Description

Golden, crispy Italian arancini made from creamy risotto, stuffed with mozzarella cheese, and deep-fried to perfection. Served with marinara sauce and Parmesan, they’re ideal for appetizers or snacks.

Ingredients

Units Scale

1 tablespoon olive oil
1/2 small onion, finely chopped
1 cup Arborio rice
1/3 cup dry white wine
2 1/2 cups warm vegetable broth
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1/2 cup mozzarella cheese, cubed
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
Fresh parsley, chopped (for garnish)
Extra grated Parmesan (for garnish)
Marinara sauce (for serving)

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Instructions

In a pan, heat olive oil and sauté the onion until translucent.
Add the Arborio rice and toast for 1–2 minutes. Deglaze with white wine.
Gradually add warm broth, stirring constantly, until rice is al dente and creamy. Stir in Parmesan, season with salt and pepper, and let cool completely.
With damp hands, scoop about 2 tablespoons of risotto and flatten it. Place a mozzarella cube in the center and shape into a ball.
Roll each ball in flour, then dip in beaten egg, and coat with panko breadcrumbs.
Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown, about 2–3 minutes.
Drain on paper towels. Garnish with chopped parsley and grated Parmesan.
Serve hot with warm marinara sauce for dipping.

Notes

Ensure the risotto is completely cooled before forming arancini to help them hold shape.
You can prepare the risotto a day in advance and chill overnight.
Try using different cheeses like fontina or provolone for variety.
Bake instead of frying for a lighter version.

Nutrition

Serving Size: 1 arancini ball
Calories: 160
Sugar: 1g
Sodium: 220mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg