Description
Easy Cheesy Stuffed Arancini are crispy, golden-fried risotto balls stuffed with gooey mozzarella cheese. Perfect for using leftover risotto, these delicious Italian appetizers are great for parties, holidays, or as a kid-friendly snack.
Ingredients
Scale
Risotto
- 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)
For Arancini
- 1 egg
- 1 cup breadcrumbs
- 1/2 cup flour
- 3.5 oz (100 g) mozzarella, diced or torn
- Vegetable oil, for frying
Instructions
- Prepare the risotto. Skip this step if you’re using leftover risotto. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook until softened, about 2 minutes. Stir in crushed garlic then add arborio rice, stirring for 1 minute. Pour in the white wine if using, allowing it to bubble for a minute to evaporate alcohol. Gradually add hot stock one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next. Cook until rice is al dente (cooked with a slight bite). Stir in butter and parmesan until melted and combined. Taste and add salt if needed. Spread risotto onto a baking tray lined with baking paper. Cool 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. Take about 2 tablespoons of chilled risotto, flatten in your hand, and place some mozzarella in the center. Enclose the cheese by rolling the risotto into a ball. Place on the lined tray and repeat with remaining risotto.
- Bread the arancini. Roll each ball lightly in the flour, shaking off excess. Dip in beaten egg, allowing excess to drip off, then coat evenly with breadcrumbs. Return balls to the lined tray. For best results, chill the coated balls in the fridge for 10 minutes while heating oil to help them hold shape when frying.
- Fry the arancini. Pour vegetable oil into a large pot until it reaches about 1/3 of the way up the sides. Heat oil to 180C (360F). Using a thermometer or the wooden spoon handle test, ensure oil is hot. Carefully lower three risotto balls at a time into the oil without crowding. Fry, turning occasionally, for about 5 minutes or until golden brown and crispy. Transfer cooked arancini to a wire rack to drain. Repeat with remaining balls.
- Serve. Serve the arancini hot while crispy and gooey in the center as a delicious appetizer or snack.
Notes
- Use leftover risotto to save time and effort; just shape and fry.
- Try different risotto flavors such as creamy tomato mascarpone or butternut squash for variation.
- Swap mozzarella for brie in the filling for a festive twist.
- Use one hand for dry coatings (flour and breadcrumbs) and the other for the egg to prevent sticky fingers during breading.
- Chill coated balls before frying to help them maintain shape and crispiness.
- Arancini are perfect for parties, holiday gatherings, or kid-friendly snacks.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 calories
- 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
