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 (prepared or cooled homemade risotto); 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz (100 g) mozzarella, diced or torn (mozzarella ball, mini pearls, or grated mozzarella); Vegetable oil, for frying

There’s something about that first crunchy bite followed by a warm, cheesy center that makes these little treats unforgettable. This Cheesy Risotto Balls Recipe takes leftover risotto to a whole new level—crispy on the outside, creamy and melty inside. Trust me, you’ll want to make this for your next snack attack or party.

A white plate holds three round, golden-brown fried balls with a crunchy texture, dusted lightly with white grated cheese. One ball is opened, showing inside layers of orange risotto mixed with tomato sauce and gooey white melted cheese stretching out. The plate sits on a white marbled surface, with a white bowl of creamy orange dipping sauce topped with green basil leaves visible in the background. 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 remember the first time I made these cheesy risotto balls—they were a total game changer. Using leftover risotto not only saves you from waste but transforms dinner remnants into finger food magic. Every time I serve them, guests can’t stop asking for more.

Waste-not wonder: Turns leftover risotto into an irresistible appetizer or snack, so you save money and time.
Perfect contrast: Crispy exterior and gooey, cheesy inside that gives every bite amazing texture.
Kid-friendly and crowd-pleasing: Simple ingredients appeal to all ages and parties, perfect for casual get-togethers.
Customizable: Great base to experiment with different cheeses or extra seasonings to suit your palate.

Ingredients & Why They Work

Each ingredient in this cheesy risotto balls recipe plays its part in delivering that perfect balance of flavor, texture, and richness. Choosing the right risotto and cheese makes all the difference, so let’s break down what you need and why.

Flat lay of a small heap of arborio rice grains, a whole white onion with smooth skin, two plump garlic cloves with papery skins, a small white bowl filled with golden olive oil, a small white bowl with clear dry white wine, a small white bowl of pale yellow diced butter, a small white bowl containing finely grated parmesan cheese, a whole clean white egg, a small white bowl filled with fine white flour, a small white bowl of golden brown breadcrumbs, and a small white ceramic plate with torn fresh white mozzarella ball pieces, all arranged in perfect symmetry 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

Arborio rice: The heart of risotto—its starchiness creates that creamy interior, perfect for binding the balls.
Onion and garlic: Classic flavor enhancers that add sweetness and depth when softened gently.
Olive oil: For sautéing without overpowering the delicate risotto flavors.
Dry white wine (optional): Adds a subtle acidity and complexity; don’t worry if you skip it.
Chicken or vegetable stock: The cooking liquid that infuses the rice with flavor and keeps it luscious.
Butter and parmesan cheese: Stirred in at the end for extra creaminess and umami richness.
Salt: Adjust as needed, especially if your stock is already salty.
Leftover risotto: The easiest shortcut—perfectly cooled risotto is the foundation of these balls.
Egg: Acts as a binder to hold the balls together during frying.
Breadcrumbs and flour: For that unbeatable crispy coating that gives you crunchy, golden bites.
Mozzarella: The melty surprise inside—use fresh mozzarella balls or mini pearls for gooey centers.
Vegetable oil: For frying—choose a neutral oil with a high smoke point to get that perfect crisp.

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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

While I love the classic cheesy center, I’m always swapping out fillings depending on what’s in my fridge or mood. This recipe is as flexible as it gets, so don’t hesitate to add your own spin!

Variation: I sometimes mix diced sun-dried tomatoes or fresh herbs like basil into the risotto for a fresh flavor pop that makes the arancini feel even more special.
Dairy-free option: Swap mozzarella with a plant-based cheese and use vegetable stock, making these friendly for dairy-sensitive guests.
Seasonal twists: During fall, try swapping mozzarella for creamy brie and mixing in roasted butternut squash risotto—a cozy, festive treat.
Air fryer hack: For a lighter option, I’ve had great success crisping these in the air fryer—just spray them with a bit of oil and cook at 400°F for about 12 minutes.

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

A close-up image of a white bowl filled with fine, light brown crumbs. A woman's hand is holding a round food ball coated in these crumbs, with the fingers gently pressing into the crumb layer. The crumbs have a slightly grainy texture, and the white bowl contrasts with the warm color of the crumbs. The background shows a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook or Grab Your Risotto

If you don’t have leftover risotto, it’s no problem—just whip some up by gently sautéing your diced onion in olive oil until soft, then adding crushed garlic. Stir in the arborio rice so it’s well coated, then splash in some dry white wine if you like. Slowly add warm stock ladle by ladle, stirring until the rice is creamy and just al dente. Toss in butter and parmesan until melted and silky, season with a pinch of salt, spread on a tray, and chill until cool and firm—about an hour or pop it in the freezer for a quick half hour.

