arancini recipe | fried risotto balls | Eat the Love (2024)

You are here: Home / appetizers / Arancini Recipe, otherwise known as Fried Risotto Balls

Published: 12 Comments

This arancini recipe (fried risotto balls) is an updated version of the classic Italian appetizer, using Panko crumbs for extra crunch! (Jump directly to the recipe.)

arancini recipe | fried risotto balls | Eat the Love (1)

“I think I lost track of how many I’ve eaten.” said AJ when I asked him if he liked the arancinis I had made for the dinner party. That’s a solid sign that he really liked them. Our dinner guest Kevin interjected “I ate five of them!” in a statement that I couldn’t tell was shame or pride. I didn’t question further because I knew I had to get dinner on the table or they would fill up on fried risotto balls. Apparently my arancini recipe was a winner.

arancini recipe | fried risotto balls | Eat the Love (2)

I had made arancinis before, but it had been awhile. Lately I’ve been in a frying mood, which is dangerous for my waistline but oh so fabulous for the tastebuds. And though I probably should have picked an easier appetizer to make than arancinis (which require the making of risotto beforehand) I really somehow got it in my head that I need to make some for our dinner party.

arancini recipe | fried risotto balls | Eat the Love (3)

Of course it’s totally worth the effort in the end. There’s something really satisfying about biting into the crunchy fried aborio rice balls and getting to the center of the gooey mozzarella cheese in the middle. But don’t take my word for it, just ask AJ or my friend Kevin. They certainly can tell you how great the arancinis are!

Arancini Recipe with pancetta, leek and spinach (otherwise known as Fried Risotto Balls)

By Irvin Lin

Traditional arancini recipes are bread crumb crusted fried risotto balls that are deep fried and look a little bit like small oranges (arancini is Italian for “little orange”). Most recipes call for plain or Italian breadcrumbs but I opt for panko crumbs instead for extra crunch. It’s a deviation from the tradition but I think add a spectacular crunch to the end result. I like to rinse my hands with fresh tap water after forming every three or four balls, to keep my hands clean and to keep the rice from sticking. Just shake your hands dry, don’t use a towel, to keep your hands moist to help form the balls.

Adapted from a recipe I developed for Anolon cookware.

arancini recipe | fried risotto balls | Eat the Love (4)

Ingredients
3 ounces thin sliced pancetta, chopped into 1/2-inch pieces
2 tablespoon olive oil, divided
1 medium leek, chopped (white and light green part only)
1 cup Arborio rice
1 cup dry white wine
3 1/4 cup to 3 3/4 cup chicken stock
1 1/2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 pound spinach, washed and stems discarded
2 tablespoon grated Kerrygold Dubliner or Parmesan cheese
8 ounces fresh buffalo mozzarella
2 cups Panko bread crumbs
2 tablespoon chopped fresh parsley leaves
2 teaspoon dried basil
1 1/2 teaspoon dried oregano
2 large eggs, beaten
oil for frying (peanut, rice bran or another high smoke point oil)

Directions
1. Place the pancetta and 1 tablespoons of olive oil in a large sauté pan and cook over medium heat for about 2 minutes or until the pancetta starts to look crisp. Add the leek, cooking for an additional 2 minutes or until they start to soften. Add the Aborio rice and cook for 2 more minutes, or until the rice starts to turn translucent around the edges.

2. Add the wine and cook, stirring frequently until the rice absorbs the wine. Add the stock, about 1/2 cup at a time, stirring constantly until the rice absorbs the liquid before adding any more. Continue adding the stock until you have used 3 1/4 cups. Taste the rice and if it’s too firm, add the additional 1/2 cup. Once the rice is finished cooking stir in the 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and the grated cheese.

3. In a separate pan, add the remaining olive oil and heat on medium high. Add the spinach, wilting all of the spinach. Using tongs, squeeze out as much liquid as possible then stir the wilted spinach into the risotto. Set aside for the risotto to cool to room temperature, about 1 hour.

