Arancini Di Riso Recipe

Introduction

The magic of this Recipe Title: Arancini Di Riso or One really good reason to make extra risotto on purpose is the perfect, crispy shell giving way to a molten, cheesy center. It’s the ultimate reward for your foresight in making extra risotto. In my tests, using a well-chilled risotto base is the single most important factor for easy shaping, a pro tip I swear by for perfect arancini every time.

Ingredients

Quality ingredients are key for these golden bites. Use a flavorful, cold risotto as your foundation and a good, high-smoke-point oil for frying to achieve that signature crunch without greasiness.

• Vegetable oil (for deep-frying)
• 2 large eggs (beaten to blend)
• 2 cups Risotto with Mushrooms and Peas
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella (cut into 1/2-inch cubes)
• Salt

Timing

Prep Time	25 minutes
Cook Time	10 minutes
Total Time	35 minutes

Context: This timeline assumes your risotto is already prepared and chilled, which reduces active prep time by over 50% compared to starting from scratch. It’s a fantastic make-ahead option—you can form the balls hours in advance and fry just before serving.

Step-by-Step Instructions

Step 1 — Prepare Your Workstation

Set up three shallow bowls or plates in an assembly line. Place the beaten eggs in the first, the bread crumbs in the second, and leave the third empty for your shaped arancini. Have a baking sheet lined with parchment paper ready. This *mise en place* ensures a clean, efficient coating process.

Step 2 — Season and Mix the Risotto Base

In a medium bowl, combine the cold Risotto with Mushrooms and Peas with the grated Parmesan. Taste the mixture and add a pinch of salt if needed—remember the cheese and bread crumbs add saltiness. (Pro tip: The mixture should hold together when pinched; if it’s too dry, a tiny splash of water or beaten egg can help bind it.)

Step 3 — Form the Rice Balls

With damp hands, scoop about 2 tablespoons of the risotto mixture. Flatten it in your palm, place a cube of mozzarella in the center, and then carefully encase the cheese by wrapping the risotto around it, rolling gently to form a smooth, compact ball about 1 1/2 inches in diameter. Place the ball on the empty plate or baking sheet. Repeat with the remaining mixture.

Step 4 — Coat in Egg and Bread Crumbs

Roll each formed ball first in the beaten egg, letting any excess drip off, then immediately coat it thoroughly in the bread crumbs. Gently press the crumbs to adhere, then return the ball to the baking sheet. I’ve found that a double coat of crumbs isn’t necessary if you press firmly on the first pass, creating a solid barrier for frying.

Step 5 — Heat the Oil

Pour vegetable oil into a heavy, deep pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C). Using a thermometer is crucial here; oil that’s too cool will make the arancini greasy, while oil that’s too hot will brown the outside before the center warms.

Step 6 — Fry to Golden Perfection

Carefully lower 3-4 arancini into the hot oil using a slotted spoon or spider. Do not overcrowd the pot, as this lowers the oil temperature drastically. Fry for 4-5 minutes, turning occasionally, until they are a deep, uniform golden brown. Unlike shallow frying, this deep-frying method ensures an even, all-around crisp crust.

Step 7 — Drain and Serve

Transfer the fried arancini to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Let them cool for just a minute or two—the interior cheese will be molten hot. Serve immediately while the exterior is at its crispiest. This final step completes your journey to mastering this delicious recipe for arancini di riso.

Nutritional Information

Calories	~220 per arancino
Protein	9g
Carbohydrates	25g
Fat	10g
Fiber	1g
Sodium	~320mg

Note: Estimates are based on typical ingredients and a serving size of one arancini ball. Values may vary depending on specific brands and ingredient ratios. This recipe offers a good source of protein from the eggs and cheese.

Healthier Alternatives

• Bake instead of fry — For a lighter version, brush formed arancini with olive oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway. The crust will be less shatteringly crisp but still delicious.
• Use whole-wheat bread crumbs — This simple swap increases the fiber content for better digestion without compromising the golden coating.
• Opt for part-skim cheeses — Using part-skim mozzarella and Parmesan reduces saturated fat while maintaining that essential gooey, cheesy pull.
• Add more veggies — Fold finely chopped spinach or grated zucchini into the cold risotto base to boost vitamins and add moisture.
• Try an air fryer — Spritz the breaded balls with cooking spray and air fry at 375°F (190°C) for 10-12 minutes, shaking halfway. This method can cut fat by up to 70%.
• Use a gluten-free flour blend — For a gluten-free arancini di riso, ensure your risotto is gluten-free and use certified gluten-free bread crumbs or panko.

