Risotto balls are an easy and delicious Italian dish that's made with Arborio rice, Parmesan cheese, and mozzarella cheese. Also known as "arancini" or "arancini di riso", these Italian rice balls are deep-fried and packed full of savory flavors. They're perfect to serve as a standalone appetizer or snack or as a delightful side dish to accompany your favorite Italian meal.
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If you've never experienced the joy of biting into a perfectly crispy risotto ball (arancini) before, then you're in for a real treat. These irresistible Italian rice balls are made by combining creamy risotto, Parmesan cheese, mozzarella cheese, salt, and pepper.
All you have to do is roll the risotto and cheese mixture into bite-sized balls, dredge them in flour, eggs, and breadcrumbs, then deep-fry the rice balls to golden perfection! Whether you're serving them as an appetizer, a snack, or a meal with a few sides, they will surely be a huge hit with anyone who tries them.
🤔 What Are Arancini di Riso
Risotto balls or arancini is a traditional Italian dish originating in Sicily, an island off the coast of southern Italy. The word "arancini" means "little oranges" in Italian, and the name comes from the shape and color of the fried rice balls, which resemble small oranges.
Arancini are believed to have been invented as a way to use up leftover risotto, which is a common dish in Italy. The rice would be mixed with other ingredients, such as tomato sauce, meat, and cheese, to create a new dish that could be fried and served as a snack or appetizer.
🥘 Ingredients
These delicious Italian rice balls only require a handful of basic ingredients you can easily find at your local grocery store! Make sure to cook your risotto rice and let it completely cool before forming the balls with cheese and seasoning.
- Cooked Risotto - 2 cups cooked Arborio rice (or other risotto rice). See my parmesan risotto recipe to cook up the risotto. You will need about half the recipe to make these risotto balls.
- Parmesan Cheese - ½ cup grated Parmesan cheese.
- Mozzarella Cheese - ½ cup grated mozzarella cheese.
- Salt & Pepper - ¼ teaspoon each salt and pepper, to taste.
- Breadcrumbs - ½ cup breadcrumbs, plain or Italian seasoned.
- Eggs - 2 large eggs, beaten.
- Flour - ½ cup all-purpose flour.
- Cooking Oil - for frying.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make The Risotto Balls
If you've never made arancini before, there's no need to be intimated! It requires time and attention to properly cook the risotto so that your rice balls won't fall apart while frying. Take out a deep fryer (or a large heavy-bottomed pot), a large mixing bowl, three separate bowls for a dredging station, and a slotted spoon to begin!
This Italian rice ball recipe will yield around 18 servings, depending on how large you form the balls.
- Combine. Mix 2 cups of risotto, ½ cup of Parmesan, and ½ cup of mozzarella cheese in a large bowl. Season the mixture with ¼ teaspoon of salt and pepper.
- Portion. Roll the rice and cheese mixture into balls about the size of a golf ball.
- Setup. Make the dredging station: Place the flour, ½ cup of breadcrumbs, and 2 large beaten eggs in three separate bowls.
- Coating. Roll each ball in ½ cup flour, dip in the egg mixture, and coat with breadcrumbs.
- Preheat. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- Cook. Fry the arancini in the hot oil until golden brown and crispy, about 3-4 minutes.
- Drain. Remove the arancini from the oil using a slotted spoon and place them on a wire rack over a paper towel-lined plate to drain excess oil.
- Serve. Risotto balls (or arancini) are best served hot with your favorite dipping sauce, such as marinara sauce or aioli.
These risotto balls are an excellent appetizer or snack to dip in a warm marinara sauce or pesto aioli. For a well-rounded lunch or dinner, try serving them with a fresh Caprese salad, a bowl of minestrone soup, or a side of bruschetta. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Alternatively, a cube of mozzarella cheese can be stuffed into the center of the risotto balls.
- You can use any type of risotto to make arancini, but traditional arancini are made with a simple tomato-based risotto.
- See my Parmesan risotto recipe to cook up the risotto. You will need about half the recipe to make these risotto balls.
- To cook risotto, here is a quick summary: Saute onion and garlic, then add rice. Saute and stir the mixture until the rice is lightly toasted. Deglaze the pan with white wine, then add broth gradually, stirring as the rice simmers. Once the rice is al dente, add the remaining ingredients and serve - reserving half for this recipe!
- If you prefer a heartier risotto ball, add diced ham, peas, or other vegetables to the mixture before rolling it into balls.
- Use enough oil to fully submerge the arancini while frying, which will help ensure even cooking and crispy exteriors.
- To make arancini ahead of time, you can roll the balls and coat them in flour, egg, and breadcrumbs, then store them in the refrigerator until ready to fry.
🥡 Storing & Reheating
Allow your leftovers to completely cool, then wrap each one with plastic wrap or foil them in the fridge for up to 3 days.