4. In the meanwhile, cut the buffalo mozzarella into 1/4 inch cubes. Stir the Panko bread crumbs, parsley, basil, oregano, remaining 1 teaspoon salt and 1/2 teaspoon black pepper together in a medium sized bowl. Beat the eggs in a bowl until uniform in color.

5. Once the risotto has cooled, form the risotto balls by first wetting your hands under the faucet then shaking most of the water off. Scoop up about 1 tablespoon of risotto and flatten it into a disk in the palm of your hand. Place a cube of the mozzarella cheese in the center and gently “squeeze” the rice around the cheese cube. Pass the rice ball “back and forth” between your hands to help form a perfect sphere, making sure the cheese is enclosed. Roll the rice ball in the egg wash, then in the bread crumb mixture and place on a baking sheet. Repeat with the remaining rice and cheese.

6. Once all the risotto balls are formed, pour the oil into a deep sauté pan or Dutch oven until it reaches about 1 1/2 inch deep. Heat the oil to 350˚F. Once the oil is hot, carefully place a batch of the balls into the oil and fry, turning constantly to make sure the ball is completely cooking, for about 3 to 4 minutes or until the ball is golden brown. Don’t overcrowd the pan when you fry the balls. Once done, move the balls to a baking sheet lined with paper towels. Wait for the oil to reheat to 350˚F and fry another batch, repeating until all the balls are cooked. Let cook slightly before serving.

Makes about 36 arancinis.

If you like these arancini/fried risotto balls, check out some of these other risotto recipes from around the web:

Cannelle et Vanille’s Winter Squash, Prosciutto and Sage Risotto
Lottie + Doof’s Toasted Barley Risotto
Gimme Some Oven’s Mushroom Risotto
No Recipe’s Kimchi Risotto
Running to the Kitchen’s Buckwheat Risotto with Mushrooms and Leeks

Reader Interactions

Comments

  1. Arthur in the Garden! says

    I love Arancini but, alas, I am trying not to eat fried food! hmmm, might have to deviate from that diet!

    Reply

  2. Marisa Franca @ All Our Way says

    My heavens!! How can you possibly go wrong with those marvelous ingredients. Creamy risotto surrounding mozzarella cheese and dressed with panko crumbs then fried to perfection. Oh still my beating heart!! I feel a totally Italian meal coming on starting with arancini appetizer. Thank AJ and Kevin for heading the quality control department.

    Reply

  3. mila furman says

    Arancinis are always worth the effort… One of my favorite things to serve guests… cheesy, crunchy and creamy balls of perfection… YES PLEASE.

    Reply

  4. Marc says

    These look fantastic Irvin! Thanks for the link.

    Reply

  5. Viola Jensen says

    I love your site. These look absolutely delicious! Thanks for sharing your recipe. Thanks for the great site and the great recipes!

    Reply

  6. Sam says

    Yum! Love the variation!!! Did you know you can bake or pressure cook risotto and it’s just as good but 1 million times easier (no stirring or watching required). Dinner party Wednesday night so will be giving the panko crumbs a whirl

    Reply

    • Irvin says

      Sadly I don’t have a pressure cooker or I’d do it that way. I’ve heard about the baking method but never tried it. Maybe next time I will!

      Reply

  7. ski_packages says

    Love it! Thanks for recipe!

    Reply

  8. Goat says

    You know, I think that this recipe is great! I will surely try to cook it for my family.

