These arancini are the ultimate comfort food—crispy, cheesy, and satisfying. They’re a great way to use leftover risotto, easy to customize, and perfect for sharing. The contrast between the crunchy coating and the soft, cheesy center makes every bite delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked risotto rice (preferably cooled)
Mozzarella cheese (cut into small cubes)
Parmesan cheese
Eggs
All-purpose flour
Breadcrumbs
Olive oil or vegetable oil (for frying)
Onion
Garlic
Butter
Salt
Black pepper
Optional saffron
Optional fresh parsley
Directions
Prepare the risotto if not already made, cooking it with onion, garlic, butter, and broth until creamy. Let it cool completely.
Stir in grated parmesan, salt, pepper, and parsley if using.
Take a small portion of risotto and flatten it in your hand.
Place a cube of mozzarella in the center, then shape the rice around it to form a ball.
Repeat with the remaining mixture.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball in flour, then dip in egg, and coat with breadcrumbs.
Heat oil in a deep pan.
Fry the arancini in batches until golden brown and crispy on all sides.
Remove and place on paper towels to drain excess oil.
Serve warm so the mozzarella inside is melted and stretchy.
Servings and timing
Servings: 4–6 (about 12–16 arancini)
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Variations
Add a small spoon of meat ragù along with the mozzarella for a traditional version.
Mix peas into the risotto for added texture and sweetness.
Use smoked mozzarella for a deeper flavor.
Bake instead of frying for a lighter option, brushing the arancini with oil before baking.
Try stuffing with other cheeses like fontina or provolone.
Storage/Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C until heated through and crispy again.
Avoid microwaving, as it can make them soft.
You can freeze uncooked or cooked arancini for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use leftover rice instead of risotto?
Yes, but risotto works best because its creamy texture helps the arancini hold together.
Why are my arancini falling apart?
The rice may be too loose or not cooled enough. Make sure it’s sticky and chilled before shaping.
Can I bake arancini instead of frying?
Yes. Bake at 200°C until golden, turning halfway through.
What oil is best for frying?
Use a neutral oil like vegetable or sunflower oil.
How do I keep the mozzarella from leaking out?
Seal the rice well around the cheese and avoid cracks in the surface.
Can I make arancini ahead of time?
Yes. Shape and coat them, then refrigerate until ready to fry.
What breadcrumbs should I use?
Fine breadcrumbs or panko both work well. Panko gives extra crunch.
Can I make them gluten-free?
Yes. Use gluten-free flour and breadcrumbs.
What sauce goes well with arancini?
Serve with marinara sauce, garlic aioli, or a simple tomato dip.
How do I know when they are done frying?
They should be evenly golden brown and crisp on all sides.
Conclusion
Arancini filled with mozzarella are a delicious combination of crispy coating and creamy, cheesy filling. They’re versatile, crowd-pleasing, and perfect for any occasion, whether served as a snack, appetizer, or part of a larger meal.
Arancini filled with mozzarella are crispy Italian rice balls made with creamy risotto, coated in golden breadcrumbs, and stuffed with gooey melted cheese. This classic arancini recipe is perfect as an appetizer, snack, or party food, delivering a crunchy exterior with a rich, cheesy center in every bite.
Author:Catherine
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:12–16 arancini
Category:Appetizer / Snack
Method:Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
Cooked risotto rice (cooled)
Mozzarella cheese (cut into small cubes)
Parmesan cheese (grated)
Eggs
All-purpose flour
Breadcrumbs (or panko)
Olive oil or vegetable oil (for frying)
Onion (finely chopped)
Garlic (minced)
Butter
Salt
Black pepper
Optional: saffron
Optional: fresh parsley
Instructions
Prepare risotto if needed by cooking onion and garlic in butter, then adding rice and broth until creamy. Allow it to cool completely.
Mix in parmesan, salt, pepper, and parsley if using.
Take a small portion of risotto and flatten it in your hand.
Place a cube of mozzarella in the center and shape the rice around it to form a ball.
Repeat with remaining mixture.
Set up three bowls: flour, beaten eggs, and breadcrumbs.
Roll each ball in flour, dip in egg, and coat with breadcrumbs.
Heat oil in a deep pan over medium heat.
Fry arancini in batches until golden brown and crispy on all sides.
Remove and drain on paper towels.
Serve warm for a gooey, melted center.
Notes
Ensure risotto is cool and sticky before shaping to prevent falling apart.Seal rice tightly around mozzarella to avoid leaks while frying.Panko breadcrumbs provide extra crispiness.Can be baked at 200°C for a lighter version—brush with oil before baking.Great way to use leftover risotto.
