Crispy, Cheesy, and Irresistible: The Ultimate Guide to Making Three-Cheese Fried Risotto Balls (Arancini)
These Italian three-cheese fried risotto balls, universally known as Arancini, are a culinary delight that transcends the ordinary. They effortlessly serve as the most elegant appetizer or transform into a satisfying, flavorful meatless meal. Crafted from creamy Arborio rice, a harmonious blend of cheeses, aromatic garlic, and fresh herbs, each ball is expertly breaded and fried to a perfect golden brown. The result is a delightfully crispy exterior yielding to a warm, gooey, cheesy interior. Traditionally served with a vibrant marinara sauce and a generous dusting of grated cheese, Arancini promise an unforgettable gastronomic experience.
My Love Affair with Arancini: A Hometown Favorite
There’s something truly magical about discovering a dish so captivating that it becomes an instant favorite. For me, that discovery happened at Bella Vita, our beloved hometown Italian restaurant. Their Arancini stand out on the menu, a testament to authentic Italian flavors and culinary artistry. Each serving arrives as a beautifully presented appetizer, nestled on a small plate adorned with a rich marinara sauce, lightly dusted with Romano cheese, and brightened with a sprinkle of fresh Italian parsley. The initial presentation is always a feast for the eyes, building anticipation for the first bite. But let’s be honest, once you cut into one of these golden spheres, the elegant presentation quickly takes a backseat to the sheer deliciousness. The moment that creamy, cheesy interior is revealed, all thoughts turn to savoring every last bit of that yumminess until the plate is sparkling clean!
The Joy of Culinary Collaboration: What is Freaky Friday?
Today’s culinary adventure is part of a special event called “Freaky Friday”! For those unfamiliar, Freaky Friday is a delightful and engaging group initiative I launched several years ago. It’s a secret blog hop where a group of food bloggers are covertly assigned another participant’s blog. The challenge is to explore their assigned blog, choose a recipe that sparks inspiration, and then recreate it in our own kitchens. On a designated “Freaky Friday,” we all reveal our chosen recipes simultaneously, sharing our experiences and showcasing the incredible diversity of talent within our blogging community. It’s always a lot of fun, a wonderful way to discover new recipes and blogging friends, and to say the results are delicious would be a colossal understatement.
Explore Past Freaky Friday Recipes
A Deep Dive into LeMoine Family Kitchen: My Freaky Friday Assignment
For this exciting round of Freaky Friday, I had the pleasure of being assigned LeMoine Family Kitchen. This scrumptious recipe blog is the creation of Angela LeMoine, an incredibly talented individual who juggles life as a wife to her high school sweetheart, Steve, and a loving mom to two adorable boys, Jack and Ryan. Angela’s roots are firmly planted in Italian heritage, growing up in New Jersey, and her passion for food shines through every recipe she shares. Beyond her kitchen prowess, Angela is a true renaissance woman: she practices yoga, teaches Zumba, and even transforms furniture into stunning masterpieces with her painting skills. She is, without a doubt, super duper talented, and to top it all off, she is one of the sweetest people I have ever had the pleasure to “meet” in the online blogging world. I sincerely hope that someday our paths will cross in person!
Discovering Angela’s Diverse Culinary Talent
This isn’t my first rodeo with Angela’s amazing blog; I was assigned to her once before and made her delectable Spinach & Artichoke Stuffed Shells. When you encounter a blog so rich in authentic Italian recipes, it almost feels sacrilegious to choose something *not* Italian! There are simply SO MANY wonderful Italian choices to pick from. However, Angela’s repertoire extends far beyond traditional Italian fare, showcasing her incredible versatility. A funny story illustrates this perfectly:
Another blogger friend, Brandi, made Angela’s Easy Black Bean Soup and absolutely raved about it. Her enthusiasm was so infectious that another blogger friend, Candi, decided to try it herself and also fell in love with it. Intrigued by all the buzz, I too made the soup, and we were equally impressed! It was rich, creamy, and packed with an unexpected depth of flavor. This experience taught me that while Angela’s Italian heritage clearly inspires many of her dishes, she excels across various cuisines. In fact, she’s also known as the “queen of the scone” in some circles! Just look at her incredible Chocolate Chip Scones from last fall, or these irresistible muffins! She once shared how her husband declared her Mixed Berry Muffins to be the best he’d ever had. Who wouldn’t want to try *The Best Mixed Berry Muffins Ever*?
Bringing Arancini Home: The Journey to a Homemade Delicacy
But I digress! Let’s circle back to these incredible Three Cheese Arancini. A while ago, I stumbled upon Angela sharing her Arancini recipe and immediately had that “aha!” moment. “Hey! Those are exactly the delightful little fried risotto balls I adore at Bella Vita!” The thought instantly sparked a mission: must. make. them. So, when Angela’s name appeared in my Freaky Friday assignment this round, my recipe choice was already a foregone conclusion. I had to make her Arancini. I prepared them a few weeks ago, and keeping this delicious secret from all of you has been the absolute hardest part! I dedicated a Friday afternoon to crafting these savory treats, making enough to sample fresh and capture some tempting photos.
Tips for Cooking and Freezing Arancini
The rest of the batch, I cleverly froze, saving them for a special occasion – Super Bowl Sunday, where they were an absolute hit! For the initial small batch, I fried them traditionally in my trusty cast iron skillet. When it came time to cook the larger, frozen quantity, I pulled out my small Fry Daddy fryer, which significantly sped up the process. Lately, I’ve been contemplating investing in an air fryer, and it’s sparked my curiosity: how would these Arancini turn out in an air fryer? Hmm, that’s definitely a culinary experiment for another day!
