Risotto Balls (Arancini)

Crispy on the outside, lusciously creamy on the inside, these Risotto Balls (Arancini) are the perfect bite-sized indulgence! Made with rich, Parmesan-infused Arborio rice and a gooey mozzarella center, these golden-fried treasures bring authentic Italian flavors to your table. The risotto is gently simmered with white wine and broth for maximum flavor, then cooled and formed into balls around cubes of cheese. A triple-layer coating of flour, egg, and breadcrumbs creates the ultimate crispy crust that contrasts beautifully with the melty, cheesy core. Ideal as appetizers, party snacks, or even a comforting main dish, these arancini pair wonderfully with marinara sauce or a fresh salad for a complete meal. Whip up a batch of these irresistible risotto balls for an unforgettable culinary experience!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 24

Ingredients

• 1 cup Arborio rice
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 0.5 cup Dry white wine
• 4 cups Chicken or vegetable broth
• 0.5 cup Parmesan cheese, grated
• 100 grams Mozzarella cheese, cubed
• 3 Eggs
• 2 cups Breadcrumbs
• 0.5 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, ground
• 4 cups Vegetable oil, for frying

Directions

Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 5 minutes.

Step 2

Add the Arborio rice to the saucepan and cook, stirring frequently, until the edges of the rice start to look translucent, about 2 minutes.

Step 3

Pour in the white wine and stir until the wine is absorbed by the rice.

Step 4

Gradually add the chicken or vegetable broth, one cup at a time, stirring frequently until each cup is absorbed before adding the next. This process will take about 20 minutes and the rice should be al dente and creamy.

Step 5

Remove the pan from heat and stir in the grated Parmesan cheese, salt, and pepper. Allow the risotto to cool completely.

Step 6

Once cooled, beat 1 egg and mix it into the risotto.

Step 7

Take a tablespoon of the risotto mixture, flatten it in your palm, place a cube of mozzarella cheese in the center, and shape the risotto around the cheese to form a ball. Repeat with the remaining risotto and mozzarella.

Step 8

Prepare a dredging station with three bowls: one with 1/2 cup of flour, the second with 2 beaten eggs, and the third with 2 cups of breadcrumbs.

Step 9

Roll each risotto ball in flour, dip in beaten egg, and coat in breadcrumbs. Set aside on a tray.

Step 10

Heat 4 cups of vegetable oil in a large, deep saucepan or deep fryer to 350°F (175°C).

Step 11

Carefully fry a few risotto balls at a time until they are golden brown and crispy, about 3-4 minutes per batch. Avoid overcrowding the pan.

Step 12

Transfer the cooked risotto balls to a paper towel-lined plate to drain excess oil.

Step 13

Serve the risotto balls warm, enjoying the crunchy exterior and melted cheese center.

Nutrition Facts

Serving size	2935.9 grams (2935.9g)

Amount per serving	% Daily Value*
Calories	10811

Total Fat 1036.20g	1328%
Saturated Fat 164.90g	825%
Polyunsaturated Fat 2.70g
Cholesterol 677mg	226%
Sodium 10720mg	466%
Total Carbohydrate 292.70g	106%
Dietary Fiber 12.30g	44%
Total Sugars 23.80g
Protein 105.10g	210%

Vitamin D 123IU	615%
Calcium 1257mg	97%
Iron 19mg	104%
Potassium 853mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.4%

Protein: 3.9%

Carbs: 10.7%