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Arancini (Italian Fried Risotto)

Arancini (Italian Fried Risotto)

Based on 17 ratings
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"This recipe has been updated to improve your cooking experience (March 2024). If you’re looking for a quick taste of Sicily, and have leftover risotto in your fridge, this recipe is for you. Arancini can be filled with many ingredients aside from mozzarella cheese, but these simple, golden, cheesy risotto balls are the perfect place to start. It’s everything you love about risotto, but rolled up, covered in breadcrumbs, and fried until golden brown."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
30 min

Ingredients

2Servings
24 g
mozzarella cheese
5 g
jarred sun-dried tomatoes
5 g
basil
50 g
risotto rice (cooked)
30 g
flour
30 g
breadcrumbs
¼
egg
salt
pepper
vegetable oil (for deep frying)
tomato sauce (for serving)
MetricImperial

Utensils

knife, cutting board, 4 bowls, baking sheet, plastic wrap, plate, whisk, fork (optional), pot (small), slotted spoon, paper towels

How-To Videos

See all
homemade-mozzarella-cheese

Homemade mozzarella cheese

homemade-tomato-sauce

Homemade tomato sauce

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

basic-risotto

Basic risotto

Nutrition per serving

Cal224
Fat7 g
Protein8 g
Carb31 g
  • Step 1/ 4

    Finely chop the sun-dried tomatoes and basil. Add them to a bowl along with cooked risotto and mix well. Season with salt and pepper to taste. Spread the Risotto on a baking tray, roughly 1cm thick, cover with foil and chill in the fridge for approx. 30 min.
    • 5 g jarred sun-dried tomatoes
    • 5 g basil
    • 50 g risotto rice (cooked)
    • salt
    • pepper
    • knife
    • cutting board
    • bowl
    • baking sheet
    • plastic wrap

    Finely chop the sun-dried tomatoes and basil. Add them to a bowl along with cooked risotto and mix well. Season with salt and pepper to taste. Spread the Risotto on a baking tray, roughly 1cm thick, cover with foil and chill in the fridge for approx. 30 min.

  • Step 2/ 4

    Cut the mozzarella into small cubes. For easier portioning, use a knife to cut squares into the rice, approx. 7cm x 7cm. Place one mozzarella piece on each square. With damp hands, form the risotto into balls around each mozzarella piece.
    • 24 g mozzarella cheese
    • plate

    Cut the mozzarella into small cubes. For easier portioning, use a knife to cut squares into the rice, approx. 7cm x 7cm. Place one mozzarella piece on each square. With damp hands, form the risotto into balls around each mozzarella piece.

  • Step 3/ 4

    Prepare three shallow bowls for breading. One for the flour, one for the lightly beaten egg, and one for the breadcrumbs. Cover each arancini in flour, then beaten egg, and then breadcrumbs, using either your hands or a fork.
    • 30 g flour
    • ¼ egg
    • 30 g breadcrumbs
    • 3 bowls
    • whisk
    • fork (optional)

    Prepare three shallow bowls for breading. One for the flour, one for the lightly beaten egg, and one for the breadcrumbs. Cover each arancini in flour, then beaten egg, and then breadcrumbs, using either your hands or a fork.

  • Step 4/ 4

    Heat vegetable oil in a small pot until it’s approx 180°C/350°F. Add arancini in batches and deep-fry until crispy and golden brown, approx. 6–7 min. Transfer to a paper towel to drain. Serve warm with Marinara sauce for dipping.
    • vegetable oil (for deep frying)
    • tomato sauce (for serving)
    • pot (small)
    • slotted spoon
    • paper towels

    Heat vegetable oil in a small pot until it’s approx 180°C/350°F. Add arancini in batches and deep-fry until crispy and golden brown, approx. 6–7 min. Transfer to a paper towel to drain. Serve warm with Marinara sauce for dipping.

  • Enjoy your meal!

    Arancini (Italian Fried Risotto)
FAQ

Arancini are delicious Italian rice balls, made with risotto, stuffed with mozzarella cheese, coated in breadcrumbs, and deep-fried to crispy, cheesy perfection. It’s the perfect way to use up leftover risotto!

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