Risotto Balls Recipe – Crispy & Cheesy Delight!

Risotto Balls Recipe  - Risotto Balls, commonly known as Arancini, are a classic Italian snack made from creamy risotto that is shaped into balls, coated in breadcrumbs, and deep-fried to golden perfection. Originating from Sicily, these crispy delights are often filled with gooey mozzarella, peas, or ragu (meat sauce), making them a flavorful and satisfying treat. 

The exterior is crispy and golden, while the inside remains soft and cheesy, offering a perfect contrast in textures.  

Arancini can be served as an appetizer, snack, or even a main dish with marinara sauce or aioli for dipping. Now, let's dive into the detailed step-by-step recipe to make these delicious risotto balls at home. 

Risotto Balls Recipe 

Ingredients: 

For the Risotto: 

• 2 tablespoons olive oil 

• 2 tablespoons unsalted butter 

• 1 small onion, finely chopped 

• 2 cloves garlic, minced 

• 1 ½ cups Arborio rice 

• ½ cup dry white wine (optional, can substitute with broth) 

• 4 cups chicken or vegetable broth (warmed) 

• ½ teaspoon salt (adjust to taste) 

• ¼ teaspoon black pepper 

• ½ cup grated Parmesan cheese 

• ½ cup shredded mozzarella cheese 

• ½ cup cooked peas (optional) 

For the Coating: 

• 1 cup all-purpose flour 

• 2 large eggs (beaten) 

• 1 cup breadcrumbs (preferably Italian-style) 

• ½ teaspoon salt 

• ½ teaspoon garlic powder 

• ½ teaspoon dried oregano 

For Frying: 

• 3 cups vegetable oil (for deep frying) 

For Serving: 

• Marinara sauce or garlic aioli for dipping 

 

Step-by-Step Instructions: 

Step 1: Prepare the Risotto 

1. Heat olive oil and butter in a large saucepan over medium heat. 

2. Sauté onions and garlic until soft and fragrant (about 2-3 minutes). 

3. Add Arborio rice, stirring continuously for 1-2 minutes until slightly translucent. 

4. Pour in the white wine (if using) and let it cook until absorbed. 

5. Begin adding warmed broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. 

6. Continue this process until the rice is creamy and cooked al dente (about 18-20 minutes). 

7. Stir in Parmesan cheese, mozzarella, and peas (if using). Mix well and let the risotto cool completely (refrigerate for 1-2 hours for easier handling). 

 

Step 2: Shape the Risotto Balls 

1. Once the risotto is chilled, take about 2 tablespoons of risotto and flatten it in your palm. 

2. If using a filling (like a mozzarella cube or meat ragu), place it in the center and shape the risotto into a firm ball, ensuring the filling is sealed inside. 

3. Repeat until all the risotto is used up, placing the shaped balls on a tray. 

 

Step 3: Coat the Risotto Balls 

1. Prepare three bowls for coating: 

1. Bowl 1: All-purpose flour 

2. Bowl 2: Beaten eggs 

3. Bowl 3: Breadcrumbs, salt, garlic powder, and oregano 

2. Roll each risotto ball in flour, then dip in beaten eggs, and finally coat evenly with breadcrumbs. 

3. Place coated risotto balls on a tray and refrigerate for 15-20 minutes (this helps the coating stick better). 

 

Step 4: Fry the Risotto Balls 

1. Heat vegetable oil in a deep saucepan to 350°F (175°C). 

2. Carefully place 3-4 risotto balls into the hot oil (do not overcrowd). 

3. Fry for 3-4 minutes, turning occasionally until golden brown and crispy. 

4. Remove with a slotted spoon and place on a paper towel to drain excess oil. 

5. Repeat the process until all the risotto balls are fried. 

 

Step 5: Serve & Enjoy! 

• Serve the crispy risotto balls hot with warm marinara sauce or garlic aioli for dipping. 

• Garnish with grated Parmesan and fresh parsley for extra flavor. 

 

Tips for Perfect Risotto Balls: 

✔ Use chilled risotto – It holds shape better and prevents falling apart. 
✔ Seal the filling well – If using mozzarella or ragu inside, ensure it’s completely covered with rice. 
✔ Double-coat for extra crispiness – Dip in egg and breadcrumbs twice for a crunchier texture. 
✔ Fry in batches – Avoid overcrowding to ensure even cooking.