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Cheesy Italian Arancini Balls Recipe

Cheesy Italian Arancini Balls Recipe
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5.2 from 19 reviews

Cheesy Italian Arancini Balls are a classic Sicilian street food made with creamy risotto, stuffed with cheese, and fried to crispy perfection. Perfect as a party food or Italian appetizer.

Ingredients

Risotto:

  • 2 cups Arborio rice
  • 1/2 cup Parmesan cheese, grated
  • 1 small onion, finely chopped
  • 1/4 cup butter
  • 4 cups chicken broth, warm

Filling:

  • 1/2 cup mozzarella cheese, cubed
  • 1/2 cup cheddar cheese, cubed (optional)

Coating:

  • 1 cup Panko breadcrumbs
  • 2 large eggs, beaten
  • Olive oil, for frying

Instructions

  1. Prepare the Risotto: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the Arborio rice and stir to coat the grains in butter.
  2. Cook the Risotto: Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Allow the risotto to cool completely.
  3. Form the Arancini Balls: Take a spoonful of risotto and flatten it slightly in your hand. Place a cube of mozzarella or cheddar cheese in the center and shape the rice around it to form a ball. Repeat with the remaining risotto and cheese.
  4. Coat the Arancini: Dip each rice ball into the beaten eggs, then roll it in Panko breadcrumbs until evenly coated.
  5. Fry the Arancini: Heat the olive oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
  6. Serve: Serve the arancini hot with marinara sauce for dipping, or enjoy them on their own as a delicious snack or appetizer.

Nutrition

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