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Crispy Arancini with Roasted Red Pepper Sauce

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Crispy, golden arancini filled with creamy risotto and gooey cheese, served on a bed of vibrant roasted red pepper sauce and garnished with parmesan and fresh herbs—an irresistible Italian appetizer.

Ingredients

Scale
  • 2 cups cooked risotto, chilled
  • 1/2 cup shredded mozzarella or fontina cheese
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying
  • 2 roasted red bell peppers
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh chopped chives or parsley (for garnish)
  • Grated parmesan cheese (for garnish)
  • Optional: a dollop of the pepper sauce on top

Instructions

  1. Scoop about 2 tablespoons of chilled risotto, flatten slightly, place a piece of cheese in the center, and roll into a ball. Repeat with the remaining risotto.
  2. Dredge each ball in flour, dip in beaten egg, then coat in panko breadcrumbs. Place on a tray and chill for 15 minutes.
  3. Meanwhile, blend roasted red peppers, garlic, olive oil, lemon juice, salt, and pepper until smooth. Warm the sauce before serving.
  4. Heat oil in a deep skillet or fryer to 350°F (175°C).
  5. Fry arancini in batches for 2–3 minutes, until golden and crisp. Drain on paper towels.
  6. Spoon red pepper sauce onto serving plates.
  7. Top with arancini, sprinkle with parmesan and fresh herbs, and serve immediately. Optionally, add a dollop of red pepper sauce on each arancini for extra flavor.

Notes

  • Use cold, firm risotto for easier shaping and frying.
  • Fontina cheese gives a meltier center, while mozzarella adds a mild flavor.
  • The red pepper sauce can be made ahead and reheated.
  • For a gluten-free version, use gluten-free flour and breadcrumbs.

Nutrition

Keywords: arancini, risotto balls, Italian appetizer, red pepper sauce, crispy snacks, vegetarian arancini

Find it online: https://foodiecara.com/crispy-arancini-with-roasted-red-pepper-sauce/