Arancini Recipe
Learn how to make delicious Arancini, crispy Italian rice balls stuffed with gooey mozzarella cheese, using leftover risotto. These fried delights are perfect as appetizers or snacks.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Risotto Mixture:
- 2 cups cooked risotto (chilled)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Optional: 1/4 cup chopped fresh parsley
Assembly:
- 4 ounces mozzarella cheese (cut into small cubes)
- 1 cup all-purpose flour
- 1 large egg (beaten)
- 1 1/2 cups Italian-style breadcrumbs
- Vegetable oil for frying
- Salt to taste
- Marinara sauce for serving
Instructions
- Risotto Mixture: In a bowl, combine the chilled risotto with Parmesan, 1 beaten egg, and parsley if using.
- Assembly: Shape the risotto mixture around mozzarella cubes to form balls. Coat each ball in flour, then egg, and finally breadcrumbs. Chill for 15–20 minutes.
- Frying: Heat oil to 350°F. Fry arancini in batches until golden brown, about 3–4 minutes per batch. Drain on paper towels and sprinkle with salt. Serve warm with marinara sauce.
Notes
- Use leftover risotto for convenience.
- Arancini can be baked at 400°F for 20–25 minutes for a lighter version.
Nutrition
- Serving Size: 1 arancini
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
Find it online: https://easy-tapas-recipes.com/arancini-recipe/
