Description
Easy Cheesy Stuffed Arancini are crispy, golden fried risotto balls stuffed with gooey mozzarella, perfect for using leftover risotto. This classic Italian appetizer features a creamy homemade risotto base enriched with parmesan and butter, then coated in a light flour, egg, and breadcrumb crust. Fry them until crunchy on the outside and melty inside for a delicious crowd-pleasing snack or party treat.
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
Coating and Filling
- 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
Instructions
- Prepare the Risotto: If not using leftover risotto, heat olive oil in a large saucepan over medium heat. Add diced onion and cook until softened. Stir in crushed garlic, then add arborio rice, stirring to coat for a minute. Pour in white wine if using, and let it bubble to evaporate alcohol. Gradually add hot stock one ladleful at a time, stirring continuously until each is absorbed. Cook until rice is al dente. Stir in diced butter and parmesan cheese to melt. Season with salt if needed. Spread risotto onto a baking tray lined with baking paper and chill in the fridge for at least 1 hour to firm up.
- Form the Arancini Balls: Line a tray with baking paper. Set three separate bowls with flour, beaten egg, and breadcrumbs. Take about two tablespoons of chilled risotto, flatten it in your hand, place some mozzarella in the center, then roll it up enclosing the cheese completely to form a ball. Place on the lined tray and repeat with remaining risotto.
- Bread the Arancini: Roll each ball lightly in flour, shaking off excess. Dip in beaten egg, allowing excess to drip off, then coat evenly in breadcrumbs. Transfer coated balls to the lined tray. Optionally refrigerate for 10 minutes to help them hold their shape during frying.
- Fry the Arancini: Pour vegetable oil into a large pot to a depth about 1/3 of the pot height and heat to 180°C (360°F). Test readiness by inserting a wooden spoon handle – bubbles should form around it. Fry arancini in batches of three without crowding, turning occasionally for about 5 minutes until golden brown and crispy. Drain on a wire rack. Repeat with all balls.
- Serve: Serve the arancini hot and crispy for a gooey cheesy center experience.
Notes
- These mozzarella stuffed arancini are perfect for using leftover risotto, making them a great party snack or appetizer.
- Use one hand for dry coatings (flour and breadcrumbs) and the other hand for the egg to avoid sticky fingers.
- For a twist, substitute mozzarella with brie when using butternut squash risotto for a festive variation.
- To speed up cooling the risotto, you may freeze it for 30 minutes instead of refrigerating for an hour.
- Arancini can be air-fried as a healthier alternative, though frying gives the best crispiness.
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
