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Cheesy Italian Arancini Balls: The Ultimate Crispy, Gooey Delight

Cheesy Italian Arancini Balls
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A classic Italian appetizer, these crispy, golden rice balls are stuffed with gooey cheese and packed with flavor. Perfect for parties or as a snack, they can be made ahead and reheated for convenience.

Ingredients

Scale

Baked Risotto

  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 ½ cups risotto rice (arborio)
  • ½ cup white wine (or substitute with broth)
  • 3 ½ cups chicken broth
  • 1 cup milk

Rice Mixture

  • 1 egg
  • 1 cup grated cheddar cheese
  • ¾ cup grated mozzarella cheese
  • 2 ½ tbsp fresh parsley, finely chopped (or 1 ½ tbsp dried)
  • ½ tsp salt
  • Black pepper to taste

Coating

  • ½ cup plain flour
  • ½ tsp salt
  • Black pepper
  • 2 eggs, lightly beaten
  • 2 cups panko breadcrumbs
  • Cooking oil (vegetable or canola) for frying

Optional Dipping Sauce

  • Marinara sauce (see notes for quick recipe)

Instructions

1. Bake the Risotto

  1. Preheat oven to 350°F (180°C).
  2. In a skillet, melt butter over medium heat. Add garlic and onion, cooking for 5 minutes until soft.
  3. Stir in rice until translucent. Pour in wine, increase heat to medium-high, and cook until mostly absorbed.
  4. Add chicken broth and milk, stir, bring to a simmer, then cover and transfer to the oven.
  5. Bake for 30–40 minutes until liquid is absorbed and rice is tender.
  6. Let cool slightly, then mix in egg, cheeses, parsley, salt, and pepper.
  7. Cover and refrigerate for at least 3 hours (or overnight) to firm up.

2. Shape & Coat the Arancini

  1. Set up three bowls: flour + salt + pepper, beaten eggs, and panko breadcrumbs.
  2. Scoop 2 ½ tbsp of rice mixture, roll into a ball, then coat in flour → egg → panko, pressing gently to adhere.
  3. Repeat for all balls.

3. Fry the Arancini

  1. Heat 1 inch (2.5 cm) of oil in a saucepan over medium-high heat.
  2. Test oil with a breadcrumb—if it sizzles immediately, it’s ready.
  3. Fry 4–5 balls at a time, turning frequently, until deep golden brown (2–3 minutes).
  4. Drain on paper towels.

4. Serve

  • Enjoy warm with marinara sauce and a sprinkle of fresh parsley!

Notes

✅ Make Ahead: Refrigerate uncooked balls for 3 days or freeze. Reheat at 350°F (180°C) for 10–12 minutes until crispy.
✅ Baking Option: Spray with oil and bake at 390°F (200°C) for 20 minutes (less crispy but still delicious).
✅ Stuffing Variation: Add a small mozzarella cube inside for extra meltiness (but be careful—hot cheese can burn!).
✅ Quick Marinara: Sauté onion + garlic, add 1 cup tomato passata, herbs, salt, and pepper, simmer for 5 minutes.

Nutrition

Find it online: https://recipes.gernarb.com/cheesy-italian-arancini-balls-the-ultimate-crispy-gooey-delight/