“The Works” Pizza Arancini

By Erika on November 18th, 2012 / / No Comments

 The Works Pizza Arancini | The Hopeless Housewie

You just HAVE TO have pizza at a Super Bowl party,right? Here’s my version…”The Works” Pizza Arancini (crispy risotto balls) stuffed with pepperoni, sausage, olives, mushrooms, onions served with a zesty pizza dipping sauce. It tastes like a delicious cheesy pizza!

Yield: Serves 4-6

“The Works” Pizza Arancini

“The Works” Pizza Arancini


  • Serves 4-6
  • 1 tablespoon butter
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry cup wine
  • 1 1/2 cups chicken stock, HOT
  • 1 - 1 1/2 cups water, HOT
  • 1/2 cup grated Parmigiano-Reggiano salt and white pepper to taste
  • For Filling:

  • 8 ounces fresh mozzarella, shredded
  • 10 slices pepperoni, chopped
  • 1/4 pound sausage, broken up and browned over medium heat
  • small can black olives, sliced
  • 10 white or cremini mushrooms, sliced
  • 1 onion, diced
  • Dredging station (in 2 separate dishes):

  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • oil for frying
  • For Dipping:

  • Pizza sauce (jarred or homemade)


  1. In sauté pan or skillet, heat butter over medium heat and sauté shallots until they begin to turn translucent. Add garlic and sauté about 2 minutes longer, being careful not to burn garlic. Add Arborio and toss until coated with the mixture. Deglaze with white wine and stir until it’s absorbed. Pour stock and water to same pan, and start adding liquid about 3/4 cup at a time and stir until it’s absorbed. Repeat until all stock is added. Risotto should be slightly al dente’, and NOT be mushy. Season to taste with salt and pepper. Cover and let cool for about 15 minutes in the refrigerator.
  2. While risotto is cooling, heat oil to 350-375 degrees in a fryer or pan deep enough to hold the arancini.
  3. Heat oil in skillet over medium heat. Add mushrooms and onions and sauté until mushrooms give off liquid and onions are translucent (about 4 minutes). Set aside.
  4. Heat oven to 375 degrees. Remove risotto from refrigerator and make into 1- 1/2″ balls. With your thumb, press a nice big pocket in the risotto so it almost looks like a catcher’s mitt. Place a layer of cheese, pepperoni, sausage, olives, mushrooms and onions then cover again with cheese. Put enough risotto over the cheese to form a ball.
  5. Dip arancini in egg, then in roll panko bread crumbs. Repeat until all balls are finished. Place arancini in hot oil for about 2 minutes, until golden brown. Drain on paper towel until all arancini are finished. When finished frying all arancini, place on baking sheet and put in oven for about 5-7 minutes so the cheese can melt. Remove from oven and serve with pizza sauce.

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