arancini balls

These arancini flavored with spinach and sun-dried tomato are crispy and golden on the outside, and filled with mozzarella on the inside!

Arancini with Mozzarella

unsalted butter

onion,

garlic, pressed through garlic press

arborio rice

Salt

Black pepper

white wine (I

chicken stock

parmesan cheese

baby spinach leaves, chopped

tomatoes

flat-leaf parsley

red pepper flakes (optional)

mozzarella

all-purpose flour

eggs, whisked

panko breadcrumbs

Peanut oil oil,

Marinara Sauce, for dipping (optional)

To prepare the risotto, place a heavy-bottom pan over medium-high heat, and add in the butter; once melted, add in the diced onion and saute for a few minutes just until softened; add in the garlic and stir.

Add in the arborio rice, plus a small pinch of salt and pepper, and stir to combine and toast; add in the white wine, and allow it to reduce for a moment.

Once reduced, begin adding about a ladle and a half of the hot chicken stock into the rice in increments, stirring for a moment to incorporate, allowing the stock to absorb.

Add more stock once the stock is almost completely absorbed, stirring the risotto occasionally to create a creamy texture, using up all the stock until the rice is soft yet still has a slight bite to it (this should take about 25-30 minutes).

Once the risotto is cooked, turn off the heat and stir in the parmesan cheese, the chopped baby spinach leaves and sun-dried tomatoes, plus the parsley (and optional pinch of red pepper flakes).

Line a baking sheet with parchment paper and pour the risotto onto the parchment, smoothing and spreading it to cool quickly (I place mine into the fridge for about 20-30 minutes to cool quicker).

Once the risotto is cooled, using a 1 1/2 tablespoon-size scoop (I use my cookie scoop), scoop out portions (you should get 25); then, press a tiny cube of mozzarella into the center of each, enclosing it in the risotto; roll each, like a meatball, into a ball-shape.

Dip each ball into the flour, then the whisked egg, then the panko breadcrumbs.

Fill a large pan or a medium pot with about 3” of vegetable oil, or enough so that the bites can be fairly submerged when fried, and slowly bring to 365°; once the oil is hot, add a batch of arancini in and fry until golden-brown on all sides, about 2 minutes; drain on a wire rack, and repeat until all arancini balls are fried.

Serve warm or room temp with a little toothpick for convenience, on their own or with marinara sauce on the side.

Parmesan arancini balls is a crowd-pleasing finger food made with cooked risotto, parmesan cheese, spices, and breadcrumbs.

Parmesan Arancini Balls

risotto, cooled

salt

garlic powder

Italian seasoning

red pepper flakes, optional

bread crumbs

eggs

Vegetable Oil (enough to fill your pot at least 2” deep)

sour cream

mayonnaise

milk

Calabrian chili paste

parsley

thyme

dill

celery salt

black pepper

In a large bowl, combine the cooked risotto, ¾ cup parmesan cheese, salt, garlic powder, Italian seasoning, and red pepper flakes. 

Roll the risotto into 1” balls, making sure to pack them together well so they don’t fall apart. 

Prepare your breading station by placing the flour, eggs, and breadcrumbs each in their own medium-sized bowl. Whisk the eggs until they are smooth and uniform. 

Dip each risotto ball (one at a time) into the flour, followed by the egg, and then the breadcrumbs. Repeat with the remaining arancini. 

Fill a heavy-bottomed pot or Dutch oven with at least 2” of vegetable oil and heat it over medium until it reaches 365ºF. 

Carefully lower 3-4 risotto balls into the oil and cook them for 1-2 minutes, or until they are golden brown. 

Remove the arancini to a paper towel and repeat until all of the arancini have been fried. 

Serve immediately, garnished with the remaining grated parmesan and fresh parsley. 

In a large bowl, whisk together all of the ingredients. Store in an airtight container in the fridge until ready to serve. 

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Arancini rice balls are a delicious fried appetizer that your guests will devour. Our arancini recipe is made with cooked risotto and parmesan cheese.

