Quick Recipe Version (TL;DR)

Yield: About 18–20 arancini (6 appetizer servings)
Prep Time: 1 hour 30 minutes (includes chilling)
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes

Quick Ingredients

1 1/2 cups Arborio rice
4 cups low-sodium chicken or vegetable broth
2 tbsp olive oil, 2 tbsp unsalted butter
1 small onion, finely chopped; 3 cloves garlic, minced
1/2 cup dry white wine (optional; sub broth)
3/4 cup grated Parmesan cheese
2 large eggs (1 in risotto, 1 for breading)
8 oz low-moisture mozzarella, cut into 3/4-inch cubes
1 1/2 cups plain dry breadcrumbs
1/2 cup all-purpose flour
Vegetable or canola oil, for deep-frying
2–3 cups marinara sauce, warmed
Salt, black pepper, fresh parsley (optional) for garnish

Do This

1. Simmer broth in a small pot. In a separate pan, sauté onion and garlic in olive oil and butter, then toast Arborio rice.
2. Add wine (or broth) and cook, then add hot broth a ladle at a time, stirring, until rice is creamy and al dente, 18–20 minutes.
3. Off heat, stir in Parmesan, 1 beaten egg, salt, and pepper. Spread risotto on a sheet pan to cool completely, then chill at least 1 hour.
4. Scoop chilled risotto, press a mozzarella cube inside, and roll into tight balls (about golf-ball size).
5. Dredge balls in flour, dip in remaining beaten egg, then roll in breadcrumbs to coat well.
6. Deep-fry at 350°F (175°C) in 2–3 inches of oil until deep golden and crispy, about 3–4 minutes, turning as needed.
7. Drain on a rack, sprinkle with salt, garnish with parsley, and serve hot with warm marinara for dipping.

Why You’ll Love This Recipe

Melt-in-the-middle mozzarella wrapped in creamy risotto and a shatteringly crisp shell.
Perfect for parties, game day, or a cozy appetizer night at home.
A great way to use leftover risotto, but special enough to make from scratch.
Easy-to-follow steps that demystify deep-frying for home cooks.

Grocery List

Produce: 1 small onion, 3 cloves garlic, fresh parsley or basil (optional, for garnish)
Dairy: Unsalted butter, grated Parmesan cheese, low-moisture mozzarella block, large eggs
Pantry: Arborio rice, chicken or vegetable broth, olive oil, vegetable or canola oil (for frying), all-purpose flour, plain dry breadcrumbs, marinara sauce, dry white wine (optional), salt, black pepper

Full Ingredients

For the Risotto Base

4 cups low-sodium chicken broth (or vegetable broth)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, very finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (optional; substitute more broth if preferred)
3/4 cup finely grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

For the Mozzarella Filling

8 ounces low-moisture mozzarella cheese (block style), cut into 3/4-inch cubes (about 18–20 cubes)

For Breading & Frying

1/2 cup all-purpose flour
1 large egg, lightly beaten with 1 tablespoon water
1 1/2 cups plain dry breadcrumbs (Italian seasoned is fine)
1/2 teaspoon kosher salt (for seasoning breadcrumbs, plus more to finish)
Vegetable or canola oil, for deep-frying (about 6–8 cups, depending on pot size)

For Serving

2–3 cups marinara sauce, warmed
2 tablespoons finely chopped fresh parsley or basil (optional, for garnish)
Extra grated Parmesan cheese (optional, for sprinkling)

Step-by-Step Instructions

Step 1: Prepare and Warm the Broth

Pour the chicken or vegetable broth into a small saucepan and set it over low heat. Keep it at a gentle simmer while you make the risotto. Warm broth helps the rice cook more evenly and keeps the cooking going without cooling down the pan.

If you are substituting broth for the white wine, simply add an extra 1/2 cup of broth to the pot; you will still keep 4 cups in the small saucepan for ladling into the rice.

Step 2: Make the Creamy Risotto Base

In a large, wide skillet or saucepan, heat the olive oil and butter over medium heat until the butter has melted and is just foamy. Add the finely chopped onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Add the Arborio rice to the pan and stir to coat the grains with the butter and oil. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains look slightly translucent. This step helps the rice absorb flavor and gives the finished arancini a better texture.

Pour in the white wine (if using) and cook, stirring, until most of the liquid has been absorbed and the pan looks almost dry, about 2–3 minutes. Begin adding the hot broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process until the rice is creamy and just al dente, 18–20 minutes total. You may not need all the broth, or you may use it all, depending on your stovetop and pan.

Step 3: Enrich, Season, and Chill the Risotto

Once the rice is tender but still has a slight bite, remove the pan from the heat. Stir in the grated Parmesan cheese until melted and creamy. Taste and season with the kosher salt and black pepper, adjusting as needed.

Let the risotto cool for 3–5 minutes, then quickly stir in the beaten egg until fully incorporated. The egg helps bind the rice so the arancini hold their shape.

Line a rimmed baking sheet with parchment paper or lightly oil it. Spread the hot risotto out in an even layer, about 3/4-inch thick. This helps it cool quickly and evenly. Allow it to come to room temperature (about 20–30 minutes), then cover the tray tightly with plastic wrap and refrigerate until well chilled and firm, at least 1 hour and up to 24 hours.

