Name: Cheesy Risotto Balls (Arancini) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 white onion, finely diced; 2 garlic cloves, crushed; 1 tablespoon olive oil; 2 cups arborio rice; 1/3 cup dry white wine (optional); 5 cups hot chicken or vegetable stock; 2 tablespoons butter, diced; 1/2 cup parmesan cheese, grated; 1/2 teaspoon salt (if needed); Leftover risotto; 1 egg; 1 cup breadcrumbs; 1/2 cup flour; 3.5 oz (100g) mozzarella, diced or torn; Vegetable oil, for frying

There’s something about biting into golden, crispy Cheesy Risotto Balls (Arancini) that instantly brings a smile. This recipe takes your leftover risotto or freshly made creamy risotto and transforms it into irresistible, cheesy bites of comfort food magic—perfect for sharing or indulging solo.

The image shows three golden-brown fried balls on a white plate lined with white paper. Two of the balls are whole, with a crispy and textured outer layer, sprinkled with a little white cheese on top. The third ball is cut open, revealing soft, orange-colored risotto inside, with melted white cheese stretching out in the middle. The plate is placed on a white marbled surface. At the top right, there is a white bowl with light orange dipping sauce garnished with a green leaf. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Risotto Balls (Arancini) Recipe
Top Tip
How to Serve Cheesy Risotto Balls (Arancini) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Risotto Balls (Arancini) Recipe

Why You'll Love This Recipe

I’ve made many fried snacks, but few are as rewarding as these Cheesy Risotto Balls (Arancini). The crispy crust paired with the melty mozzarella center feels like a celebration in every bite. Plus, they’re surprisingly easy to make, even if you haven’t fried much before.

Perfect for Leftover Risotto: They give that creamy risotto a delicious second life without any waste.
Cheese Lovers’ Dream: The gooey mozzarella inside each ball is pure, melty heaven.
Crispy Outside, Soft Inside: The textural contrast is so satisfying and keeps everyone coming back for more.
Party Friendly: These little bites make a fantastic appetizer or snack that'll impress family and friends.

Ingredients & Why They Work

Each ingredient in the Cheesy Risotto Balls (Arancini) Recipe plays a role in creating that perfect blend of creaminess, crunch, and flavor. Knowing a bit about them will help you choose the best and get great results every time.

Flat lay of a finely diced white onion, two peeled garlic cloves, a small white ceramic bowl of golden olive oil, a heap of raw arborio rice grains, a small white bowl of dry white wine, a larger white bowl filled with steaming hot chicken stock, diced pale yellow butter cubes arranged neatly on a white plate, a mound of freshly grated parmesan cheese, a whole clean brown egg, a small white bowl of fine white flour, a small white bowl of golden breadcrumbs, and a cluster of torn white mozzarella pieces placed on a simple white ceramic plate, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White onion: Adds gentle sweetness and a subtle flavor base without overpowering the risotto.
Garlic cloves: Brings warmth and depth—crushing releases a lovely aroma that infuses the rice.
Olive oil: This is your sautéing hero, bringing a fruity richness to the onions and garlic.
Arborio rice: Classic risotto rice with high starch content that makes the dish wonderfully creamy.
Dry white wine: Optional, but it adds bright acidity that balances richness beautifully.
Chicken or vegetable stock: Hot stock gradually cooking into the rice unlocks deep, savory flavor.
Butter: Adds creaminess and silkiness for that irresistible mouthfeel.
Parmesan cheese: Sharp and nutty, it enhances umami and melts into the risotto.
Salt: To bring all flavors into balance—taste your risotto before adding!
Leftover risotto: If you have it, this shortcut saves time and effort.
Egg: Helps the coating stick, and adds a little richness.
Breadcrumbs: For that golden, crunchy crust.
Flour: Lightly dusting the balls ensures the egg wash clings nicely.
Mozzarella: The melty, stretchy filling that makes arancini irresistible.
Vegetable oil (for frying): A neutral oil that crisps the balls evenly without overpowering their flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic combination, I encourage you to play around with fillings and flavor boosts. It’s all about making these arancini uniquely yours!

Variation: I’ve tried swapping the mozzarella for creamy brie when making a butternut squash risotto version—it elevates the flavor while keeping that gooey center. Give it a try for holiday gatherings!
Add-ins: If you want a meaty twist, toss in some cooked pancetta or mushrooms in your risotto before forming the balls.
Dietary tweaks: For a vegetarian version, just ensure your stock is veggie-friendly, then the recipe is naturally meat-free.
Cooking method: I’ve even air fried these for a lighter option — they get nicely crisp but have a slightly different texture. Worth experimenting if you don’t want to deep-fry!

Step-by-Step: How I Make Cheesy Risotto Balls (Arancini) Recipe

A close-up of a woman's hand holding a round food ball, coating it with a layer of light golden breadcrumbs inside a white bowl; the breadcrumbs are finely textured and cover the ball evenly, with some crumbs sticking to the woman's fingers. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Your Risotto or Prep Leftovers

If you’re starting fresh, gently sauté finely diced onion in olive oil until soft, then add crushed garlic and arborio rice. Stir to coat the rice, then add white wine and let it bubble off. Slowly ladle in hot stock, stirring often, until the rice is creamy but still has a little bite—think al dente. Finish by stirring in butter and parmesan. Spread the risotto on a baking tray to cool completely—chilling helps it firm up, so your arancini hold their shape better. Don’t skip slipping it into the fridge; I often pop it in the freezer for 30 minutes if I’m short on time. If you have leftover risotto, perfect—just make sure it’s cool and firm.

