Oh my gosh, stop what you are doing right now. If you are looking for the absolute pinnacle of comfort food, that magical moment when something fried meets something unbelievably creamy inside, then you’ve hit the jackpot. Forget everything you thought you knew about leftovers; we are turning boring risotto into bite-sized golden treasures! I finally cracked the code on getting that perfect, molten burrata center without having the whole thing melt out the second it hits the hot oil. Seriously, every time I pull these little guys out of the fryer, the smell of that sharp garlic mixed with deep-fried goodness takes me straight back to my favorite little trattoria in Rome. Get ready, because your life is about to change with these amazing Burrata Stuffed Garlic Cheese Arancini Bombs. They are game-changers for any party, though honestly, I usually just make them for myself!
Why You Will Love These Burrata Stuffed Garlic Cheese Arancini Bombs
Honestly, these aren’t just arancini; they are little pockets of absolute joy! I needed to make sure this recipe stood out, so I focused on what matters most to me when I make them for game nights or gatherings. Trust me, once you try these, you’ll understand the obsession.
- The Amazing Center: That warm, stretchy, incredible burst of creamy burrata cheese when you bite in—it’s pure happiness!
- Savory Punch: We pack these with fresh minced garlic, so you get that beautiful aromatic flavor in every single bite.
- Party Perfection: They look fancy, travel well, and disappear fast. Honestly, they are the ultimate appetizer that makes you look like a culinary superstar.
- Crispy Exterior: That perfectly golden, crunchy breadcrumb coating that holds everything together beautifully before the cheese explosion.
It’s the combination of that crunchy shell giving way to the rich, garlicky risotto hugging molten burrata. You just can’t beat it!
Essential Ingredients for Perfect Burrata Stuffed Garlic Cheese Arancini Bombs
Okay, so the list isn’t huge, which is one of the best things about this appetizer, right? But those few ingredients need to be *good*. We’re relying on the flavor of the risotto and that amazing quality of the burrata. Make sure your leftover risotto is already seasoned well—that’s step one for good flavor!
- 2 cups leftover risotto (seriously, needs to be cold!)
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 4 ounces fresh burrata cheese, cut into 1-inch pieces
- 2 cloves garlic, minced (don’t be shy here!)
- Vegetable oil for frying
- Salt and black pepper to taste
I know 2 cups sounds like a lot of risotto, but once you mix in the binder (the egg and parm) and start rolling those balls, it goes fast. You’ll aim for about 10 good-sized arancini bombs, so cutting that burrata into 1-inch chunks is crucial!
Ingredient Notes and Substitutions for Burrata Stuffed Garlic Cheese Arancini Bombs
Listen up, because this is where things can go wrong if you aren’t careful. That burrata absolutely has to be cold and firm enough to cut; if it’s too warm or too soft, it’ll just become soup when you try to wrap the risotto around it. Also, the cold factor on the risotto is key—it needs to be sticky and stiff so it holds its shape during shaping and frying.
If you totally forgot about making risotto the night before, don’t panic! You can cook Arborio rice according to the package directions, but make sure you stir in a good knob of butter and extra Parmesan while it’s still hot. Then, cover it and chill it completely. It has to be cold or you’ll end up with burrata soup puddles!
Step-by-Step Instructions to Make Burrata Stuffed Garlic Cheese Arancini Bombs
Now that you have your perfect, chilled risotto and your firm burrata ready to go, it’s time for the assembly. This part requires a little bit of gentle handling, but it moves quickly once you get the rhythm down. Remember, the colder the risotto, the less messy this whole process is going to be. If things feel sticky, just pop the bowl back in the fridge for 10 minutes!
Preparing the Risotto Mixture for Burrata Stuffed Garlic Cheese Arancini Bombs
Grab a mixing bowl and toss in your cold risotto, the grated Parmesan, your minced fresh garlic, and just a pinch of salt and pepper. You only want to mix gently here—just enough until everything is combined. If you mix too much, you’ll start warming up the rice and losing that stickiness we desperately need. We’re just binding things together, not kneading bread! Thinking about other cheesy dishes? I recently made the most incredible homemade cheese pie, which is a totally different vibe but uses that same love of cheese!
