Four cheese arancini are golden, crispy Italian rice balls with a molten, cheesy center. They are made by shaping creamy risotto around a cube of cheese, coating it in breadcrumbs, and frying until crunchy. This version uses a blend of four cheeses for a rich, savory flavor that makes them an irresistible appetizer or snack.
Ingredients
- 1 1/2 cups (280 g) Arborio rice
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (50 g) grated Pecorino Romano cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (60 g) crumbled Gorgonzola cheese
- 1/2 cup (120 g) unsalted butter, divided
- 1 small onion, finely chopped
- 2 large eggs, beaten
- 1 1/2 cups (180 g) Italian-style breadcrumbs
- 1/2 cup (60 g) all-purpose flour
- Vegetable oil, for frying
- Salt and black pepper to taste
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat. Reduce heat to low and keep warm.
- In a large skillet or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the onion and cook until soft, about 3 minutes. Add the rice and toast, stirring constantly, for 2 minutes.
- Add 1/2 cup of the warm broth to the rice, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until the rice is creamy and al dente, about 18–20 minutes. You may not use all the broth.
- Remove the risotto from heat. Stir in the remaining 6 tablespoons of butter, Parmesan, and Pecorino Romano. Season with salt and pepper. Spread the risotto on a baking sheet and let cool completely, about 30 minutes.
- Once cool, stir in the beaten eggs until fully incorporated.
- Place the flour, breadcrumbs, and mozzarella and Gorgonzola in separate shallow bowls.
- With wet hands, take about 2 tablespoons of risotto and flatten it in your palm. Place a small cube of mozzarella and a pinch of Gorgonzola in the center. Fold the risotto over the cheese and roll into a ball, about 1.5 inches in diameter. Repeat with remaining risotto and cheese.
- Roll each ball in flour, then dip in beaten egg (if you used extra), then roll in breadcrumbs, pressing to coat evenly. Place on a plate and refrigerate for 30 minutes.
- Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry arancini in batches of 4–5, turning occasionally, until golden brown and heated through, about 4–5 minutes. Drain on paper towels.
- Serve hot, with marinara sauce if desired.
Tips
- Use cold risotto: It must be completely chilled before shaping, or the balls will fall apart. Refrigerate for at least 1 hour if you have time.
- Keep your hands wet: Moisten your palms with water when shaping to prevent sticking.
- Don’t overfill: Too much cheese will leak out during frying. Use a small cube of mozzarella and a pinch of Gorgonzola.
- Chill before frying: A 30-minute rest in the fridge helps the coating adhere and prevents the cheese from bursting.
Serving Suggestions
Serve arancini as an appetizer with warm marinara sauce for dipping. They also pair well with a simple arugula salad dressed with lemon vinaigrette, or as a side to roasted vegetables. For a heartier meal, place them on a bed of tomato sauce and sprinkle with extra Parmesan.
Variations
- Swap Gorgonzola for smoked mozzarella or fontina for a milder flavor.
- Add cooked peas, mushrooms, or finely chopped spinach to the risotto before shaping.
- Make them gluten-free by using gluten-free breadcrumbs and flour.
- For a baked version, brush with olive oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until crispy.
Storage and Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until heated through. Avoid microwaving, as it makes them soggy. For longer storage, freeze uncooked arancini on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use regular rice instead of Arborio? Arborio’s high starch content creates the creamy texture needed for arancini. Regular long-grain rice will be less sticky and may not hold together as well. If using other rice, increase the egg slightly and chill thoroughly.
Why did my arancini fall apart while frying? The risotto was likely too warm or too dry. Ensure it is completely chilled, and don’t skip the egg binder. Also, press the balls firmly but gently when shaping.
Can I make arancini ahead of time? Yes, you can prepare and shape them up to 24 hours in advance. Keep them covered in the refrigerator, then fry just before serving. They can also be frozen uncooked for up to 3 months.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Maintain the temperature at 350°F (175°C) for even browning.
Can I bake arancini instead of frying? Yes, baking works well. Preheat the oven to 400°F (200°C), brush the arancini with olive oil, and bake for 20–25 minutes, turning halfway, until golden and crispy. They will be slightly less crunchy than fried.
How do I know when they are cooked through? The center should reach 165°F (74°C) when checked with a food thermometer. Since the rice is already cooked, you mainly need to heat the cheese and crisp the coating.
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