Pioneer Woman Arancini

Pioneer Woman arancini is an easy Italian appetizer made with creamy parmesan risotto, melty fontina cheese and crispy panko breadcrumbs, ready in about 3 hours. That makes it a crowd favorite for dinner parties, cocktail hours or birthday gatherings, since most of the time is hands-off chilling.

Chilling the risotto completely is the step that makes or breaks these arancini, because warm rice falls apart when you try to form balls. Skip the full hour in the fridge and the cheese leaks out during frying, leaving you with a greasy mess.

This version keeps it simple with just fontina tucked inside a parmesan risotto base, so the cheese pull is unmistakable. The two-step panko breading also gives a lighter crunch than traditional Italian breadcrumbs, and it works just as well in an air fryer.

Pioneer Woman Arancini

0.0 from 0 votes

Course: AppetizerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Calories

420

kcal

Rest time

90

minutes

These golden rice balls are crispy on the outside and creamy on the inside, with a from-scratch parmesan risotto base. Each one gets stuffed with fontina and fried until the cheese melts into every bite.

Ingredients

• For the Risotto:
  

• 4 c. chicken broth
  

• 4 tbsp. unsalted butter, divided
  

• 1/2 medium yellow onion, chopped
  

• 1 celery stalk, chopped
  

• 1 tsp. kosher salt, plus more for sprinkling
  

• 1/2 tsp. ground black pepper
  

• 1 c. arborio rice
  

• 3 garlic cloves, minced
  

• 1/2 c. dry white wine
  

• 1 c. grated parmesan cheese, plus more to serve
  

• 1/4 c. chopped fresh parsley, plus more to serve

• For the Arancini:
  

• 4 oz. fontina cheese or low-moisture mozzarella cheese
  

• 2 c. panko breadcrumbs
  

• 2 large eggs
  

• Vegetable oil, for frying
  

• Marinara sauce, to serve

Directions

• Warm the broth: Heat the chicken broth with 1 cup of water in a medium saucepan over low heat, then keep it warm while you start the risotto.
• Start the risotto: Melt 2 tablespoons of butter in a large pot, then add the onion, celery, salt and pepper and cook for 5 minutes. Once tender, stir in the rice for 3 minutes, then add the garlic for 30 seconds before pouring in the white wine. Let the wine reduce for 2 to 3 minutes while stirring, then begin adding the warm broth 1/2 cup at a time. Stir until each addition is absorbed before adding more, which takes 20 to 25 minutes total.
• Finish and chill the risotto: Stir in the parmesan, remaining butter and parsley until combined, then spread into a 9x13 inch pan and press plastic wrap onto the surface. Refrigerate for at least 1 hour so the risotto firms up enough to shape.
• Form the arancini: Cut the fontina into 1/2 inch pieces, then shape the cold risotto into 1 inch balls using about 1 1/2 tablespoons each. Flatten each ball into a disk and press 2 fontina cubes into the center, then fold the edges over to seal. Place them on a parchment-lined sheet tray and chill for 30 minutes so they firm up.
• Bread the arancini: Pour the panko into a shallow dish and whisk the eggs in a small bowl. Dip each ball in the egg and let any excess drip off, then roll it in the breadcrumbs while pressing firmly to coat. Return each ball to the baking sheet once coated.
• Fry until golden: Heat 1 1/2 inches of oil in a Dutch oven to 325°F, then fry 6 arancini at a time for 3 to 4 minutes. Drain on paper towels and sprinkle with salt while they're still hot.
• Serve warm: Arrange the arancini on a platter, then sprinkle with extra parmesan and parsley before serving alongside warm marinara sauce.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO medium cookie scoop, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of fontina in arancini?

Yes, any cheese that melts well works here, so Monterey jack, low-moisture mozzarella or even Gruyere are all good swaps. Pick something with a mild flavor that won't overpower the parmesan in the risotto, since the filling cheese should complement it rather than compete.

How do you store leftover arancini?

Let them cool completely on a wire rack, then store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for about 10 minutes to get the crunch back, since microwaving makes the coating soggy.

Can I make arancini ahead of time and fry them later?

You can form and bread them up to a day ahead, then keep them covered in the fridge until you're ready to fry. They also freeze well before transferring to a freezer bag, so add a minute or two of frying time when cooking from frozen.

Can I bake arancini instead of frying them?

Bake them at 425°F for about 20 minutes on a greased sheet, though they won't get quite as crispy as the fried version. Spraying them with cooking oil before baking helps the panko brown, and flipping halfway through gives you an even color all around.

Why do my arancini fall apart when frying?

The most common cause is risotto that didn't chill long enough, because warm rice won't hold its shape once it hits the hot oil. Make sure you press the breadcrumbs firmly into each ball during breading, since a solid coating acts as the shell that keeps everything together.