Description
Crispy, golden arancini stuffed with melty mozzarella — the kind of appetizer that makes everyone hover near the kitchen waiting for “just one more.” Made from chilled risotto, each little ball fries up into a cheesy, crunchy bite of comfort that’s surprisingly easy to pull off. Serve with marinara or enjoy them on their own… they never last long.
This recipe uses half a batch of my Easy and Cheesy Risotto, making it perfect for leftover risotto or smaller gatherings. Easy, cheesy, and totally irresistible.
Ingredients
Units
Scale
- 1/2 batch cooked Easy and Cheesy Risotto, chilled overnight
- 2 large eggs
- 1/8 cup milk (any fat content is fine)
- 2 cups bread crumbs
- 6 oz low-moisture mozzarella, cut into 1/4-inch cubes
- Kosher salt, to finish
Instructions
- Scoop cold risotto into 1½-tablespoon portions and roll into balls. Place on a silicone-lined baking sheet.
- Chill in the refrigerator for a couple of hours, or freeze for 30 minutes if short on time.
- Press one cube of low-moisture mozzarella into each risotto ball. Re-roll to seal.
- Heat oil to 350°F.
- Whisk eggs and milk in a shallow bowl. Add bread crumbs to another.
- Dip each ball in the egg mixture, then roll in bread crumbs. Return to the baking sheet.
- Fry a few at a time until golden brown and heated through, about 2–3 minutes per batch.
- Transfer to a paper towel and sprinkle lightly with kosher salt.
- Serve warm, with or without marinara sauce.
Notes
To keep this recipe fully vegetarian, be sure to make the risotto using vegetable stock instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Italian