Fried Risotto Balls (Arancini)

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A simple and flavorful Italian-inspired appetizer! These Fried Risotto Balls, traditionally called Arancini, are filled with creamy risotto and fresh mozzarella. Dipped in a homemade marinara sauce, these risotto balls perfect for any occasion!

Fried, Creamy, and Cheesy!

I think summertime is the perfect time for any and all fried foods! The heat just makes them taste better in my opinion. Some of my favorite appetizers come in fried form! Eating my Fried Risotto Balls is the perfect way to satisfy my fried food craving!

These Easy Fried Risotto Balls are an easy Italian starter that will have you craving for more. These creamy risotto balls are stuffed with mozzarella cheese and fried until golden brown! What could get any better!

What are risotto balls?

If you have never heard of a Risotto Ball before, I’m glad you’re finally getting the information you need! These are one of my favorite Italian starters! Risotto Balls, also known as ARANCINI, are rice balls that are typically stuffed, breaded and fried.

These simple starters can be made so many different ways which make them even better. They are said to have originated in Sicily. They are the perfect leftover meal as well! Take your extra risotto and make these tasty rice balls!

I can still remember making these with the classmates and some of the co-workers. We made boatloads of these things for weddings and parties. Having them on hand was always necessary! Guests loved them!

Fried Risotto Balls’ Ingredients:

Okay now, let’s talk ingredients! These ingredients are really easy to work with and find in your local grocery store. It might seem like a lot, but once you start cooking, they will all get used up very fast!

• Butter: When making risotto, you always start off with a little fat. The butter is used to saute the onions, garlic, and rice. The rice gets tossed in the hot fat giving off an amazing aroma of fresh toast. 

• Yellow Onion & Garlic: I love adding chopped onions and minced garlic to risotto! They add just the right amount of flavor to the risotto balls.  

• Arborio or Carnaroli Rice: Risotto requires a very starchy type of rice. I always suggest using Arborio and Carnaroli rice when making risotto. They will hold up very well in this recipe.  

• Stock: Risotto is always made with some form of stock or broth. The stock can either be chicken or vegetable for this recipe. Make sure that the stock is hot before adding it to the toasted rice. 

• Parmigiano Reggiano: Freshly-grated parmesan cheese is going to make the risotto and risotto balls even better! The cheese will coat each grain of rice with a sharp and nutty taste. 

• Lemons: I always add in some lemon juice and lemon zest when making risotto to help cut some of the creaminess of the risotto. 

• Fresh Mozzarella: Adding more cheese makes these risotto balls twice as good! I cut up some fresh mozzarella into small cubes and put them into each ball. When the balls were fried, the mozzarella melted beautifully inside.   

• Breading Station: For frying the balls, you have to set up a dredging station beforehand. It is made up of one pan of each of the following: flour, eggs, beaten, breadcrumbs. Make sure to season the breadcrumbs as well!

• Herbs & Seasoning: To season the risotto and the breadcrumbs I used Italian seasoning, minced parsley, kosher salt, and ground black pepper. You want to keep the seasoning simple with this type of recipe. 

• Oil: The oil you choose for deep frying is key. I suggest using one of the following oils: vegetable oil, canola oil, or peanut oil. There are several other great frying oils as well. 

• Marinara Sauce: I made a quick and simple marinara sauce to go with these delicious risotto balls. I used diced tomatoes, tomato paste, EVOO, yellow onions, garlic, basil, oregano, red pepper flakes, kosher salt, and ground black pepper.

How to Make Fried Risotto Balls (Arancini):

This recipe is very simple to make, but you have to be patient. I do not suggest cutting corning corners with this recipe. You do not want a soupy messy on your hands. The full written recipe is below, but here’s an overview.

Risotto:

• STEP 1: Heat Stock & Make Sauce. In a medium saucepot, heat the stock on medium heat and keep warm. To make the marinara sauce, add all of the ingredients to a blender or food processor. Pulse until fully combined. Add the sauce to a small saucepan and simmer for 20 - 30 minutes. Season with additional salt and ground black pepper if necessary.

• STEP 2: Saute Onions, Garlic, and Rice. While the sauce is simmering, heat 3 tbsp of salted butter in a medium-sized pot. Once heated, add the onions and saute until translucent (about 3 - 4 minutes). Add the garlic and cook for another minute. Add the rice. Toast the rice for 4 - 5 minutes. Turn the heat down to medium.

• STEP 3: Incorporate the Stock. Add the first cup of stock. With a wooden spoon, mix the rice. When most of the liquid has evaporated, add the next cup of stock. Repeat until 5 cups of stock have been added. Cook until the rice is almost tender. This process should take about 15 - 20 minutes. The final product should look creamy and have a medium consistency.

• STEP 4: Add the Cheese and Season. Add the Parmigiano Reggiano cheese and mix until fully combined. Add the lemon juice and zest. Season to taste with kosher salt and ground black pepper.

• STEP 5: Cool the Risotto. Remove the risotto from the heat and spread it onto a baking sheet lined with parchment paper to allow it to cool for 5 - 10 minutes. Place in the refrigerator for another 15 minutes to fully cool.

Dredging & Frying:

STEP 6: Heat the Oil. Heat enough oil to deep fry in a large pot until it reaches 350°F.

STEP 7: Scoop the Risotto into Balls. While the oil is heating, scoop the risotto into your hands to form small balls (about 4 - 5 ounces) and stuff each one with a piece of mozzarella making sure to seal any holes.

