Risotto balls, also known as arancini, are crispy on the outside and creamy on the inside. They are made using cooked risotto, shaped into balls, filled with cheese, then rolled in breadcrumbs and fried or baked until golden. This recipe is a fun and tasty way to use leftover risotto.
Each bite gives you a crunchy crust and a warm, cheesy center. These little snacks are easy to make and perfect for parties, appetizers, or even a light lunch. Kids and adults both love them, and they taste great with your favorite dipping sauces.
Why This Recipe Works
This recipe works because the texture of chilled risotto makes it easy to shape into firm balls that hold together while cooking. The breadcrumbs create a crispy outside, while the mozzarella inside melts into a gooey, cheesy center. Frying (or baking) gives them a beautiful golden color and the perfect crunch.
It’s also a great way to turn leftovers into something new and exciting. You can make them ahead of time and cook when ready, and they can be customized with different cheeses or fillings. Risotto balls are simple, delicious, and always a crowd-pleaser!
Ingredients
Cooked Risotto – The base of the balls, creamy and flavorful. Leftover risotto works great.
Mozzarella Cheese – Melts in the center for a gooey bite. You can use cheddar or fontina too.
Breadcrumbs – Coats the outside to make them crispy when fried or baked. Panko or crushed crackers also work.
Eggs – Help bind the mixture and hold the coating.
Flour – Used before breadcrumbs to help them stick. Cornstarch can work as a gluten-free option.
Tips
- Chill the risotto before forming into balls—it’s easier to shape.
- Add a small cube of cheese in the center for a melty surprise.
- Roll each ball in flour, then egg, then breadcrumbs for best crunch.
- Fry in hot oil until golden brown, or bake/air fry for a lighter option.
- Serve warm for the best texture and gooey center.
How to Serve
Risotto balls are crispy on the outside, creamy on the inside, and perfect for snacking or as a fun appetizer. They’re great for using leftover risotto and can be made ahead, stored, and quickly cooked when needed. The golden, cheesy balls are bite-sized and full of flavor, making them a hit with kids and adults alike.
- With Marinara Sauce – Perfect for dipping and adds a tangy flavor.
- On a Party Platter – Serve as bite-sized appetizers with toothpicks and dipping sauces.
- With a Side Salad – Makes a light lunch or dinner with greens and dressing.
Similar Recipes
Risotto Balls
Ingredients
- 2 cups cooked risotto chilled
- 12 small cubes of mozzarella cheese
- ½ cup flour
- 2 eggs beaten
- 1 cup breadcrumbs
- Oil for frying or use oven/air fryer
- Salt and pepper to taste
- Optional: fresh herbs marinara sauce for serving
Instructions
- Scoop a spoonful of cold risotto and flatten slightly.
- Place a cheese cube in the center and shape the risotto around it into a ball.
- Repeat until all balls are formed.
- Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs.
- Heat oil in a pan and fry the balls until golden brown (about 3–4 minutes).
- – Or: Bake at 400°F (200°C) for 20 minutes or air fry at 375°F (190°C) for 12–15 minutes.
- Drain on paper towels, season with salt if needed, and serve warm with marinara.
Nutrition
Notes
• Add a small cube of cheese in the center for a melty surprise.
• Roll each ball in flour, then egg, then breadcrumbs for best crunch.
• Fry in hot oil until golden brown, or bake/air fry for a lighter option.
• Serve warm for the best texture and gooey center.
Risotto Balls are crunchy on the outside, soft, flavourful and cheesy on the inside. Great for sharing!