Joanna Gaines Arancini

This crispy, cheesy Joanna Gaines Arancini is made with chilled arborio rice, mozzarella, and panko breadcrumbs, ready in just 45 minutes. Tearing into a golden-fried ball to reveal a stretchy, melted cheese center makes all the prep work completely worth it. I love making a double batch whenever we have leftover risotto.

Why This Classic Works

Arancini can sometimes fall apart in the oil if the rice isn’t cold enough. I learned this the hard way when rushing a batch for a dinner party.

Starting with thoroughly chilled risotto is the real secret here. The cold rice holds its shape around the mozzarella perfectly as it hits the hot frying oil.

Joanna Gaines Arancini Ingredients

• 2 cups leftover cooked risotto, thoroughly chilled
• 1 cup mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 4 cups vegetable oil, for frying
• 1 cup marinara sauce, warmed for dipping

How To Make Joanna Gaines Arancini

1. Shape the rice: Scoop about two tablespoons of chilled risotto and flatten it in the palm of your hand.
2. Add the cheese: Place a cube of mozzarella in the center and mold the rice around it to form a tight ball.
3. Set up the breading station: Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
4. Coat the arancini: Roll each rice ball first in the flour, then dip into the egg, and finally coat evenly in the panko breadcrumbs.
5. Fry to golden: Heat the vegetable oil to 350°F and fry the balls in small batches for 3 to 4 minutes until deeply golden and crispy.

Recipe Tips

• Wet your hands: Keeping your hands slightly damp prevents the sticky rice from clinging to your fingers while shaping.
• Watch the temperature: If the oil drops below 350°F, the arancini will absorb too much oil and become greasy.
• Chill again if needed: If the shaped balls feel soft before breading, pop them in the fridge for 15 minutes to firm up.

What To Serve With Arancini

These crispy rice balls are rich and heavy, so a bright and acidic side balances them perfectly. Serve them alongside a simple arugula salad dressed with lemon vinaigrette. A warm bowl of extra marinara or arrabbiata sauce is essential for dipping.

How To Store

Store leftover arancini in an airtight container in the fridge for up to three days. You can also freeze them on a baking sheet before transferring to a freezer bag for up to two months. Reheat in a 400°F oven until crispy and warmed through.

FAQs

Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20-25 minutes. Spray them generously with cooking spray first to help the breadcrumbs brown.

What is the best rice for arancini?
Arborio or carnaroli rice works best because their high starch content helps the balls stick together. Regular long-grain white rice will not hold its shape.

Can I make them ahead of time?
You can shape and bread the arancini up to a day in advance. Keep them covered in the fridge until you are ready to fry.

Nutrition

• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 35 mg
• Sodium: 280 mg
• Total Carbohydrate: 22 g
• Protein: 6 g

Try More Recipes:

• Joanna Gaines Butter Cake
• Joanna Gaines Cream Of Chicken Soup
• Joanna Gaines Blended Peach Sunrise

Joanna Gaines Arancini

Recipe by Imen Dridi

Servings

12

servings

Prep time

30

minutes

Cooking time

15

minutes

Total time

45

minutes

Joanna Gaines Arancini features crispy, golden panko crusts and gooey mozzarella centers, ready in 45 minutes. Made with chilled arborio rice and simple breading, this satisfying appetizer brings authentic Italian comfort food straight to your kitchen.

Ingredients

• 2 cups leftover cooked risotto, thoroughly chilled

• 1 cup mozzarella cheese, cut into 1/2-inch cubes

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 1/2 cups panko breadcrumbs

• 4 cups vegetable oil, for frying

• 1 cup marinara sauce, warmed for dipping

Directions

• 1. Shape the rice: Scoop about two tablespoons of chilled risotto and flatten it in the palm of your hand.
• 2. Add the cheese: Place a cube of mozzarella in the center and mold the rice around it to form a tight ball.
• 3. Set up the breading station: Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
• 4. Coat the arancini: Roll each rice ball first in the flour, then dip into the egg, and finally coat evenly in the panko breadcrumbs.
• 5. Fry to golden: Heat the vegetable oil to 350°F and fry the balls in small batches for 3 to 4 minutes until deeply golden and crispy.