Mozzarella-Stuffed Crispy Risotto Balls (Arancini) | Recipeish | Gustus Vitae

These little cheese-stuffed risotto balls are one of our favorite game day snacks - easy to make with yesterday's leftover risotto, and impossibly addictive. We like ours on the small side so there's more to go around you can eat 'em with one decadent bite, but there's no wrong way (or size!) to make these irresistible Italian treats

  • Yield: 10-15 Balls, depending on size
  • Time: About 30 minutes
  • Storage Notes: Best if eaten immediately
  • Difficulty: Easy


  • Take leftover risotto out of the fridge, and allow 45 minutes or so for it to come closer to room temperature.
  • In a large bowl, combine 2 yolks, 1 tin each of This Thing of Ours Seasoning and Taste of Tuscany, and risotto, mixing well to fully combine.
  • In a medium bowl, beat 2 eggs, and in a separate one, whisk together breadcrumbs and remaining tin of This Thing of Ours.
  • Cut mozzarella into 1/2 inch cubes.
  • Using an ice cream scoop or just your hands, form risotto into your preferred size. We like these ones on the smaller size, so you can eat them in one big decadent bite.
  • Use your finger to create a pocket in the balls, insert mozzarella, and then seal.
  • Dip balls into the egg wash, let excess drip off, then thoroughly coat with breadcrumb and seasoning mixture. Allow to rest on a plate for a couple of minutes - this will give them a firmer crust.
  • Bring a pot up to medium-high with the oil, around 5-6 minutes. You'll know it's ready when you drop a piece of risotto in and it immediately starts bubbling.
  • Add balls and cook, turning every 2-3 minutes, until well browned on all sides. Total cook time will depend on the size of the balls - our larger sized ones took about 8 minutes total.
  • Pour red sauce into a serving bowl, and rinse and pat dry basil.
  • Remove using a spider or slotted spoon, and plate directly on red sauce.
  • Garnish with basil, sprinkle over a bit of crumbled blue cheese, serve, and devour.