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Ultimate Crispy & Cheesy Arancini Rice Balls

Close-up of crispy, golden brown rice balls cut open to show a gooey cheese and meat filling.
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Make classic Italian Arancini, which are deep-fried risotto balls stuffed with mozzarella and meat sauce, resulting in a crispy exterior and a soft, cheesy center.

Ingredients

Scale
  • 3 cups leftover cooked risotto (preferably saffron or plain)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cooked ground beef or sausage ragu
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten for dredging
  • 1 1/2 cups fine breadcrumbs (Panko recommended)
  • Vegetable oil, for deep frying
  • Salt and black pepper to taste

Instructions

  1. Ensure your leftover risotto is completely cold, ideally refrigerated overnight.
  2. Take about 2 tablespoons of cold risotto and flatten it in your palm. Place a small spoonful of mozzarella and a small spoonful of ragu in the center.
  3. Carefully fold the risotto around the filling, shaping it into a tight ball, about 1.5 inches in diameter. Repeat until all filling is used.
  4. Set up a standard breading station: one shallow dish with flour, one with the 2 beaten eggs, and one with the breadcrumbs.
  5. Dredge each rice ball first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, roll it thoroughly in the breadcrumbs, pressing lightly to adhere.
  6. Heat about 3 inches of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Carefully lower 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot.
  8. Fry for 3 to 5 minutes, turning occasionally, until they are deep golden brown and crispy.
  9. Remove the Arancini with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with salt immediately.
  10. Serve hot so the cheese filling is melted.

Notes

  • For the best texture, use risotto that has a high starch content. If your risotto is too dry, add 1 tablespoon of stock before shaping.
  • If you prefer vegetarian Arancini, substitute the meat ragu with sautéed mushrooms or spinach mixed with Parmesan cheese.
  • If you do not have a deep fryer, you can bake these at 400°F (200°C) for 15-20 minutes, brushing them lightly with oil first, but the texture will not be as authentic.

Nutrition

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