There is something truly magical about the Cheesy Mozzarella Risotto Arancini Recipe that immediately transports you to a cozy Italian kitchen. These golden, crispy risotto balls with molten mozzarella centers combine creamy Arborio rice, sharp Parmesan, and fresh herbs for a flavor experience that’s both comforting and exciting. Every bite delivers a satisfying crunch outside and a gooey, cheesy surprise inside that’s impossible to resist. Whether you’re entertaining friends or craving a delightful snack, this recipe is a celebration of textures and tastes all dressed up in a perfect, crispy coating.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this Cheesy Mozzarella Risotto Arancini Recipe shine. Each component plays a crucial role to build layers of flavor, texture, and color that make each arancini irresistibly delicious.
- Arborio rice: The heart of the risotto, providing that creamy texture when cooked properly.
- Chicken or vegetable broth: Slowly absorbed by the rice, adding depth and warmth to every grain.
- Grated Parmesan cheese: Adds a salty, nutty punch enhancing the creamy risotto flavor.
- Fresh mozzarella cheese, diced: The melty, cheesy center that makes each bite a delightful surprise.
- Large eggs: Used as a binding ingredient and to help breadcrumbs stick perfectly.
- Panko breadcrumbs: For that ultra-crispy, golden exterior that’s lighter than traditional breadcrumbs.
- All-purpose flour: Provides the first dry layer to help the egg wash adhere elegantly.
- Fresh parsley, chopped: Adds a fresh herbal brightness to balance the richness.
- Vegetable oil for frying: Essential for creating that perfect golden crust through deep frying.
How to Make Cheesy Mozzarella Risotto Arancini Recipe
Step 1: Prepare the Risotto Base
Start by bringing your broth to a gentle simmer in a saucepan; this ensures it stays hot and ready to slowly cook the rice without cooling it down. In a separate pot, sauté diced onions in butter until they turn translucent and sweet. Toss in the Arborio rice and toast it lightly, stirring constantly to develop a rich, nutty flavor before gradually adding the hot broth. Stir patiently and cook until the rice is perfectly creamy but still holds a slight bite. This slow-building process is key to that luscious risotto texture.
Step 2: Mix in Cheese and Herbs
Once the risotto has reached a creamy consistency, remove it from heat and let it cool just enough to handle comfortably. At this stage, fold in the grated Parmesan cheese and fresh parsley, which will infuse the rice with savory depth and a vibrant pop of green. Cooling the risotto slightly helps it firm up so it will be easier to shape in the next step without losing any of its creamy allure.
Step 3: Shape Risotto Around Mozzarella
Prepare to create your irresistible arancini by scooping a generous portion of risotto into your hand and flattening it slightly. Place a cube of fresh mozzarella in the center, then gently mold the risotto around the cheese into a smooth, golf ball-sized sphere. Making sure the mozzarella is fully enclosed is critical so that heavenly melted cheese surprise awaits inside after frying.
Step 4: Set Up Your Breading Station
To achieve that perfectly crisp outer shell, set out three shallow dishes: one with all-purpose flour, one with beaten eggs, and one filled with panko breadcrumbs. Roll each risotto ball first in the flour, then dip it into the egg wash, and finally coat it thoroughly with the panko. This three-step breading ensures the coating clings well and crisps beautifully in the hot oil.
Step 5: Fry Until Golden
Heat vegetable oil in a deep skillet or fryer until it reaches around 350°F (175°C). Carefully lower the risotto balls into the hot oil and fry for about three minutes per side, turning gently until each arancini is uniformly golden brown and irresistibly crunchy. Use a slotted spoon to transfer them onto paper towels to drain any excess oil. This final step seals in the creamy risotto and molten mozzarella, creating bites full of contrasting textures.
How to Serve Cheesy Mozzarella Risotto Arancini Recipe
Garnishes
Enhance each serving by sprinkling extra chopped parsley or a light drizzle of aged balsamic glaze for a subtle tang that compliments the cheesy richness perfectly. Freshly cracked black pepper or a pinch of red chili flakes can add a welcome touch of warmth and brightness. The garnishes serve as flavor boosters without overpowering the delicate balance inside the arancini.
Side Dishes
Cheesy Mozzarella Risotto Arancini pairs beautifully with fresh, vibrant sides. Consider serving alongside a crisp mixed greens salad dressed with lemon vinaigrette to balance out the indulgence. A simple tomato sauce or marinara makes for a classic dipping partner and adds a sweet, tangy note. For a heartier meal, roasted vegetables or a fragrant Caesar salad are fantastic companions.
