Crispy Arancini Bombs with Beef Ragù and Fontina Tips, FAQ & printable recipe

Tips for success

For the crispest arancini, make sure the risotto is very cold and slightly dry. If it's too moist, the balls may absorb oil and become heavy.

You can also roll the breaded balls in breadcrumbs a second time for an extra-thick crust, but be sure to dip them in egg again first.

If you're making a large batch, keep the fried arancini warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while you fry the rest. This keeps them crisp without steaming. Avoid covering them, as trapped steam will soften the coating.

Variations

• Mushroom Arancini: Replace the beef ragù with a savory mushroom ragù made from finely chopped mushrooms, garlic, and thyme. Sauté until the mushrooms release their liquid and become dark and rich, then use as the filling.
• Spicy Arancini: Add a pinch of red pepper flakes to the risotto and use a pepperoni or spicy sausage ragù in place of the beef. The heat pairs well with the cool, creamy Fontina.
• Pesto Arancini: Swap the beef ragù for a spoonful of basil pesto and use mozzarella instead of Fontina. The bright, herby flavor of pesto adds a fresh contrast to the crispy rice.
• Butternut Squash Arancini: Stir roasted butternut squash purée into the risotto and fill with a cube of smoked provolone. The sweetness of the squash and the smoky cheese create a delicious fall-inspired version.

Storage and make-ahead

Fridge

Store leftover arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes.

Freezer

Freeze uncooked breaded arancini on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat fried arancini in a 350°F (175°C) oven for 10-15 minutes until hot and crisp. Do not microwave.

Store leftover arancini in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy.

The risotto and ragù can be made up to 2 days ahead and kept refrigerated.

You can also assemble and bread the arancini up to 24 hours in advance; store them on a tray in the refrigerator, covered, and fry just before serving. This makes them perfect for entertaining.

Serving ideas

Serve these arancini as an appetizer for a dinner party, or as a hearty snack for game day. They pair beautifully with a crisp green salad or a bowl of warm marinara for dipping.

For a more substantial meal, serve them alongside a bowl of tomato soup or a simple side of sautéed spinach.

For a festive presentation, arrange the arancini on a platter with the marinara in a small bowl in the center. Sprinkle with extra pecorino and a few fresh basil leaves if you like. These are best enjoyed hot, with the cheese still pulling in long, glossy strands.

Frequently asked questions

Recipe card

Crispy Arancini Bombs with Beef Ragù and Fontina

Prep 30 minCook 25 minRest 10 minTotal 1 h 5 minServes 4

Ingredients

• 400 g cooked chilled saffron risotto
• 150 g slow-cooked beef bolognese ragù
• 100 g Fontina cheese, cubed
• 2 large eggs, beaten
• 100 g all-purpose flour
• 150 g fine breadcrumbs
• 500 ml frying oil
• Warm marinara sauce, for serving
• Grated pecorino cheese, for serving

Instructions

1. Place the chilled saffron risotto in a bowl. With damp hands, take a palmful of risotto and flatten it into a disc. Press a hollow in the center, then spoon in about 1 tablespoon of beef ragù and a cube of Fontina cheese. Carefully shape the risotto around the filling, pressing it into a tight ball. Repeat with the remaining risotto and filling to make 8 balls.
2. Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Roll each risotto ball in the flour, shaking off any excess. Dip it into the beaten eggs, turning to coat evenly, then roll it in the breadcrumbs, pressing gently so the crumbs adhere. Set the breaded balls on a plate and let them rest for 10 minutes.
3. Pour the frying oil into a large, heavy-bottomed pot and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C).
4. Carefully lower 3 or 4 arancini into the hot oil using a slotted spoon. Fry for about 4 minutes, turning occasionally, until deep golden brown and crispy all over. The internal temperature of the egg coating and beef ragù should reach 160°F (71°C). Transfer to a wire rack to drain.
5. Spoon warm marinara sauce onto a serving platter or individual plates. Place the fried arancini on top, dust generously with grated pecorino cheese, and serve immediately while the cheese is still molten.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.