Arancini are the ultimate comfort food, perfect for snacking or as an appetizer. These golden, crispy rice balls are filled with a creamy, cheesy center that will have everyone coming back for more. Made with Arborio rice and melted mozzarella cheese, they’re crunchy on the outside and soft on the inside. This simple recipe will guide you through the steps to make these delicious Italian treats!
Why You’ll Love These Cheesy Italian Arancini Balls
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Crispy and Cheesy: The outside is perfectly crispy, while the inside has a melty, cheesy surprise that everyone loves.
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Versatile: While classic Arancini balls are stuffed with mozzarella, feel free to mix things up with cheddar or your favorite cheese.
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Perfect for Any Occasion: These bite-sized treats make an excellent appetizer, snack, or party food. Serve with marinara sauce for dipping for an extra burst of flavor.
Ingredients for Cheesy Italian Arancini Balls
For the Risotto
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2 cups Arborio rice
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1/2 cup Parmesan cheese, grated
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1 small onion, finely chopped
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1/4 cup butter
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4 cups chicken broth, warm
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1/2 cup mozzarella cheese, cubed
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1/2 cup cheddar cheese, cubed (optional)
For Coating
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1 cup Panko breadcrumbs
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2 large eggs, beaten
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Olive oil, for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Risotto
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In a large pot, melt butter over medium heat.
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Add the chopped onion and sauté until translucent.
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Add Arborio rice to the pot, stirring to coat the grains in the butter.
Step 2: Cook the Risotto
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Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
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Continue this process until the rice is creamy and tender, about 18-20 minutes.
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Stir in Parmesan cheese, and season with salt and pepper to taste.
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Allow the risotto to cool completely.
Step 3: Form the Arancini Balls
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Take a spoonful of the cooled risotto and flatten it slightly in your hand.
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Place a cube of mozzarella cheese (and cheddar, if using) in the center, then shape the rice around it to form a ball.
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Repeat with the remaining risotto and cheese.
Step 4: Coat the Arancini
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Dip each rice ball into the beaten eggs, then roll it in Panko breadcrumbs until evenly coated.
Step 5: Fry the Arancini
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Heat olive oil in a deep fryer or large pot to 350°F (175°C).
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Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch.
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Remove the balls with a slotted spoon and drain on paper towels.
Step 6: Serve
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Serve the hot, crispy Arancini with marinara sauce for dipping or enjoy them on their own as a delicious snack or appetizer.
Notes
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Substitute for Arborio rice: If you don’t have Arborio rice, you can substitute with another short-grain rice, but the texture may be slightly different.
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Cool the risotto: Ensure the risotto is completely cool before forming the arancini balls. This helps them hold their shape during frying.
Storage
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Refrigeration: Leftovers can be stored in the fridge for up to 2 days. Reheat by baking or frying until crispy again.
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Freezing: For longer storage, freeze the uncooked Arancini balls on a baking sheet. Once frozen, transfer them to a freezer bag or container. To cook, fry straight from frozen.
Conclusion
Cheesy Italian Arancini Balls are a fun and delicious way to enjoy the flavors of Italy in bite-sized form. Whether you’re serving them at a dinner party or enjoying them as a snack, these crispy, cheesy delights are sure to be a hit. Try them today and enjoy the magic of this Italian classic!
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Cheesy Italian Arancini Balls
- Total Time: 50 minutes
- Yield: 12 servings
Description
These Cheesy Italian Arancini Balls are the ultimate snack or appetizer, featuring creamy risotto, melty cheese, and a perfectly crispy exterior. Serve with marinara sauce for a delightful treat.
Ingredients
2 cups Arborio rice
1/2 cup Parmesan cheese, grated
1 small onion, finely chopped
1/4 cup butter
4 cups chicken broth, warm
1/2 cup mozzarella cheese, cubed
1/2 cup cheddar cheese, cubed (optional)
1 cup Panko breadcrumbs
2 large eggs, beaten
Olive oil, for frying
Instructions
1. Prepare the Risotto:
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until translucent.
Add the Arborio rice and stir to coat the grains in butter.
2. Cook the Risotto:
Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Continue this process until the rice is creamy and tender, about 18-20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Allow the risotto to cool completely.
3. Form the Arancini Balls:
Take a spoonful of cooled risotto and flatten it slightly in your hand.
Place a cube of mozzarella or cheddar cheese in the center and shape the rice around it to form a ball.
Repeat with the remaining risotto and cheese.
4. Coat the Arancini:
Dip each rice ball into the beaten eggs, then roll it in Panko breadcrumbs until evenly coated.
5. Fry the Arancini:
Heat olive oil in a deep fryer or large pot to 350°F (175°C).
Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove with a slotted spoon and drain on paper towels.
6. Serve:
Serve the arancini hot with marinara sauce for dipping, or enjoy them on their own as a delicious snack or appetizer.
Notes
If you don’t have Arborio rice, you can substitute with another short-grain rice, but the texture may vary.
Cool the risotto completely before forming the arancini balls to ensure they hold their shape during frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Italian
