Name: Cheesy Risotto Balls (Arancini) 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; 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz / 100 g mozzarella, diced or torn (mozzarella ball, mini mozzarella pearls, or grated mozzarella); Vegetable oil, for frying

There's something utterly satisfying about biting into Crispy, golden spheres of creamy risotto tucked with molten mozzarella inside. This Cheesy Risotto Balls (Arancini) Recipe is one of my favorite little kitchen adventures that transform leftover risotto or fresh made risotto into irresistible, crowd-pleasing bites.

This image shows three round fried balls with a crispy, golden-brown outer layer. One ball is open, revealing an orange rice layer filled with stringy, melted white cheese stretching in the center. The balls sit on white parchment paper on a white plate, and there are some small green leaves scattered around for decoration. In the upper right corner, there is a white cup with a creamy pink sauce topped with a single green leaf. The whole scene is set on a white marbled surface. 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 (Arancini) Recipe
Top Tip
How to Serve Cheesy Risotto Balls (Arancini) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls (Arancini) Recipe

Why You'll Love This Recipe

I’ve made this Cheesy Risotto Balls (Arancini) Recipe countless times — both as a way to rescue leftover risotto and from scratch — and it never disappoints. The crispy outside combined with gooey, cheesy inside is pure magic. Plus, these little balls feel fancy but are surprisingly straightforward to pull off.

Perfect for Using Leftovers: This recipe rescues leftover risotto and turns it into a whole new dish everyone loves.
Crispy & Gooey Contrast: The outer breadcrumb coating crisps beautifully, while the mozzarella inside melts and oozes invitingly.
Customizable & Fun: You can swap cheeses, mix in herbs, or even change the risotto flavor to match your mood or season.
Great for Sharing: These risotto balls make a fantastic appetizer or party snack that always disappears fast.

Ingredients & Why They Work

The beauty of this Cheesy Risotto Balls (Arancini) Recipe is how simple ingredients combine to create layers of flavor and texture. Arborio rice makes the creamiest risotto base, while mozzarella adds that irresistible melty core you’ll crave. Let me break down why each ingredient plays an important role.

Flat lay of a small white ceramic bowl with finely diced white onion, two peeled garlic cloves, a small white ceramic bowl with golden olive oil, a mound of uncooked arborio rice, a small white ceramic bowl filled with clear dry white wine, a white ceramic bowl with golden chicken stock, small cubes of pale yellow butter on a white ceramic dish, a small white ceramic bowl of finely grated parmesan cheese, one whole uncracked brown egg, a small white ceramic bowl of fine white flour, a small white ceramic bowl of light golden breadcrumbs, a fresh white mozzarella ball torn into pieces on a white ceramic plate, 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 sweetness and subtle depth once softened, setting the flavor foundation.
Garlic cloves: Bring a warm, savory aroma that complements the cheesy element.
Olive oil: Great for sautéing the aromatics and adding richness without heaviness.
Arborio rice: The secret to creamy risotto—its starch makes the texture luscious and sticky, perfect for shaping.
Dry white wine (optional): Adds acidity and complexity while cooking out the alcohol.
Chicken or vegetable stock: Slowly absorbed to cook the risotto just right and infuse flavor.
Butter: Melts through at the end to enrich the creamy risotto base.
Parmesan cheese: Adds salty, nutty depth inside the risotto itself.
Salt: Enhances all those natural flavors; add after tasting.
Egg: Acts as a binder and helps the coating stick evenly.
Breadcrumbs: Provide a golden, crispy shell when fried.
Flour: A light coating step that helps the egg wash adhere better.
Mozzarella cheese: The gooey heart of each arancini bite—use fresh mozzarella balls or diced.
Vegetable oil for frying: Use a neutral oil with a high smoke point for crisp and perfect browning.

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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

One of my favorite things about this Cheesy Risotto Balls (Arancini) Recipe is how easy it is to personalize. I often swap in different cheeses or fold in fresh herbs for an extra flavor pop. You can get creative with the risotto base too — try a tomato or butternut squash risotto for a festive twist.

Variation: I once made these with a basil pesto risotto and swapped mozzarella for fresh burrata inside. Everyone was blown away by the creamy richness!
Dietary swaps: Use gluten-free flour and breadcrumbs if needed or bake instead of frying for a lighter version.
Seasonal changes: Add roasted pumpkin or sautéed mushrooms right into the risotto for autumn flair.

Step-by-Step: How I Make Cheesy Risotto Balls (Arancini) Recipe

A woman's hand is holding a round ball covered with fine, light brown crumbs over a white bowl filled with more of the same crumbs. The crumbs have a slightly coarse texture and are spread evenly inside the bowl, which rests on a white marbled surface. The lighting is soft, highlighting the hand and the crumb coating clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Risotto Base (or Use Leftovers!)

