Description
Easy Cheesy Stuffed Arancini are crispy golden risotto balls stuffed with gooey mozzarella cheese. Perfect as an appetizer or snack, these delightful fried treats transform leftover risotto into a delicious crowd-pleaser with a crispy crust and creamy center.
Ingredients
Scale
Risotto Base
- 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 Assembling Arancini
- 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
Instructions
- Make the Risotto: In a large saucepan over medium heat, heat 1 tablespoon olive oil. Add finely diced onion and cook for a couple minutes until soft. Add crushed garlic and stir for a minute. Stir in arborio rice and cook for another minute. Add white wine if using, and let it bubble for one minute to evaporate alcohol. Begin adding hot stock, one ladleful at a time, stirring continuously until absorbed before adding the next. Continue until all stock is absorbed and rice is al dente with a slight bite in the middle.
- Finish the Risotto: Stir in diced butter and grated parmesan cheese until melted and combined. Taste and add salt if needed. Spread risotto on a baking tray lined with baking paper and chill in the fridge for at least 1 hour or freeze for 30 minutes to speed cooling.
- Form the Arancini Balls: Line a tray with baking paper. Place egg, flour, and breadcrumbs in separate bowls. Scoop about 2 tablespoons of cooled risotto and flatten it in your hand. Place some mozzarella in the center, then shape the risotto around the cheese forming a ball. Place on the lined tray and repeat with remaining risotto.
- Coat the Balls: Roll each ball lightly in flour, shaking off excess. Then dip into beaten egg, allowing excess to drip off. Finally, roll in breadcrumbs to coat evenly. Place coated balls on the lined tray and chill for 10 minutes to help them firm up.
- Fry the Arancini: Pour vegetable oil into a large pot to cover about one-third of the pot's height. Heat oil to 180°C (360°F). Fry arancini in small batches (about 3 at a time) without overcrowding, turning occasionally, for about 5 minutes or until golden brown and crispy. Remove and drain on a wire rack.
- Serve: Serve arancini while still hot, crispy on the outside with molten mozzarella inside for the best experience.
Notes
- Using leftover risotto is perfect for making arancini as it is firmer and easier to shape.
- You can substitute mozzarella with brie or other cheeses for a different flavor.
- If short on time, chill risotto in the freezer for 30 minutes to firm up faster.
- Use one hand for dry coating (flour and breadcrumbs) and the other for egg to keep fingers less sticky.
- These arancini are ideal for parties, holidays, or as a kid-friendly appetizer.
- Arancini can also be air fried for a lighter version.
- Make sure oil is at correct temperature (180°C) for best crispiness and to avoid greasy arancini.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 kcal
- 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
