Italian Arancini with Crispy Panko Shell and Creamy Cheese Center
By Emma Collins
Use chilled cooked risotto to put these Italian arancini on the table in 50 minutes without starting a separate rice dish tonight. Each rice ball wraps a ricotta and mozzarella center in a browned panko coating, giving you a crisp exterior and creamy middle for an appetizer or party snack.
The filling combines ricotta, shredded mozzarella, and one tablespoon of Italian seasoning in a medium bowl, while the remaining tablespoon seasons the panko. Build each ball with two to three tablespoons of chilled risotto and about one-half teaspoon filling, then use flour, beaten egg, and crumbs for a full coating. That layered setup keeps the cheese centered and gives the outside its structured shell.
After flour, egg, and panko, chill the prepared balls while the oil heats, then fry six to eight at a time. Look for browning on every side after two to three minutes per side; that color signals the coating has set. Overcrowding is the common setback, since packed balls do not brown evenly. Transfer each batch to a wire rack over paper towels so excess grease can drain.
Serve them warm with marinara, basil pesto, garlic parmesan sauce, or a trio of all three. They also fit beside Tomato Basil Bruschetta and Italian Meatballs for a larger Italian appetizer spread. Leftovers retain their cheese-filled center, though the coating is at its crispest straight after cooking.
Why you'll love this recipe
- Saves time when you start with chilled cooked risotto, turning leftovers into 18 to 20 filled rice balls rather than preparing a separate main dish.
- Keeps cleanup manageable because the coating process uses a flour bowl, egg bowl, and panko bowl before the arancini reach one frying pan.
- Uses familiar grocery-store ingredients, including ricotta, shredded mozzarella, eggs, flour, and panko, while Italian seasoning carries flavor through both the filling and coating.
- Allows pan-frying in batches of six to eight, so the balls have room to brown on all sides instead of steaming together.
- Offers air-fryer and oven options when frying is inconvenient, with stated temperatures and times that let you choose the equipment already available.
- Makes party planning simpler because the recipe yields 18 to 20 pieces, and the individual balls can be assembled before cooking.
Ingredients
- •0.5 cup ricotta cheese
- •0.5 cup mozzarella cheese (shredded)
- •2 tbsp Italian seasoning (divided)
- •1 cup panko bread crumbs
- •0.25 cup all-purpose flour
- •2 large eggs
- •4 cups cooked risotto (chilled)
- •1 cup canola oil (optional)
- •cooking spray (for air frying or baking)
Instructions
- 1
In a medium bowl, combine the ricotta cheese, mozzarella cheese, and 1 tablespoon Italian seasoning.
- 2
Place the panko bread crumbs in a shallow bowl and mix in 1 tablespoon Italian seasoning.
- 3
Add the flour to another shallow bowl, and whisk the eggs together in a third shallow bowl.
- 4
Grab about 2-3 tablespoons of cooked risotto, spoon 1/2 teaspoon of the cheese mixture in the middle, and wrap the risotto around it.
- 5
Repeat until all of the risotto has been filled with cheese and rolled into balls.
- 6
Dredge each risotto ball in the flour, shaking off any excess, then roll it in the egg mixture.
- 7
Drip off any excess egg, then roll the arancini in the bread crumbs until completely coated.
- 8
Repeat until all of the rice balls are coated in the breadcrumbs.
- 9
Place the prepared arancini in the refrigerator to chill while heating the oil.
- 10
Heat canola oil in a large frying pan, add the arancini 6-8 at a time, and cook for 2-3 minutes per side, or until golden brown.
- 11
Remove the arancini with a slotted spoon and place them on a wire rack over a stack of paper towels.
- 12
Repeat until all of the arancini are cooked.
- 13
Alternatively, spray the arancini with cooking spray and air fry at 400°F for 10 minutes, or bake on a baking sheet at 400°F for 20 minutes.
FAQ
Nutrition (per serving)
Calories
192
Protein
3g
Fat
13g
Carbs
15g
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