Italian Arancini are a classic snack or appetizer that brings the best of Italian flavors to your table. These crispy, golden risotto balls are filled with gooey mozzarella and tangy Parmesan cheese, making them an irresistible treat. To prepare, chilled risotto is mixed with cheese, shaped into balls, and then coated in flour, eggs, and breadcrumbs before being fried to perfection. Serve these delicious arancini with a side of marinara sauce for dipping, and watch them disappear at your next gathering. Perfect for parties or as a special snack, these arancini are sure to impress!
Italian Arancini are a delicious and crispy snack or appetizer that will bring a taste of Italy to your kitchen. These golden risotto balls are filled with gooey mozzarella and Parmesan cheese, creating a perfect balance of flavors and textures.
INGREDIENTS
- Cooked risotto: 2 cups, chilled, serving as the base for these crispy bites.
- Shredded mozzarella cheese: ½ cup, adding a gooey, cheesy center.
- Grated Parmesan cheese: ¼ cup, for a tangy and savory kick.
- All-purpose flour: 1 cup, for the first coating layer.
- Eggs: 2 large, beaten, used to help the breadcrumbs adhere.
- Italian-style breadcrumbs: 1 ½ cups, for a crispy, golden exterior.
- Vegetable oil: For frying, ensuring a crispy texture.
- Salt and pepper: To taste, for seasoning the filling.
- Marinara sauce: Optional, for serving as a dipping sauce.
INSTRUCTIONS
- Step 1:
- Mix shredded mozzarella and grated Parmesan cheese into the chilled risotto. Season with salt and pepper.
- Step 2:
- Shape the risotto mixture into 1-inch balls, ensuring each ball has a bit of cheese inside.
- Step 3:
- Roll each risotto ball in flour, then dip into beaten eggs, and finally coat with Italian-style breadcrumbs.
- Step 4:
- In a large skillet, heat vegetable oil over medium heat until hot.
- Step 5:
- Fry the coated risotto balls in batches, turning occasionally, until golden brown and crispy on all sides (about 3-4 minutes per batch).
- Step 6:
- Remove from oil and drain on paper towels. Serve hot with marinara sauce if desired.
Serving and Storage Tips
- Serve these arancini with a side of marinara sauce for dipping, or enjoy them on their own as a tasty snack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a few minutes before serving.
Helpful Notes
- You can add a small piece of ham or prosciutto to the center of each arancino for an extra layer of flavor.
- If you prefer a vegetarian version, use vegetable broth to make the risotto.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis suggests using Arborio rice for the creamiest risotto, which makes the best arancini.
- Chef Lidia Bastianich recommends adding a bit of saffron to the risotto for an authentic Italian touch.