Arancini with Parmesan Cream Sauce

Arancini are golden, crispy Italian rice balls filled with cheese and sometimes meat, served here with a luxurious Parmesan cream sauce. Crispy on the outside and creamy on the inside, they’re an irresistible appetizer or main course.

Why You’ll Love This Recipe

This recipe elevates the classic arancini with a rich, velvety Parmesan sauce that pairs beautifully with the crispy rice balls. They’re perfect for entertaining, special occasions, or as a decadent snack. Each bite offers a comforting mix of creamy risotto, melty cheese, and indulgent sauce.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked risotto (cooled)

• Mozzarella cheese cubes

• Flour

• Eggs, beaten

• Breadcrumbs

• Vegetable oil (for frying)

• Butter

• Heavy cream

• Grated Parmesan cheese

• Garlic, minced

• Salt and black pepper

• Fresh parsley (for garnish)

directions

1. Scoop portions of cooled risotto and shape into balls around a cube of mozzarella.

2. Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.

3. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

4. Fry arancini in batches until golden brown and crispy, about 3–4 minutes. Drain on paper towels.

5. For the sauce, melt butter in a saucepan, sauté garlic briefly, then stir in heavy cream.

6. Add Parmesan cheese and whisk until smooth and creamy. Season with salt and pepper.

7. Serve hot arancini with Parmesan cream sauce drizzled over the top or on the side for dipping.

Servings and timing

• Servings: 6 (about 12 arancini)

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: ~45 minutes

Variations

• Stuffed version: Add a spoonful of ragu or ham inside the risotto balls.

• Herbed crust: Mix Italian herbs into the breadcrumbs for extra flavor.

• Baked option: Bake at 400°F (200°C) for 20–25 minutes for a lighter version.

• Sauce alternatives: Serve with marinara, pesto, or truffle cream sauce.

• Cheese swap: Use Fontina or provolone instead of mozzarella for a different flavor profile.

storage/reheating

• Refrigerate: Store cooked arancini in an airtight container for up to 3 days.

• Freeze: Freeze uncooked breaded balls for up to 1 month; fry or bake directly from frozen.

• Reheat: Crisp in the oven at 375°F (190°C) for 10 minutes, or use an air fryer for best results.

FAQs

What type of rice should I use for arancini?

Arborio rice works best because of its starchy texture, which holds the balls together.

Can I use leftover risotto?

Yes, arancini are traditionally made to repurpose leftover risotto.

Do I have to deep fry them?

No, you can bake or air fry them, though frying gives the crispiest results.

What oil is best for frying?

Neutral oils like vegetable, canola, or sunflower oil are ideal.

Can I prepare arancini ahead of time?

Yes, bread the rice balls and refrigerate them until ready to fry or bake.

How do I keep the cheese from leaking out?

Make sure the mozzarella cubes are fully enclosed by rice and firmly sealed.

What sauces pair well with arancini?

Parmesan cream sauce, marinara, or pesto are all excellent options.

Can I make mini arancini for parties?

Yes, shape smaller balls for bite-sized appetizers.

How do I know when they’re done frying?

They’re ready when golden brown and heated through in the center.

Is Parmesan cream sauce necessary?

It’s optional but adds an indulgent touch that makes the dish extra special.

Conclusion

Arancini with Parmesan Cream Sauce is a decadent Italian classic that combines crispy, cheesy rice balls with a rich, creamy sauce. Perfect as an appetizer or main dish, this recipe is comforting, elegant, and sure to impress your guests. Once you try them, they’ll quickly become a favorite.

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