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Whether you're planning a romantic dinner or looking for snacks to enjoy while watching a championship game, these crispy bites of creamy risotto wrapped around fresh mozzarella and served with a marinara dipping sauce will do the trick! They make a great appetizer to add to your spread or side to complement your Italian meal.


  • 1 t butter

  • 1/2 chopped onion or shallot

  • 1 1/2 cup Arborio rice

  • 1/2 cup white wine

  • 3 cups broth

  • Freshly grated Parmesan cheese

  • Salt and pepper

  • 3 eggs

  • Fresh mozzarella, cut into 24 1/2 inch cubes, or shredded

  • 2-3 cups Breadcrumbs

  • Herbs: oregano, thyme, basil, parsley (1/4 t each)

  • Salt and pepper

  • Oil for frying


Prepare Risotto

  1. Heat butter and sauté shallot

  2. Stir in rice, add white wine and allow to cook until absorbed

  3. Add 1 cup of warm broth, simmering and add additional broth 1 cup at a time, cooking on low until rice is soft and liquid absorbed.

  4. Lay rice mixture out on cookie sheet to allow to completely cool

Assemble Arancini

  1. Once rice has cooled, place in a large bowl and mix in two eggs, 1/2 cup Parmesan and salt and pepper.

  2. Using your palm, roll 24 one inch ball with the rice mixture, placing the mozzarella cube in the middle and enclosing it with the rice.

  3. In a medium bowl, mix breadcrumbs with herbs Roll each ball completely in the breadcrumbs and place on tray lined with parchment paper.

  4. Cover and store in fridge up to overnight.

Cook Arancini

  1. In shallow pan, pour oil to 1 inch height and heat until hot.

  2. Carefully add arancini and roll each ball to allow to cook on all sides and turn golden brown. Do in batches and allow to cool or paper towel lined plated.

  3. Serve warm with marinara sauce.


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