Wrap each individual risotto ball (uncooked or cooked) in plastic wrap or aluminum foil, then transfer them into a heavy-duty storage bag or airtight container. Store them in the freezer and enjoy them within 3 months. Thaw in the fridge overnight before reheating.
Reheating Risotto Balls
Preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for 20-25 minutes or until they are heated through to your liking. I do not recommend microwaving them as they won't get the same crispy texture.
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❓ Recipe FAQs
You can add many delicious ingredients to your risotto balls to give them extra flavor and texture! Feel free to add diced ham, crumbled sausage, chopped bacon, or vegetables like green peas, diced red peppers, or sauteed mushrooms. Always remember to mix your added ingredients well into the risotto mixture before forming them into balls and breading them for frying.
If your risotto balls are falling apart, a few reasons would cause this to happen. One of the key components of risotto is the starch that is released from Arborio rice, so it's important that you cook the rice until it is thick and sticky and cool it completely before forming it into balls. Another reason is that there may be too much moisture in the rice. Lastly, if your oil isn't hot enough, the risotto balls can absorb too much oil and become too greasy, which will cause them to fall apart. The oil has to hit 375°F (190°C).
Yes! Risotto balls are the perfect appetizer to make in advance because they will last in the fridge for up to 3 days, and they freeze well too! If you are making them a few days in advance, you can roll the risotto and cheese into balls, then coat them with flour, egg, and breadcrumbs. Then place them evenly spread out on a baking sheet lined with parchment paper and cover the entire sheet with plastic wrap. Let them come to room temperature on the counter for about 10 minutes, then follow the deep-frying instructions above!
😋 More Tasty Appetizer Recipes
- Baked Italian Meatballs - Easy and classic Italian meatballs bake perfectly in the oven!
- Air Fryer Frozen Mac & Cheese Bites - Bite-sized macaroni and cheese balls are just the thing to serve at your next party!
- Cream Cheese Stuffed Mushrooms - Tasty mushrooms are stuffed with a mixture of cream cheese, Parmesan cheese, and a handful of simple seasonings!
- Cream Cheese Salsa Dip - An easy and tasty party dip recipe that's ready to serve in just 5 minutes!
- Lamb Meatballs - Tender and juicy meatballs are full of savory flavor from a homemade lamb seasoning mix!
- Fresh Mango Salsa - A vibrant and spicy salsa that's loaded with fresh fruit and veggies!
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📖 Recipe Card
Risotto Balls (Arancini di Riso)
Ingredients
- 2 cups Arborio rice (or other risotto rice)
- ½ cup Parmesan cheese (grated)
- ½ cup mozzarella cheese (grated)
- ¼ teaspoon each, salt & pepper (to taste)
- ½ cup breadcrumbs (plain or Italian seasoned)
- 2 large eggs (beaten)
- ½ cup all-purpose flour
- cooking oil (for frying)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Mix the risotto, Parmesan, and mozzarella cheese in a large bowl. Season the mixture with salt and pepper.
- Roll the rice and cheese mixture into balls about the size of a golf ball.
- Make the dredging station: Place the flour, breadcrumbs, and beaten eggs in three separate bowls.
- Roll each ball in the flour, dip in the egg mixture, and coat with breadcrumbs.
- Heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- Fry the arancini in the hot oil until golden brown and crispy, about 3-4 minutes.
- Risotto balls (or arancini) are best served hot with your favorite dipping sauce, such as marinara sauce or aioli.
Notes
- You can use any type of risotto to make arancini, but traditional arancini are made with a simple tomato-based risotto.
- If you prefer a heartier risotto ball, add diced ham, peas, or other vegetables to the mixture before rolling it into balls.
- See my parmesan risotto recipe to cook up the risotto. You will need about half the recipe to make these risotto balls.
- To cook risotto, here is a quick summary: Saute onion and garlic, then add rice, and saute until the rice is lightly toasted. Deglaze the pan with white wine, then add broth gradually, stirring as the rice simmers. Once the rice is al dente, add the remaining ingredients and serve - reserving half for this recipe!
- Use enough oil to fully submerge the arancini while frying, which will help ensure even cooking and crispy exteriors.
- To make arancini ahead of time, you can roll the balls and coat them in flour, egg, and breadcrumbs, then store them in the refrigerator until ready to fry.
- To store: Allow your risotto balls to completely cool, then wrap each one with plastic wrap or foil them in the fridge for up to 3 days.
- To freeze: Wrap each individual risotto ball (uncooked or cooked) in plastic wrap or aluminum foil then transfer them into a heavy-duty storage bag or airtight container. Store them in the freezer and enjoy them within 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for 20-25 minutes or until they are heated through to your liking. I do not recommend microwaving them as they won't get the same crispy texture.
Alvin says
Wow, just a really amazing way to serve risotto, this is so good!