Step 4: Portion and Stuff the Arancini

Once the risotto is thoroughly chilled and firm, prepare the mozzarella cubes and keep them nearby. Use a medium cookie scoop or a heaping tablespoon to portion the rice into mounds of about 2 tablespoons each.

Working with one portion at a time, lightly oil your hands, then flatten the risotto in your palm into a disk about 2 1/2 inches wide. Place a mozzarella cube in the center. Gently wrap the rice around the cheese, enclosing it completely so no cheese is peeking out. Press and roll firmly between your palms to form a tight ball about the size of a golf ball.

Set the formed balls on a clean tray or plate. Repeat with the remaining risotto and mozzarella. You should have about 18–20 arancini.

Step 5: Set Up the Breading Station

Prepare three shallow bowls or pie plates. In the first, place the flour. In the second, whisk the remaining egg with 1 tablespoon of water until smooth. In the third, add the breadcrumbs and 1/2 teaspoon of kosher salt; stir to distribute the salt evenly.

Working one ball at a time, roll the arancini in flour, shaking off the excess. Dip it into the beaten egg, letting the extra drip back into the bowl. Finally, roll it in the seasoned breadcrumbs, pressing gently so the crumbs adhere in a uniform coat. Return the breaded arancini to the tray. Repeat with all the balls.

For extra-crispy shells, you can chill the breaded arancini for 20–30 minutes before frying, which also helps them hold their shape in the hot oil.

Step 6: Deep-Fry Until Crispy and Golden

Pour 2–3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Attach a deep-fry or candy thermometer if you have one. Heat the oil over medium to medium-high heat until it reaches 350°F (175°C). Adjust the heat as needed to maintain this temperature.

Working in batches to avoid crowding, carefully lower 4–6 arancini into the hot oil using a slotted spoon or spider skimmer. Fry, turning gently every minute or so, until they are a deep golden brown and very crisp, about 3–4 minutes per batch.

Transfer the fried arancini to a wire rack set over a baking sheet or to a paper towel–lined plate to drain. Immediately sprinkle lightly with salt while they are still hot. Repeat with the remaining arancini, allowing the oil to return to 350°F between batches.

If you want to keep batches warm, place the drained arancini on a rack in a 250°F (120°C) oven while you finish frying.

Step 7: Warm the Marinara and Serve

While the last batch of arancini fries, warm the marinara sauce in a small saucepan over low heat until steaming but not boiling, about 5–10 minutes. Taste and adjust seasoning if needed.

To serve, spoon some marinara into small bowls for dipping or spread a thin layer on a serving platter. Arrange the hot, crispy arancini on top. Garnish with chopped fresh parsley or basil and an extra sprinkle of Parmesan if desired.

Serve immediately so the mozzarella centers are melty and the outsides stay crisp. Encourage guests to bite into the arancini over their marinara bowls to catch all the gooey cheese and savory rice.

Pro Tips

Use cold, firm risotto. Chilling the risotto thoroughly is essential; warm or soft rice will fall apart when you try to shape or fry it.
Seal the cheese completely. Make sure no mozzarella is exposed before breading, or it may leak out into the oil instead of staying in the center.
Do not rush the oil temperature. If the oil is too cool, the arancini absorb oil and get greasy; too hot and they brown outside before the cheese melts. Aim for a steady 350°F (175°C).
Season each layer. Light seasoning in the risotto, the breadcrumbs, and the final sprinkle of salt makes the flavor pop.
Fry in small batches. Crowding the pot drops the oil temperature and leads to uneven browning and soggy texture.

Variations

Pea and prosciutto arancini: Stir 1/2 cup blanched peas and 1/2 cup finely chopped prosciutto into the cooled risotto before shaping for extra flavor and color.
Four-cheese arancini: Replace half the mozzarella with fontina or provolone cubes and add 1/4 cup extra Parmesan or pecorino to the risotto base.
Baked (lighter) arancini: After breading, spray the arancini lightly with oil and bake on a parchment-lined tray at 400°F (200°C) for 18–22 minutes, turning once, until golden. They will not be as crisp as deep-fried, but still delicious.

Storage & Make-Ahead

To make ahead, you can prepare the risotto up to 1 day in advance and keep it chilled. You can also fully form and bread the arancini, then refrigerate them for up to 24 hours before frying. If stacking, separate layers with parchment paper.

Leftover cooked arancini keep well in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack set over a baking sheet at 375°F (190°C) for 10–15 minutes, or until hot and crisp again. You can also freeze breaded (uncooked) arancini on a tray until solid, then transfer to a freezer bag and freeze for up to 2 months. Fry from frozen at 325–340°F (165–170°C) for a few extra minutes, watching the color closely.

Nutrition (per serving)

Approximate per serving (3 arancini with a generous side of marinara): about 350–400 calories, 17–20 g fat, 35–40 g carbohydrates, 13–15 g protein, 2–3 g fiber, and 700–800 mg sodium. Values will vary based on exact sizes, brands of ingredients, and how much oil is absorbed during frying.

Crispy Mozzarella Arancini With Warm Marinara