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Calabrian Chili Arancini

Here’s a bold and flavorful take on arancini—Calabrian Chili Arancini! These crispy, golden rice balls are stuffed with gooey mozzarella and infused with spicy Calabrian chilies for a kick of heat. Serve them over ricotta with a drizzle of chili oil for the ultimate appetizer or snack.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Italian
Servings 16 arancini
Calories 190 kcal

Ingredients
  

For the risotto:

  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 3 cups chicken broth
  • 1/4 cup calabrian chili paste
  • 1/3 cup parsley chopped
  • ½ cup parmesan cheese grated
  • 1 tbsp unsalted butter
  • Salt and black pepper to taste

For the breading:

  • 4 ounces mozzarella cut into small cubes
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Italian-style breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 5 cups vegetable oil for frying

For serving:

  • 1 cup ricotta cheese
  • 1 tbsp calabrian chili oil
  • 2 tbsp parsley chopped

Instructions
 

  • In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1 medium yellow onion and cook until softened, about 3-4 minutes. Stir in 4 cloves garlic and cook for another 30 seconds.
    2 tbsp olive oil, 1 medium yellow onion, 4 cloves garlic
  • Add 1 cup Arborio rice and toast for 1-2 minutes until slightly translucent. Pour in ½ cup dry white wine and stir until absorbed.
    1 cup Arborio rice, ½ cup dry white wine
  • Gradually add 3 cups chicken broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. This process takes about 18-20 minutes.
    3 cups chicken broth
  • Stir in 1/4 cup calabrian chili paste, 1/4 cup calabrian chili paste, ½ cup parmesan cheese, and 1 tbsp unsalted butter. Season with Salt and black pepper.
    1/4 cup calabrian chili paste, ½ cup parmesan cheese, 1 tbsp unsalted butter, Salt and black pepper, 1/3 cup parsley
  • Spread risotto onto a baking sheet and let cool completely (about 30 minutes). You can refrigerate it to speed up the process.
  • Once cooled, scoop about 2 tablespoons of risotto into your hand, flatten slightly, and place a cube of 4 ounces mozzarella in the center.
    4 ounces mozzarella
  • Shape the rice around the cheese, rolling it into a firm ball. Repeat with the remaining risotto and mozzarella.
  • Set up a breading station with three bowls: One with 1 cup all-purpose flour, one with the beaten 2 large eggs, and one with 1 cup Italian-style breadcrumbs mixed with ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika.
    1 cup all-purpose flour, 2 large eggs, 1 cup Italian-style breadcrumbs, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika
  • Roll each rice ball in flour, dip into the egg, then coat in breadcrumbs. Place on a tray and refrigerate for 15-20 minutes to set.
  • Heat about 2 inches of 5 cups vegetable oil in a deep pan to 350°F (175°C).
    5 cups vegetable oil
  • Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate.
  • Serve over 1 cup ricotta cheese. Garnish with fresh 2 tbsp parsley and a drizzle of 1 tbsp calabrian chili oil.
    1 cup ricotta cheese, 1 tbsp calabrian chili oil, 2 tbsp parsley
Keyword arancini, italian appetizers, rice balls