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–+ servings
Cheesy Italian Arancini Balls

Crispy Cheesy Italian Arancini Balls That Steal the Show

Indulge in crispy, cheesy Italian arancini balls that are perfect for any gathering. This vegetarian-friendly snack promises creamy risotto and melted cheese in every bite.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 balls
Course: Snacks
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Butter Adds richness and flavor
  • 2 cloves Garlic, minced Provides aromatic flavor
  • 1 small Onion, finely diced Adds sweetness
  • 1.5 cups Risotto Rice, Arborio Essential for creamy texture
  • 0.5 cup White Wine Enhances flavor
  • 3.5 cups Chicken Broth/Stock Or vegetable broth for vegetarian option
  • 1 cup Milk Gives added creaminess
  • 1 large Egg Binds the mixture together
For the Cheesy Filling
  • 1 cup Cheddar Cheese, grated Adds sharpness
  • 0.75 cup Mozzarella Cheese, grated Delivers gooey texture
  • 2.5 tablespoons Fresh Parsley, finely chopped Infuses freshness
For Coating and Frying
  • 0.5 teaspoon Salt Enhances overall flavor
  • Black Pepper To taste
  • 0.5 cup Plain Flour For coating
  • Cooking Oil Vegetable or canola oil for frying
  • 2 cups Panko Breadcrumbs For coating

Equipment

  • Ovenproof pot
  • Deep saucepan
  • Baking Sheet
  • Bowls for coating

Method
 

Step-by-Step Instructions
  1. Preheat oven to 180°C (350°F). Melt 2 tablespoons of butter in a medium pot, sauté garlic and onion for 3-4 minutes. Stir in 1.5 cups Arborio rice, cook until translucent. Add 0.5 cup white wine, then 3.5 cups broth and 1 cup milk. Cover and bake for 30-40 minutes.
  2. Cool risotto for at least 20 minutes. Mix in 1 beaten egg, 1 cup cheddar, 0.75 cup mozzarella, and parsley. Season with salt and black pepper. Refrigerate for at least 3 hours.
  3. Set up coating station with flour, beaten eggs, and panko breadcrumbs. Roll chilled risotto into balls, coat in flour, dip in egg, and roll in breadcrumbs. Arrange on a baking sheet.
  4. Heat 1.5 cm of oil in a deep saucepan over medium-high heat. Fry arancini in batches for 3-4 minutes until golden brown. Drain on paper towels.
  5. Serve arancini hot with marinara sauce or enjoy on their own.

Nutrition

Serving: 1ballCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Make-ahead option: Freezing uncooked arancini is possible. Reheat from frozen directly in the fryer.

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