arancini balls

Parmesan Arancini Balls

Parmesan arancini balls is a crowd-pleasing finger food made with cooked risotto, parmesan cheese, spices, and breadcrumbs.

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
Fat 18 Carbs 22 Protein 5
Yield 15 1x


For the Arancini 

  • 3 cups cooked risotto, cooled
  • 1 cup grated parmesan cheese
  • ½ teaspoon kosher salt 
  • ½ teaspoon garlic powder 
  • ½ teaspoon Italian seasoning 
  • ¼ teaspoon red pepper flakes, optional 
  • 1 cup plain bread crumbs 
  • 2 large eggs 
  • ¾ cup all-purpose flour 
  • Vegetable Oil (enough to fill your pot at least 2” deep) 

For the Calabrian Chili Ranch 

  • ¼ cup sour cream 
  • ¼ cup mayonnaise 
  • ¼ cup whole milk 
  • 1 teaspoon Calabrian chili paste 
  • 2 teaspoons freshly chopped parsley 
  • 1 teaspoon garlic powder 
  • 1 teaspoon fresh thyme 
  • 1 teaspoon dried Italian seasoning 
  • ½ teaspoon dried dill 
  • ½ teaspoon celery salt 
  • ½ teaspoon black pepper 


For the Arancini 

  1. In a large bowl, combine the cooked risotto, ¾ cup parmesan cheese, salt, garlic powder, Italian seasoning, and red pepper flakes. 
  2. Roll the risotto into 1” balls, making sure to pack them together well so they dont fall apart. 
  3. Prepare your breading station by placing the flour, eggs, and breadcrumbs each in their own medium-sized bowl. Whisk the eggs until they are smooth and uniform. 
  4. Dip each risotto ball (one at a time) into the flour, followed by the egg, and then the breadcrumbs. Repeat with the remaining arancini. 
  5. Fill a heavy-bottomed pot or Dutch oven with at least 2” of vegetable oil and heat it over medium until it reaches 365ºF. 
  6. Carefully lower 3-4 risotto balls into the oil and cook them for 1-2 minutes, or until they are golden brown. 
  7. Remove the arancini to a paper towel and repeat until all of the arancini have been fried. 
  8. Serve immediately, garnished with the remaining grated parmesan and fresh parsley. 

For the Calabrian Chili Ranch 

  1. In a large bowl, whisk together all of the ingredients. Store in an airtight container in the fridge until ready to serve. 

Nutrition Facts

Serving Size: 1 Calories: 268 Sugar: 1 Fat: 18 Carbohydrates: 22 Fiber: 0 Protein: 5
Author: Lee FunkeCategory: AppetizerMethod: StovetopCuisine: Italian

Keywords: arancini, arancini balls, arancini recipe