Cheesy Risotto Arancinis
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Risotto balls with Taleggio and mozzarella cheeses, coated in flour, egg wash, and panko, deep-fried until golden crispy. Arborio rice simmered slowly with white wine and vegetable broth. Savory garlic and caramelized onions give depth. Nutty parmesan and a hint of nutmeg. Serve hot from fryer, crunchy outside, creamy inside. Around 60 servings. Classic Italian snack with a twist on cheese and coating. Quick fry under 3 minutes. Uses peanut oil for frying. Great appetizer or small bites for gatherings.
Prep:
50 min
Cook:
55 min
Total:
Servings:
60 arancinis approx
#risotto
#appetizer
#Italian
Cheese and rice. Mix them up good. Tome of flavors: Taleggio cheese melts thick and creamy, mozzarella adds stretch. Parmesan gives sharp bite. Onion and garlic, sweating slowly in olive oil. Arborio rice, short grain, sticky but firm; it drinks wine, and broth one cup at a time, like a slow dance. Nutmeg whispers in, just a pinch. Chill that risotto down — sticky, heavy, waiting. Form in little balls, roll in flour and egg, crunch in panko breadcrumbs. Hot peanut oil bubbles—fry fast. Golden, crackly outside, molten inside. Serve in paper bags, like street food meets comfort snack. Great for parties or anytime the craving hits.
Ingredients
- 1 large onion finely chopped
- 3 cloves garlic minced
- 30 ml (2 tablespoons) olive oil
- 200 g (1 cup) Arborio rice
- 250 ml (1 cup) dry white wine
- 1000 ml (4 cups) hot vegetable broth
- 180 g Taleggio cheese diced
- 150 g shredded mozzarella cheese
- 70 g (1 cup) freshly grated parmesan cheese
- Freshly grated nutmeg to taste
- 80 g (½ cup) all-purpose flour
- 3 eggs lightly beaten
- 160 g (1¼ cups) panko breadcrumbs
- Peanut oil for deep frying
About the ingredients
Use good-quality Taleggio if possible; it melts into gooey pools inside the crisp exterior. Mozzarella adds mild softness and helps with stringy texture. Parmesan for nuttiness; freshly grated makes all the difference. Swap vegetable broth for chicken broth if preferred. Hard to beat the arborio rice here — that sticky creaminess is the base. Olive oil for the initial flavor base, transitioning to peanut oil for high-temperature frying; its neutral taste and high smoke point prevent burning the crumbs. Panko crumbs replaced traditional breadcrumbs for better crunch. Nutmeg is subtle but important — just a touch, declared at the end. Chill time crucial to firm up mixture so balls hold shape when frying. Measure eggs beaten lightly, not overly mixed, to coat evenly.
Method
- Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and garlic. Stir and cook until soft but not browned, about 5 minutes. Season lightly with salt and pepper.
- Add Arborio rice, stir for 1-2 minutes until grains shimmer and are coated in oil.
- Pour in white wine. Reduce heat slightly. Stir occasionally until wine has evaporated almost completely, about 6-7 minutes.
- Add vegetable broth 250 ml at a time, stirring frequently. Wait for liquid to absorb before adding more broth. Cook until rice is tender but with a bite, about 30 minutes. Adjust seasoning with salt, pepper.
- Remove from heat. Mix in diced Taleggio, shredded mozzarella, and grated parmesan. Stir until cheeses melt through risotto. Grate fresh nutmeg over mixture. Taste and adjust seasoning.
- Transfer risotto to a rimmed baking sheet. Spread into an even layer to cool quickly. Cover with plastic wrap and refrigerate for at least 90 minutes until cold and firm enough to shape.
- Heat peanut oil in deep fryer or heavy pot to 185°C (365°F). Line a tray with paper towels for draining later.
- Arrange three shallow dishes: one with flour, one with beaten eggs, one with panko breadcrumbs.
- Using a tablespoon scoop (15 ml), portion risotto. Form into compact balls with your hands, roughly 5 cm diameter.
- Roll each ball in flour, shaking off excess. Dip into egg wash, then coat evenly with panko. Press crumbs gently to adhere.
- Fry arancinis in batches of six to eight. Cook about 2-3 minutes turning occasionally, until golden brown and crisp. Oil temperature may drop, adjust heat as needed.
- Remove with a slotted spoon. Drain on paper towels. Serve warm. Optional: serve in small paper bags for casual presentation.
Cooking tips
Start by slowly cooking aromatics — onion and garlic until translucent, no color. Toast rice briefly to coat grains, then add wine to infuse flavor. The broth goes in gradual increments; stirring encourages creaminess without mushiness. Watch rice texture — al dente is key. Stir cheese in warm risotto, melting everything evenly before cooling. Spread risotto thin to cool quickly, wrap tight to avoid drying out. When shaping balls, scoop first, smooth with palms. The triple coating ensures the crisp exterior and keeps cheese melted inside. Frying temperature critical to crispiness; too low and balls soak oil, too high and crumbs burn before inside cooks. Fry in small batches so oil temperature steady. Drain on paper towels to remove excess oil. Serve immediately, warm and crunchy or reheat gently in an oven if made ahead. Avoid overcrowding fryer; safety first.
Chef's notes
- 💡 Start with high-quality ingredients. Good cheese matters. Use fresh panko for crunch. Measure rice accurately. Use hot broth. This keeps rice cooking quickly. Stir rice. Keep it moving. Prevent sticking. Let wine evaporate. This adds depth. Monitor your heat. Too low makes it soggy. Too high burns.
- 💡 Chill risotto completely. This is crucial. Sticky mixture helps form balls. Work quickly shaping. Compact them tightly. Don’t overwork or they break apart. Set up an efficient dredging station. Flour to egg to panko. Keep organized for speed. Control frying temperature. Maintain around 185°C. This gives perfect crispiness.
- 💡 Batch fries are best. Fry only a few at a time. This keeps oil temperature stable. Drain thoroughly. Paper towels are key. Avoid sogginess later. Rethink reheating. Avoid microwave. Use oven for leftovers. Rest balls briefly on towels. Let excess oil escape.
- 💡 Experiment with your fillings. Swap cheese if desired. Smoked provolone for flavor. Basil changes the whole bite. Try different herbs inside. Don't skip seasoning. Salt enhances everything here. Use fresh nutmeg. It adds depth. Also consider sun-dried tomatoes. Great little surprise pockets!
- 💡 Fine-tune cooking times. Each fryer varies slightly. Check and adjust as you cook. Test with a scrap first. This saves from burnt batches. Presentation matters too. Serve warm in small bags. It creates a fun atmosphere. Pair with dipping sauces. Fun additions like marinara or aioli.
Common questions
Can I use another cheese?
Yes you can. Just note texture will change. For example, gouda melts differently. Stronger cheeses alter flavor too. Cheddar is sharper.
How do I store leftovers?
Consider using airtight containers. Keep in fridge for three days. Reheat gently. Oven works well for crispness. Air fryer is another option. Keeps texture more intact.
What if my risotto won’t firm up?
Chill longer if necessary. Ensure mixing is done. Too much broth can make it wet. If issues persist, consider thickening agents. Could use breadcrumbs.
Can I make these ahead of time?
Definitely. Prepare and shape, then freeze before frying. Cook from frozen, adding a minute to frying. Watch oil temperature. Good to have options ready.