STEP 8: Make the Dredging Station. Once the balls are done, place them into the refrigerator while you make the dredging station. Mix the breadcrumbs, Italian seasoning, and parsley into one bowl. Season the breadcrumb mixture to taste with salt and ground black pepper. Place the beaten eggs and flour into their own separate bowls.

STEP 9: Dredge the Risotto Balls. Coat the risotto balls one at a time with flour, then egg, and finally with breadcrumbs. Place all of the risotto balls onto a baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been breaded.

STEP 10: Fry the Risotto Balls & Serve! Fry the risotto balls in batches until golden brown. Drain off any excess oil and keep the risotto balls warm. Serve the risotto balls with the heated marinara sauce and additional Parmigiano Reggiano cheese. Enjoy!

Can I make these Risotto Balls ahead of Time?

Yes! I highly suggest making these ahead of time! I actually like making these over the course of 2 to 3 days. I like the risotto to be completely cool before scooping. So, I chill the risotto overnight.

I then dredge them the next day. Once they are dredged, I suggest freezing them and having them ready for whenever you have a taste for them. They are a great appetizer or snack! You can also make the marinara sauce in advance and reheat it when needed.

I DO NOT recommend frying them the day before you plan on eating them Fried foods can become very soggy after a day or two. If you do decide to fry them ahead of time, reheat them in an air-fryer or oven to get some of their crispiness back!

I’d love to hear your feedback about these EASY Fried Risotto Balls! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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Fried Risotto Balls (Arancini)

Yield

8 Servings

Author

Aaron Dodson

Prep time

20 Min

Cook time

35 Min

Inactive time

25 Min

Total time

1 H & 19 M

A simple and flavorful Italian-inspired appetizer! These Fried Risotto Balls, traditionally called Arancini, are filled with creamy risotto and fresh mozzarella. Dipped in a homemade marinara sauce, these risotto balls perfect for any occasion!

Ingredients

Risotto Balls

• 3 tbsp - butter
• ½ cup - yellow onion, small diced
• 2 tsp - garlic, minced
• 1¼ cups - Arborio or Carnaroli Rice
• 5 cups - chicken or vegetable stock
• 1 cup - Parmigiano Reggiano, freshly-grated
• 1 tsp - lemon juice
• 1 tsp - lemon zest
• 4 oz - fresh mozzarella, medium-diced
• 1 cup - flour
• 2 each - eggs, beaten
• 1½ cups - breadcrumbs
• 1 tbsp - Italian seasoning
• 1 tbsp - parsley, minced
• To Taste - kosher salt
• To Taste - ground black pepper
• Oil for deep frying (i.e. vegetable, canola, peanut, etc.)

Marinara Sauce

• 1 (16 oz) can - diced tomatoes
• ½ (6 oz) can - tomato paste
• 2 tbsp - extra virgin olive oil
• ⅓ cup - yellow onion, chopped
• 1 tbsp - garlic, minced
• 8 each - fresh basil leaves (or 2 tsp - dried basil)
• 1 tbsp - fresh oregano (1 tsp - dried oregano)
• 1 pinch - red pepper flakes
• 2 tsp - kosher salt (plus more to taste)
• 1 tsp - ground black pepper (plus more to taste)

Instructions

Risotto

1. In a medium saucepot, heat the stock on medium heat and keep warm.
2. To make the marinara sauce, add all of the ingredients to a blender or food processor. Pulse until fully combined. Add the sauce to a small saucepan and simmer for 20 - 30 minutes. Season with additional salt and ground black pepper if necessary.
3. While the sauce is simmering, heat 3 tbsp of salted butter in a medium-sized pot. Once heated, add the onions and saute until translucent (about 3 - 4 minutes).
4. Add the garlic and cook for another minute. Add the rice. Toast the rice for 4 - 5 minutes. Turn the heat down to medium.
5. Add the first cup of stock. With a wooden spoon, mix the rice. When most of the liquid has evaporated, add the next cup of stock. Repeat until 5 cups of stock have been added. Cook until the rice is almost tender. This process should take about 15 - 20 minutes. The final product should look creamy and have a medium consistency.
6. Add the Parmigiano Reggiano cheese and mix until fully combined. Add the lemon juice and zest. Season to taste with kosher salt and ground black pepper.
7. Remove the risotto from the heat and spread it onto a baking sheet lined with parchment paper to allow it to cool for 5 - 10 minutes. Place in the refrigerator for another 15 minutes to fully cool.

Breading & Frying

1. Heat enough oil to deep fry in a large pot until it reaches 350°F.
2. While the oil is heating, scoop the risotto into your hands to form small balls (about 4 - 5 ounces) and stuff each one with a piece of mozzarella making sure to seal any holes.
3. Once the balls are done, place them into the refrigerator while you make the dredging station. Mix the breadcrumbs, Italian seasoning, and parsley into one bowl. Season the breadcrumb mixture to taste with salt and ground black pepper. Place the beaten eggs and flour into their own separate bowls.
4. Coat the risotto balls one at a time with flour, then egg, and finally with breadcrumbs. Place all of the risotto balls onto a baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been breaded.
5. Fry the risotto balls in batches until golden brown. Drain off any excess oil and keep the risotto balls warm.
6. Serve the risotto balls with the heated marinara sauce and additional Parmigiano Reggiano cheese. Enjoy!

Nutrition Facts

Calories

568

Fat (grams)

30

Sat. Fat (grams)

11

Carbs (grams)

42

Fiber (grams)

4

Net carbs

39

Sugar (grams)

5

Protein (grams)

35

Sodium (milligrams)

1031

Cholesterol (grams)

158

This recipe is seasoned to taste with Kosher Salt and Ground Black Pepper. The nutritional facts above only take into account the measured ingredients listed above.

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