These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.
Our favorite little hometown restaurant, Bella Vita, has these Arancini on their menu. They are my favorite appetizer they offer. They serve them on a small plate of marinara, dusted with cheese and sprinkled with fresh Italian Parsley. The presentation is one of my favorite parts, well that’s until you cut into one. Then it’s time to scoop up all of that yumminess and clean the plate, prettiness goes out the window!
Today is Freaky Friday!! What is Freaky Friday you ask? It’s a little group I started a couple of years back, where we are secretly assigned pages and get to cook/bake from our assigned page, then on one chosen Friday we reveal all of our recipes, and get to see what a fellow blogger has chosen to make from our site. It’s always a lot of fun, and to call it delicious would be an understatement.
See Past Freaky Friday Recipes
For this round I was assigned LeMoine Family Kitchen. This scrumptious recipe blog is run by Angela LeMoine, wife to her High School sweetheart, Steve, and mom to two adorable boys, Jack & Ryan. Angela is Italian and grew up in New Jersey. When she’s not making something magical in the kitchen, she’s doing yoga, teaching Zumba or decorating her home with furniture pieces she paints into masterpieces! She’s super duper talented, and to top that off, one of the sweetest people I have ever had the pleasure to “meet.” (hoping someday that will be in person!!)
SPINACH & ARTICHOKE STUFFED SHELLS – Jumbo pasta shells stuffed with a mixture of spinach, artichokes and a mixture of cheeses. Topped with marinara sauce and baked to perfection. A meatless meal the whole family will enjoy!
I have been assigned Angela’s blog one other time, and made her Spinach & Artichoke Stuffed Shells. I feel like making something that isn’t Italian, when given the chance, from Angela’s blog, seems sinful. There are SO MANY CHOICES. Although, funny story – another blogger friend, Brandi did make Angela’s Black Bean Soup, and loved it. Then another blogger friend, Candi, saw she made it, and made it herself, and loved it. I had to see what all the rage was, so I made it, too, and we loved it also! So, I guess what I am saying is that, she doesn’t have only Italian recipes. In fact, she is the queen of the scone. Check out these Chocolate Chip Scones she made last fall. Or these muffins!! When she posted them, she said her hubby told her they were the best muffins ever. How can you not want to make The Best Mixed Berry Muffins ever?!
EASY BLACK BEAN SOUP – Easily prepared, black bean soup, so rich and creamy and full of goodness. You will be amazed at the magnitude of flavors this one offers! Top it however you like!
I digress. Back to these Three Cheese Arancini. A while back I saw that Angela had shared them, and was like “Hey!! Those are the things I love at Bella Vita …. must. make. them.” So, when I drew her name this round, I already knew what I was making. I made them a few weeks ago, keeping them a secret from you all has been the hardest part. I made them on a Friday afternoon, and prepared enough to sample and take photos of. The rest of them, I froze and took them out for Super Bowl Sunday. When I made the first small batch I fried them in my cast iron skillet. When I made the rest of them, I dug out my little Fry Daddy fryer to make the process go faster. I have been thinking about getting an air fryer – and wondered how these would turn out in one of those? hummmm? There are a few steps to these, but in the end, you will be so glad you made them! Plus, like I mentioned before, you can freeze them and bring them out as needed.
Our recipe starts with Arborio rice. I found mine at World Market. Another must, Pecorino Romano cheese.
Mix prepared rice, tempered eggs, 3 cheeses, parsley and salt together in a bowl.
How To Temper an Egg
Form into balls using 1/4 cup mixture for each. Place on a cookie sheet and refrigerate for 15+ minutes, or until they are completely cool and are easy to work with.
Roll each ball in flour, then egg, then breadcrumbs. Now they are ready to cook or to freeze. Frying them takes only a couple of minutes. Place them on a paper towel to drain any excess grease.
Plate them by pouring a small amount of warm marinara sauce in the middle of the plate and place the Arancini on top. Finish with a sprinkling of Romano cheese and fresh parsley. They make a gorgeous appetizer or would make a wonderful meatless meal with a salad along side.
