Description
Classic Italian arancini are crispy, golden fried risotto balls stuffed with gooey mozzarella cheese and served with marinara sauce. This recipe involves making a creamy risotto base, chilling it, shaping it around cheese, coating with panko, and deep frying to perfection for a crunchy exterior and melty interior.
Ingredients
Scale
Risotto Base
- 4 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, roughly chopped
- 1 cup arborio rice
- 3 ½ cups vegetable stock
- ½ cup dry white wine
- 1 cup finely grated Parmesan cheese
- ¼ cup mascarpone cheese
- 1 lemon, juiced and zested
- Kosher salt and freshly cracked black pepper, to taste
Filling
- 3 ounces low-moisture mozzarella, cut into ½ inch pieces
Coating and Frying
- 2 cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 6 cups canola oil, for frying
Serving
- 1 15-ounce jar marinara sauce
Instructions
- Prepare the Risotto Base: Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the finely chopped onions and sauté until translucent. Add the roughly chopped garlic and sauté for about 1 minute. Add the Arborio rice and toast for 60 seconds, stirring frequently to coat each grain.
- Cook the Risotto: Pour in the white wine and stir until it has been absorbed. Begin adding the vegetable stock ½ cup at a time, stirring continuously until each addition is absorbed before adding the next. After the final addition, cook for an additional 5 minutes. Remove from heat and stir in the Parmesan, mascarpone, lemon zest, lemon juice, remaining butter, and season with salt and pepper to taste.
- Chill the Risotto: Spread the risotto evenly on a parchment-lined baking sheet and cover tightly with plastic wrap. Refrigerate for 1-2 hours until firm and chilled.
- Shape the Arancini: Line another baking sheet with parchment paper. Scoop ¼ cup portions of the chilled risotto and form each into a patty around 2½ inches in diameter. Place a piece of mozzarella in the center of each patty, carefully shape risotto around the cheese, then roll into a 2-inch ball. Place on the baking sheet and freeze for 15 minutes to firm up.
- Prepare Coatings: Place the panko breadcrumbs in a shallow bowl. In a separate shallow bowl, combine flour seasoned with salt and pepper. In a third shallow bowl, beat the eggs.
- Coat the Arancini: Working one at a time, roll each ball first in the seasoned flour, then dip into the beaten eggs, followed by the panko breadcrumbs. Return to the parchment-lined baking sheet.
- Fry the Arancini: Heat the canola oil in a large Dutch oven or deep pot over medium heat until a thermometer reads 350°F (175°C). Carefully lower 5-6 balls into the hot oil using a slotted spoon. Fry for 6-8 minutes, flipping halfway through, until deeply golden brown. Remove and drain on paper towels. Season with salt while still warm. Repeat with remaining balls.
- Serve: Serve the hot arancini with marinara sauce on the side for dipping.
Notes
- Ensure the risotto is thoroughly chilled before shaping to help it hold together during frying.
- Freezing the balls briefly before breading helps maintain their shape in hot oil.
- Use a thermometer to maintain the oil temperature around 350°F for even frying and to avoid greasy arancini.
- Low-moisture mozzarella works best as it melts nicely without releasing too much liquid.
- These arancini can be served with pesto as an alternative dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Keywords: Arancini, Italian appetizer, fried risotto balls, mozzarella cheese, crispy fried snacks, vegetarian Italian recipes
