For an extra layer of flavor, try adding a pinch of saffron to the chicken stock. Ensure the risotto is cool enough to handle before forming the balls, preventing burns. The arancini can be prepared ahead of time and fried just before serving for optimal crispness.
Arancini
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING18 People
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VIEWS264
Delight in these golden-fried spheres of creamy risotto, each concealing a molten core of mozzarella. A symphony of textures and flavors awaits in every bite – crisp exterior, yielding rice, and a burst of cheesy goodness.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol29 mg
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Fiber1 g
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Protein6 g
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Saturated Fat3 g
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Sodium274 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients.
02 Step
Recipe View Preheat the oven to 200 degrees F (95 degrees C).
03 Step
Recipe View Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned. (5 minutes)
04 Step
Recipe View Pour in rice; cook and stir until lightly toasted. (2 minutes)
05 Step
Recipe View Stir in wine; cook, stirring occasionally, until liquid has evaporated. (3-5 minutes)
06 Step
Recipe View Add hot chicken stock to rice, 1/3 cup at a time, stirring and cooking until liquid has evaporated before adding more. (20-25 minutes)
07 Step
Recipe View After all of the chicken stock has been added and absorbed, stir in peas and ham, then season with salt and pepper.
08 Step
Recipe View Remove from heat and stir in Parmesan cheese. Transfer risotto to a large bowl and allow to cool slightly. (10 minutes)
09 Step
Recipe View Beat 1 egg in a small bowl; stir into risotto.
10 Step
Recipe View Beat remaining egg with milk in the same small bowl. Place flour in a second bowl; place bread crumbs in a third bowl.
11 Step
Recipe View For each ball, roll 2 tablespoons risotto into a ball. Press 1 mozzarella cube into the center and roll to enclose.
12 Step
Recipe View Coat lightly with flour, dip into milk mixture, then roll in bread crumbs to coat.
13 Step
Recipe View Heat 1 cup vegetable oil in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C).
14 Step
Recipe View Working in batches, fry rice balls in hot oil until evenly golden, turning as needed. (2-3 minutes per batch)
15 Step
Recipe View Drain on paper towel-lined plate and keep warm in the preheated oven.
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RECIPE REVIEWS
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Please Rate
Taryn Powlowski
Feb 12, 2025The risotto was perfectly creamy, and the breading was nice and crispy.
Holden Runte
Jan 30, 2025I’ve made these several times now, and they are always a crowd-pleaser.
Nina Heidenreich
Dec 21, 2024Freezing them before frying is a great tip! They came out perfectly golden and crispy.
Nicklaus Wintheiser
Dec 6, 2024These were a huge hit at my party! Everyone loved the gooey mozzarella center.
Alaina Franecki
Nov 23, 2024My kids absolutely loved these! Will definitely make them again.
Jorge Darewintheiser
Jul 21, 2024I made these with leftover risotto, and they turned out amazing!
Bernadette Robel
Sep 10, 2023I added some sun-dried tomatoes to the risotto, and it gave them a wonderful flavor.
Creola Reinger
Sep 5, 2023A bit time-consuming, but definitely worth the effort.