cups, cooled): Using day-old risotto gives arancini their signature structure and flavor, and it’s much easier to shape than freshly made rice.
Grated Parmesan cheese (1/2 cup): Adds rich umami and a salty kick that ties everything together beautifully.
Shredded mozzarella cheese, cut into small cubes (1 cup): The heart-melting surprise in the center—use real mozzarella for that dreamy cheese pull.
Large eggs, divided (2): One egg binds the risotto mixture, while the other helps the breadcrumbs stick for maximum crunch.
All-purpose flour (1 cup): The first coat ensures the breading clings nicely and creates the perfect crust.
Italian-style breadcrumbs (1 1/2 cups): Give the arancini their iconic golden, crispy exterior and a kiss of herbal flavor.
Vegetable oil, for frying: Use a neutral oil with a high smoke point to guarantee a crisp, evenly fried finish.
Chopped fresh parsley (2 tablespoons, optional): Brightens the look and taste, lending a fresh pop of color.
Salt and black pepper, to taste: Essential for bringing out all the savory notes in every bite.

How to Make Arancini Recipe

Step 1: Prepare the Risotto Mixture

In a large bowl, combine your cooled risotto with the grated Parmesan and one beaten egg. Give it a generous seasoning of salt and pepper. Mixing everything thoroughly is key—this is the foundation of your Arancini Recipe, so don’t be shy! The egg binds, the Parm adds richness, and day-old risotto ensures your mixture is nice and sticky for shaping.

Step 2: Shape the Rice Balls

Next, grab about 2 tablespoons of the risotto mixture and flatten it gently in your hand. Pop a cube of mozzarella right in the center and cradle the rice around it, sealing the cheese inside. Work patiently and pack it firmly, so none of that luscious cheese escapes while frying. Repeat the process, lining up your finished arancini like a proud parade of little golden orbs.

Step 3: Bread the Arancini

Time to set up a classic breading station—three shallow bowls: one with flour, one with your second beaten egg, and one with Italian-style breadcrumbs. Roll each rice ball in flour, then dip into the egg, then coat generously in breadcrumbs. Don’t rush this step; the triple coating ensures every arancini ends up perfectly crispy and irresistibly golden.

Step 4: Fry to Perfection

Heat 2 to 3 inches of vegetable oil in a deep skillet or heavy pot to about 350°F. Gently lower the breaded arancini into the hot oil, frying in batches to avoid overcrowding. Give them 2 to 3 minutes per side, turning as needed, until they’re golden brown and deeply crisp. Drain them on paper towels and try not to sneak one before serving (I won’t tell if you do).

Step 5: Serve and Enjoy

Transfer your freshly fried arancini to a serving platter. Sprinkle with chopped parsley if you like, and serve warm with plenty of zesty marinara sauce for dunking. The crispy shell, gooey cheese, and savory rice are the heart of every memorable Arancini Recipe moment!

How to Serve Arancini Recipe

Garnishes

Don’t underestimate the power of a flourish! Freshly chopped parsley or basil scattered over the top adds color and a pop of freshness. A shower of extra Parmesan never goes amiss. For real wow-factor, serve with marinara sauce in a little dish for dunking—there’s something magical about that bright tomato flavor paired with the creamy mozzarella center.

Side Dishes

Classic arancini pair beautifully with light, crisp sides. Try a simple arugula salad with a squeeze of lemon, or roasted seasonal vegetables for balance. If you want a proper Italian spread, serve alongside antipasti like olives, roasted peppers, and Italian cheeses. The Arancini Recipe shines brightest among flavorful, fresh company!

Creative Ways to Present

For cocktail parties, pile your arancini high on a rustic wooden board with toothpicks and dipping sauces. You could also serve them in parchment cones for street-food fun or stack them around a bowl of marinara for a stunning, shareable centerpiece. These little beauties are as gorgeous as they are delicious!

Make Ahead and Storage

Storing Leftovers

If you have any arancini left (not easy, I know!), let them cool completely, then store them in an airtight container in the refrigerator. They’ll keep for up to 3 days, staying crispy and tasty for snacking or a quick lunch.

Freezing

This Arancini Recipe is freezer-friendly! Once breaded but before frying, arrange your arancini on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll stay fresh for up to 2 months—just fry straight from frozen, adding a couple of minutes to the cooking time.

Reheating

To bring leftovers back to their crispy best, reheat them in a 350°F oven on a baking sheet for 10–12 minutes. Avoid the microwave if you can—it softens the perfect crust. Air fryers also work wonderfully for reviving arancini’s crunch!

FAQs

Can I use any type Appetizer

Definitely! While traditional risotto with Parmesan works best, you can use any leftover risotto, even if it has veggies or seafood. Just make sure it’s fully cooled and a bit firm for easy shaping.

What if my rice balls are falling apart?

If your arancini aren’t holding together, try adding another beaten egg to the rice mixture or chill the shaped balls for 30 minutes before breading. Day-old risotto also really helps with binding!

Can I bake arancini instead of frying?

Yes! Arrange breaded arancini on a lined baking sheet and spray them generously with oil. Bake at 400°F for about 20–25 minutes, turning halfway, until golden brown. The result is a bit lighter but still delicious.

What dips go well with this Arancini Recipe?

Marinara sauce is a classic pairing, but you can also try pesto, garlic aioli, or a spicy arrabbiata for something different. The creamy inside really pairs well with tangy or herby sauces.

Can I add fillings besides mozzarella?

Absolutely! Tiny cubes of cooked ham (prosciutto), peas, sautéed mushrooms, or even a bit of sun-dried tomato can be tucked into the center for fun flavor twists. Get creative with your Arancini Recipe—just keep fillings small for easy shaping.

Final Thoughts

There’s nothing quite like biting into a warm, crispy arancini and discovering that perfect melt of cheese inside. This Arancini Recipe is a tradition worth sharing, and I hope it brings as much joy to your table as it has to mine. Gather your loved ones and give these a try—you might just find yourself making double batches every time!

Arancini Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 arancini 1x
Diet: Vegetarian

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Description

Learn how to make delicious arancini, crispy Italian rice balls stuffed with gooey mozzarella cheese. This recipe is a great way to use up leftover risotto and is perfect for entertaining or as a tasty snack.

Ingredients

Scale

Risotto:

2 cups cooked risotto (cooled)

Cheese Mixture:

1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (cut into small cubes)
2 large eggs (divided)

Breading:

1 cup all-purpose flour
1 1/2 cups Italian-style breadcrumbs

Other:

Vegetable oil for frying
2 tablespoons chopped fresh parsley (optional)
Salt and black pepper to taste

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Instructions

Prepare the Risotto Mixture: In a large bowl, mix the cooled risotto with Parmesan cheese and 1 beaten egg. Season with salt and pepper.
Stuff the Arancini: Take about 2 tablespoons of the mixture, flatten it in your hand, place a cube of mozzarella in the center, and shape the rice around it to form a ball, sealing the cheese inside. Repeat with the remaining risotto.
Bread the Arancini: Set up a breading station with three shallow bowls: one with flour, one with the second beaten egg, and one with breadcrumbs. Roll each rice ball in flour, then dip into the egg, and finally coat with breadcrumbs.
Fry the Arancini: Heat vegetable oil in a deep skillet or pot to 350°F. Fry the arancini in batches for 2–3 minutes per side or until golden brown and crispy. Drain on paper towels.
Serve: Serve warm with marinara sauce and a sprinkle of parsley if desired.