I love this recipe because it transforms leftover risotto into something completely new and deeply satisfying. The oozy mozzarella center is always a fun surprise, and the crunchy breadcrumb coating gives each bite the perfect texture contrast. I also enjoy how easy it is to customize the size and flavors, making these arancini great for entertaining or weeknight cravings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup flour 3 eggs 1 cup breadcrumbs 150g hard mozzarella 5 cups pre-made risotto, chilled 3 cups oil
To serve Tomato relish or any dipping sauce of your choice
Directions
I begin by preparing three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
I cut the mozzarella into cubes about 15mm thick so each ball gets a generous cheesy center.
For each arancini, I scoop 3–4 tablespoons of chilled risotto into my palm. I place a mozzarella cube in the center and gently shape the rice around it to form a tight ball.
I roll each ball in the flour, dusting off the excess. I use a fork to dip the floured ball into the beaten eggs, coating it completely. Then I roll it in breadcrumbs and set it aside. I repeat this process with all the rice balls.
I heat the oil in a small or medium saucepan until hot but not smoking. I test the temperature with a breadcrumb; it should sizzle immediately.
I carefully lower 3–4 balls into the hot oil with a slotted spoon and fry them for 4–5 minutes, or until golden brown and crispy, making sure the cheese inside melts.
I remove them and let them drain briefly, then repeat with the remaining arancini. I serve them hot with my favorite dipping sauce.
Servings and Timing
This recipe makes 16 arancini. Prep time: 25 minutes Cook time: 20 minutes Total time: 45 minutes
Variations
I add chopped herbs or grated parmesan to the breadcrumb coating for more flavor.
I mix finely diced cooked vegetables into the risotto for extra texture.
I swap mozzarella for another melty cheese like provolone or scamorza.
I make the arancini larger for a traditional Sicilian style or smaller for bite-sized appetizers.
I air-fry or oven-bake the arancini when I want a lighter version, brushing them lightly with oil beforehand.
Storage/Reheating
I refrigerate uncooked arancini for up to 2 days. Once fried, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F (180°C) until hot and crispy again. I avoid microwaving them because it softens the coating.
FAQs
Why is my risotto too soft to form balls?
I mix in a few tablespoons of breadcrumbs to make the mixture firm enough to shape.
Can I bake the arancini instead of frying?
Yes, I brush them lightly with oil and bake at 400°F (200°C) until golden and crispy.
Can I freeze arancini?
Yes, I freeze them after breading. I fry from frozen, adding a few extra minutes.
Why are the arancini browning too quickly?
The oil is too hot. I lower the heat slightly for an even golden color.
Can I use fresh mozzarella?
I prefer hard mozzarella because fresh mozzarella releases more moisture and may leak.
How do I prevent the cheese from leaking out?
I make sure the risotto fully covers the mozzarella with no gaps.
Can I use panko breadcrumbs?
Yes, they make the coating extra crispy.
Can I add seasoning to the breadcrumbs?
Absolutely—I often add salt, pepper, garlic powder, or Italian herbs.
What sauces pair best with arancini?
I love serving them with tomato relish, marinara, aioli, pesto, or chilli mayo.
Conclusion
I love how these mozzarella-filled arancini combine crispy coating, creamy risotto, and gooey cheese in one delicious bite. They’re simple to prepare, endlessly customizable, and perfect for serving hot and fresh with your favorite dipping sauce.
Crispy, golden arancini filled with gooey mozzarella and made from chilled risotto. Perfect as a snack, appetizer, or party dish with your favorite dipping sauce.
Ingredients
1 cup flour
3 eggs, beaten
1 cup breadcrumbs
150 g hard mozzarella, cut into 15 mm cubes
5 cups pre-made risotto, chilled
3 cups oil (for frying)
To serve: Tomato relish or any dipping sauce
Instructions
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Cut mozzarella into 15 mm cubes for the centers.
Scoop 3–4 tablespoons of chilled risotto into your palm, place a mozzarella cube in the center, and shape into a tight ball.
Roll each ball in flour, then dip in beaten eggs, then roll in breadcrumbs. Repeat for all arancini.
Heat oil in a saucepan until a test breadcrumb sizzles immediately.
Fry 3–4 arancini at a time for 4–5 minutes, until golden and crispy and cheese has melted.
Remove and drain briefly, then continue with remaining arancini. Serve hot with your favorite dipping sauce.
Notes
Add chopped herbs or Parmesan to breadcrumbs for added flavor.
Mix cooked vegetables into risotto for more texture.
Swap mozzarella for provolone or scamorza.
Shape into larger Sicilian balls or mini bite-sized arancini.
