Description

Crispy golden risotto balls stuffed with gooey mozzarella, rolled in breadcrumbs, and deep-fried to perfection. Served over rich marinara and topped with Parmesan and parsley — a comforting Sicilian street food favorite.

Ingredients

Units Scale

2 cups cooked and cooled risotto (preferably from the day before)
1/2 cup grated Parmesan cheese
1/2 cup mozzarella, cut into small cubes
2 eggs, beaten
1 cup all-purpose flour
1 1/2 cups breadcrumbs (preferably panko)
Salt and pepper to taste
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Extra Parmesan, for topping
Warm marinara sauce, for serving

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Instructions

In a bowl, mix the cooked risotto with Parmesan cheese and season with salt and pepper.
With damp hands, scoop about 2 tablespoons of the mixture and flatten into a disk.
Place a cube of mozzarella in the center, then shape the rice around it to form a ball. Repeat with remaining mixture.
Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
Roll each risotto ball in flour, then egg, then breadcrumbs. Place on a tray.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden and crisp, about 3–4 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot over marinara sauce, garnished with grated Parmesan and chopped parsley.

Notes

Using day-old risotto helps the balls hold their shape better.
Try adding peas or minced meat to the risotto for a traditional Sicilian variation.
Can be assembled in advance and refrigerated before frying.
Bake instead of frying for a lighter version.

Nutrition

Serving Size: 1 arancini ball
Calories: 170
Sugar: 1g
Sodium: 230mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg