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Arancini di riso (Risotto balls)



  • Bring the stock to a simmer over a low heat and keep warm.
  • Heat the oil and butter in a heavy-bottomed pot and gently sauté the onion until tender, regularly stirring. DON’T COLOUR!
  • Then turn up the heat, add the wine and cook until almost dry.
  • Turn the heat down, add the rice and stir until it turns opaque.
  • Then add a ladle of the warm stock at a time, stirring between each addition until the liquid has been absorbed and the mixture is thick and a bit sticky.
  • When most or all of the stock has been added and the rice is quite dry and tender, remove the pot from the heat and add the parmesan with 1 egg yolk and seasonings. Vigorously mix and then spread the risotto out on a baking tray. Set aside to completely cool.
  • When ready, form the risotto into 12 largish (or 20 smallish) balls. Poke a hole in the centre of each ball and insert a cube of mozzarella. Then re-form the balls and place on a working bench.
  • Place flour with seasonings in a large bowl; 2 eggs mixed with the milk in another; and the Panko crumbs in a third bowl.
  • Make sure the risotto balls are tight and then individually coat in flour, dip in the egg wash and crumb. (You can crumb the balls twice, if you prefer.)
  • Heat the vegie oil in a deep fryer (or large heavy-bottomed pot) to 180°C and then fry the risotto balls until golden all over. Drain well on kitchen paper towels and serve.




  • 6-7 cups low-salt chicken stock
  • ¼ cup olive oil
  • 1 tbsp butter
  • ½ cup finely chopped onion
  • ¾ cup dry white wine
  • 2¼ cups Arborio (or any risotto) rice
  • 1 cup freshly grated parmesan
  • 1 egg yolk & 2 eggs
  • sea salt & freshly ground pepper
  • mozzarella, cut into smallish cubes
  • plain flour
  • ½ cup milk
  • Panko crumbs (or fresh or packet breadcrumbs)
  • vegetable oil for frying


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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