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Crispy Arancini – Easy Fried Risotto Balls with Melty Mozzarella

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These crispy arancini are golden-fried risotto balls with a gooey mozzarella center, perfect for parties, snacks, or using up leftover risotto. Crunchy on the outside and creamy inside, they’re a comforting Italian appetizer everyone will love.

Ingredients

Scale
  • 2 cups cooked risotto, chilled (homemade or store-bought)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley (optional)
  • Salt and black pepper, to taste
  • 4 oz mozzarella cheese, cut into 1/2-inch cubes
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (panko or regular)
  • 1/2 cup grated Parmesan cheese (for breading)
  • Vegetable oil, for deep frying
  • Marinara sauce, for dipping
  • Extra grated Parmesan and parsley, for garnish

Instructions

  1. Chill the risotto: Spread fresh risotto on a baking sheet and refrigerate for at least 10-15 minutes until firm.
  2. Mix the base: In a large bowl, combine chilled risotto, 1/2 cup Parmesan, 1 egg, and parsley. Season with salt and pepper. Stir until sticky but not wet. Add breadcrumbs if too loose.
  3. Shape the balls: Scoop about 2 tablespoons of mixture, flatten, place a mozzarella cube in the center, and wrap risotto around to seal. Roll into a ball about 1½ inches in diameter. Repeat for all mixture and cheese.
  4. Bread the arancini: Set up three bowls—flour, beaten eggs, and breadcrumbs mixed with Parmesan. Roll each ball in flour, dip in egg, then coat in breadcrumbs. For extra crunch, dip in egg and breadcrumbs a second time.
  5. Chill again (optional): Refrigerate breaded balls for 10 minutes before frying for best results.
  6. Heat the oil: Pour 2-3 inches of vegetable oil into a heavy pot and heat to 350°F.
  7. Fry the arancini: Fry 3-4 balls at a time, turning occasionally, until golden brown and crisp (about 5-6 minutes per batch).
  8. Drain and cool: Remove with a slotted spoon and place on a paper towel-lined plate. Let cool for a couple of minutes.
  9. Serve: Arrange on a platter, sprinkle with extra Parmesan and parsley, and serve with warm marinara sauce for dipping.

Notes

Chilling the risotto and breaded balls helps them hold their shape. Double breading gives extra crunch. For gluten-free or vegan adaptations, use appropriate substitutes for flour, breadcrumbs, cheese, and eggs. Baked arancini are a lighter option. Serve hot for best texture; leftovers can be reheated in the oven for crispiness.

Nutrition

Keywords: arancini, fried risotto balls, mozzarella, Italian appetizer, party food, comfort food, crispy, cheese, snack, easy recipe

Find it online: https://prismtaste.com/crispy-arancini-recipe-easy-fried-risotto-balls-with-melty-mozzarella/