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Crispy Arancini Risotto Balls Recipe with Melting Mozzarella Center

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Golden, crispy arancini risotto balls with a gooey, melting mozzarella center—these Italian snacks are the ultimate comfort food and perfect for parties, potlucks, or cozy nights in. Creamy saffron risotto is wrapped around cheese, breaded, and fried to shatteringly crisp perfection.

Ingredients

Scale
  • 1 1/2 cups Arborio rice (short-grain rice)
  • 4 cups chicken or vegetable stock, kept warm
  • 1/2 cup dry white wine (optional, can substitute with more stock)
  • 1 small yellow onion, finely chopped
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup freshly grated Parmesan cheese
  • Pinch of saffron threads (optional)
  • Salt and freshly ground black pepper, to taste
  • 5 oz mozzarella cheese, cut into 3/4-inch cubes (low-moisture preferred)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup fine dry breadcrumbs
  • 2 tablespoons grated Parmesan cheese (for breadcrumb mixture)
  • Pinch of salt and pepper (for seasoning breading)
  • Vegetable or light olive oil, for frying (about 2 cups or enough for 2 inches of oil)

Instructions

  1. Prepare the Risotto: Heat 2 tablespoons butter and 2 tablespoons olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 3 minutes. Stir in rice and cook, stirring, until edges look slightly translucent, about 2 minutes. Add saffron if using.
  2. Deglaze and Simmer: Pour in wine (if using) and cook, stirring, until mostly absorbed, about 1 minute. Begin adding warm stock, 1 ladle at a time, stirring constantly and letting each addition absorb before adding the next. Continue for about 18–20 minutes until risotto is creamy but not soupy.
  3. Finish the Risotto: Remove from heat. Stir in remaining butter and 3/4 cup Parmesan. Season with salt and pepper. Spread risotto onto a baking sheet to cool quickly, then refrigerate for at least 1 hour (or up to overnight).
  4. Shape the Balls: Scoop about 2 tablespoons chilled risotto into your hand. Flatten into a disc, place a cube of mozzarella in the center, then wrap risotto around to enclose cheese, rolling gently to form a ball. Repeat with remaining risotto and mozzarella (about 16 balls).
  5. Bread the Balls: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mix of panko, fine breadcrumbs, 2 tablespoons Parmesan, and a pinch of salt and pepper. Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumb mixture. Press gently to adhere.
  6. Chill Again (Optional): Place breaded balls on a tray and refrigerate for 20–30 minutes to help them hold their shape and fry up extra crispy.
  7. Fry the Arancini: Pour oil into a deep pot to a depth of 2 inches. Heat to 350°F. Fry arancini in batches (don’t crowd the pot) until deep golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towels.
  8. Serve: Let arancini cool for 2–3 minutes before serving. The center should be oozy and gooey, the outside shatteringly crisp.

Notes

Chilling the risotto and the breaded balls is key for shaping and crispiness. For gluten-free, use gluten-free flour and breadcrumbs. You can bake instead of fry for a lighter version. Add-ins like peas, mushrooms, or roasted peppers are delicious. Serve hot with tomato sauce or aioli. Make ahead and fry just before serving for best texture.

Nutrition

Keywords: arancini, risotto balls, mozzarella, Italian appetizer, party food, comfort food, fried snacks, cheese balls, crispy, saffron, easy arancini

Find it online: https://elvafood.com/crispy-arancini-risotto-balls-recipe-with-melting-mozzarella-center/