Technically the name is Arancini di Riso. It sounds a little romantic for Arancini Stuffed Risotto Balls, doesn’t it? Especially since they are so often made from leftovers!
Arancini Stuffed Breaded and Fried Risotto Balls – it appears this batch didn’t use standard mozzarella!
No one will turn up their nose at these leftovers! (No worries, there’s an option to make rice if there’s no leftover Risotto in your life.) They’re pretty amazing and I’ll let you in on a little secret…they’re even better made at home than at a restaurant.
About Arancini Stuffed Risotto Balls:
Maybe they’re better coz they’re made just how you and your family or guests like them. Maybe because they’re piping hot and fresh! Maybe because a restaurant will use a basic, standard rice but you and I get to use one we love.
Or maybe you’re not familiar with this cheesy, ooey gooey, crunchy, crispy app with the luscious flavor and texture of risotto inside? I wasn’t until I was well into adulthood!
So if you’re Italian, laugh at me now, coz I didn’t ever “get” Risotto until an Italian friend made it. I make it now with a shortcut method (no worries – there’s no need to stir ALL the time if you’ve heard that) or in the Instant Pot. And when I make Risotto, I think ahead and make extra – just for these.
You don’t want the Arancini to be too chunky for this recipe, but at our house at least, if there’s leftover Risotto at our house, it always seems all the “goodies” are gone; the flavor is left, though, which makes it perfect for Arancini. I’ll drop a few links for my Risotto recipes, below.
Arancini Stuffed Breaded and Fried Risotto Balls
Serving Arancini Stuffed Risotto Balls:
There are so many ways to serve Arancini. They can be served as is, just to walk around and snack on. They’re even better with a dipping sauce. And we love them *gasp* with my Red Onion Marmalade. It’s so not traditional – that’s why the gasp!
I’ve shown the Arancini Stuffed Risotto Balls with my Spicy Red Pepper Sauce, which is coming soon. Try a more traditional take by serving it with Marinara. I highly recommend this quick little Marinara from Cook’s Illustrated.
Red Onion Marmalade
Making the Arancini Stuffed Risotto Balls:
Like so many things, making forming and stuffing Arancini is a bit tougher at first! Practice and muscle memory help so allow yourself some grace if it’s your first time!
Here’s where you could go wrong and how to fix:
- If the balls fall apart when breading or frying, make sure you’ve chilled the risotto. The starches from the rice will gel, acting like a glue.
- If it won’t stick together and seems wet, add a little more breadcrumb, stir, cover, and chill for 20 to 30 minutes. If it seems dry and is crumbling apart, add a touch of water by the tablespoon and stir vigorously, testing after each addition to see if it sticks.
- If the balls are formed, but still disintegrate when fried, place them in the fridge for 30 minutes or so; it might help.
For best results, use freshly grated, not pre-grated Parmesan cheese.
Variations:
In the U.S. you’ll usually find Arancini stuffed with cheese (usually Mozzarella or Fontina) and served with Marinara. Mine aren’t huge (better cheese ratio) but they can be much larger. Most will be breaded and shallow or deep-fried.
Arancini originated in Sicily and might be round, or as in Western Sicily, more pear-shaped. The rice usually isn’t a full-on risotto as we think of it, but simpler and sometimes perfumed with saffron and made rich with butter and Parmesan.
In Italy, you will find various fillings not limited to meat sauces (ragus), peas, and Mozzarella, or might have dried sausages, prosciutto, or ham. Sometimes vegetables like spinach, eggplant, or olives.
My Risotto Recipes:
- Stovetop Partially Hands-Off Method: Asparagus Risotto
- Stovetop Partially Hands-Off Method: Roasted Red Pepper & Shrimp Risotto
- Instant Pot or Stovetop Partially Hands-Off Method: Ham & Parmesan Risotto
Other Amounts of Risotto:
There’s a rule of thumb, for these golf ball-sized Arancini: For every cup of Risotto:
- 1/2 cup flour
- 1 egg
- 2/3 cup dry bread crumb
- about one teaspoon of filling for each ball
- salt and pepper to taste
Larger amounts might not need these proportions; it’s tough to roll a ball in a smidge of flour or breadcrumb.