Step 2: Form and Fill the Risotto Balls

Grab about two tablespoons of chilled risotto and flatten it in your hand. Nestle some diced mozzarella in the middle. Then carefully roll the risotto around the cheese until you form a tight ball. The key is to fully enclose the cheese so it melts inside instead of leaking out during frying. Set your shaped balls on a lined tray and repeat until all the risotto is used up.

Step 3: Coat for Crispy Perfection

Set out three bowls: one with flour, one with beaten egg, and one with fresh breadcrumbs. Lightly dust each ball in flour, shake off any extra, then dip it in egg, and finally roll it in breadcrumbs until fully coated. I like to use one hand for the dry ingredients and the other for the egg wash—that little trick stops your fingers from getting too sticky and helps keep the coating neat. Once coated, pop the balls into the fridge for about 10 minutes to firm up again. This step really helps them maintain their shape when frying.

Step 4: Fry Until Golden and Crispy

Heat vegetable oil in a deep pot until it reaches around 180°C (360°F). If you don’t have a thermometer, try placing the handle of a wooden spoon in the oil—if bubbles appear around it, you’re good to go. Carefully lower only a few balls in at a time so the oil stays hot. Fry for about 5 minutes, turning occasionally, until they’re gorgeously golden and crispy. Drain on a wire rack to avoid sogginess. Serve hot for that oozy cheese center and crunchy outer shell combo everyone loves.

Top Tip

After making these a dozen times, I’ve found a few simple tricks that really make the difference between “okay” and “oh wow” arancini.

Chill Thoroughly: Always cool and chill your risotto well before forming. It helps the balls hold together and stops cheese from leaking out.
Two-Hand Method: Use one hand for dry ingredients (flour and breadcrumbs) and the other for wet (egg). It keeps your hands from getting too sticky and makes coating easier.
Avoid Crowding: Don’t overcrowd the oil when frying. Fry in batches so the oil stays hot and your arancini get that perfect crisp crust.
Test Fry: Fry one ball first as a tester; if it falls apart, chill them longer or add a little more risotto to firm up the shape before frying the rest.

How to Serve Cheesy Risotto Balls (Arancini) Recipe

Cheesy Risotto Balls - Serving Suggestion

Garnishes

I love keeping garnishes simple: a sprinkle of extra parmesan or a handful of fresh chopped parsley brightens things up beautifully. A dollop of marinara or a drizzle of basil pesto on the side is my go-to for dipping. If I’m feeling fancy, a little lemon zest adds a lovely zing that cuts through the richness.

Side Dishes

Serve arancini alongside a crisp green salad with a lemon vinaigrette for balance, or as part of a larger antipasti spread with olives, cured meats, and roasted veggies. They also pair wonderfully with a light tomato soup for a cozy meal.

Creative Ways to Present

For parties, I like to arrange the arancini on a wooden board garnished with fresh herbs, surrounded by small bowls of assorted dipping sauces—think garlic aioli, spicy sriracha mayo, and classic marinara. It turns a simple snack into a fun, interactive experience that guests rave about.

Make Ahead and Storage

Storing Leftovers

You can store cooked arancini in an airtight container in the fridge for up to 2 days. To keep them crispy, I recommend reheating in the oven on a wire rack rather than the microwave, which can make them soggy.

Freezing

I often freeze un-fried, coated risotto balls on a tray for about an hour until firm, then transfer them to a freezer-safe bag. That way I can fry as many as I need straight from frozen—just add a minute or two to cooking time. It’s a great way to keep these delicious snacks ready for whenever you want.

Reheating

To reheat leftovers, pop them in a 180°C (350°F) oven on a baking tray or wire rack for 10–12 minutes until warmed through and crisp again. Avoid microwaving if you want to preserve that crunchy outside and melty center.

Frequently Asked Questions:

Can I use cold leftover risotto straight away?

Yes! Using cold, well-chilled leftover risotto is actually ideal because it’s firmer and easier to shape into balls without falling apart. Just make sure it’s not too watery. If it feels loose, refrigerate it longer or add a bit of grated cheese to help bind.

What’s the best cheese to use inside arancini?

Mozzarella is classic for its meltiness and stretch. You can use mini mozzarella pearls, diced mozzarella from a ball, or grated mozzarella. For a twist, brie or fontina also melt beautifully and add a luxurious richness.

Can I bake instead of fry arancini?

Yes, baking is an option if you prefer a lighter version. Coat the arancini as usual, place them on a parchment-lined tray, spray or brush with a little oil, and bake at 200°C (400°F) for about 20–25 minutes, turning halfway through. They won’t be as crispy as frying but still delicious.

How do I know when the oil is hot enough for frying?

The best way is to use a deep-fry thermometer to reach 180°C (360°F). If you don’t have one handy, insert the handle of a wooden spoon into the oil—if bubbles steadily form around it, the oil is ready. Too hot? The oil will smoke. Not hot enough? The food will absorb the oil and get greasy.

Final Thoughts

Cheesy Risotto Balls (Arancini) Recipe has become my go-to for turning simple risotto into a party-worthy treat. They bring comfort and a touch of playfulness to any table, whether you’re feeding family or impressing friends. Give them a try—I promise you’ll love that crispy outside and cheesy center combo as much as I do.