Parmesan Arancini

Arancini di Riso, or Sicilian Rice Balls, are one of the most delicious dishes you can find in Sicily. Arancini are small deep-fried rice balls filled with meat sauce or mozzarella and prosciutto, round or conical in shape. What we are going to show you now is the authentic arancini recipe, made with the most famous fillings and different shapes. We will explain how to stuff them and give the desired shape, how to bread in the right way and finally how to fry them. Your arancini will have a crispy crust that hides a soft and tasty heart.

Arancini Recipe | How to Make Arancini di Riso - Recipes from Italy

500 g (2 3/4 cups) of vialone nano rice

saffron (powder or crushed threads)

g (1/4 stick) of unsalted butter

g Parmigiano cheese

1,2 liter (5 cups) of water

g (1 teaspoon) of coarse salt

little onion

celery

carrot

g (3,5 oz) of ground pork

g (3,5 oz) of ground beef

tomato passata.

g (3,5 oz) of peas (fresh

60 g (2 oz) of caciocavallo cheese or mozzarella

ml (1/5 cup) of dry red wine

extra virgin olive oil

g (1 oz) of ham

mozzarella cheese

200 g (1 1/4 cups) of all purpose flour

300 ml (1 1/4 cups) of water

breadcrumbs

Cook the rice

In a large saucepan add water and salt. Strictly stick to the doses given. Bring to a boil. Then add the rice. The rice must completely absorb the water. It’ll take about 15 minutes. Now dissolve the saffron in very little hot water and add it to the cooked rice.

Add butter and parmigiano

Mix thoroughly with a wooden spoon, then add the butter cut into small pieces and parmigiano. Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

Cool the rice

Level it carefully with a wooden spoon and then cover with cling film (it’ll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

Make the soffritto

In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes.Then add the ground meat. Cook over high heat, stirring occasionally, for 2 to 3 minutes.

Add wine and tomato

Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

Add peas

Leave to simmer, covered with a lid, for about 30 minutes. If you are using fresh or frozen peas, add them after about 10 minutes. For canned peas instead, wash them thoroughly and add them after 20 minutes. If the meat sauce is getting too dry, add 2 tablespoons of water. Season with salt and pepper. The meat sauce is ready. Set aside.

Fill the rice

Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce.

Make a ball

Add 2/3 pieces of caciocavallo cheese or mozzarella, as you prefer. Now close the arancini with more rice. Keep adding rice till you form a ball.

Bread the arancini

Make a batter with water, flour and a pinch of salt. Then dip the arancini, one by one, in the batter, taking care to cover them entirely. Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

Fry and serve

Fry for about 2 minutes or till the arancini take on a golden color. Drain on paper towels and enjoy!

What's tastier than creamy risotto? Cheesy chicken arancini, that's what. Guests will love these moreish bites.

Mini creamy chicken arancini

litre Campbell’s Real Stock chicken

36.40 gm extra virgin olive oil

brown onion, finely chopped

garlic cloves, crushed

dry white wine

500.00 ml finely chopped cooked chicken

250.00 ml grated mozzarella

126.25 gm thickened cream

165.00 ml chopped fresh flat-leaf parsley,

187.50 ml plain flour

eggs, lightly beaten

1000.00 ml panko breadcrumbs

Extra virgin olive oil ,for shallow-frying

Step 1

Place stock and 1 1/2 cups water in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cover.

Step 2

Meanwhile, heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add rice. Stir to coat in mixture. Cook for 1 minute. Add wine. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until stock is absorbed. Continue adding stock, 1/3 cup at a time, until stock is absorbed. Remove from heat. Add chicken, cheese and cream. Stir until cheese has melted. Stir in parsley. Season with pepper. Set aside to cool. Cover and refrigerate for 3 hours or until firm.

Step 3

Place flour, egg and breadcrumbs in separate bowls. Shape 1 tablespoon of chicken mixture into a small pyramid. Coat in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a tray.

Step 4

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large deep-frying pan over medium heat. Cook arancini, in batches, for 5 to 6 minutes or until golden. Drain on paper towel. Transfer to a baking tray. Place in oven to keep warm. Serve arancini warm sprinkled with extra parsley and with aioli.

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The most viewed arancini balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine