Arancini at The Little Shop of Olive Oils

Crisply Arancini


  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mozzarella cheese, dice
  • 1 Tablespoon parsley (finely chopped)
  • 1 pinch of red pepper flakes (optional)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 1 cup breadcrumbs
  • 2 large eggs
  • Salt and pepper to taste
  • Marinara sauce for dipping


  1. In a saucepan, heat the EVOO and sauté the onion and garlic until translucent.
  2. Add the Arborio rice and cook for a few minutes until the edges are translucent.
  3. Pour in the white wine and let it cook until absorbed.
  4. Gradually add the chicken or vegetable broth, one ladle at a time, stirring continuously until the rice is cooked and creamy.
  5. Stir in the grated Parmesan cheese, parsley, flakes and season with salt and pepper.
  6. Let the risotto cool slightly, then mix in the diced mozzarella cheese.
  7. Take a spoonful of the risotto mixture and shape it into a ball around a cube of mozzarella.
  8. Dip the rice ball into beaten eggs and then coat with breadcrumbs.
  9. Heat EVOO in a pan and fry the arancini until they are golden and crispy.
  10. Serve with marinara sauce for dipping and enjoy the burst of flavors!


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