Cheesy Italian Arancini Balls (Print View)
Crispy, gooey arancini balls filled with mozzarella and Parmesan, perfect for sharing or snacking.
# What You'll Need:
→ Base
01 -
2 cups Arborio rice
02 -
1/2 cup Parmesan cheese, grated
03 -
1 small onion, finely chopped
04 -
1/4 cup unsalted butter
05 -
4 cups chicken broth, kept warm
→ Filling
06 -
1/2 cup mozzarella cheese, cubed
07 -
1/2 cup cheddar cheese, cubed (optional)
→ Coating and Frying
08 -
1 cup panko breadcrumbs
09 -
2 large eggs, beaten
10 -
Olive oil, as needed for deep frying
# Directions:
01 -
In a large pot, melt butter over medium heat. Add the finely chopped onion and cook until translucent. Stir in the Arborio rice, ensuring every grain is evenly coated with butter.
02 -
Gradually add warm chicken broth, one ladleful at a time, stirring constantly and allowing each addition to absorb before adding more. Continue until the rice is creamy and tender, approximately 18–20 minutes. Stir in grated Parmesan and season with salt and pepper. Spread risotto out and allow to cool completely.
03 -
With moistened hands, flatten a spoonful of cooled risotto. Place a cube of mozzarella or cheddar in the centre and encase it fully with rice to form a compact ball. Repeat with remaining mixture.
04 -
Dip each rice ball first in beaten egg, then roll in panko breadcrumbs to achieve an even coating on all sides.
05 -
Preheat olive oil in a deep fryer or heavy pot to 175°C. Working in batches, fry the arancini for 3 to 4 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
06 -
Present arancini warm, optionally accompanied by marinara sauce for dipping.
# Notes:
01 -
Arancini can be assembled ahead and refrigerated before frying for convenience.