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Crispy Arancini with Parmesan Cream Sauce and Microgreens: An Italian Appetizer Favorite

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Crispy arancini—golden-fried risotto balls—served with a velvety Parmesan cream sauce and topped with fresh microgreens, making for an elegant and flavorful Italian appetizer.

Ingredients

Scale
  • 2 cups cooked risotto (cooled)
  • 1/2 cup mozzarella cheese, cubed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil, for frying
  • 1 tbsp olive oil (for sauce)
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1/2 cup microgreens, for garnish

Instructions

  1. Take a spoonful of risotto and flatten it in your hand. Place a cube of mozzarella in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto.
  2. Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs.
  3. Heat vegetable oil in a deep pan to 350°F (175°C) and fry arancini in batches until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
  4. For the Parmesan cream sauce, heat olive oil in a small saucepan over medium heat. Add garlic and sauté until fragrant.
  5. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until the sauce thickens. Season with salt and pepper to taste.
  6. Serve arancini warm, drizzled with Parmesan cream sauce and topped with microgreens.

Notes

  • Use cold risotto for easier shaping and frying.
  • Arancini can be made ahead and reheated in the oven.
  • Try different cheese fillings like fontina or gorgonzola for variety.

Nutrition

Keywords: arancini, Italian appetizer, fried risotto balls, Parmesan sauce, microgreens

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