Check out the other recipes made for this Winter Round of Freaky Friday:
A Dish of Daily Life – Cucumber Salsa
An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)
A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip
Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins
Bowl Me Over – Beef Tips and Gravy
The Devilish Dish – Chocolate Covered Snickers Strawberries
Full Belly Sisters – Easy Crockpot Cesar Chicken
LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad
Life Currents – Garlic Sesame Noodles
Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf
Mildly Meandering – Slow Cooker Zuppa Toscana Soup
Plattertalk – Whole Wheat Irish Soda Bread
Seduction in the Kitchen – Reuben Meatball Casserole
Take Two Tapas – BLT Bacon Cups with Avocado
The Foodie Affair – Pineapple Bread Pudding
West Via Midwest – Spicy Smoke Sauced Shrimp
Who Needs a Cape? – Cheez-It Fiesta Baked Chicken
Time to get on to the recipe!
Arancini - Three Cheese Fried Risotto Balls
These Italian three cheese fried risotto balls, Arancini, make the prettiest appetizer, or even a meatless meal. Arborio rice, cheese, garlic and herbs, breaded and fried until golden brown, served up with marinara and a dusting of grated cheese.
Ingredients
- 4 cups water
- 1¾ cup Arborio rice
- 2 teaspoons garlic powder
- 4 Tablespoons unsalted butter
- 2 eggs, *tempered
- ¼ cup grated Pecorino Romano cheese
- ½ cup ricotta cheese
- 1 cup shredded mozzarella
- 1 handful of fresh chopped parsley
- 1 teaspoon salt
- For the coating:
- ½ cup flour
- 2 eggs, beaten
- ½ cup Italian seasoned breadcrumbs, add in a bit of chopped parsley and shredded Romano cheese
- vegetable oil for frying
- Marinara sauce, chopped parsley and shredded Romano for serving
Instructions
Notes
Recipe from: LeMoine Family Kitchen
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 211 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 87mg Sodium: 473mg Carbohydrates: 18g Fiber: 1g Sugar: 1g Protein: 9g
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Stunning photos and post, here! I have never made arancini but I have to say that I love eating them and I’ve never seen any that look any better than these!!! Great job, as always!
That you so much, Dan!
I love arancini and so I’m absolutely drooling over these beauties! They look so gorgeous and I’m sure they taste amazing!
I love Arancini! I could easily swap the flour and make these gluten-free! They look fabulous!
Oh my goodness what a warm comforting meal! I say meal because I think I’d have a hard time being lady-like and only having one or two. Yep, a platter is definitely needed! 😀 Now you can enjoy these at home!!
These look great. I’ll have a hard time deciding whether to make them as an appetizer or as a main dish. Wait, I should make it for both! Great recipe!
Yes!! They make a great meal!
We make arancini all the time…. why have I never thought to freeze them? That is brilliant! Im definitely going to have to try this recipe, as its a little creamier than the one I use and they sound simply amazing!
Freezing them is perfect – you can take them out when you get that craving!!
I have never eaten or made arancini. They’re definitely on my list to make and that means these are going on the menu!! How cheesy delicious!
You will be hooked!!
I love arancini SOOOO much and these look insanely good!
Thank you!!
I absolutely love Arancini and haven’t made them in the longest time! Probably because I also love risotto and my leftovers always disappear! Looking forward to having a new recipe to try!! 🙂
I hope you try Angela’s recipe!! We loved them!!
Michaela! This makes my heart so happy!! You picked a recipe that is near and dear to my heart and brings such happy thoughts! While it is not a throw together easy one, the end results are worth it big time! These are such a treat in my house! You did a beautiful job all around and I am so happy you enjoyed them!! Much love and appreciation my friend!
To say we loved them is an understatement!! They are a favorite at a local restaurant and I’ve always wanted to make them. Love your blog and was so excited that I drew your name this round!!
I agree that Angela has some wonderful Italian recipes. I’m excited to try this one and think I’ll double the recipe so I can freeze some too. Thanks for organizing Freaky Friday. I love all the recipes so far!
Freezing them is a GREAT IDEA!!
You had me at Arancini – they’re one of our favorite Italian dishes!!! But I’m also craving the Black Bean Soup and Spinach & Artichoke Stuffed Shells now… Everything looks so good!
Thank you!!
I love risotto balls so much! It’s like bite-sized comfort food that makes me all warm and fuzzy inside. And that yummy pool of sauce underneath makes them even better!
For some unknown reason I have never tried these…your recipe has my mouth watering and I cannot wait to give your recipe a try!
I’ve been wanting to try making arancini! These look so amazing!
I am a cheese-aholic! I could just feat on it. These arancici are something I know I would love!
I know you would!! 🙂
Love trying your recipes, Michaela! This one was amazing too!
I am so happy that you loved them!!