Arancini Stuffed Risotto Balls
No Risotto, No Problem:
If you have no Risotto on hand or don’t feel like making any, it’s a simple to cook a little rice for this dish. Note: if your package of rice includes instructions, follow them for the ratio and timing. Don’t rinse the rice; the sticky starch is crucial for forming the arancini.
- 1 cup of short-grain rice, preferably Italian
- 2 cups water
- 1/2 teaspoon salt
- 1/2 tablespoons butter
- 2 tablespoons grated Parmesan
In a saucepan, stir together the rice, water and salt. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes until rice is tender. Remove from heat, add butter and cheese. Remove from pan and set aside to cool. Chill for at least an hour.
Storing & Reheating:
- Store arancini in the fridge, but allow to cool before covering. Reheat in a 400-degree F. oven for 10 to 15 minutes.
- Arancini can be frozen and reheated from frozen at 400 degrees F. for 15 to 20 minutes turning as necessary or can be heated in an Air Fryer at 390 degrees F. for 10 to 12 minutes, turning once. (Watch closely, air fryers vary.)
Saving Money on Arancini Stuffed Risotto Balls:
Buy the rice carefully; check the prices at your store, an Italian market if available, and your buyer’s club.
If a discount store like Aldi or Lidl is available, buy Parmesan there; buyer’s clubs have great prices. By during sales at the regular grocery. Wedges are a better deal than pre-grated (compare price per pound or ounce) pre-grated diminishes quickly in quality.
It’s a flex not to waste old bread, but anything you make with homemade breadcrumbs is always better. I’ve yet to find an exception.
Arancini Stuffed Breaded and Fried Risotto Balls
Arancini – Stuffed Risotto Balls
- Prep Time: 20 minutes + rest
- Cook Time: 20 minutes
- Total Time: 0 hours
- Yield: 12 to 14 golf ball sized balls 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 3 cups cold risotto
- roughly 1 heaping cup filling of choice
- 2 cups fine dry breadcrumbs
- 3/4 cup flour
- 3 eggs beaten with about 1 tablespoon water or milk
- salt and pepper to taste
- garnish with minced parsley or other herbs, a grating of Parmesan
- Fillings: In the US typically Mozzarella or Fontina are fillings. In Italy, you will find various fillings not limited to meat sauces (ragus), peas, and Mozzarella, or might have dried sausages, prosciutto, or ham. Sometimes vegetables like spinach, eggplant, or olives.
Note: the amount of filling can vary depending on how it’s cut and how large any pieces are.
Instructions
Using wet hands, place about 1/3 to ½ cup risotto in your curved palm. Add filling and enclose tightly inside the risotto, rolling it between your palms to form a ball and encase the filling. Set on a tray and continue forming until the Risotto is gone.
Set up a breading station with the flour, eggs, and bread crumbs, each in a separate dish. Season each with salt and pepper and herbs of your choice, if desired.
Roll each arancini ball first in flour, then egg, then bread crumbs. Set on a rack over a tray to catch drips and crumbs. Refrigerate for at least 10 minutes and up to 30.
Bring about 2 inches of oil up to 375 degrees. F. Fry each ball for about 3 minutes per side until golden brown, crunchy, and the cheese (if using) has melted. Do not overcrowd the pan.
Remove and place on clean rack to drain. If making a large amount, keep warm in a 200-degree F. oven.
Serve plain, with a sauce of your choice, or with my favorite addition, Red Onion Marmalade.
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I’ll be Arancini Stuffed Risotto Balls at Fiesta Friday, cohosted this week by Ai @ Ai Made It For You and Petra @ Food Eat Love.
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