Crispy Arancini (Italian Fried Risotto Balls)

Ingredients

For the Risotto Base

• 1 ½ cups Arborio rice

• 4 cups chicken or vegetable broth (warm)

• ½ cup white wine (optional)

• 1 small onion, finely diced

• 3 tbsp butter

• 3 tbsp olive oil

• ½ cup grated Parmesan

• Salt & pepper to taste

For the Filling (optional)

• 150 g mozzarella cheese, cut into small cubes

• OR cooked meat sauce (for classic Sicilian arancini)

For Breading

• 1 cup all-purpose flour

• 2–3 eggs, beaten

• 2 cups breadcrumbs (panko or Italian breadcrumbs)

For Frying

• Oil for deep frying (vegetable or canola)

For Serving

• Marinara or spicy tomato sauce

• Grated Parmesan

• Chopped green onions or parsley

Instructions

1. Make the Risotto

1. Heat olive oil and butter in a pan.

2. Add onions and sauté until soft.

3. Add Arborio rice; stir until grains are coated and glossy.

4. Pour in white wine (optional) and cook until absorbed.

5. Add warm broth one ladle at a time, stirring continuously until absorbed.

6. Continue until rice is creamy and fully cooked (18–20 minutes).

7. Stir in Parmesan cheese, salt, and pepper.

8. Spread risotto on a tray to cool completely (important for shaping).

2. Form the Arancini

1. Scoop a portion of cooled risotto into your hand.

2. Flatten slightly and place a cube of mozzarella (or filling of choice) in the center.

3. Wrap and shape into a firm ball (golf-ball size or larger).

4. Repeat until all risotto is used.

3. Bread the Balls

1. Roll each ball in flour.

2. Dip into beaten eggs.

3. Coat thoroughly with breadcrumbs.

4. Place in the fridge for 20–30 minutes to set (helps them stay intact while frying).

4. Fry

1. Heat oil to 170–180°C (340–360°F).

2. Fry arancini in batches until golden brown and crispy (about 3–5 minutes).

3. Drain on a paper towel.

5. Serve

1. Spread marinara or spicy tomato sauce on a plate.

2. Place arancini on top.

3. Garnish with grated Parmesan and chopped green onions or parsley.