Cheesy Italian Arancini Balls Recipe
If you’re searching for irresistible comfort food that’s crispy, creamy, and loaded with flavor, look no further than Cheesy Italian Arancini Balls. These golden bites are filled with oozing mozzarella, tender risotto, and a touch of Parmesan—perfect as a party appetizer, snack, or even a fun dinner option. The combination of crunchy breadcrumbs and melty cheese is sheer magic, and I can’t wait to show you how easy it is to bring this classic Italian street food right into your own kitchen!
Ingredients You’ll Need
The beauty of Cheesy Italian Arancini Balls lies in their simplicity. Every ingredient has a special job: some create that perfect bite, others deliver flavor bursts, and together they give you crave-worthy, gooey goodness in every ball.
- Cooked risotto (2 cups, cooled): Chilled risotto is the backbone—its creamy texture makes these balls rich and easy to shape.
- Shredded mozzarella cheese (¾ cup, cut into small cubes): These little cubes melt inside for glorious cheese pulls with every bite.
- Grated Parmesan cheese (¼ cup): Adds a nutty, salty depth that takes the filling over the top.
- Large eggs (2, divided): One goes in the coating for that classic golden crust; the other binds the breadcrumbs.
- All-purpose flour (1 cup): The flour helps the egg and breadcrumbs stick firmly to each rice ball—crispy coating, guaranteed.
- Italian-style breadcrumbs (1 cup): These seasoned crumbs bring extra flavor and that craveable crunch to the outside.
- Vegetable oil for frying: Choose an oil with a high smoke point, like canola or sunflower, for even browning and minimal splatter.
- Optional: Marinara sauce for dipping: No one can resist a warm, tangy tomato sauce alongside these cheesy bites!
How to Make Cheesy Italian Arancini Balls
Step 1: Shape the Arancini
Begin by grabbing about 2 tablespoons of chilled risotto and slightly flattening it in the palm of your hand. Place a mozzarella cube in the center, then gently mold the risotto around it and roll into a ball. Don’t worry if they aren’t perfectly round at first—just keep your hands damp and keep shaping until you’ve used all your risotto. This step brings you right into the heart of authentic Italian street food!
Step 2: Set Up Your Dredging Station
Arrange three shallow bowls: place flour in the first, a beaten egg in the second, and Italian breadcrumbs in the third. Working one ball at a time, roll each Cheesy Italian Arancini Ball in flour, dip it in egg, then coat it generously in breadcrumbs. This little breading parade seals in all that cheesy, savory goodness and guarantees a crunchy exterior.
Step 3: Fry to Golden Perfection
Pour vegetable oil into a deep skillet or saucepan—enough to submerge half the height of the rice balls. Heat it to 350°F (use an instant-read thermometer if you have one). Fry the arancini in batches so they have plenty of room to crisp up evenly, usually for 3–4 minutes, turning as needed. Watch as they transform into golden nuggets! Let them drain briefly on paper towels to lose any extra oil.
Step 4: Serve and Enjoy
Arrange your Cheesy Italian Arancini Balls on a platter and serve them piping hot, ideally with a bowl of marinara sauce for dipping. The contrast of melted cheese, warm rice, and zesty tomato dip is absolutely unbeatable—watch them vanish faster than you can say “buon appetito!”
How to Serve Cheesy Italian Arancini Balls
Garnishes
Sprinkle your platter of arancini with a flurry of fresh parsley or basil for a pop of color and garden-fresh taste. For even more pizzazz, grate a little extra Parmesan over the top while the balls are still hot, so it gently melts into the crispy crust.
Side Dishes
These Cheesy Italian Arancini Balls shine alongside a fresh green salad, roasted vegetables, or a simple antipasto platter. For a heartier spread, pair them with pasta tossed in garlic and olive oil—their rich, savory flavor is a perfect complement to lighter sides.
Creative Ways to Present
Skewer individual arancini on cocktail sticks for a fun spin at parties, or tuck them into a lunchbox with a side of marinara for dipping. You can even serve them atop a bed of dressed arugula for a more elegant dinner-party appetizer—let your imagination (and appetite) be your guide!
Make Ahead and Storage
Storing Leftovers
If you have extra Cheesy Italian Arancini Balls (lucky you!), pop them in an airtight container and store in the refrigerator for up to three days. They’ll retain their delicious flavor and texture, making them an excellent make-ahead snack.
Freezing
To freeze, arrange the uncooked, breaded rice balls on a baking sheet and freeze until solid. Then transfer to a zip-top bag or freezer-safe container. When you’re ready, fry them straight from frozen—just add a few more minutes to the cooking time for gooey, freshly made arancini any day of the week.
Reheating
For crispy results, reheat cold or thawed arancini in a 350°F oven for about 10 minutes, or until warmed through and crunchy outside. Avoid the microwave if you can—it tends to make the coating soft instead of crisp.
FAQs
Can I use leftover risotto for Cheesy Italian Arancini Balls?
Absolutely! In fact, classic arancini were born as a smart and delicious way to reinvent leftover risotto. Just make sure it’s well chilled, which makes shaping and sealing the balls a breeze.
What other cheeses can I use besides mozzarella?
If you’d like to switch things up, try cubes of fontina, provolone, or even smoked scamorza for different flavor twists. The key is using a cheese that melts well for that signature gooey center!
Are Cheesy Italian Arancini Balls gluten free?
The traditional recipe uses wheat flour and breadcrumbs, but you can swap both for your favorite gluten-free versions without sacrificing any of that amazing crunch or flavor.
Can I bake the arancini instead of frying?
Yes, you can bake them on a lined baking sheet in a preheated 400°F oven, misted with olive oil, for about 20 minutes—turning halfway until crisp and golden. While you’ll miss some of the classic deep-fried crunch, they’ll still be delicious and a bit lighter.
What kinds of risotto work best for Cheesy Italian Arancini Balls?
Classic saffron risotto (alla Milanese) is traditional, but plain risotto or any flavor with minimal added ingredients works great. Just avoid risotto loaded with too many chunky vegetables or proteins, so your balls hold together well and fry evenly.
Final Thoughts
There’s something purely joyful about biting into warm, perfectly crisp Cheesy Italian Arancini Balls and discovering the gooey cheese inside. They’re a guaranteed crowd-pleaser, and even more fun to make than you might think. So go ahead—gather your ingredients, get your hands a little messy, and create an Italian classic that your friends and family will request again and again!
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Cheesy Italian Arancini Balls Recipe
- Total Time: 35 minutes
- Yield: 12 balls 1x
- Diet: Vegetarian
Description
Indulge in these delicious Cheesy Italian Arancini Balls, crispy on the outside with a gooey, cheesy center. Perfect as an appetizer or snack!
Ingredients
Risotto:
- 2 cups cooked risotto (cooled)
Cheese Mixture:
- ¾ cup shredded mozzarella cheese, cut into small cubes
- ¼ cup grated Parmesan cheese
Batter:
- 2 large eggs, divided
- 1 cup all-purpose flour
- 1 cup Italian-style breadcrumbs
Others:
- Vegetable oil for frying
- Marinara sauce for dipping (optional)
Instructions
- Prepare the Arancini Balls: Scoop chilled risotto, place mozzarella cube in the center, shape into balls.
- Dredge: Roll balls in flour, egg, then breadcrumbs.
- Fry: Fry in hot oil until golden brown and crisp.
- Serve: Enjoy hot with marinara sauce.
Notes
- Chilled risotto makes shaping easier.
- Balls can be prepared ahead and fried just before serving.
- Try adding herbs or sausage to the risotto for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 arancini ball
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