Sometimes I start from scratch, and sometimes I use leftover risotto — both ways work perfectly here! If you’re making it fresh, sauté diced onion in olive oil until softened, add crushed garlic, then stir in arborio rice. Splash in white wine if you have it and let it evaporate. Add hot stock ladle by ladle, stirring gently until all the liquid is absorbed and the rice is creamy but still has a slight bite. Finish by stirring in butter and parmesan until melted and silky. Then spread the risotto on a lined tray to cool completely, ideally chilled or even briefly frozen to firm up—this step is key for shaping.

Step 2: Form Your Arancini with Cheese Centers

Grab about two tablespoons of chilled risotto and flatten it out in your palm. Pop a bit of mozzarella in the centre, then gently roll the rice around it to create a smooth ball enclosing all the cheese. I like making these just the right size so they’re perfect for snacking—bite-sized but satisfying.

Step 3: Coat the Balls for Crispy Perfection

Set up a station with three bowls — flour, beaten egg, and breadcrumbs. Roll each ball first in flour (shaking off excess), then dip into the egg wash, and finally coat evenly in breadcrumbs. Here’s a little trick: keep one hand dry for the flour and breadcrumbs and the other wet for the egg to keep your fingers from getting too sticky. After coating, I pop them back in the fridge for about 10 minutes to firm up before frying. This helps everything hold together beautifully.

Step 4: Fry Until Golden and Delicious

Heat vegetable oil in a sturdy pot to around 180°C (360°F). I always check with a thermometer or do the wooden spoon test (bubbles mean it’s hot enough). Gently lower a few arancini into the oil—don’t crowd them—and fry, turning to get an even golden color all around. It usually takes about 5 minutes. Once done, transfer to a wire rack so they keep their crispiness. Serve them hot for that amazing gooey mozzarella pull.

Top Tip

Over the years, I’ve learned a few tricks that really help perfect these cheesy risotto balls:

Chill the Risotto: Make sure your risotto is well-chilled and firm before shaping—warm risotto will be too sticky and fall apart easily.
Use Two Hands for Coating: One for dry (flour & breadcrumbs) and one for wet (egg) keeps your fingers cleaner and speeds up the process.
Don’t Crowd the Pan: Fry in small batches so the oil temperature stays consistent and the coating crisps properly.
Wire Rack Drain: Let the arancini drain on a wire rack instead of paper towels—this keeps them crispier longer.

How to Serve Cheesy Risotto Balls (Arancini) Recipe

Garnishes

I like a sprinkle of freshly chopped parsley or basil over the top for a pop of color and freshness. Sometimes I whip up a simple marinara dipping sauce — just crushed tomatoes with garlic, olive oil, and a pinch of chili flakes — which pairs perfectly with the creamy mozzarella inside. A dusting of extra parmesan on the side feels like a little bonus too.

Side Dishes

Cheesy risotto balls make a fantastic appetizer or snack on their own, but I also love serving them alongside a crisp green salad with lemon vinaigrette or roasted seasonal veggies. They’re brilliant on a grazing board with cured meats and olives too!

Creative Ways to Present

For parties, I’ve served these arancini on skewers with cherry tomatoes and fresh basil — it looks stunning and makes them super easy to grab. Another fun idea is layering a few on a platter shaped like an Italian flag using red peppers, mozzarella balls, and basil leaves to amp up the presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happens in my house!), keep them in an airtight container in the fridge for up to 2 days. I recommend reheating in the oven to keep the outside crisp rather than the microwave.

Freezing

I freeze these arancini often because they’re so handy to have for a quick snack or meal. Freeze them on a tray individually first, then transfer to a freezer bag. When ready to eat, fry or bake straight from frozen for best results.

Reheating

The best way to reheat is in a preheated oven at about 180°C (350°F) for 10 to 15 minutes. This method crisps the exterior again without drying out the cheesy center. Avoid microwaving if possible as it can make the coating soggy.

Frequently Asked Questions:

Can I make arancini without leftover risotto?

Absolutely! You can make the risotto fresh following the step-by-step method in the recipe. Just let it cool completely before shaping your balls to ensure the best texture.

What’s the secret to crispy arancini?

Chilling the risotto balls before frying helps them hold their shape. Also, frying in oil that's hot enough (around 180°C/360°F) ensures a golden, crunchy crust without being greasy. Avoid overcrowding the pan, which can lower the oil temperature.

Can I bake the arancini instead of frying?

Yes! For a lighter option, bake the arancini in a preheated oven at 200°C (400°F) on a parchment-lined tray, flipping halfway through until golden and crispy. They won’t be quite as crunchy as fried but still tasty.

What cheese works best inside arancini?

Mozzarella is classic because it melts beautifully, giving that gooey center. You can also experiment with burrata for extra creaminess or brie for a more decadent flavor—just make sure the cheese melts well.

Final Thoughts

I’ve found that this Cheesy Risotto Balls (Arancini) Recipe is one of those magical recipes that feels like a treat any day of the week. Whether you’re using it to breathe new life into leftover risotto or starting fresh, it always brings smiles and satisfaction. So give it a go—you’ll love how simple ingredients come together to create a crunchy, cheesy, irresistibly gooey bite that everyone asks for seconds on.