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 (optional); 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz (100 g) mozzarella, diced or torn; Vegetable oil, for frying

There’s something so satisfying about biting into crispy, golden risotto balls with a molten cheesy center — it’s why I’m excited to share this Cheesy Risotto Balls Recipe with you. This recipe turns everyday risotto into a finger-licking, crowd-pleasing snack that’s anything but ordinary.

The image shows a white round plate on a white marbled surface with three golden brown fried balls, two whole and one cut open. The cut-open ball reveals a creamy, orange risotto layer filled with stretchy melted white cheese in the middle. The fried outside texture is crunchy and crispy. There is some grated white cheese sprinkled on top of the balls. In the background, a white bowl with a creamy orange and white dipping sauce garnished with a small green leaf sits nearby. 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

Honestly, these cheesy risotto balls have been a total game changer in my kitchen. They’re easy to make, use up leftover risotto perfectly, and always get rave reviews at parties. I’m pretty sure you’ll want to make them again and again.

Comforting and Crunchy: The crispy fried exterior paired with gooey mozzarella inside is pure bliss in every bite.
Great Way to Use Leftovers: Got leftover risotto? These balls turn it into something exciting instead of reheating the same dish.
Kid-Approved: Mozzarella-stuffed and fried, they’re perfect finger food for little hands and picky eaters.
Flexible and Flavorful: You can easily swap out cheeses or mix-ins to match your mood or what you have in the fridge.

Ingredients & Why They Work

This Cheesy Risotto Balls Recipe works so well because of the harmony between the creamy risotto base, sharp parmesan, and melty mozzarella, all enveloped in a crunchy breadcrumb coating. Here’s a quick rundown of the ingredients and why each is key.

Flat lay of a small white ceramic bowl of finely diced white onion, two whole uncracked brown garlic cloves, a small white bowl of golden olive oil, a small mound of pearly arborio rice, a small white bowl of clear dry white wine, a simple white ceramic bowl with warm golden chicken stock, diced pale yellow butter cubes on a white plate, a small pile of grated pale parmesan cheese, one whole uncracked brown egg, a small white bowl of fine white flour, a small white bowl of golden brown breadcrumbs, a small white plate holding a torn ball of fresh white mozzarella cheese placed 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

White onion: Adds mild sweetness and aromatic depth when sautéed gently.
Garlic cloves: A little punch that elevates the risotto’s flavor.
Olive oil: Perfect for softening onions without overpowering them.
Arborio rice: The star grain for creamy risotto thanks to its starch content.
Dry white wine: Adds acidity and complexity – feel free to skip it if you prefer.
Hot chicken or vegetable stock: Slowly absorbed for that signature creamy texture.
Butter: Enriches the risotto, rounding out flavors and adding silkiness.
Parmesan cheese: Gives a nutty, salty bite and helps bind the risotto.
Salt: Used sparingly to balance and brighten flavors.
Leftover risotto: Ideal to speed this recipe along, or make fresh as described.
Egg: Acts as a glue for the coating layers.
Breadcrumbs: Create that irresistible crispy shell when fried.
Flour: Helps the egg stick, ensuring the crumbs coat evenly.
Mozzarella: The melty, cheesy surprise inside every ball.
Vegetable oil: For frying — provides a neutral flavor and crisp finish.

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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

I love how customizable this Cheesy Risotto Balls Recipe is. You can swap cheeses, switch up your risotto base, or add herbs and spices to make it truly yours — this is such a forgiving recipe that encourages creativity.

Variation: Once, I used a butternut squash risotto and replaced mozzarella with brie — it was a rich, cozy twist perfect for fall gatherings.
Herbs and Seasonings: Toss in chopped fresh basil or oregano for a fresh herbaceous note.
Spicy Kick: Add a pinch of chili flakes to the risotto before forming your balls for some heat.
Vegetarian or Vegan: Use vegetable stock and your favorite vegan cheese alternatives to adapt for special diets.

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

A close-up view of a white bowl filled with fine, golden breadcrumbs, with a single round food piece being coated in the crumbs. A woman's hand is gently holding and pressing the round piece, which is covered evenly with the light brown crumb layer. The texture of the crumbs looks dry and grainy, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Risotto (or Use Leftovers!)

