Fried Risotto Balls Delicious Enough to Blow Your Socks Off

Cube Cube CUBE Melt Melt MELT 4 4 SERVES: 4
Cook Time: 60 MIN
5/5 (1 Review)
Also known as arancini, fried risotto balls are a tasty, handheld appetizer (or whole meal, really) said to have originated in Sicily in about the 10th century. That’s the 900s, for those of us keeping score. Which means we’ve packed a thousand years of history into this dish. Plus more than a century of Cooper® goodness to top it off. That’s a whole lotta deliciousness. Cheesy, spherical deliciousness.


• 3 cups mushroom risotto, premade and chilled
• 12 (1/2-inch) cubes Cooper® Sharp White cheese
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten*
• 1 cup fine dry bread crumbs (not seasoned)
• vegetable oil for frying


• Prepare mushroom risotto according to package directions. Spread it on to a cookie sheet and refrigerate until chilled through.

• Transfer chilled risotto to a bowl. Using wet hands, roll chilled risotto into 12 balls 1 1/2 inches in diameter. For each risotto ball, poke a small hole in the center, open it up to insert a cube of Cooper® cheese, then reform into a ball.

• Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.

• Heat 2 inches of oil in a 4 to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower risotto balls into oil with a slotted spoon and fry, turning occasionally, about 2-3 minutes, or until golden brown. Transfer with slotted spoon to paper towels to drain.

• Return oil to 360°F between batches. Let balls stand 2 minutes (for cheese to melt … and your face not to melt) before eating.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Click to open in new tab to print and add this to your favorite recipes