Crispy Arancini Recipe (Italian Fried Risotto Balls) Recipe Made Easy & Simple

Step-by-Step Instructions

Prepare the risotto mixture

In a large bowl, combine 3 cups chilled risotto with 1/2 cup grated Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until thoroughly combined. The risotto should be cold and firm—this makes it easier to shape. If using freshly made risotto, spread it on a baking sheet and refrigerate for at least 2 hours or overnight until completely chilled.

💡 Pro Tips:

•Cold risotto is essential—warm risotto is too soft to shape.
•Any leftover risotto works: plain, mushroom, or saffron risotto are all excellent.

Estimated time: 5 minutes

Form the arancini

Set up your workstation with a small bowl of water for wetting your hands. Scoop about 2-3 tablespoons of risotto into your damp palm. Flatten it slightly, place 1 cube of mozzarella in the center, then wrap the risotto around the cheese, rolling it into a smooth ball about the size of a golf ball. Make sure the cheese is completely enclosed. Place on a parchment-lined baking sheet. Repeat with remaining risotto and cheese, wetting your hands as needed to prevent sticking. You should get about 12-16 arancini depending on size.

💡 Pro Tips:

•Damp hands prevent the sticky risotto from clinging to your fingers.
•Make sure mozzarella is fully enclosed or it will leak during frying.

Estimated time: 15 minutes

Set up breading station

Prepare three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 2 cups Italian breadcrumbs or panko. Line them up in order: flour, egg, breadcrumbs. This is your breading station.

💡 Pro Tips:

•Panko creates an extra-crispy coating.
•Keep one hand for dry ingredients, one for wet to avoid clumping.

Estimated time: 3 minutes

Bread the arancini

Working one at a time, roll each risotto ball first in flour (coating completely and shaking off excess), then dip in beaten egg (letting excess drip off), and finally roll in breadcrumbs (pressing gently so they adhere). Place breaded arancini back on the baking sheet. Once all are breaded, refrigerate for 15-30 minutes—this helps the coating stick during frying.

💡 Pro Tips:

•The three-step breading creates a crispy, golden shell.
•Chilling after breading helps prevent the coating from falling off.

Estimated time: 10 minutes

Fry the arancini

Pour 4 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer. Carefully lower 3-4 arancini into the hot oil using a slotted spoon (don't overcrowd). Fry for 4-5 minutes, turning occasionally, until deep golden brown on all sides. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining arancini, allowing the oil to return to 350°F between batches.

💡 Pro Tips:

•Maintain oil temperature at 350°F—too hot and they burn, too cool and they absorb oil.
•Fry in small batches for even cooking.

Estimated time: 20 minutes

Serve

Let the arancini cool for 2-3 minutes before serving—the molten cheese inside is extremely hot. Serve warm with marinara sauce on the side for dipping. Garnish with grated Parmesan and fresh basil if desired.