If you don’t already have leftover risotto, start by making the risotto fresh. I sauté diced onion in olive oil until tender, then add crushed garlic and arborio rice. Pour in a splash of white wine if you like, letting it bubble off before adding hot stock, one ladle at a time. This slow-cooking method lets the rice soak up all the flavor and become creamy but still al dente — that tender firmness is key for shaping later. Stir in butter and parmesan last for a velvety finish, then spread it out on a tray and chill until firm.

Step 2: Form the Risotto Balls

Once the risotto’s cool, scoop about two tablespoons into your palm, flatten it, and pop some diced mozzarella in the center. Then, simply roll it into a ball, enclosing the cheese. This part is so fun and feels a bit like edible playdough. Setting the balls on a lined tray keeps them organized while you work your way through the batch.

Step 3: Coat for Crispiness

Prepare three shallow bowls with flour, beaten egg, and breadcrumbs. For the best results (and less mess), I use one hand for the dry ingredients and the other for the egg. Roll each ball first in the flour, then dip it in the egg, and finally coat it evenly in breadcrumbs. Pop the coated balls in the fridge for 10 minutes to firm up — this helps them hold their shape beautifully when frying.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a deep pan to around 180°C (360°F). Use a thermometer if you have one — it really takes the guesswork out. Fry the risotto balls a few at a time so they crisp up nicely without overcrowding. Turn occasionally for even color; they’ll take about 5 minutes to become gorgeously golden. Drain on a wire rack so they stay crispy all over.

Top Tip

From my kitchen to yours, these tips will help you nail the perfect risotto balls every single time.

Chill Before Shaping and Frying: Cooling the risotto and then chilling formed balls ensures they hold together and don’t fall apart in the oil.
Use Separate Hands for Coating: One dry, one wet hand keeps your fingers less sticky and speeds up the breading process.
Maintain Oil Temperature: Keeping your oil at a steady 180°C means crispy outsides without greasy, soggy interiors.
Don’t Crowd the Pan: Fry in batches so each ball gets enough space for even browning and perfect crunch.

How to Serve Cheesy Risotto Balls Recipe

Cheesy Risotto Balls - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley over the hot risotto balls for a pop of color and freshness. A side of lemon wedges is also fantastic—they add a bright counterpoint to the richness. Sometimes, I whip up a quick garlic aioli or a simple marinara sauce for dipping — makes the experience even more special.

Side Dishes

These cheesy risotto balls shine as appetizers or party snacks, but you can serve them alongside a crisp green salad or roasted veggies for a fuller meal. I’ve also paired them with a light tomato soup for a cozy lunch that feels indulgent.

Creative Ways to Present

For holiday parties, I like arranging the risotto balls on a festive platter with colorful dips and garnishes like edible flowers or microgreens. Another favorite is placing them on skewers with cherry tomatoes and basil for a whimsical finger food twist that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto balls in an airtight container in the fridge for up to 2 days. Reheating in the oven on a rack helps maintain the crispy texture, instead of soggy microwave reheats.

Freezing

Freeze uncooked, coated risotto balls on a tray for a couple of hours, then transfer to a freezer-safe bag. When ready to eat, fry them straight from frozen, adding a minute or two to cooking time. It’s such a lifesaver for quick snacks later.

Reheating

To reheat cooked risotto balls, I recommend the oven at 180°C (350°F) for 10-15 minutes to revive crispiness. You can also pop them in an air fryer if you have one—that gets them extra crunchy without drying them out.

Frequently Asked Questions:

Can I make this recipe gluten-free?

Absolutely! Use gluten-free breadcrumbs and flour alternatives to keep it safe while retaining the crispy texture. Just be sure to check your ingredients' labels.

What’s the best way to handle leftover risotto?

Leftover risotto is perfect for this recipe. Make sure it’s fully cooled and firm before shaping. If it feels too loose, chilling or adding a little grated cheese can help it bind better.

Can I bake the risotto balls instead of frying?

You can! Baking at 200°C (400°F) for about 20-25 minutes, turning halfway, works well for a lighter version. Just don’t expect the same level of crunch as frying.

How do I prevent the risotto balls from falling apart in the oil?

Chilling the balls before frying is key. Also, don’t overcrowd the pan and make sure the oil is properly heated. Using the right amount of binding ingredients in the risotto helps, too.

Final Thoughts

I hope you enjoy making this Cheesy Risotto Balls Recipe as much as I do. It’s one of those recipes that feels special but is totally achievable in any kitchen. Whether for a cozy night in, a party snack, or using up leftovers, these arancini never disappoint. Trust me, once you try them, you’ll be hooked too!