Arancini Filled with Mozzarella
Arancini filled with mozzarella are crispy Italian rice balls made with creamy risotto, coated in golden breadcrumbs, and stuffed with gooey melted cheese. This classic arancini recipe is perfect as an appetizer, snack, or party food, delivering a crunchy exterior with a rich, cheesy center in every bite.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12–16 arancini
- Category: Appetizer / Snack
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Cooked risotto rice (cooled)
- Mozzarella cheese (cut into small cubes)
- Parmesan cheese (grated)
- Eggs
- All-purpose flour
- Breadcrumbs (or panko)
- Olive oil or vegetable oil (for frying)
- Onion (finely chopped)
- Garlic (minced)
- Butter
- Salt
- Black pepper
- Optional: saffron
- Optional: fresh parsley
Instructions
- Prepare risotto if needed by cooking onion and garlic in butter, then adding rice and broth until creamy. Allow it to cool completely.
- Mix in parmesan, salt, pepper, and parsley if using.
- Take a small portion of risotto and flatten it in your hand.
- Place a cube of mozzarella in the center and shape the rice around it to form a ball.
- Repeat with remaining mixture.
- Set up three bowls: flour, beaten eggs, and breadcrumbs.
- Roll each ball in flour, dip in egg, and coat with breadcrumbs.
- Heat oil in a deep pan over medium heat.
- Fry arancini in batches until golden brown and crispy on all sides.
- Remove and drain on paper towels.
- Serve warm for a gooey, melted center.
Notes
Ensure risotto is cool and sticky before shaping to prevent falling apart.Seal rice tightly around mozzarella to avoid leaks while frying.Panko breadcrumbs provide extra crispiness.Can be baked at 200°C for a lighter version—brush with oil before baking.Great way to use leftover risotto.
Find it online: https://cookibly.com/arancini-filled-with-mozzarella/
