If you have been searching for a snack that is crispy on the outside, delightfully cheesy and creamy inside, then you will absolutely love trying this Cheesy Mozzarella and Parmesan Arancini with Marinara Dipping Sauce Recipe. These golden-fried risotto balls are a perfect blend of textures and flavors, with the melty mozzarella center complemented by a hint of fresh parsley and savory Parmesan. Each bite bursts with richness, making them irresistible appetizers or party treats. Plus, paired with a vibrant marinara sauce, they become an even more comforting and satisfying indulgence that feels like a warm Italian hug on a plate.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the perfect texture, flavor, and appearance of these crispy arancini. From the creamy arborio rice to the fragrant parsley and golden panko breadcrumbs, every element is simple yet essential for delivering that authentic Italian experience you’ll adore.
- 3 cups low-sodium chicken broth: Provides the rich cooking liquid that infuses the rice with subtle savory notes.
- 2 teaspoons kosher salt (divided): Balances the flavors perfectly, seasoning both the rice and the crispy coating.
- 1 cup arborio rice: The key ingredient that cooks up creamy and sticky, ideal for shaping arancini.
- ½ cup freshly grated Parmesan cheese: Adds a nutty, sharp depth to the rice mixture.
- 2 tablespoons chopped fresh parsley: Brings a fresh, herbaceous brightness that cuts through the richness.
- 4 ounces mozzarella cheese (cut into ½ inch cubes): The gooey, melty heart that makes every bite irresistibly cheesy.
- ½ cup all-purpose flour: Helps create the first layer of a crispy crust on the arancini.
- 2 large eggs: Acts as a binder and helps the breadcrumbs stick firmly.
- 1½ cups Panko breadcrumbs: Yields that signature crunchy, golden exterior.
- Vegetable oil (for frying): Essential for perfectly frying the arancini to crispy perfection.
- Marinara sauce (for serving): A tangy, flavorful dip that elevates every bite of arancini.
How to Make Cheesy Mozzarella and Parmesan Arancini with Marinara Dipping Sauce Recipe
Step 1: Cook the Arborio Rice
Start by bringing the chicken broth and half of your kosher salt to a boil in a large pot. Stir in the arborio rice, cover, and let it simmer gently for about 20 minutes. This slow cooking softens the rice perfectly, making it creamy yet firm enough to shape later on.
Step 2: Chill the Rice
Spread the cooked rice evenly on a baking sheet to cool down quickly. Placing it in the fridge for about 30 minutes helps firm up the texture, which is crucial for forming the arancini balls without them falling apart.
Step 3: Mix in Cheese and Herbs
Once your rice is cool, transfer it to a mixing bowl. Stir in the freshly grated Parmesan cheese and chopped parsley until fully combined. These ingredients boost the flavor while imparting a lovely color contrast and freshness.
Step 4: Shape the Arancini
With your hands slightly wet to prevent sticking, form the rice mixture into 16 equal balls. Then, gently press a mozzarella cube into the center of each ball, ensuring the cheese is completely enclosed within the rice. This creates that delightful cheesy surprise inside.
Step 5: Prepare the Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with the remaining salt. This classic breading process brings together a crispy, tender crust that contrasts beautifully against the soft interior.
Step 6: Bread the Arancini
Carefully coat each rice ball in flour first, then dip it into the eggs, and finally press it into the panko breadcrumbs. Be gentle but thorough so the coating adheres well. Place them back on a baking sheet once fully breaded.
Step 7: Fry to Golden Perfection
Heat about an inch of vegetable oil in a heavy-bottomed pan or Dutch oven to 350°F. Working in batches, fry the arancini until they reach a gorgeous golden brown on all sides, about 3 to 4 minutes per batch. Transfer them to paper towels to drain excess oil and sprinkle with a touch of sea salt while hot.
Step 8: Serve Warm with Marinara
Serve your Cheesy Mozzarella and Parmesan Arancini with a warm bowl of marinara sauce for dipping. The tang of the tomato sauce pairs beautifully with the rich and cheesy risotto balls, creating an unforgettable flavor combination.
How to Serve Cheesy Mozzarella and Parmesan Arancini with Marinara Dipping Sauce Recipe
Garnishes
Sprinkle freshly chopped basil or extra parsley on top for a fragrant and colorful touch. A light dusting of Parmesan over the plated arancini adds an extra layer of sharp flavor that makes the presentation pop.
Side Dishes
Serve alongside a crisp green salad tossed in lemon vinaigrette or roasted vegetables for balance. A glass of chilled white wine or sparkling water with lemon cuts through the richness and refreshes the palate beautifully.
Creative Ways to Present
Transform these arancini into a fun party appetizer by arranging them on a wooden board with small bowls of different dipping sauces like basil pesto, spicy aioli, or extra marinara. You can even skewer a few together with cocktail sticks for easy grabbing.