Stuffing and Shaping Your Burrata Stuffed Garlic Cheese Arancini Bombs
This is the fun, slightly tricky part. Take about two tablespoons of that cold risotto mixture and flatten it gently into a small disk in your palm. Take one of those 1-inch chunks of burrata and nestle it right in the center. Then, it’s all about sealing the deal! You need to cup your hands around the filling and roll it very gently but firmly, making sure there are absolutely no cracks or seams where the cheese could escape. If the cheese leaks out while frying, you get a cheese puddle instead of a cheese bomb, and who wants that?
The Triple Dredge Technique for Crispy Burrata Stuffed Garlic Cheese Arancini Bombs
Set up three shallow dishes—your dredging station! First, flour. Second, the beaten egg. And third, the breadcrumbs. Roll each sphere first in the flour—shake off any extra so it gets a light hug. Next, dip it quickly into the egg wash. Lastly, roll it around in those breadcrumbs until it’s completely covered and looks totally shaggy and ready for a golden bath. A good coating means great crunch later!
If you’re planning a big batch, you can chill the fully breaded balls on a baking sheet for 20 minutes before frying. This helps the breadcrumbs set up so they don’t fall off in the oil. If you need dips for your snack spread, check out some great options over here!
Frying for Golden Perfection: Mastering the Burrata Stuffed Garlic Cheese Arancini Bombs
Time to fry! Heat about two inches of vegetable oil in a sturdy Dutch oven until it hits exactly 350°F (175°C). Using a thermometer is a lifesaver here; too cool and they soak up grease, too hot and the outside burns before the burrata even thinks about melting. Carefully lower just a few arancini into the oil at a time—don’t crowd them! We want that temperature to stay steady. Let them fry for about 4 to 6 minutes, turning them gently until they are deep golden brown all over. Scoop them out with a slotted spoon, drain them on paper towels, and serve them HOT so you get that molten center immediately!
Tips for Success When Making Burrata Stuffed Garlic Cheese Arancini Bombs
Look, frying can be intimidating, and when you add molten cheese to the mix, you worry about blowouts. I’ve learned a few tricks over the years that keep my kitchen safe and my arancini round and intact. Do these things, and I promise you’ll have success!
First up: Oil Management. You absolutely cannot let the oil temperature drop too much once you start frying. If you overload the pot, the temperature sinks, and your beautiful breading gets soggy and maybe even starts rubbing off into the oil. Fry in small batches, just like I said! If you see sizzling die down, give the oil a minute or two to recover that 350°F before dropping the next set in. A reliable thermometer is your best friend here, seriously.
What if a ball starts looking sketchy and a little cheese oozes out during the breading stage? Don’t throw it away! Just take a tiny bit more plain breadcrumb—maybe even mix it quickly with a single drop of egg white if you have one handy—and press it firmly onto the weak spot. Think of it like patching a seam. It acts like emergency glue.
When you are draining the finished arancini, don’t let them sit piled up on the paper towels. They need room for the steam to escape, otherwise, the bottoms get sweaty and lose their crispness fast. I like to put them on a wire cooling rack that is resting over the paper towels. It keeps the bottoms floating! If you’re serving these with a ranch or spicy dip, check out some appetizer ideas here for the ultimate pairing!
And for safety? Keep a lid handy for your frying pot! If you see any immediate, massive splatter, quickly putting the lid on for a second can calm things down until you gently move the culprits to a less crowded spot in the oil. Never pour water near hot oil—we all know that one, but I just had to say it!
Serving Suggestions for Your Burrata Stuffed Garlic Cheese Arancini Bombs
So you’ve got these gorgeous, golden, piping-hot balls of cheesy goodness. What’s the best way to serve them up? Honestly, if you serve them fast enough, they don’t *need* anything, but dipping sauce elevates things from a snack to an event! Since we’ve got all that rich Parmesan and gooey burrata in there, you need something bright or acidic to cut through the richness.
My number one, can’t-live-without-it pairing is a classic, high-quality marinara sauce. It has to be warming, slightly sweet, and tangy. If you use homemade, even better, but a good jarred sauce heated up works perfectly. Just put it in a little ramekin right next to the arancini, and watch people fight over who gets the last dipping portion!