Serving Suggestions

• Serve as a stunning appetizer with a side of warm marinara sauce or a lemony aioli for dipping.
• Transform them into a main course by pairing with a simple arugula salad dressed with lemon and olive oil to cut the richness.
• For a party, create an arancini bar with an array of dips: classic marinara, spicy arrabbiata, and a creamy basil pesto.
• Pair with a crisp, dry white wine like Pinot Grigio or a light-bodied red like Chianti to complement the savory, cheesy flavors.
• Pack them for a picnic—they travel well and are delicious at room temperature, making them the ultimate portable treat.

This versatile dish is perfect for any season. In summer, serve alongside grilled vegetables; in winter, they make a comforting snack. Making a large batch is a brilliant meal-prep strategy, as they freeze exceptionally well.

Common Mistakes to Avoid

• Mistake: Using warm, freshly made risotto. Fix: Always chill your risotto base thoroughly, ideally overnight. Cold risotto is firmer and binds together, making shaping the rice balls infinitely easier.
• Mistake: Overstuffing with cheese. Fix: Use a modest 1/2-inch cube of mozzarella. Too much cheese can cause leaks during frying, resulting in oil splatter and a deflated ball.
• Mistake: Frying in oil that’s not hot enough. Fix: Use a thermometer to ensure the oil is at a steady 350°F (175°C). Oil that’s too cool leads to greasy, soggy arancini as they absorb the fat.
• Mistake: Overcrowding the pot. Fix: Fry in small batches of 3-4 balls. Overcrowding causes the oil temperature to plummet, which prevents proper browning and crispness.
• Mistake: Not sealing the cheese center properly. Fix: In Step 3, ensure the risotto mixture completely encases the cheese cube, rolling gently but firmly to create a seamless, compact sphere.
• Mistake: Skipping the resting time after frying. Fix: Let them drain on a wire rack for 1-2 minutes. This allows excess oil to drip off and the molten cheese center to settle, preventing burns.

Storing Tips

• Fridge: Place cooled, uncooked arancini in a single layer on a parchment-lined tray. Cover tightly and refrigerate for up to 24 hours before frying. This actually helps the coating set.
• Freezer: After the breading step, flash-freeze the arancini on a baking sheet for 2 hours. Then transfer to a freezer-safe bag or container. They will keep for up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.
• Reheat: To revive leftover fried arancini, avoid the microwave (it makes them soggy). Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes until hot and crispy. The internal temperature should reach 165°F for food safety.

This is where the genius of making extra risotto truly shines. By preparing and freezing a batch of these arancini, you create a ready-to-cook, impressive appetizer that preserves about 95% of the original flavor and texture, making last-minute entertaining a breeze.

Conclusion

This Arancini Di Riso recipe transforms leftover risotto into a crispy, crowd-pleasing delight, proving that a little planning yields incredible rewards. For another great way to use up leftover rice, try the classic Risi e Bisi (Italian Rice and Peas) Recipe. Give this recipe a try and share your golden results in the comments!

Frequently Asked Questions

How many arancini does this recipe make?

This recipe yields approximately 12-14 arancini balls, assuming you use 2 tablespoons of risotto mixture per ball. This makes it perfect for serving 4-6 people as an appetizer. For a main course, plan on 3-4 balls per person alongside a salad.

What can I use instead of mozzarella for the filling?

You can substitute the mozzarella with other melty cheeses like scamorza, fontina, or provolone. For a stronger flavor, a small piece of Gorgonzola works wonderfully. According to my tests, cheeses that are too soft or high in moisture, like fresh ricotta, can cause the balls to burst during frying.

Why did my arancini fall apart while frying?

This usually happens because the risotto mixture was too dry or wasn’t compacted firmly enough. Unlike a wet batter, the cold risotto needs to be pressed together tightly to form a cohesive ball. Ensure your hands are damp when shaping and apply firm, even pressure to create a solid sphere before breading.

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