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
Scale
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.
