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Crunchy and creamy arancini balls full of zucchini and melted cheese. A small bowl of preserved lemon aioli and a bottle or preserved lemon puree can be seen in the photo.
Sacha Hirschfeld

Arancini (Fried Risotto Balls)

An enticing reason to make risotto! These crunchy and cheesy balls of deliciousness are made using leftover risotto.
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Prep Time 35 minutes
Cook Time 30 minutes
Chill Time In The Freezer 10 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Appetizers
Cuisine: Italian
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leftover risotto you can still make this recipe if you don't have leftover risotto; see notes
  • 4 oz mozzarella cubed; may use a variety of cheeses and fillings; see notes
  • 2 cups panko or homemade breadcrumbs
  • 1 cup all-purpose flour
  • 2 eggs beaten with a fork
  • 1 tbsp kosher salt to season flour
  • 2 tsp freshly ground pepper to season flour
  • vegetable oil for frying or another oil with high smoke point

Equipment

  • 1 large baking sheet
  • parchment paper
  • 1 paring knife to cube the cheese
  • 1 fork to beat eggs
  • 3 medium bowls for flour, eggs, and breadcrumbs
  • 1 large Dutch oven or deep skillet; for frying
  • 1 kitchen thermometer to measure temp of the oil
  • 1 spider strainer or slotted spoon; to transfer the risotto balls to and from oil
  • 1 large plate to transfer your arancini to after frying
  • paper towel to soak up some of the excess oil

Method
 

  1. If using leftover risotto, skip this step!
    If you don't have leftover risotto, first things first: Make some. You can make any kind of risotto you feel like. Some ideas are Celery and Tarragon Risotto, Fennel and Leek Risotto with Smoked Mozzarella, Curried Apple Risotto, or Wild Mushroom Risotto.
    Once your risotto is finished cooking, use a spatula to spread the risotto out on a parchment-lined baking sheet and let cool for 15 minutes before placing in the fridge for 45 minutes to chill.
  2. Prep the filling. Arancini isn't a recipe per se but a process. You can use many different risotto recipes and filing combinations, you just have to follow a few simple rules and you'll never follow the recipe again.
    Make sure the flavors are complimentary. For example: If I was using a lemon and mint risotto, I wouldn't use gorgonzola but rather mozzarella, ricotta, or provolone.
    Don't make the filling too big. Make sure to cut and cube your cheese so it fits snuggly inside and isn't bursting through the sides of the risotto ball. As a general guideline, use nothing more than a ½" cube of cheese. If you want to use two different cheeses, use a ¼" cube each. If you prefer grating the cheese, use 2 teaspoons per arancini ball.
  3. Shape the arancini. Use about 2 tablespoons of risotto and use your hands to form it into a ball. Gently poke a hole into the center of the ball, insert your filling, and close it back up, reshaping the ball as needed to cover the filling. Repeat this process until all the risotto is used, transferring each ball to a parchment-lined baking sheet.
    Place in the freezer for 10 minutes to firm up.
  4. Set up 3 stations for dredging. One bowl with flour, salt, and pepper; one bowl with the beaten eggs; and one bowl with homemade breadcrumbs or panko.
    Roll the arancini balls in the flour, lightly tap to shake off any excess flour, then dip in the egg and gently move around to coat, lastly add to the breadcrumbs and move around to coat. Transfer to a baking sheet and continue with all remaining arancini.
  5. Fry the arancini. Add enough oil to a medium or large Dutch oven to reach at least 1 ½ inches up the side of the pan. Heat oil over medium heat until it reaches 350ºF.
    One by one, carefully lower the arancini into the hot oil, do not drop! Deep fry for 5 minutes. Gently flip them halfway to make sure they're evenly cooked on all sides. Transfer to a paper towel-lined plate to drain using a spider strainer or slotted spoon.
    If you don’t have a deep-fry thermometer, test to see if the oil is ready by grabbing a tiny pinch of breadcrumbs and dropping it in. If the breadcrumbs sizzle immediately upon impact, the oil is good to go.
  6. Serve hot alongside your favorite sauce. We chose to serve this zucchini and mozzarella arancini with a preserved lemon aioli.
    Some other options are: marinara, hot honey, pesto, arrabiata, balsamic reduction, or an aioli.

Notes

THE MANY FLAVOR COMBINATIONS FOR ARANCINI FILLING:
  • Meat ragu and peas
  • Goat cheese and Medjool date
  • Gouda and Mushroom
  • Gorgonzola and Fig
  • Mozzarella and Pancetta
  • Brie and Pistachio
  • Smoked Gouda and Apple
  • Stilton and Pear
  • Burrata and Peach
  • Fontina and Walnut
  • Provolone and Grape
  • Ricotta and Spinach
  • Pecorino, Prosciutto, and Pea
  • Mozzarella and Spicy Sausage
  • Blue Cheese and Sweet Italian Sausage