Name: Cheesy Risotto Balls 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 (about 4 cups); 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz (100 g) mozzarella, diced or torn; Vegetable oil, for frying

Nothing quite beats the crispy, golden exterior and the gooey, cheesy center of these little delights. This Cheesy Risotto Balls Recipe turns leftover risotto into irresistible finger food that's perfect for sharing, snacking, or serving up as a crowd-pleaser.

Three fried rice balls sit on white parchment paper on a white plate over a white marbled surface. Two of the rice balls are whole with a crisp, golden-brown breaded coating sprinkled with small bits of grated cheese. One rice ball is broken open, showing its inside filled with orange-colored rice and melted white cheese stretching from one half to the other. In the upper right corner, part of a white bowl with a creamy pinkish-orange sauce garnished with a green basil leaf is visible. 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 Recipe
Top Tip
How to Serve Cheesy Risotto Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls Recipe

Why You'll Love This Recipe

I've made my fair share of appetizers, but these cheesy risotto balls have a special place in my kitchen. There’s something so satisfying about biting into that crunchy shell and finding a molten cheese surprise inside — it just feels like a little celebration every time.

Perfect use of leftovers: They transform leftover risotto into a brand-new, exciting dish.
Crispy and creamy contrast: The outside is golden and crunchy while the inside stays delightfully soft and cheesy.
Kid-friendly and crowd-pleasing: They’re bite-sized, fun to eat, and guaranteed to disappear fast.
Customizable: You can easily swap the mozzarella or experiment with different risotto flavors for endless variations.

Ingredients & Why They Work

The magic of this Cheesy Risotto Balls Recipe is in simple, quality ingredients working in harmony. Using creamy risotto as your base ensures the balls stay soft inside, while the mozzarella melts beautifully, giving you that perfect cheesy pull.

Flat lay of a small heap of arborio rice grains, a whole white onion, two peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white bowl with dry white wine, a large white ceramic bowl filled with steaming hot vegetable stock, diced pale yellow butter cubes on a white plate, finely grated parmesan cheese mound on a white plate, one whole uncracked brown egg, a white bowl of fine white flour, a white bowl heaped with golden breadcrumbs, a fresh ball of white mozzarella cheese torn into pieces, 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

Arborio rice: Its starchiness is key for that creamy risotto texture that holds together well.
Onion and garlic: They build a flavor foundation with a gentle sweetness and savory depth.
Dry white wine: Optional but adds acidity and complexity to the risotto.
Chicken or vegetable stock: This slowly absorbs into the rice, making it tender and flavorful.
Butter: Adds a luscious richness and helps bind the risotto.
Parmesan cheese: Gives salty, nutty flavor that complements the mild mozzarella.
Egg, flour, and breadcrumbs: These three coats create the crispy exterior that contrasts beautifully with the soft center.
Mozzarella: The star of the show inside the balls — melty, gooey, and delicious.
Vegetable oil: For frying to crispy perfection.

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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 the things I adore about this Cheesy Risotto Balls Recipe is how easy it is to make your own. I often swap out the mozzarella for other cheeses depending on what’s in my fridge or what kind of flavor I’m craving.

Variation: I once tried brie instead of mozzarella for a festive twist — it’s creamier and adds an extra layer of richness. Totally delicious if you’re looking to impress at holiday gatherings.
Dietary modification: For a vegetarian option, just stick with vegetable stock and your favorite cheese.
Seasonal twist: Incorporate leftover butternut squash risotto or mushroom risotto to change up the flavor profile.

Step-by-Step: How I Make Cheesy Risotto Balls Recipe

A close-up image showing a white bowl filled with fine, golden-brown breadcrumbs. A woman's hand is holding and pressing a round food item coated in breadcrumbs, with some loose crumbs sticking to the skin. The breadcrumbs have a dry, grainy texture and cover the entire inner surface of the bowl. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Make or use your leftover risotto

If you’re starting from scratch, gently cook diced onion and crushed garlic in olive oil until fragrant and soft. Then stir in arborio rice and cook briefly before adding a splash of white wine. Don’t rush — add your hot stock ladle by ladle, stirring often until it’s absorbed, with the rice perfectly al dente. Stir in butter and parmesan, taste for seasoning, then spread it out to chill thoroughly in the fridge. Cooling it solidifies the risotto, making it easier to shape later.

