The cool cousin of mozzarella sticks, arancini are a sophisticated appetizer that will single-handedly take your dinner party from basic to bomb. The Italian dish is prepared by forming cooled risotto into balls, filling them with some sort of filling (we gave three options here), then breading and deep frying them into golden, crispy perfection. While they may seem like a labor of love to create, trust us—every single second is worth it for these cheesy, fried bites of goodness. Read on for everything you need to know:
The risotto.
The most work intensive part of this recipe is making the risotto, but don’t stress—it’s a lot easier to make than you may think. This recipe calls for a full batch of cooked risotto. You can go basic, butI highly recommend our creamy Parmesan risotto recipe. Have leftover risotto? Even better! Put your dinner leftovers to good use with this recipe.
Filling variations.
Once your risotto is done and chilled, the world is kind of your oyster! We gave three solid options here—marinara-mozzarella, pesto-provolone, and kimchi-cheddar—but you can really go wild with your filling. My biggest recommendation: Whatever you choose to fill your arancini, I highly recommend incorporating cheese in some way.
How do I keep my arancini from falling apart?
If your arancini consistently falls apart, you’re likely skipping one crucial step: chilling your risotto for long enough. After cooking your risotto, make sure you’re chilling in the fridge for at least 2 hours, but up to 6.
Tried your own flavor combo? Let us know about your concoctions in the comments below!
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- Yields:
- 16 - 18 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
For The Arancini
- 1 1/2 c.
bread crumbs
- 1 c.
all-purpose flour
- 3
large eggs, beaten
Kosher Salt
Freshly ground black pepper
- 6 c.
vegetable or canolaoil
Freshly gratedParmesan, for topping
For marinara-mozzarella
- 1/3 c.
marinara, plus more for dipping
- 1/2 c.
cubed mozzarella
For pesto-provolone
- 1/3 c.
pesto, plus more for dipping
- 1/2 c.
cubed provolone
For kimchi-cheddar
- 1/3 c.
kimchi, chopped
- 1/2 c.
cubed cheddar
Spicy mayo, for dipping
Directions
- Step1Line a large baking sheet with parchment pepper, thenspread risotto into a single layer and cover with plastic wrap. Move to the fridge and chill for at least 2 hours and up to 6.
- Step2Set up a breading station: Fill one shallow bowl withbread crumbs, another withflour, and third with eggs. Season the flour and bread crumbs thoroughly with salt and pepper.
- Step3To form arancini, flatten about ⅓ cup of chilled risotto into a patty in your palm and make a small divot in the center for filling.Fill that divot with one of the following combinations:2 to3 cubes of mozzarella and 1 teaspoon of marinara, 2 to3 cubes of provolone and 1 teaspoon of pesto, or 2 to3 cubes of cheddar and a few pieces of kimchi.
- Step4Enclose filling in the risotto forming a ball. Roll the ball in flour until fully covered then dip in egg wash. Move the ball to the bread crumbs and sprinkle bread crumbs over the ball; roll it in the bread crumbs until fully covered. Move finished balls to a plate or baking tray and refrigerate while you heat oil.
- Step5In amedium pot over medium heat, heat vegetable oil to 350º. Cook arancini in batches of 3 or 4, rotating occasionally to ensure even cooking, for 3 to 5 minutes or until the arancini are deeply golden brown. Move to a paper towel-lined plate.
- Step6Sprinkle with freshly grated Parmesan and serve with desired dipping sauce.