Make Ahead and Storage
Storing Leftovers
Place cooled leftover arancini in an airtight container in the refrigerator. They will keep well for up to 3 days, making for convenient snacking or quick meals during the week.
Freezing
Freeze any uncooked arancini on a lined baking sheet until solid, then transfer to a zip-top bag. This way, you can store them for up to 1 month and fry straight from frozen whenever a craving hits.
Reheating
Reheat leftover fried arancini in a 350°F oven for about 10 minutes to restore their crispy crust without drying the inside. Avoid microwaving as it can make the coating soggy.
FAQs
Can I use a different cheese instead of mozzarella?
Absolutely! While mozzarella gives that classic melty center, you could experiment with provolone or fontina for slightly different flavors and textures.
Is it possible to bake the arancini instead of frying?
Yes, baking is a healthier alternative. Arrange breaded arancini on a greased baking sheet, spray lightly with oil, and bake at 400°F for about 25 minutes or until golden and crisp.
What if I don’t have arborio rice?
Arborio is preferred for its creamy starch, but you can try another short-grain rice. Just note the texture might not be as creamy, which affects the overall softness inside.
Can I prepare the rice mixture in advance?
Definitely. You can cook and mix the rice up to a day ahead, keeping it refrigerated until ready to shape and fry. This makes assembly much easier and quicker.
How do I know when the oil is hot enough for frying?
Use a kitchen thermometer to maintain 350°F for best results. If you don’t have one, drop a small breadcrumb into the oil—if it sizzles and browns quickly, you’re good to go.
Final Thoughts
Your kitchen will fill with intoxicating aromas as you prepare this Cheesy Mozzarella and Parmesan Arancini with Marinara Dipping Sauce Recipe, and trust me, it’s worth every minute of effort. Crispy, gooey, flavorful, and utterly addictive, these arancini are a delightful way to bring a taste of Italy to your table. Gather your ingredients, invite some friends over, and enjoy making memories one delicious bite at a time.
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Cheesy Mozzarella and Parmesan Arancini with Marinara Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 arancini (serves 8 to 8 people)
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
Classic Italian Arancini are crispy, golden fried rice balls stuffed with gooey mozzarella and flavored with Parmesan cheese and fresh parsley. Perfect as an appetizer or snack, these delicious bites are coated in a crunchy panko crust and served warm with savory marinara sauce.
Ingredients
Rice and Cheese Mixture
- 3 cups low-sodium chicken broth
- 2 teaspoons kosher salt (divided)
- 1 cup arborio rice
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 ounces mozzarella cheese (cut into ½ inch cubes)
Breading
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups Panko breadcrumbs
For Frying and Serving
- Vegetable oil (for frying, approximately 4 cups or enough to fill 1 inch in pan)
- Marinara sauce (for serving)
Instructions
- Cook the Rice: In a large pot, bring the chicken broth and 1 teaspoon of kosher salt to a boil. Stir in the arborio rice, cover the pot, and reduce heat to simmer. Cook for about 20 minutes or until the rice is fully cooked and has absorbed the liquid.
- Cool the Rice: Spread the cooked rice evenly on a baking sheet and refrigerate for about 30 minutes to cool and firm up, making it easier to shape.
- Prepare Rice Mixture: Transfer the cooled rice to a bowl and mix in the Parmesan cheese and chopped fresh parsley until evenly combined.
- Form the Rice Balls: Using your hands, shape the rice mixture into 16 equal-sized balls. Place them on a baking sheet, working quickly to prevent sticking.
- Stuff with Mozzarella: Press a ½-inch cube of mozzarella cheese into the center of each rice ball. Ensure the cheese is fully enclosed by the rice, reshaping as needed to seal it.
- Prepare Breading Stations: Set up three shallow bowls – one with all-purpose flour, one with beaten eggs, and one with Panko breadcrumbs mixed with the remaining 1 teaspoon kosher salt.
- Bread the Arancini: Coat each rice ball first in flour, then dip into the beaten eggs, and finally roll in the panko mixture. Press gently to make sure the breadcrumbs stick well. Place the breaded balls back onto the baking sheet.
- Heat Oil for Frying: Pour vegetable oil into a Dutch oven or heavy-bottomed pan to a depth of about 1 inch. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry the Arancini: Working in batches to avoid overcrowding, fry the rice balls until they turn golden brown on all sides, about 3-4 minutes per batch. Use a slotted spoon to remove them and place on a paper towel-lined baking sheet to drain excess oil. While still hot, sprinkle with a little extra sea salt if desired.
- Serve Warm: Serve the arancini hot, accompanied by marinara sauce for dipping.
Notes
- Using low-sodium chicken broth helps control the overall saltiness of the arancini.
- Make sure the rice is cooled properly before shaping to prevent it from falling apart.
- Keep the oil temperature steady at 350°F to ensure even frying and a crispy crust without absorbing too much oil.
- You can prepare arancini up to the breading step and refrigerate them before frying.
- Vegetarian option: Substitute chicken broth with vegetable broth.