Step 2: Shape the Risotto Balls

On a lined tray, get your egg, flour, and breadcrumbs ready in separate bowls. Scoop about two tablespoons of cooled risotto, flatten it in your hand, then nestle some mozzarella in the middle. Roll the risotto around the cheese carefully into a tight ball. Repeat until all your risotto is shaped into neat little spheres. This part is a bit like playing with dough—don’t worry if your first few aren’t perfect, they’ll taste fantastic anyway.

Step 3: Coat and Chill Before Frying

Lightly roll each ball in flour first, shaking off the excess to avoid clumps. Then dip into the beaten egg, letting the drips fall back into the bowl, followed by a thorough coating in breadcrumbs. This triple-step keeps the balls crispier longer. I like to chill them for about 10 minutes at this point to help them hold their shape better during frying.

Step 4: Fry to Crispy Perfection

Heat enough vegetable oil in a heavy-bottomed pot so it reaches about one-third up the side, aiming for around 180°C (360°F). A thermometer is handy here, or you can do the wooden spoon test: when bubbles form steadily around the handle, you’re ready. Carefully lower in a few risotto balls, making sure not to overcrowd the pot, and cook for around 5 minutes, turning gently to brown evenly. Transfer to a wire rack to drain and cool slightly—that’s it, pure crispy gooey bliss.

Top Tip

Having made these plenty of times, I’ve learned a few tricks that really help your cheesy risotto balls turn out restaurant-quality every time. They might seem small, but once you try them, you’ll never go back.

Firmer Risotto: Chill your risotto well before shaping; this prevents the balls from falling apart while frying.
Double Hands Method: Use one hand for the dry coating (flour and breadcrumbs) and the other hand for the egg — this keeps your hands from getting messy and sticky.
Oil Temperature Check: Never rush the oil heating—too cold and the balls will soak oil, not crisp up.
Don’t Overcrowd: Fry in small batches to maintain oil temperature and maximize crispiness.

How to Serve Cheesy Risotto Balls Recipe

cheesy risotto balls - Serving Suggestion

Garnishes

I keep it simple here—a sprinkle of freshly chopped parsley or basil adds a touch of green freshness and pretty contrast. Sometimes, a light dusting of extra parmesan on top is pure heaven. If I’m feeling fancy, a drizzle of a spicy aioli or marinara dipping sauce rounds out the experience perfectly.

Side Dishes

These cheesy risotto balls make an excellent appetizer or side. I often pair them with a crisp green salad dressed in lemon vinaigrette or a bowl of roasted seasonal veggies. For a full meal, a hearty tomato soup or my favorite creamy mushroom soup is comforting and complements the gooey cheese inside beautifully.

Creative Ways to Present

For parties, I like to present these on a rustic wooden board with small bowls of various dipping sauces—pesto, spicy ketchup, even honey mustard. Sticking toothpicks in each ball makes them easy finger food and adds a fun touch. Once, I arranged them alongside a grazing board full of cheeses, olives, and cured meats for a crowd-pleasing spread that disappeared fast!

Make Ahead and Storage

Storing Leftovers

If you have any leftover risotto balls (and I hope you do!), store them in an airtight container in the fridge for up to 2 days. They will lose some crispiness but can be reheated to regain much of it.

Freezing

These freeze wonderfully! I flash freeze the shaped, coated balls on a tray until firm, then pop them into zip bags for up to three months. When you want a quick snack, just fry or air fry them straight from frozen—add an extra minute or two to cooking time.

Reheating

To reheat leftovers and keep that crispy exterior, I recommend popping them in a hot oven (about 375°F/190°C) on a wire rack for 10-15 minutes or using an air fryer. Microwaving tends to make them soggy, so I avoid that whenever possible.

Frequently Asked Questions:

Can I make cheesy risotto balls without leftover risotto?

Absolutely! You can cook fresh risotto specifically for this recipe following the initial steps, then cool it completely before shaping. This works wonderfully and gives you that creamy core every time.

What’s the best cheese to stuff inside?

Mozzarella is classic for its meltiness and mild flavor, but you can experiment with provolone, fontina, or even creamy brie for something extra special. Just make sure it melts well to get that gooey center.

Can I bake the risotto balls instead of frying?

You can bake them for a lighter version! I’d recommend spraying them with a bit of oil and baking at 400°F (200°C) for 20-25 minutes, turning halfway through. They won’t be quite as crispy as frying but still delicious.

How do I prevent cheesy risotto balls from falling apart when frying?

The key is chilling the shaped balls well before frying, plus using enough binding (the egg) and coating them properly in flour and breadcrumbs. Also, don’t overcrowd the pan to keep oil temperature steady.

Final Thoughts

This cheesy risotto balls recipe has become a staple in my kitchen, especially for turning leftovers into something exciting that sparks joy every time. It’s easy, fun to make, and darn delicious to eat—plus, once you get the hang of it, you’ll find endless ways to make it your own. So go ahead, give these a try and watch them disappear fast—they’re the kind of comfort snack everyone needs in their life.