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Haunted Mansion Arancini Rice Balls

These Haunted Mansion Arancini Rice Balls are a comforting Halloween treat filled with creamy risotto and melty mozzarella, encased in a crispy golden shell.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Halloween, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 4 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 1.5 cups Arborio rice Short-grain rice for creamy risotto.
  • 0.5 cup dry white wine Optional, can substitute with more broth.
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp fine sea salt Plus more to taste.
For the Filling and Coating
  • 4 oz mozzarella cheese, cut into 20 small cubes
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika For a subtle 'haunted' look.
  • 4 cups vegetable oil, for frying
  • 1 cup warm marinara sauce, for dipping

Method
 

Prepare the Risotto
  1. Bring the chicken broth to a gentle simmer in a saucepan, then keep it warm over low heat.
  2. Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat.
  3. Add the onion and cook for 3 to 4 minutes, until softened.
  4. Add the Arborio rice and stir for 1 to 2 minutes until the grains are coated.
  5. Pour in the white wine, stirring until absorbed.
Cook the Risotto
  1. Add the warm broth one ladleful at a time, stirring often and waiting until absorbed.
  2. Continue for 20 to 25 minutes until the rice is tender and creamy.
  3. Stir in the Parmesan cheese and salt after removing from heat.
Chill and Shape
  1. Spread the risotto on a baking sheet to cool for about 20 minutes.
  2. Refrigerate for at least 1 hour until completely cold and firm.
  3. Scoop about 1/4 cup of risotto, flatten it, place a mozzarella cube in the center, and roll into a ball.
Bread the Arancini
  1. Set up three dishes: one with flour, one with beaten eggs, and one with panko mixed with garlic powder and smoked paprika.
  2. Dredge each rice ball in flour, dip in egg, and coat in panko.
Fry and Serve
  1. Heat vegetable oil in a heavy pot to 350°F.
  2. Fry the rice balls in batches for 4 to 5 minutes until golden brown.
  3. Transfer to a paper towel-lined plate and cool for 3 to 4 minutes before serving.
  4. Serve warm with marinara sauce for dipping.

Notes

Store leftover fried arancini in an airtight container in the refrigerator for up to 3 days, or freeze the uncooked, breaded balls for up to 2 months.