Step 2: Shape and stuff the risotto balls

Once your risotto is chilled, scoop about two tablespoons and flatten it in your hand. Pop a small piece of mozzarella in the center, then roll it carefully into a neat ball. It’s like wrapping a cheesy treasure — and trust me, that molten center is worth every effort.

Step 3: Coat evenly for perfect crispness

Coating is where a bit of technique comes in. Roll your balls lightly in flour, then dip in beaten egg, letting excess drip off, and finally roll in breadcrumbs for that golden crust. My trick? Use one hand for the dry ingredients and the other for the egg to keep things tidy and your fingers less sticky. After coating, I like to chill them for 10 minutes to help them firm up.

Step 4: Fry to golden perfection

Heat vegetable oil to about 180°C (360°F). I always use a thermometer or test with a wooden spoon handle — if bubbles dance around it, you’re good to go. Fry a few balls at a time, turning occasionally for even browning, until golden and crispy, about 5 minutes. Don’t crowd the pot or they’ll steam instead of crisp. Drain on a wire rack to keep them crunchy.

Top Tip

My experience with this Cheesy Risotto Balls Recipe taught me that patience and prep make all the difference. Here are the tips I've picked up that really help get those perfect balls every time:

Chill the risotto well: This is key to shaping perfect balls that won’t fall apart in the oil.
One hand dry, one hand wet: Keeps the coating process clean and smooth, avoiding sticky fingers.
Don’t crowd the fryer: Give each ball space to crisp up rather than steam.
Supreme mozzarella melt: Use fresh mozzarella balls or pearls for the best oozy center.

How to Serve Cheesy Risotto Balls Recipe

Cheesy Risotto Balls - Serving Suggestion

Garnishes

I love sprinkling a little freshly chopped parsley or basil on top for color and a fresh note. A dusting of extra parmesan never hurts either. For dipping, marinara sauce or a garlicky aioli pairs beautifully and adds another flavor dimension.

Side Dishes

These cheesy risotto balls are wonderful alongside a crisp green salad or roasted vegetables for a light meal. I also like serving them with a warm bowl of soup for an elevated snack or lunch.

Creative Ways to Present

For dinner parties, I’ve arranged these balls on a wooden board surrounded by crunchy breadsticks, olives, and cured meats, creating a rustic grazing table. They’re easy to pick up and crowd-pleasing every time!

Make Ahead and Storage

Storing Leftovers

I store leftover risotto balls in an airtight container in the fridge for up to 2 days. They stay crispy if you reheat them properly, which leads us to the next part!

Freezing

These freeze beautifully — arrange the coated balls on a baking sheet and freeze until firm before transferring to a freezer bag. That way, they won’t stick together and you can fry straight from frozen when the craving hits.

Reheating

To keep that crisp crust, I reheat leftover risotto balls in the oven at 190°C (375°F) for 10 minutes or until heated through. Avoid the microwave if you want to keep the texture just right!

Frequently Asked Questions:

Can I use any type of risotto for this recipe?

Yes! You can use leftover risotto of any flavor, whether it’s mushroom, tomato, butternut squash, or the classic parmesan risotto. The mozzarella pairs well with most risotto types, but swapping cheeses is a fun way to mix it up.

What’s the best cheese for the filling?

Mozzarella is ideal because it melts beautifully and has a mild flavor that complements the risotto. Fresh mozzarella balls or mini pearls work best for that gooey center. You can also try brie or fontina for a richer twist.

Can I bake these instead of frying?

Yes, baking is a healthier alternative. Preheat your oven to 200°C (400°F), place the balls on a lined baking tray, and bake for about 20–25 minutes, turning halfway through. They won’t be quite as crispy as fried ones but still delicious!

How do I prevent the arancini from falling apart during frying?

Make sure your risotto is well chilled and firm before shaping. Also, don’t overcrowd the frying pot and handle the risotto balls gently. Using the flour-egg-breadcrumb coating creates a sturdy barrier that helps hold everything together while cooking.

Final Thoughts

This Cheesy Risotto Balls Recipe is one of those dishes that never fails to impress guests and delights even the pickiest eaters in my family. Whether you’re using leftover risotto or making it fresh, the result is always scrumptious. I hope you enjoy making these as much as I do — there’s something truly joyful about sharing crispy, cheesy bites that bring people together. So, grab your apron and some mozzarella — it’s time to make magic happen in your kitchen!