Crispy Arancini with Zucchini Risotto and Goat Cheese Filling

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Crispy Arancini with Zucchini Risotto and Goat Cheese Filling

Golden, crispy, and filled with creamy cheese—these homemade arancini rice balls are made from zucchini risotto, stuffed with tangy goat cheese, and fried until perfectly crunchy. A true Italian comfort dish that’s easy to make at home.

Why You’ll Love This Recipe

  • Crispy outside, creamy inside: The golden crust hides a soft, cheesy center with tender rice and vegetables.
  • Great for any occasion: Serve them as an appetizer, party snack, or light dinner.
  • Customizable: Swap in different cheeses or add extras like peas, cooked chicken, or mushrooms.
  • Make-ahead friendly: Prepare the risotto in advance to save time on busy days.

Ingredients

For the Zucchini Risotto

  • 1 tablespoon olive oil
  • 2 shallots, finely diced
  • ½ teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 medium zucchini, finely diced
  • 1 teaspoon fresh thyme leaves
  • 1 cup Arborio rice
  • 3 cups vegetable broth, warmed
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh goat cheese

For the Arancini Balls

  • ½ cup fresh goat cheese (for stuffing)
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Vegetable oil, for frying

Instructions

Step 1: Make the Zucchini Risotto

Sauté the vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the shallots and a pinch of salt. Cook until softened and translucent, about 2 minutes. Stir in the garlic and cook for another 15 seconds.

Cook the zucchini:
Add the butter, then stir in the zucchini and thyme. Cook for 2–3 minutes, until the zucchini is tender and lightly browned.

Toast the rice:
Stir in the Arborio rice and cook for 1 minute, stirring constantly to lightly toast it.

Cook the risotto:
Turn the heat to medium-low. Add ½ cup of warm vegetable broth and stir until absorbed. Continue adding broth ½ cup at a time, stirring often, until the rice is tender and creamy (about 18–20 minutes). If needed, add a bit more broth or water at the end.

Stir in cheese and cool:
Remove from heat and stir in the Parmesan and goat cheese. Mix well. Let the risotto cool completely before shaping. You can refrigerate it for up to 2 days.

Step 2: Form the Arancini

Shape the rice balls:
Divide the cooled risotto into 12 equal portions. Roll the remaining goat cheese into 12 small balls. Flatten a portion of rice in your hand, place a goat cheese ball in the center, and close the rice around it. Roll into a smooth ball.

Bread the arancini:
Set up three bowls—one for flour, one for the beaten egg, and one with breadcrumbs mixed with Parmesan, salt, and pepper. Dredge each ball in flour, then egg, then breadcrumbs, coating fully.

Step 3: Fry the Arancini

Heat the oil:
Fill a heavy-bottomed pot or deep pan with about 4 inches of vegetable oil. Heat to 350–375°F (180–190°C). Test the oil by dropping in a small piece of bread—it should turn golden in about 45 seconds.

Fry until golden:
Carefully lower a few arancini into the oil at a time. Fry for 8–10 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.

Step 4: Serve

Serve warm with a simple green salad or dipping sauce of your choice, such as marinara or lemon-garlic yogurt. They’re best eaten fresh but can be reheated in the oven if needed.

Tips for Perfect Arancini

  • Use cold risotto: It shapes more easily and fries better.
  • Want to bake them? Brush with oil and bake at 400°F (200°C) for 20–25 minutes, turning once.
  • Flavor options: Try stuffing with mozzarella, ricotta, or a cube of cooked vegetable for variation.
  • Freeze for later: Bread the arancini, then freeze before frying. Fry from frozen, adding 1–2 minutes to the cook time.

Nutrition (Per Serving – 3 Arancini)

  • Calories: 691
  • Carbohydrates: 85g
  • Protein: 29g
  • Fat: 25g
  • Sodium: 1289mg
  • Fiber: 4g

Note: These values are approximate and may vary depending on ingredients used.

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