Fried Risotto Balls (Arancini)

Crispy on the outside and irresistibly creamy on the inside, these Fried Risotto Balls—known as Arancini in Italy—are the perfect appetizer or snack to impress at your next gathering. Made with silky Arborio rice slowly simmered in chicken broth and white wine, then enriched with Parmesan and buttery goodness, these golden delights conceal a molten core of gooey mozzarella. Coated in a crunchy breadcrumb crust and fried to perfection, each bite delivers a satisfying contrast of textures. Whether served on their own or paired with a tangy marinara dipping sauce, these Italian-inspired bites are a showstopping crowd-pleaser that's easier to make than you might think. Perfect for fans of Italian comfort food, this recipe is bursting with authentic flavor and ideal for entertaining!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 200 grams Arborio rice
• 1 liter Chicken broth
• 1 small, finely chopped Onion
• 2 cloves, minced Garlic
• 2 tablespoons Olive oil
• 50 grams, grated Parmesan cheese
• 100 grams, cubed Mozzarella cheese
• 2 tablespoons Butter
• 100 milliliters White wine
• 2 large Eggs
• 200 grams Breadcrumbs
• 100 grams Flour
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 500 milliliters Vegetable oil

Directions

Step 1

In a saucepan, heat the chicken broth and keep warm over low heat.

Step 2

In a separate large skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the Arborio rice to the skillet and lightly toast for 2-3 minutes, stirring frequently.

Step 4

Pour in the white wine and let it simmer, stirring until the wine is almost fully absorbed by the rice.

Step 5

Begin to add the warm chicken broth to the rice, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir the mixture frequently. This process should take about 20 minutes, or until the rice is creamy and cooked.

Step 6

Remove the skillet from the heat and stir in the butter and grated Parmesan cheese. Season the risotto with salt and pepper to taste.

Step 7

Let the risotto cool completely, then refrigerate it for at least an hour to make it easier to handle.

Step 8

Once the risotto is chilled, take a small amount (about 2 tablespoons) and shape it into a ball around a cube of mozzarella cheese, ensuring the cheese is fully enclosed within the rice.

Step 9

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 10

Roll each risotto ball in the flour, then dip it in the egg, and finally coat it with the breadcrumbs. Set aside on a tray.

Step 11

In a large pot or deep fryer, heat the vegetable oil to 180°C (350°F).

Step 12

Fry the risotto balls in batches for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pot.

Step 13

Using a slotted spoon, transfer the fried risotto balls to a paper towel-lined plate to drain any excess oil.

Step 14

Serve hot, optionally with a side of marinara sauce for dipping.

Nutrition Facts

Serving size	(2516.4g)

Amount per serving	% Daily Value*
Calories	6505.3

Total Fat 549.6g	0%
Saturated Fat 106.5g	0%
Polyunsaturated Fat 288.2g
Cholesterol 547.3mg	0%
Sodium 9240.0mg	0%
Total Carbohydrate 316.1g	0%
Dietary Fiber 12.4g	0%
Total Sugars 25.5g
Protein 112.0g	0%

Vitamin D 102.5IU	0%
Calcium 1458.3mg	0%
Iron 19.7mg	0%
Potassium 1578.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.3%

Protein: 6.7%

Carbs: 19.0%