Description
Easy Cheesy Stuffed Arancini are crispy fried risotto balls filled with gooey mozzarella cheese. Perfect for using up leftover risotto, these golden, crunchy bites make a delicious appetizer or party snack with their creamy, cheesy center and satisfying texture.
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)
Arancini
- 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
Instructions
- Prepare the risotto: Skip this step if using leftover risotto. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for a couple of minutes until softened. Stir in crushed garlic, then add arborio rice and stir for a minute. Pour in white wine if using, and let simmer until alcohol evaporates. Gradually add hot stock one ladle at a time, stirring constantly until absorbed before adding more. Continue until rice is al dente. Stir in butter and parmesan to melt, then season with salt if needed. Spread risotto on a lined tray and chill in the fridge for at least 1 hour to firm up.
- Form the arancini balls: Line a tray with baking paper. Place egg, flour, and breadcrumbs in separate bowls. Scoop about 2 tablespoons of cooled risotto, flatten it, place mozzarella in the center, then shape into a ball enclosing the cheese. Repeat with remaining risotto.
- Coat the arancini: Roll each ball lightly in flour and shake off excess. Dip into beaten egg, allowing excess to drip off, then coat thoroughly with breadcrumbs. Place coated balls on the lined tray. Chill in the fridge for 10 minutes to firm up.
- Fry the arancini: Pour vegetable oil into a large pot to a depth of one-third and heat to 180°C (360°F). Fry three arancini at a time, turning occasionally, for about 5 minutes until golden brown and crispy. Drain on a wire rack and repeat with remaining balls.
- Serve: Serve arancini hot for a crispy exterior and gooey cheesy center.
Notes
- These arancini are a perfect way to use leftover risotto.
- You can substitute mozzarella with brie or other soft cheese for different flavors.
- Air frying is a great alternative to deep frying for a healthier option.
- Use one hand for dry coatings and the other for egg to prevent sticky fingers.
- Chilling the risotto and coated balls helps them hold their shape during frying.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 1330 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
