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!
Mix the risotto, Parmesan, and mozzarella cheese in a large bowl. Season the mixture with salt and pepper.
2 cups Arborio rice, ½ cup Parmesan cheese, ½ cup mozzarella cheese, ¼ teaspoon each, salt & 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.
½ cup breadcrumbs, 2 large eggs
Roll each ball in the flour, dip in the egg mixture, and coat with breadcrumbs.
½ cup all-purpose flour
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.
cooking oil
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.