    Reply

  9. Anna says

    Students now often use essay writing services. These are very useful services, but at the same time, you need to check the writer and read reviews

    Reply

  10. соня says

    Students now often use essay writing services. These are very useful services, but at the same time, you need to check the writer and read reviews

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Me On

arancini recipe | fried risotto balls | Eat the Love (5) arancini recipe | fried risotto balls | Eat the Love (6) arancini recipe | fried risotto balls | Eat the Love (7) arancini recipe | fried risotto balls | Eat the Love (8) arancini recipe | fried risotto balls | Eat the Love (9)
on Mastodon
arancini recipe | fried risotto balls | Eat the Love (10)
arancini recipe | fried risotto balls | Eat the Love (11)arancini recipe | fried risotto balls | Eat the Love (12)arancini recipe | fried risotto balls | Eat the Love (13)

"Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. He doesn’t just paint the lily; he bejewels and shellacs it, too."
–MELISSA CLARK for the New York Times

“My goodness, this cookbook! It’s filled to the brim with recipes for the most splendidly beautiful cakes, cookies, breads, and tarts I think I’ve ever seen. My eyes kept getting wider and wider as I turned every page—both the flavor combinations and the photos are out of this world. Irvin Lin has most definitely outdone himself. This book is a triumph!”
REE DRUMMOND, New York Times best-selling author of The Pioneer Woman Cooks

“Irvin Lin gives home-baked treats a twist, ramping them up with a range of contemporary flavors that are sure to surprise and delight. From beer-battered brownies to smoky butterscotch taking a classic cake to the next level, I can’t wait to mix, stir, and bake my way through Marbled, Swirled, and Layered!”
DAVID LEBOVITZ, author of My Paris Kitchen

Search

Subscribe via Email

The Writer, The Baker, The Recipe Maker

Hey there! Thanks for visiting my blog. I'm Irvin Lin, a critically acclaimed cookbook author, IACP-Award winning photographer, IACP-nominated blogger, award winning baker, award winning former graphic designer, storyteller, recipe developer, writer and average joe bon vivant. I currently reside in San Francisco a block from Dolores Park and right near Tartine Bakery, Bi Rite Market & Creamery, and Delfina.

Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com.

arancini recipe | fried risotto balls | Eat the Love (15)arancini recipe | fried risotto balls | Eat the Love (16)

“Irvin Lin is the creative mind behind his Eat the Love food blog. Lin’s impressive photography skills support his training in graphic design on the site, and you would never believe that is food blogger is a self-taught baker.” - PBS Food

“We love Eat the Love because Irvin's beautiful sweets look as good as they taste — his art director's eye appreciates the ruby sparkle of a pile of pomegranate seeds against the matte canvas of chocolate ganache.”- Saveur.com, Sites We Love

Popular Posts

Brookie Recipe with Salty Sweet Snack Treats

Perfect Soft Boiled Egg

Korean Fried Chicken Recipe – insanely easy, super addictive

Personal Posts

Mexican Chocolate Corn Coffee Cake (and how AJ and I get engaged)

Grape and Blueberry Pie

Crispy Oven-Roasted Potatoes (and remembering a childhood friend)

My cookbook MARBLED, SWIRLED, and LAYERED

Recent Travel & Events

Photo Essay: Meals on Wheels Gala 2019, part 2

Photo Essay: Meals on Wheels Gala 2019, part 1

Wordless Recipes

WORDLESS RECIPE #1: How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell

WORDLESS RECIPE #2 Halloween Edition – Haunted Honey Caramel Popcorn

WORDLESS RECIPES #3 Valentine’s Day Edition – Molten Chocolate Lava Cake

Wordless Recipe #4: Arrested Development’s Bluth’s Original Frozen Banana “Copycat” Recipe

Disclaimer

This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I only recommend products (usually cookbooks, but sometimes ingredients or equipment) that I use and love, not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.

arancini recipe | fried risotto balls | Eat the Love (2024)

FAQs

Why do my arancini fall apart when frying? ›

Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese.

What is the difference between risotto and arancini? ›

Arancini are essentially breaded and fried balls of risotto with a stuffed center; in this case mozzarella cheese.

Is arancini made from leftover risotto? ›

Gooey, mozzarella stuffed arancini are the PERFECT use for leftover risotto. Just form into balls, coat in breadcrumbs and fry until gorgeously golden and crispy.

