Carrabba’s Italian Grill Arancini are crispy, golden-fried risotto balls filled with creamy cheese and savory Italian flavors. These bite-sized appetizers are perfect for entertaining or serving with your favorite marinara sauce.
Carrabba’s Italian Grill Arancini Recipe is a lighter take on the classic Italian rice ball, delivering all the crispy, cheesy goodness without deep frying. Made with leftover risotto or cooked rice, these golden bites are filled with gooey mozzarella, coated in breadcrumbs, and air-fried to perfection.
They make the perfect appetizer, snack, or party bite—crispy on the outside, creamy on the inside, and bursting with flavor in every bite! 🍚🧀🔥
Why You Will Love This Recipe!
- Crispy Without Frying – All the crunch, none of the oil! ✨🍽️
- Cheesy Center – Gooey mozzarella melts in every bite. 🧀❤️
- Great for Leftovers – Perfect use for leftover risotto or rice. 🍛♻️
- Perfect Party Appetizer – A crowd-pleasing finger food. 🎉👌
- Easy & Delicious – Simple ingredients with big Italian flavor.
Carrabba’s Italian Grill Arancini Ingredients
- Porcini Mushrooms: Use Dried Out Mushrooms. The mushrooms will be rehydrated.
- Butter: Used for sauteing the onions, it adds a great base flavor.
- Onions: Use sweet or regular white onions.
- Garlic: Use freshly minced garlic or minced garlic from a jar.
- Arborio Rice: A great option for classic arancini.
- White Wine: If you do not want to use wine, you can use vegetable broth or stock.
- Broth: Use either vegetable or chicken broth.
- Parmesan Cheese: Use grated cheese, freshly shredded or packaged.
- Mozzarella Cheese: Use fresh cheese.
- All-Purpose Flour: If you want to make gluten-free arancini, you can substitute gluten-free all-purpose flour.
- Eggs: This will help bind the arancini together.
- Panko: You can also use bread crumbs or gluten-free bread crumbs.
- Seasonings/Spices: Parsley, Salt, and Black Pepper
How To Make Carrabba’s Italian Grill Arancini Recipe
Step One: Soak the dried porcini mushrooms in 1 cup of hot water for about 20 minutes until rehydrated. Drain the mushrooms, keeping the soaking liquid, and chop them into small pieces. In a heavy skillet, melt 2 tablespoons of butter over medium heat. Sauté the onion for 5 minutes, then add the garlic and cook for 1 more minute, stirring frequently.
Step Two: Add rice to the frying pan and cook for a couple of minutes, stirring constantly, until the rice starts to turn translucent. Pour in the wine and bring to a boil, then reduce to a simmer for a minute. In a small saucepan, heat stock and liquid from the mushrooms. Add 1/2 cup of liquid at a time to the rice, stirring each time, until all liquid has been used and the rice is almost tender.
Step Three: Stir in chopped mushrooms, parmesan cheese, and parsley into risotto. Season with salt and pepper. Spread rice onto a baking sheet and put it into the fridge to cool.
Step Four: Once cool, roll the rice into golf-ball-sized balls and stuff it with a piece of mozzarella. Place back in the fridge for at least 30 minutes to set.
Step Five: Put flour, eggs, and panko bread crumbs in three separate balls. Dip each ball into flour (shaking off excess), then egg, then cover in breadcrumbs.
Step Six: Preheat the air fryer to 370˚ degrees F (187˚C), for 3-5 minutes. Place a batch of arancini balls in the air fryer and set cook time for 6 minutes. Increase temperature to 400˚F (200˚C) and cook for another 3-5 minutes until golden on the outside. Repeat till all balls are cooked. Serve immediately.