If you want something a little different, pesto is fantastic, especially if you use a very bright, fresh basil pesto. The herbaceous notes really complement the garlic we put inside the risotto mixture. I like to thin my pesto out just a tiny bit with olive oil so it drizzles nicely.
But listen to me now: if you like a little kick, you have to try a spicy aioli. It’s creamy on creamy, which sounds like too much, but the heat balances everything out masterfully. I’ve even made a quick chili-garlic version when I need something fast. You can find a great recipe for homemade chili garlic sauce that works wonders if you want to step up your spice game! Honestly, either the bright marinara or the spicy aioli will make you the hero of the evening.
Storage and Reheating Instructions for Burrata Stuffed Garlic Cheese Arancini Bombs
Look, I know you probably won’t have any leftovers because these things vanish the second they hit the table, but just in case you manage to squirrel a couple away—or want to prep them for a future party—I want you to know the proper way to handle them. You absolutely cannot treat these like yesterday’s pasta! We need to preserve that beautiful, crispy shell we worked so hard on.
For refrigeration, let any extras cool down completely first. Stick them in an airtight container, but here’s the trick: place a piece of paper towel on the bottom layer, arrange the arancini in a single layer, and put another paper towel on top before sealing. This soaks up any condensation that tries to sneak in and make things soggy. In the fridge, they’ll be good for about three days. They will lose some of their crunch, but we can fix that!
If you’re freezing them, this is where they really shine as a make-ahead appetizer! Follow the same single-layer rule in a freezer-safe, airtight container, but use parchment paper between layers if you stack them. They’re good frozen for up to a month, so you can batch cook these on a weekend and pull them out whenever company drops by unexpectedly!
Now, for reheating—and this is non-negotiable—you cannot use the microwave. It heats the moisture trapped inside the breading and turns your crispy shell into sad, rubbery dough. We want crispness back! The absolute best method is the air fryer if you have one. Set it to about 375°F (190°C) and pop the few arancini you want to eat in there for about 5 to 7 minutes. They come out tasting almost freshly fried!
If you don’t have an air fryer, the standard oven works great too. Preheat your oven to 400°F (200°C) and spread the arancini on a baking sheet. Give them about 10 to 12 minutes. If they were frozen, you’ll just need to add 5 minutes to that time. You want to see them hot all the way through and shimmering a little on the surface. That crunch will return, and that burrata center will be perfectly gooey again!
Frequently Asked Questions About Burrata Stuffed Garlic Cheese Arancini Bombs
I know you’ll have questions, because when you deal with deep-frying cheese, things get serious! I’ve gathered the most common ones I get when people see these golden bombs for the first time. Hopefully, this clears up any confusion before you even start your prep!
Can I make the Burrata Stuffed Garlic Cheese Arancini Bombs ahead of time?
Yes, you absolutely can, and I highly recommend it if you are serving a crowd! The best way to get ahead is to do all the mixing, stuffing, and shaping first. You want tight, perfectly formed Burrata Stuffed Garlic Cheese Arancini Bombs. Once they are shaped, place them on a lined baking sheet and pop them right into the fridge for at least an hour, or even overnight. This firms them up so much. Don’t bread them yet, though! When you are ready to cook them, take the chilled balls, take them through the dredging station, and then fry them up fresh. Trying to fry balls that are too warm can lead to blowouts!
Can I bake or air-fry the Burrata Stuffed Garlic Cheese Arancini Bombs instead of frying?
Okay, here’s the truth: a true arancini needs that beautiful, quick flash-fry to get the breadcrumbs perfectly crisp while the burrata melts. Baking or air-frying will definitely work if you are trying to cut back on oil, but I need to be honest—the texture just isn’t the same. They tend to come out a bit drier on the outside, and sometimes you don’t get that rich, dark golden color.
If you insist on baking, spray them extremely well with cooking spray before they go into a very hot oven—like 425°F (220°C). If you choose the air fryer, make sure they aren’t touching, and spray them well. Check out my tips for air fryer crispy things—the same principle applies here! You might need to flip them halfway through to get even color. They won’t taste exactly like the fried version, but they are still tasty!
