Arancini are crispy, golden fried risotto balls filled with melted fontina cheese and peas—an authentic Italian appetizer you can make at home with chilled risotto and simple breading.
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Heat enough oil in a medium-sized pot until it is about ¼ full over medium heat to 350°.
Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
Next, add about 3-4 chunks of cheese and 8-10 peas.
Take another 2-3 tablespoons of cold risotto, cover the cheese and peas, and then form into a ball using both hands. Repeat until all of the ingredients have been used.
In a medium-sized shallow wide bowl or cake or pie tin, mix together the flour, salt, and pepper and set aside. In a separate medium-size shallow wide bowl or cake or pie tin, mix together the whisked eggs, salt, and pepper and set aside. In another separate shallow wide bowl or cake or pie tin, mix together the breadcrumbs, salt, and pepper and set aside.
To bread the arancini, place one of the balls into the seasoned flour and move around until completely coated.
Next, add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in the breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together, and drain on a paper towel.
Serve alongside Pomodoro sauce.
Written automatically by CookOS, not by the creator.
Store cooled arancini in an airtight container in the refrigerator for up to 3 days; reheat in a 350° oven for 8–10 minutes to restore crispness.
deep frying thermometer · medium-sized pot · three shallow bowls or pie tins for breading station
Written automatically by CookOS, not by the creator.
Yes. Form and bread the balls up to 1 day ahead, refrigerate on a baking sheet, then fry directly from cold. This helps them hold their shape better in the oil.
Heat the oil to 350° in a medium-sized pot. Use a thermometer to maintain this temperature; too cool and they'll be soggy, too hot and they'll brown before the cheese melts.
Cook for 6–8 minutes until golden brown. The exterior should be crispy and the cheese melted in the center; drain on paper towels immediately after frying.
Yes, the recipe calls for pre-made chilled risotto, so store-bought varieties work perfectly as long as they're cold before you start forming the balls.
Mozzarella, provolone, or ragusano are good melting alternatives. Use the same amount (4 ounces cut into ½" chunks).
