Name: Delicious Crispy Golden Arancini
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Ingredients: 2 tbsp olive oil; 1/2 medium onion, finely diced; 2 cloves garlic, minced; 1.5 cups Arborio rice; 1/4 cup dry white wine (optional); 4-5 cups warm chicken or vegetable broth; 1/2 cup grated Parmesan cheese, plus more for serving; 2 tbsp unsalted butter; 1/2 cup shredded low-moisture mozzarella, plus small cubes for filling; Salt and freshly ground black pepper, to taste; For Filling (Optional): 1/2 cup meat ragù, 1/4 cup cooked peas, or 1/2 cup sautéed mushrooms; For Breading:; 1/2 cup all-purpose flour; 2 large eggs, beaten with 1 tbsp milk or water; 2 cups Panko breadcrumbs, seasoned with salt, pepper, garlic powder; Olive oil spray or cooking oil

Description

These delightful Italian rice balls feature a creamy risotto center, often with a savory filling, all encased in a crunchy, golden Panko crust. Baked to crispy perfection, they make an ideal appetizer or a satisfying meal.

Ingredients

Scale

2 tbsp olive oil
1/2 medium onion, finely diced
2 cloves garlic, minced
1.5 cups Arborio rice
1/4 cup dry white wine (optional)
4–5 cups warm chicken or vegetable broth
1/2 cup grated Parmesan cheese, plus more for serving
2 tbsp unsalted butter
1/2 cup shredded low-moisture mozzarella, plus small cubes for filling
Salt and freshly ground black pepper, to taste
For Filling (Optional): 1/2 cup meat ragù, 1/4 cup cooked peas, or 1/2 cup sautéed mushrooms
For Breading:
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp milk or water
2 cups Panko breadcrumbs, seasoned with salt, pepper, garlic powder
Olive oil spray or cooking oil

Instructions

Prepare Risotto Base: Sauté onion in olive oil in a large pot until softened. Add garlic and cook for 1 minute. Stir in Arborio rice and toast for 2-3 minutes. Deglaze with wine (if using), then gradually add warm broth, stirring constantly until rice is al dente (18-20 mins). Stir in 1/2 cup Parmesan and butter. Season to taste. Spread on a baking sheet, cover, and refrigerate for at least 4 hours or overnight.
Prepare Fillings & Set Up Breading Station: Prepare and cool any optional fillings. Once risotto is chilled, gently mix in 1/2 cup shredded mozzarella. Prepare three bowls for breading: flour, egg wash, and seasoned Panko. Preheat oven to 400°F (200°C) and grease a baking sheet.
Shape and Fill Arancini: Take 2-3 tbsp of chilled risotto, flatten into a disc. Place a small amount of filling and/or mozzarella cube in the center. Bring risotto edges up to enclose the filling, forming a tight ball.
Bread and Bake: Roll each arancino first in flour, then egg wash, then generously in Panko breadcrumbs. Place on the prepared baking sheet. Lightly spray with olive oil. Bake for 25-30 minutes, or until crispy golden arancini brown and heated through.

Prep Time: 45 mins
Cook Time: 25 mins