Creative Ways to Present
For a fun twist, try serving your arancini on skewers, alternating with cherry tomatoes and basil leaves for an eye-catching appetizer. Alternatively, arrange them on a wooden board with small bowls of various dips such as pesto, spicy aioli, or garlic-infused mayonnaise. Garnishing with edible flowers or fresh herbs can elevate your presentation to restaurant-quality with minimal effort.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long!), place cooled arancini in an airtight container and store in the fridge for up to two days. Keep them separated to avoid sogginess and overall texture loss.
Freezing
For longer storage, freeze uncooked, breaded arancini on a baking sheet lined with parchment paper until solid, then transfer to freezer bags. This allows you to keep them fresh for up to two months and enjoy a quick homemade treat anytime. Fry them straight from frozen, adding a minute or two to the cooking time.
Reheating
The best way to reheat leftover arancini is in a hot oven or air fryer. This brings back their crunchy coating without turning them soggy, which often happens in the microwave. Heat at 350°F for about 10 minutes until warm and crisp. Avoid overcooking to keep the cheesy center gooey and luscious.
FAQs
Can I use a different cheese instead of mozzarella?
While mozzarella is ideal for its meltiness and mild flavor, you can experiment with cheeses like fontina or provolone for a slightly different taste. Just make sure the cheese melts well to keep that gooey center effect.
Is it necessary to use Arborio rice?
Yes, Arborio rice is best because it’s high in starch, which gives risotto its signature creamy texture. Using other rice varieties will not yield the same rich consistency essential for forming the arancini.
Can I bake the arancini instead of frying?
You can bake them for a healthier alternative, but expect a different texture. Baked arancini will be less crispy and golden compared to deep-fried ones, but they still taste delicious. Spray with oil before baking to improve crunch.
How do I prevent arancini from falling apart during frying?
Make sure the risotto is cooled and firm before shaping. Properly bread them with flour, egg, and breadcrumbs to create a strong coating. Also, ensure the oil temperature is right—too cool oil can cause them to absorb oil and break apart.
Can I add other flavors or ingredients to the risotto?
Absolutely! You can fold in sautéed mushrooms, peas, or finely chopped cooked ham to customize your arancini. Just be mindful not to add too much moisture so the risotto can hold its shape well.
Final Thoughts
This Cheesy Mozzarella Risotto Arancini Recipe is one of those crowd-pleasing dishes that brings joy and warmth to the table every single time. It’s perfect for sharing, snacking, or even as a fancy appetizer that feels lovingly homemade. Once you try them, you’ll understand why these crispy little balls of gooey heaven have won hearts around the world. So go ahead, gather your ingredients, and make some magic in your kitchen tonight!
Print
Cheesy Mozzarella Risotto Arancini Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings (12 arancini balls)
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious Italian Arancini are crispy fried risotto balls stuffed with gooey mozzarella and Parmesan cheese. This classic recipe features creamy Arborio rice slowly simmered in broth, mixed with fresh parsley and Parmesan, then coated in a crunchy panko breadcrumbs crust and deep fried to golden perfection. Perfect as an appetizer or a comforting snack.
Ingredients
Risotto
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Butter (for sautéing onions)
- 1 small onion, finely chopped
Filling & Coating
- 1 cup fresh mozzarella cheese, diced into cubes
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
Frying
- Vegetable oil for deep frying (enough to fill a deep skillet about 2-3 inches)
Instructions
- Prepare the risotto: In a saucepan, bring the chicken or vegetable broth to a gentle simmer. In another pot, melt butter and sauté the finely chopped onions until translucent. Add the Arborio rice and toast lightly for a couple of minutes, then gradually add the simmering broth one ladle at a time, stirring often until the rice is creamy and cooked through but still firm to the bite.
- Mix in cheese and parsley: Once the risotto is cooked, remove from heat and let it cool slightly. Stir in the grated Parmesan cheese and the chopped fresh parsley, mixing until well combined. Allow the mixture to cool enough to handle for forming.
- Form the arancini balls: Take a golf ball-sized portion of risotto and flatten it in your palm. Place a cube of mozzarella cheese in the center and carefully mold the risotto around it, sealing the cheese inside to form a tight ball.
- Breading station: Set up three shallow dishes — one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Roll each risotto ball first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs for a crispy crust.
- Deep fry the arancini: Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully lower the coated risotto balls into the hot oil in batches, frying them until they are golden brown and crispy on all sides, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels before serving.
Notes
- Ensure the risotto is cooled before forming balls to prevent them from falling apart during frying.
- You can substitute fresh mozzarella with other soft melting cheeses if desired.
- Use a deep-fry thermometer to maintain the oil temperature for perfect frying.
- Leftover arancini can be reheated in an oven to retain crispiness but are best enjoyed fresh.
- For a vegetarian option, use vegetable broth instead of chicken broth.
