The BEST Arancini Recipe

I just nailed Cheese Arancini Balls and if you love crunchy-on-the-outside, molten-cheesy-on-the-inside snacks that scream for marinara, keep scrolling.

I’m obsessed with this Arancini Recipe, especially the Cheese Arancini Balls, because they hit every crave. The outside is crazy crispy and the inside is molten, cheesy rice that makes me forget plans.

I love that leftover cooked risotto turns into something wild and snackable. And the way melted shredded low moisture mozzarella oozes out?

Shut up. Party food that actually passes as dinner.

I bring them to everything. People fight over the last one.

Dip them in warm marinara sauce and you’ll see what I mean. Try not to drool.

Impossible. Worth calories, every time.

Bring napkins, trust me.

Ingredients

• 3 cups cooked risotto — Basically the creamy glue that makes these balls insanely cozy.
• 1 cup shredded mozzarella — Melty stringy heart; you’ll get that cheesy pull every bite.
• 1/2 cup grated Parmesan — Salty nutty punch; it’s the savory backbone of the mix.
• 4 large eggs total — Binds everything together so the arancini don’t fall apart.
• 1 cup all purpose flour — Gives a little structure; keeps the coating neat and simple.
• 2 cups plain breadcrumbs or panko — Crunchy armor; you want that crackle on the outside.
• Salt, about 1 teaspoon — Basic seasoning that wakes up all the flavors.
• Freshly ground black pepper — Subtle heat and aroma; it’s the quiet spiciness.
• 2 tablespoons chopped fresh parsley — Bright herb notes; it freshens each fried bite.
• Vegetable oil for frying — Hot frying medium; it creates that golden irresistible crust.
• 1 to 1 1/2 cups warm marinara — Basically the cozy dip; acidic tomato contrast is perfect.

Ingredient Quantities

• 3 cups cooked risotto (about 1 cup uncooked arborio rice cooked and cooled, or leftover risotto)
• 1 cup shredded low moisture mozzarella (or cubed mozzarella for the center)
• 1/2 cup finely grated Parmesan cheese
• 4 large eggs total (2 beaten into the risotto mixture, 2 beaten for breading)
• 1 cup all purpose flour
• 2 cups plain breadcrumbs or panko
• Salt, about 1 teaspoon, plus more to taste
• Freshly ground black pepper, about 1/2 teaspoon
• 2 tablespoons chopped fresh parsley (optional but recommended)
• Vegetable oil for frying, about 4 cups (or enough for deep frying)
• 1 to 1 1/2 cups warm marinara sauce for serving

How to Make this

1. If you dont already have risotto, cook 1 cup arborio rice according to package into a creamy risotto, cool it completely (about 3 cups cooked), or use leftover risotto; cold rice shapes much better.

2. Stir 1/2 cup finely grated Parmesan, 2 tablespoons chopped parsley, about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper into the cooled risotto, then mix in 2 beaten eggs until evenly combined. Taste and adjust salt if needed.

3. Set up a breading station: one shallow bowl with 1 cup all purpose flour, one with the other 2 beaten eggs, and one with 2 cups plain breadcrumbs or panko; keep them in that order.

4. Wet your hands slightly with water (keeps rice from sticking), scoop about 2 tablespoons risotto and flatten in your palm, place a small cube or a pinch of 1 cup shredded low moisture mozzarella in the center, then fold the rice around it and roll into a tight ball about the size of a golf ball. Repeat until you use all the risotto.

5. Roll each ball first in flour, shake off excess, dip into the beaten eggs, then coat thoroughly with breadcrumbs or panko; press breadcrumbs gently so they stick. For extra crunch double coat: chill balls 15 minutes and repeat egg and breadcrumb step.

6. Chill the breaded arancini on a tray for at least 30 minutes, or freeze for 15 minutes if you are in a rush; chilling keeps them from falling apart in the oil.

7. Pour about 4 cups vegetable oil into a heavy pot so there is enough for deep frying, heat to 350 to 360 F. If you dont have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30 seconds.

8. Fry the arancini in batches so the oil temperature stays steady, about 3 to 4 minutes per batch, turning if needed, until deeply golden and crisp. Use a slotted spoon to transfer to paper towels to drain.

9. Serve hot with 1 to 1 1/2 cups warm marinara sauce for dipping; they’ll be creamy inside so wait a minute before biting. Leftovers reheat in a 350 F oven until crisp, or re-fry briefly.

Equipment Needed

1. Heavy, deep pot or Dutch oven for frying (big enough for about 4 cups oil)
2. Candy or frying thermometer to keep oil at 350 to 360 F (or use a small breadcrumb test)
3. 3 shallow bowls for the breading station (flour, beaten eggs, breadcrumbs)
4. Large mixing bowl and wooden spoon or spatula to combine the risotto mix
5. Baking sheet or tray to chill the formed arancini (line with parchment or wax paper)
6. Slotted spoon or spider skimmer to remove arancini from hot oil
7. Paper towels or a wire cooling rack over a sheet pan to drain fried arancini
8. Measuring cups and spoons plus a small kitchen scale or scoop for portioning (about 2 tablespoons each)

FAQ

The BEST Arancini Recipe Substitutions and Variations

• Shredded low moisture mozzarella: swap with shredded fontina, provolone, or young asiago for similar melt and stretch. If you want a lighter center use ricotta mixed with a little grated cheese.
• Finely grated Parmesan: use Pecorino Romano or Asiago as a sharper swap, or 50/50 Parmesan and finely grated cheddar if you like a milder tang.
• Plain breadcrumbs or panko: use crushed cornflakes, crushed tortilla chips, or gluten free breadcrumbs for a crunchier or GF option. Panko gives the lightest crisp though.
• Vegetable oil for frying: substitute peanut oil, canola, or sunflower oil for high heat frying. Or shallow fry in a mix of oil and a little butter for flavor, but watch the heat.

Pro Tips

1. Chill the formed balls before frying, seriously. If you skip that they’ll fall apart or ooze cheese. Even 30 minutes in the fridge helps a lot, and 15 minutes in the freezer works when you’re rushed. Just don’t leave them frozen solid or the center won’t heat through.

2. Keep the oil temp steady around 350 F. If it’s too hot the outside burns before the middle warms, too cool and they soak up oil and get greasy. Fry in small batches and let the oil come back up to temp between batches. A candy thermometer is worth it but you can test with a breadcrumb, if it browns in ~30 seconds you’re close.

3. Use panko for extra crunch but press it on gently so it sticks. For an ultra-crispy shell double-coat: chill after the first coat, then do egg and crumbs again. It’s extra step but the texture is so worth it.

4. Flavor the center and the rice separately. Toss a pinch of extra salt and pepper in the mozzarella or add a tiny dab of pesto or prosciutto for a flavor surprise inside. Also taste the risotto mix before shaping, you want it a little more seasoned than you think because the coating mutes flavors.