Description
Easy Cheesy Stuffed Arancini are crispy, golden fried risotto balls filled with gooey mozzarella cheese, perfect as a crowd-pleasing appetizer or snack using leftover risotto.
Ingredients
Scale
Risotto Base
- 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)
Arancini Coating and Filling
- Leftover risotto
- 1 egg
- 1 cup breadcrumbs
- 1/2 cup flour
- 3.5 oz (100g) mozzarella, diced or torn
- Vegetable oil, for frying
Instructions
- Prepare Risotto Base: Skip this step if using leftover risotto. In a large saucepan over medium heat, heat olive oil and cook diced onion for a couple of minutes until softened. Add crushed garlic and stir through. Add arborio rice and stir for a minute. Pour in white wine if using and let it bubble for a minute to evaporate alcohol.
- Cook Risotto: Add hot stock one ladleful at a time, stirring until absorbed before adding the next. Continue until all stock is used and rice is al dente with a slight bite. Stir in diced butter and grated parmesan until melted. Taste and add salt if needed.
- Cool Risotto: Spread risotto on a baking tray lined with baking paper. Cool in fridge for at least 1 hour, or freeze for 30 minutes to speed cooling.
- Form Arancini Balls: Line a tray with baking paper. Place egg, flour, and breadcrumbs in separate bowls. Scoop about 2 tablespoons of cooled risotto, flatten, place mozzarella in the center, then roll into a ball enclosing the cheese. Place on lined tray and repeat.
- Coat Arancini: Roll each ball lightly in flour, shaking off excess. Dip into beaten egg, letting excess drip off, then coat evenly in breadcrumbs. Place on lined tray. Optionally refrigerate for 10 minutes to firm up before frying.
- Fry Arancini: Heat vegetable oil in a large pot to 180°C (360°F). Fry 3 arancini at a time without crowding, turning occasionally for about 5 minutes until golden and crispy. Drain on wire rack. Repeat with remaining balls.
- Serve: Serve arancini hot and crispy with gooey mozzarella centers.
Notes
- Use leftover risotto to make the process easier and quicker.
- For a festive twist, swap mozzarella with brie cheese.
- Use one hand for dry coatings and the other for egg to avoid sticky fingers.
- Chill formed balls before frying to help them hold their shape better.
- These are perfect for parties, holidays, or as a kid-friendly appetizer.
Nutrition
- Serving Size: 2 arancini
- Calories: 680 kcal
- Sugar: 4 g
- Sodium: 1329.8 mg
- Fat: 36.2 g
- Saturated Fat: 23.3 g
- Unsaturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 60.8 g
- Fiber: 4.2 g
- Protein: 25.6 g
- Cholesterol: 93.3 mg
