Name: Cheesy Italian Arancini Balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 1/2 cup Parmesan cheese, grated; 1 small onion, finely chopped; 1/4 cup butter; 4 cups warm chicken broth; 1/2 cup mozzarella cheese, cubed; 1/2 cup cheddar cheese, cubed (optional); 1 cup Panko breadcrumbs; 2 large eggs, beaten; Olive oil, for frying

Why Make This Recipe

Cheesy Italian Arancini Balls are a delightful twist on traditional risotto. They are crispy on the outside and gooey on the inside, making them a perfect snack or appetizer. These little bites pack a lot of flavor and are sure to impress your family and friends. Plus, they are a fun way to use leftover risotto!

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How to Make Cheesy Italian Arancini Balls

Ingredients

2 cups Arborio rice
1/2 cup Parmesan cheese, grated
1 small onion, finely chopped
1/4 cup butter
4 cups chicken broth, warm
1/2 cup mozzarella cheese, cubed
1/2 cup cheddar cheese, cubed (optional)
1 cup Panko breadcrumbs
2 large eggs, beaten
Olive oil, for frying

Directions

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
Add the Arborio rice and stir to coat the grains in butter.
Gradually add the warm chicken broth, one ladle at a time. Stir constantly until the liquid is absorbed before adding more. Continue this until the rice is creamy and tender, which takes about 18-20 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Allow the risotto to cool completely.
Take a spoonful of risotto and flatten it slightly in your hand. Place a cube of mozzarella or cheddar cheese in the center and shape the rice around it to form a ball. Repeat this with the remaining risotto and cheese.
Dip each rice ball into the beaten eggs, then roll it in Panko breadcrumbs until evenly coated.
Heat the olive oil in a deep fryer or large pot to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Serve the arancini hot with marinara sauce for dipping, or enjoy them on their own as a delicious snack or appetizer.

How to Serve Cheesy Italian Arancini Balls

Serve these crispy arancini balls hot, right out of the fryer. They pair wonderfully with a side of marinara sauce for dipping. You can also sprinkle some extra Parmesan cheese on top for added flavor.

How to Store Cheesy Italian Arancini Balls

To store leftover arancini, place them in an airtight container in the refrigerator. They will keep well for about 3 days. For longer storage, you can freeze them. Just make sure to wrap them well to keep out air.

Tips to Make Cheesy Italian Arancini Balls

Make sure the risotto is completely cooled before shaping the balls. This helps them hold their shape.
For added flavor, consider adding herbs like basil or parsley to the risotto.
If you want a spicier kick, you can add some crushed red pepper flakes to the risotto.

Variation

You can customize the filling by using different cheeses or adding cooked vegetables like spinach or mushrooms for extra flavor and nutrition.

FAQs

Can I make arancini ahead of time?
Yes, you can prepare the risotto and shape the balls ahead of time. Just store them in the fridge until you’re ready to fry.
What kind of cheese can I use?
You can use any melting cheese. Popular choices include mozzarella, cheddar, or even fontina.
Can I bake arancini instead of frying them?
Yes, you can bake them! Preheat your oven to 400°F (200°C) and bake the arancini on a lined baking sheet for about 20-25 minutes, or until golden brown.