What are the ingredients in arancini balls? ›

Should you freeze arancini before frying? ›

Recipe Tip

These arancini can be frozen before or after frying. Fry frozen uncooked rice balls as in Step 14. If already fried, reheat the frozen rice balls in an oven preheated to 350 degrees F (175 degrees C) for 20 to 25 minutes.

Why is my rice not sticking together for arancini? ›

If you don't have a lot of time to chill the rice, make sure it's spread out as thin as possible. It's important for the starches to gel in order for the rice balls to stick together. The minimum amount of time that I have chilled the rice is 1 hour, and the arancini held together successfully.

What rice not to use for risotto? ›

Great risotto cannot be made with long-grain rice, such as Basmati or Jasmine rice. Sometimes, other grains can be used to make risotto-style dishes, such as barley, farro, buckwheat, and quinoa.

Why is risotto rice not cooking? ›

Cooking at Too Low a Heat

Cooking risotto is a slow process, but if you cook it at too low a heat, it won't cook properly. Adjust your stove's temperature so that the rice maintains a steady medium bubble.

Why do Italians eat risotto? ›

It was due to the Silk Road trade when Arab traders brought rice from Asia to the Middle East. Brought by the Moors and Saracens after they settled in Europe, rice was first introduced in Italy, precisely in Sicily, as early as the 13th century.

Is it OK to eat risotto the next day? ›

How to Store Risotto? In an airtight container in the fridge, the leftover risotto will stay for 3-5 days. Seafood risotto should only be stored for three days. If you're making the risotto ahead of time, cook it for 10 minutes shorter than usual.

Can you make arancini the night before? ›

MAKE-AHEAD TIPS: To make the arancini ahead of time, simply let them cool to room temperature on the paper towel-lined baking sheet after frying. Once cool, store in an airtight container in the fridge. To reheat, preheat the oven to 325°F (170°C).

What do Italians eat with arancini? ›

Arancini are a satisfying treat filled with risotto-like creamy rice, ham, sweet peas, parmesan, and mozzarella cheese. Serve with warmed marinara sauce, these are wonderful for lunch on their own or paired with a fresh Caesar Salad.

What is the English name for arancini? ›

Arancini (UK: /ˌærənˈtʃiːni/, US: /ˌɑːr-/, Italian: [aranˈtʃiːni]; Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-]; sg. : arancino), also known as arancine ( sg. : arancina), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried.

How to make arancini stick together? ›

There are many variations of fillings for Arancini. This time I mixed Mozzarella and Parmigiano cheese right in with the rice which helped the rice ball stick together, plus added some amazing cheesy deliciousness! I typically place a small amount of Bolognese sauce (chop meat sauce) in the center of the rice ball.

How do you make rice balls that don't fall apart? ›

Give just enough pressure. Your hands should be firm enough when pressing the onigiri so the rice doesn't fall apart when you shape it. You don't want to squeeze the rice too tight. Rotate the rice balls every time you give gentle pressure.

Why does my rice ball keep falling apart? ›

First, using the wrong type of rice can cause it to fall apart because it's not sticky enough. Use short or medium-grain rice and avoid long-grain rice. The second reason can be that it was not firmly pressed into its shape. Be sure to use firm pressure so there are no gaps in the rice.

How do you keep arancini together? ›

Once all the arancini are formed, freeze for 20 minutes.

This will help them remain perfectly round as they fry.

Why do my rice paper rolls split when frying? ›

You maybe rolling them a bit too tightly, putting too much stress on the wrapper, so that the added pressure of the steam causes them to rupture. You can try rolling them looser, or add a bit less filling and roll them to the same size(which is really 2 ways of saying the same thing.)

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Madonna Wisozk

Last Updated:

Views: 5926

Rating: 4.8 / 5 (68 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Madonna Wisozk

Birthday: 2001-02-23

Address: 656 Gerhold Summit, Sidneyberg, FL 78179-2512

Phone: +6742282696652

Job: Customer Banking Liaison

Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making

Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.