Crispy Arancini with Parmesan Cream Sauce and Microgreens: An Italian Appetizer Favorite
Crispy arancini—golden-fried risotto balls—served with a velvety Parmesan cream sauce and topped with fresh microgreens, making for an elegant and flavorful Italian appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
- 2 cups cooked risotto (cooled)
- 1/2 cup mozzarella cheese, cubed
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 1 tbsp olive oil (for sauce)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 cup microgreens, for garnish
Instructions
- Take a spoonful of risotto and flatten it in your hand. Place a cube of mozzarella in the center and shape the risotto around it to form a ball. Repeat with the remaining risotto.
- Roll each ball in flour, dip into beaten eggs, and coat with breadcrumbs.
- Heat vegetable oil in a deep pan to 350°F (175°C) and fry arancini in batches until golden brown and crispy, about 3–4 minutes. Drain on paper towels.
- For the Parmesan cream sauce, heat olive oil in a small saucepan over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until the sauce thickens. Season with salt and pepper to taste.
- Serve arancini warm, drizzled with Parmesan cream sauce and topped with microgreens.
Notes
- Use cold risotto for easier shaping and frying.
- Arancini can be made ahead and reheated in the oven.
- Try different cheese fillings like fontina or gorgonzola for variety.
Nutrition
- Serving Size: 2 arancini with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg