Italian Arancini with Crispy Panko Shell and Creamy Cheese Center
By Isabella Quinn
Prep
30 min
Cook
20 min
Total
50 min
Servings
20
Level
Easy
Serve Italian arancini filled with cold, already cooked risotto in about 50 minutes without cooking any rice today. Ricotta and mozzarella filling is coated with panko breadcrumbs for a crispy exterior and soft interior. Arancini can be served as an appetizer or snack at parties.
The ricotta, shredded mozzarella, and 1 tablespoon of Italian seasoning are combined in a medium bowl to form the stuffing. The remaining 1 tablespoon of Italian seasoning is added to the panko. About 2 to 3 tablespoons of cold risotto and 1/2 teaspoon of stuffing are used per meatball. Coat each meatball with flour, egg, and panko. These coatings help hold the cheese stuffing inside the meatballs and add texture to the outside of the meatballs.
After dipping the balls in flour, egg, and panko, refrigerate the balls while the oil heats. Fry six to eight balls at a time until golden brown on all sides, about two to three minutes per side. Golden brown is the desired color for the coating. The most common cooking problem is adding too many balls to the pan, which keeps the balls from browning evenly on all sides. Drain balls on a wire rack covered with paper towels.
Serve hot with marinara, pesto, and garlic Parmesan sauces individually or combined. Other Italian appetizers to serve with these bites include Tomato Basil Bruschetta and Italian Meatballs. Bites with leftovers will include the cheese filling, but the coating will be crispier when freshly prepared.
Why we keep this one around
- Saves time by preparing rice balls with previously cooked risotto stored in the refrigerator, enough to make 18 to 20 rice balls, rather than another dish.
- Keeps cleanup manageable, as you only need a flour bowl, an egg bowl, and a panko bowl for the arancini before frying them in one pan.
- Commonly used grocery items include ricotta cheese, shredded mozzarella cheese, eggs, flour, and panko. Italian seasoning is used to season both the filling and coating.
- Can cook six to eight in a pan at once to brown all sides of the balls, not steam them, in the pan.
- Offers air fryer and oven instructions as alternatives to a deep fryer. Time and temperature instructions can help you decide which kitchen appliance you have at home to use instead of a deep fryer.
- Easy to serve at a party because the recipe yields enough balls for 18 to 20 people; you can make the balls in advance and bake them at a later time.
Ingredients
- •½ cup ricotta cheese
- •½ cup mozzarella cheese (shredded)
- •2 tbsp Italian seasoning (divided)
- •1 cup panko bread crumbs
- •¼ 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)
192
Calories
3g
Protein
13g
Fat
15g
Carbs
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