Cheesy Pan-Fried Risotto Balls (Arancini)

Maybe you’ve had arancini as a starter at restaurants, but have you ever made it at home? While it’s not a quick and easy weeknight dinner you’ll make on the reg’, it is the perfect appetizer recipe for special occasions and holidays.

Once you bite into the delicate golden brown exterior, the rich, creamy vegetarian risotto, and the hot, melty mozzarella in the middle, the time it takes to make them will be 100% worth it.

Now, I’m not trying to scare you away from giving it a try because, honestly, it’s actually a really easy recipe to prep ahead of time, making it *perfect* for holidays like Christmas or New Year’s Eve, and because it is such an elevated appetizer, it basically begs to be served at the best events.

Let’s walk through the recipe steps, and you’ll quickly see how doable it truly is!

1. Make the Risotto

For risotto balls, we’ll start with a basic risotto recipe. There won’t be any veggies or meats added, but that being said, it doesn’t mean there can’t be. If you have leftover risotto, one of the easiest ways to repurpose it is to turn it into aracini!

The key ingredient you’ll need is arborio rice. It’s the ingredient for making risotto because as it absorbs the liquid, the starches release and create an unmatched creamy consistency! Find it in the rice section of your grocery store.

1. Saute finely diced onion in butter, then add minced garlic and, of course, a pinch of salt. While this is happening, heat a saucepan of vegetable stock so it warms up before adding it to the risotto.
2. Stir in the arborio rice and toast it for a minute, along with Italian seasoning.
3. Deglaze the pan with white wine or a splash of white wine vinegar if you don’t want to use the alcohol. The vinegar will give the risotto a hint of acid for flavor, but you will need to use much less.

4. As with any other risotto recipe, now add vegetable stock in increments, stirring between each addition until it is absorbed by the rice before adding more. After about 25 minutes, the rice should be al dente – not crunchy, but still holds a bite.
5. Stir in grated parmesan cheese at the end (find a vegetarian one, if needed).

2. Chill the Risotto

So, you’ve made the risotto, and now it’s time to chill it. Spread it in an even layer on a parchment paper lined baking sheet.

This is where it can be easily made ahead of time. Chill it until it’s cooled completely, anywhere from 30 minutes to an hour or a day in advance. If making it in advance, I recommend covering it with plastic wrap so the risotto doesn’t dry out.

3. Prep the Risotto Balls

With the risotto chilled, now it’s time to assemble! P.S. if you’re using leftover risotto, this is where you’d start!

1. Scoop about ¼ cup of the risotto into your hand and form a patty. This doesn’t have to be exact, and you can make the risotto smaller if you’d like to have more, too.

2. Place two mozzarella pearls in the center of the “patty.” Alternatively, cut cubes of low-moisture mozzarella or use one pearl for smaller arancini.
3. Fold the risotto around the mozzarella, pressing it into a ball. Place the formed ball on a plate while you form the others.

Once the risotto balls are all formed, place them back in the fridge or freezer to chill again. This will help reduce the stickiness of the creamy risotto and is the perfect amount of time to set up the dredging station.

4. Dredge Arancini for the Coating

Prep three bowls for the dredging station: one of flour seasoned with salt, another with whisked eggs, and the last with breadcrumbs, again seasoned with salt if they aren’t already. Adding salt to the dry ingredients helps flavor the exterior.

1. Remove the balls from the fridge or freezer. Roll in the flour until coated.
2. Then, use your other hand (this helps keep things less messy) to roll it in the egg, letting any excess drip off before moving it to the breadcrumb mixture. Use your dry hand again for the breadcrumbs.
3. Once completely coated with breadcrumbs, place it on a plate and continue until all the risotto balls have gone through the process. If you thought this might be another “make ahead point,” you’ve got it!
4. Place the prepared rice balls back in the fridge. If making them ahead of time, cover them and leave them in the fridge up to a day in advance. Otherwise, get the oil heating while they chill again.

In my recipe testing process, this additional chill helps the balls keep their shape while pan-frying, similar to when making crispy falafel or vegetarian meatballs.

If you have chilled them overnight, let them come to room temperature slightly so the inside will heat up at the rate of the coating.

5. Pan-Fry Arancini

Typically, arancini is deep-fried, but ain’t nobody got time for that. Ok, at least I don’t. If I can avoid deep frying, I will, which is where the beauty of pan-frying comes in.

I recommend using a Dutch oven or cast iron skillet for best results. A Dutch oven is great if you want higher sides to prevent splatter, but a cast iron skillet heats evenly, and it’s easier to turn the arancini when they cook.

Add oil until it’s about ½ to 1 inch high; the amount of oil you’ll use will depend on the size of your pan. To test if it’s hot enough, add a breadcrumb, which should immediately sizzle. You can also use a thermometer; the oil temperature should be around 350°F, up to 400°F.

Carefully place the arancini around the pan, rotating often to keep the round shape and cook evenly. Use tongs to rotate them, or two spoons work well, too. I also like to keep the temperature slightly lower, and take the low and slow approach, so the interior also heats up evenly.

Once completely golden brown, remove from the pan and place on a paper towel-lined plate or cooling rack. Sprinkle with flakey sea salt, if desired.

Serve ’em Up!

Now for the best part…eating! Serve these Italian rice balls immediately for the best experience – while the cheese is still hot and melty. Grab your favorite red sauce – whether it’s homemade pasta sauce, jarred marinara, or a spicy sauce, they all work really well.

So dip away. Enjoying them as finger food is entirely acceptable, but a fork and knife are also appropriate for a sit-down appetizer before dinner. They’re fantastic as a starter before enjoying vegetarian bolognese or other Italian favorites like cheesy manicotti or baked ziti.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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