Golden fried risotto balls with a molten mozzarella center
Arancini (Crispy Risotto Balls)
Arancini (Crispy Risotto Balls)
40 minMedium
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
6
12 balls
Difficulty
Medium
Cost
Moderate
$$
Arancini (Crispy Risotto Balls)
Golden fried risotto balls with a molten mozzarella center
Italian rice balls made from day-old risotto, stuffed with mozzarella, breaded, and fried until golden and crunchy with a gooey center.
25m
Prep Time
15m
Cook Time
40m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Arancini are the best reason to make more risotto than you need. Leftover risotto firms up in the fridge and becomes the perfect base for these crispy, golden balls with a surprise of molten mozzarella in the center. They are a Sicilian street food classic that works beautifully as an appetizer or party snack.
The key is starting with cold risotto that holds its shape when you form it around the cheese. A standard breadcrumb coating gives the exterior its shatter, and a quick fry turns them deep golden.
Ingredients
- 3 cups cold leftover risotto
- 4 oz fresh mozzarella, cubed
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- Vegetable oil for frying
- 1 cup marinara sauce for serving
- Salt
Instructions
- 1
Take a handful of cold risotto and flatten it in your palm.
- 2
Place a cube of mozzarella in the center and shape the risotto around it into a ball.
- 3
Set up a breading station: flour, beaten eggs, and panko mixed with parmesan.
- 4
Roll each ball in flour, then egg, then the panko mixture.
- 5
Heat oil to 350F and fry the arancini in batches until deep golden, about 3 to 4 minutes.
- 6
Drain on paper towels and serve hot with marinara for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Make a batch of risotto specifically for this — it is worth it.
These can be breaded ahead and refrigerated until ready to fry.
A cube of provolone works in place of mozzarella.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (2 balls) · 6 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein11g
Carbohydrates30g
Fat14g
Fiber1g
Sugar2g
Sodium420mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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