Mediterranean Risotto Balls

These arancini start with a simple, flavorful risotto base enriched with Parmesan, herbs, and a touch of sourdough discard for tang. There’s no butter in this version; olive oil alone carries the cooking and still gives the risotto enough richness. Each ball hides a soft mozzarella center and is coated in crisp breadcrumbs before frying. They’re great as a snack, appetizer, or side dish and can be adapted with different cheeses or fillings. The recipe is flexible, and you can prepare parts of it ahead of time.

Total Time: About 1 hour
Active Prep: 35 minutes
Rest/Chill Time: 20–30 minutes
Cook Time: 5–7 minutes per batch

Ingredients

For the Risotto Base

1 cup arborio rice (or another short-grain rice)

3–3½ cups warm chicken or vegetable broth

¼ cup white wine (optional)

1 small onion, finely chopped

2–3 cloves garlic, minced

2 tbsp olive oil (use a little more if needed)

½–¾ cup grated Parmesan

½ cup sourdough discard

Salt and black pepper

Parsley, oregano, or a mix of Mediterranean herbs

For the Filling

Small mozzarella cubes

Optional: fontina, caciocavallo, prosciutto, semi-dried tomatoes

For Coating and Frying

All-purpose flour

Beaten eggs

Breadcrumbs (fine or panko)

Vegetable oil for frying

Instructions

Warm the broth and keep it on low heat.

Heat the olive oil in a wide pan and add the onion. Cook until soft.

Add the garlic and cook briefly.

Add the rice and lightly toast it for a minute or two.

Pour in the white wine and cook until it evaporates.

Add the warm broth one ladle at a time, stirring often. Let the rice absorb each addition before adding more.

When the rice is close to done, stir in the sourdough discard.

Add Parmesan, herbs, salt, and pepper. Adjust seasoning. The risotto should be thick enough to hold its shape.

Spread the risotto on a tray and chill for 20–30 minutes.

Scoop some chilled risotto, place a mozzarella cube inside, and shape into a tight ball.

Coat each ball in flour, then egg, then breadcrumbs.

Heat oil to 350°F (175°C). Fry in batches until golden and crisp.

Drain and serve warm.

Tips

Olive oil alone cooks the risotto well; add a little extra if the pan feels dry.

Keep broth hot so the rice cooks evenly.

Stir often to release the rice starch and create creaminess without butter.

Keep the risotto thick; thin risotto won’t form balls.

Chill until firm before shaping.

Tuck cheese deep in the center to prevent leaks.

Oil your hands lightly while rolling to avoid sticking.

Use panko for extra crunch.

Don’t crowd the fryer; it cools the oil.

Let the arancini rest a minute before eating so the cheese settles.

Variations

Add chopped spinach to the risotto base.

Mix lemon zest into the rice for brightness.

Use smoked mozzarella for a deeper flavor.

Add sautéed mushrooms to the risotto.

Hide a piece of sun-dried tomato inside each ball.

Stir a spoon of pesto into the chilled risotto.

Use saffron broth for Sicilian style.

Mix in roasted peppers for color and sweetness.

Make mini arancini for party platters.

Bake instead of fry for a lighter version.

Q&A

Does butter-free risotto still turn out creamy?
Yes. Stirring and Parmesan provide enough creaminess.

Can I use leftover risotto?
Yes, as long as it’s chilled and firm.

Can I skip the discard?
You can, but the flavor will be milder.

Why isn’t my risotto thick?
Cook it a little longer or add more Parmesan.

Can I freeze these?
Yes. Shape, coat, freeze, and fry from frozen.

Can I air fry them?
Yes. Spray lightly with oil and air fry at 375°F until crisp.

Can I bake them?
Yes. Bake at 400°F until golden, flipping once.

What cheese melts best inside?
Mozzarella, fontina, or caciocavallo.

Why is the cheese leaking?
The ball wasn’t sealed tightly. Press the risotto firmly around the filling.

Can I add meat inside?
Prosciutto, cooked chicken, or ground beef all work.

Nutrition

(Approximate per medium arancini, based on 16 pieces)

Calories: 145–165

Protein: 5–7 g

Fat: 6–8 g

Carbs: 16–18 g

Fiber: about 1 g

Exact values vary depending on cheese choice and frying oil absorbed.

Conclusion

These arancini keep all the flavor and texture of a classic version without relying on butter. The sourdough discard adds depth, the Parmesan ties everything together, and the mozzarella center gives them a soft melt when you bite in. They work well on their own or as part of a Mediterranean spread. If you’d like, I can also write a baked-only version, an air-fryer version, or a spicy version.