Carrabba’s Italian Grill Arancini Recipe Tips
- ✅ Use cold risotto or rice – Chilled rice holds its shape better when rolling into balls. ❄️🍚
- ✅ Seal the cheese inside – Make sure the mozzarella is fully enclosed to prevent leaking. 🧀🔒
- ✅ Chill before air frying – Let the arancini set in the fridge for 30 minutes so they stay firm while cooking. 🕒❄️
- ✅ Preheat your air fryer – This helps achieve a crispier exterior from the start. 🔥🍽️
- ✅ Spray with oil – Lightly mist the arancini with cooking spray for even browning. 🧴✨
Storing, Freezing & Reheating
Storing 🍱❄️: Keep leftover arancini in an airtight container in the fridge for up to 3 days. Let them cool completely before storing to avoid sogginess. 🧊📦
Freezing 🧊🧀: Freeze uncooked or cooked arancini on a tray, then transfer to a freezer-safe bag for up to 2 months. Label with the date for easy tracking! 🗓️🧤
Reheating 🔄🔥: Reheat in the air fryer at 350°F for 5–7 minutes until heated through and crispy. No microwave needed—air frying keeps that crunchy texture! ♨️
How To Cook Frozen Risotto In Air Fryer
Cooking frozen arancini in the air fryer is convenient and results in a deliciously crispy exterior and a warm, creamy center. To start, preheat your air fryer to 375 degrees F (190°C). Place the frozen risotto balls in a single layer, ensuring they aren’t touching to allow for even circulation of air.
What To Serve With Carrabba’s Italian Grill Arancini Recipe
Air Fryer Arancini pairs beautifully with a variety of sides and sauces that complement its crispy, cheesy goodness. Serve them with warm marinara or a zesty arrabbiata sauce for dipping, or alongside a simple green salad dressed in balsamic vinaigrette to balance the richness. They also work well as part of an Italian-inspired spread with antipasto, garlic bread, or roasted vegetables for a complete and satisfying meal.
Carrabba’s Italian Grill Arancini Recipe FAQs
- Can I make arancini with regular rice instead of risotto? Yes! While risotto gives the best texture, chilled cooked rice will still work if it’s sticky enough to hold together.
- How do I keep the cheese from leaking out? Make sure the mozzarella is fully sealed inside the rice ball and chill them before air frying.
- Can I freeze arancini before cooking? Absolutely! Freeze them on a tray first, then store in a bag for up to 2 months. Perfect for make-ahead meals!
- What dipping sauces go best with arancini? Classic marinara, spicy arrabbiata, or even garlic aioli make great dipping sauces.
- Can I reheat arancini in the microwave? You can, but the air fryer is best for keeping them crispy—reheat at 350°F for 5–7 minutes.
More Copycat Carrabba’s Recipes
Carrabba’s Spicy Sicilian Chicken Soup (Mama Mandola’s Chicken Soup)
Copycat Carrabba’s Chicken Bryan
Instant Pot Copycat Carrabba’s Sausage Lentil Soup
Carrabba’s Italian Grill Stuffed Mushrooms Parmigiana Recipe
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Carrabba’s Italian Grill Arancini Recipe
Description
Ingredients
- 1.7 ounces dried porcini mushrooms
- 2 tablespoons butter
- 1 large white onion, finely chopped
- 2 teaspoons garlic, minced
- 1 1/3 cup arborio rice
- 1/2 cup dry white wine
- 2 1/2 cups vegetable broth
- 1 cup Parmesan cheese, grated
- 3 tablespoons parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces mozzarella cheese, cubed
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko, or breadcrumbs
Instructions
- Soak dried porcini mushrooms in 1 cup of hot water for 20 minutes and allow to rehydrate. Drain mushrooms, reserving soaking liquid. Chop mushrooms into pieces and set aside.
- In a heavy-based frying pan, heat 2 tablespoons of butter. Sauté onion for 5 minutes, then add garlic and cook for another minute, stirring constantly.
- Add rice to frying pan and cook for a couple of minutes, stirring constantly, until rice starts to turn translucent. Pour in wine and bring to a boil, then reduce to a simmer for a minute.
- In a small saucepan, heat stock and liquid from the mushrooms. Add 1/2 cup of liquid at a time to the rice, stirring each time, until all liquid has been used and rice is almost tender.
- Stir in chopped mushrooms, parmesan cheese and parsley into risotto. Season with salt and pepper.
- Spread rice onto a baking sheet and put into fridge to cool. Once cool, roll rice into golf-ball sized balls and stuff with a piece of mozzarella. Place back in fridge for at least 30 minutes to set.
- Put flour, eggs and panko bread crumbs in three separate balls. Dip each ball into flour (shaking off excess), then egg, then cover in breadcrumbs
- Preheat the air fryer to 370˚F (187˚C). Place batch of arancini balls in air fryer and cook for 6 minutes. Increase temperature to 400˚F (200˚C) and cook for another 3 minutes until golden on the outside. Repeat till all balls are cooked. Serve immediately.
Equipment
- Parchment Paper
- Cooking Spray, or Vegetable Oil, or Olive Oil Spray
Nutrition
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