While making Arancini does involve a few distinct steps, I can assure you that the effort is incredibly rewarding. The final result is a gourmet treat that will impress everyone. Plus, as I mentioned, the ability to freeze them makes them a fantastic make-ahead option for entertaining or for simply enjoying a quick, luxurious snack whenever the craving strikes.
Crafting the Perfect Arancini: Ingredients and Preparation
Our journey to perfect Arancini begins with the right foundation: Arborio rice. This short-grain Italian rice is essential for its high starch content, which creates the creamy texture characteristic of risotto – and, by extension, delicious Arancini. I usually find mine readily available at specialty stores like World Market or even well-stocked local grocery stores. Another non-negotiable ingredient for authentic flavor is Pecorino Romano cheese, offering a sharp, salty tang that complements the richness of the other cheeses beautifully.
Once the Arborio rice is cooked to perfection, forming a rich and creamy risotto base, we combine it with tempered eggs, a luscious trio of cheeses (Pecorino Romano, ricotta, and shredded mozzarella), fragrant fresh parsley, and a touch of salt. This mixture forms the heart of our Arancini, ensuring every bite is packed with savory flavor and a delightfully soft texture.
The Art of Tempering Eggs for Risotto
If you’re wondering about “tempered eggs,” it’s a crucial step to prevent the eggs from scrambling when introduced to the warm risotto mixture. The technique involves gradually raising the temperature of the eggs by slowly whisking in small amounts of the hot risotto before adding the warmed egg mixture back into the main bowl. This gentle heating ensures a smooth, integrated texture rather than bits of cooked egg. It’s a simple technique that makes a big difference in the final product!
How To Temper an Egg
After thoroughly mixing the ingredients, the next step is to form them into uniform balls. Using a 1/4-cup measuring cup helps ensure consistent size. Once shaped, these delicate balls are placed on a baking sheet and then refrigerated for at least 15 minutes, or until they are completely cool and firm enough to handle easily during the breading process. This cooling step is vital for maintaining their shape and achieving that desirable crispy crust.
The final preparatory stage involves coating each risotto ball in a classic breading station: first, a dredge in flour, then a dip in beaten egg, and finally, a generous roll in Italian seasoned breadcrumbs. This triple coating creates the perfect barrier for frying, ensuring a wonderfully crisp and flavorful exterior. At this point, your Arancini are ready for their golden transformation – either by frying immediately or by freezing them for future enjoyment. Frying them to perfection takes only a couple of minutes per batch, yielding beautifully golden-brown balls. Remember to place them on a paper towel-lined plate after frying to drain any excess oil, ensuring they stay perfectly crispy.
To serve these exquisite Arancini, pour a small amount of warm marinara sauce into the center of a plate, then artfully arrange the fried risotto balls on top. Finish with a delicate sprinkling of grated Romano cheese and a flourish of fresh parsley for both flavor and visual appeal. They truly make a gorgeous and impressive appetizer that will undoubtedly be the star of any gathering. Alternatively, pair them with a fresh, crisp salad for a wonderfully satisfying and flavorful meatless meal. The crispy exterior, creamy risotto, and melty cheese combine to create a symphony of textures and tastes that is simply irresistible.
More Freaky Friday Delights: Explore What Other Bloggers Made!
As you embark on your Arancini-making journey, don’t forget to check out the amazing creations from my fellow bloggers who participated in this Winter Round of Freaky Friday. It’s a fantastic way to discover new culinary inspirations and talented cooks!
A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken
Now, let’s get to the star of the show – the recipe itself! Happy cooking, my friends. 
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Print Recipe
Arancini – Three Cheese Fried Risotto Balls
Ingredients
- 4 cups water
- 1¾ cup Arborio rice
- 2 teaspoons garlic powder
- 4 Tablespoons unsalted butter
- 2 eggs *tempered
- ¼ cup grated Pecorino Romano cheese
- ½ cup ricotta cheese
- 1 cup shredded mozzarella
- 1 handful of fresh chopped parsley
- 1 teaspoon salt
- For the coating:
- ½ cup flour
- 2 eggs beaten
- ½ cup Italian seasoned breadcrumbs add in a bit of chopped parsley and shredded Romano cheese
- vegetable oil for frying
- Marinara sauce chopped parsley and shredded Romano for serving
Instructions
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Place the water, Arborio rice, garlic powder and butter into a pot. Bring to a boil, stirring occasionally.
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Cook and continue to stir until the water is all absorbed and the rice is tender.
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Whisk the eggs in a small bowl.
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*To temper the eggs, Add a small amount of the hot rice to whisked eggs and stir. You want to slowly warm the eggs so they don’t scramble.
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Stir together the tempered eggs, grated Pecorino, ricotta, shredded mozzarella, salt and parsley.
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Scoop the mixture, using a 1/4 cup measuring cup, onto a lined baking sheet. Pop into the refrigerator for about 15 minutes until completely cool and easy to handle.
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Place your breading ingredients into separate bowls. Roll mixture into a ball then coat in flour, then in egg and finally into the breadcrumbs.
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Place back onto the baking sheet and continue coating all the rice balls.
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At this point you can either fry them or freeze them.
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To Freeze: Place breaded rice balls on a baking sheet and double wrap with plastic wrap.
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To Fry: You can fry the rice balls in a deep fat fryer or in a cast iron skillet. Heat vegetable oil over medium high heat, you will know it’s hot enough when you carefully drop a pinch of breadcrumbs into the oil and bubbles immediately form around them and they rise to the top.
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Carefully add a few rice balls to the pot and cook until golden. It will take a couple of minute for them to brown and heat through. Repeat with the remaining rice balls.
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Serve hot.