Speaking of great Italian flavors, if you ever miss that restaurant experience, I found some amazing copycat recipes that nailed it when I was looking for ideas like Olive Garden recipes at home.
Nutritional Estimate for Burrata Stuffed Garlic Cheese Arancini Bombs
So, can we talk about the elephant in the kitchen? Yes, these are fried, and yes, they have cheese, so they aren’t exactly a salad. But when you’re treating yourself to the best appetizer on the planet, you dive in with both hands, right? I always tell my family not to worry too much about the numbers when it comes to specialty foods like this. We’re talking about indulgence, not daily routine!
I went ahead and had these beauties analyzed just so we have a rough idea of what we’re dealing with for these incredible Burrata Stuffed Garlic Cheese Arancini Bombs. This estimate is based on one serving size, which is one golden, cheesy ball. Keep in mind this is just an estimate, especially since the exact brand of burrata or how much oil they soak up can change things slightly. Use this as a fun guideline!
- Serving Size: 1 ball
- Calories: 250 (Worth every single one!)
- Fat: 15g (Hello, cheese and oil—deliciously necessary fat!)
- Saturated Fat: 8g
- Carbohydrates: 20g
- Protein: 10g
- Sugar: Just 1g (Wow, mostly savory!)
See? Not so bad when you look at it like that! They pack a solid amount of protein from that risotto and cheese, which helps keep you feeling satisfied. Just remember to serve them immediately while they are hot, especially if you’re sharing, because they are rarely good the next day!
Share Your Burrata Stuffed Garlic Cheese Arancini Bombs Creations
I’ve told you all my secrets, my tips for cold risotto, and how to get that perfect, non-leaking seal around the burrata. Now it’s your turn! I absolutely live to hear back from you when you try one of my favorite comfort food recipes. Seriously, when you tackle these Burrata Stuffed Garlic Cheese Arancini Bombs, I need to know how they turned out!
Did that burrata center stretch perfectly? Did the garlic flavor come through just right? Tell me everything! Leave a rating right here on the post—a five-star rating means you loved them as much as I do, but even if you hit a snag, your feedback helps me give better advice, so no shame in troubleshooting!
And please, please, *please* take a picture! There is nothing better than seeing these golden, crispy bites on someone else’s serving platter. You can tag me on social media or just drop a comment below telling me your favorite dipping sauce. I’m always looking for new pairing ideas; maybe you discovered a masterpiece!
If you have any burning questions after reading everything, or if you want to just send a virtual high-five, head over to the contact page. Happy rolling, and I can’t wait to see those cheesy bombs!
Print
Burrata Stuffed Garlic Cheese Arancini Bombs
- Total Time: 35 min
- Yield: About 10 balls 1x
- Diet: Vegetarian
Description
Fried risotto balls filled with creamy burrata cheese and seasoned with garlic.
Ingredients
- 2 cups leftover risotto
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs
- 4 ounces fresh burrata cheese, cut into 1-inch pieces
- 2 cloves garlic, minced
- Vegetable oil for frying
- Salt and black pepper to taste
Instructions
- In a bowl, mix the leftover risotto, Parmesan cheese, minced garlic, salt, and pepper.
- Place a piece of burrata in the center of about 2 tablespoons of the risotto mixture. Gently form the risotto around the cheese to create a tight ball. Repeat with the remaining mixture and burrata.
- Set up a dredging station: place flour in one shallow dish, the beaten egg in a second, and breadcrumbs in a third.
- Roll each arancini ball first in the flour, shaking off excess. Then dip in the egg, letting excess drip off. Finally, roll thoroughly in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully fry the arancini balls in batches, turning occasionally, until golden brown and heated through, about 4 to 6 minutes. Do not overcrowd the pot.
- Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately.
Notes
- Ensure the risotto is cold before forming the balls; this helps them hold their shape during frying.
- If you do not have leftover risotto, cook Arborio rice according to package directions, adding butter and Parmesan for flavor.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 10
- Cholesterol: 45
Keywords: arancini, burrata, fried risotto, cheese balls, garlic