Mozzarella Arancini

Mozzarella Arancini are one of Sicily's best-loved street foods, combining creamy risotto rice with a delicious molten mozzarella centre and a wonderfully crisp golden coating. These deep-fried rice balls make an excellent starter, appetiser or finger food and are always a hit when served with a rich tomato marinara dip. Although mozzarella is the traditional filling in this recipe, the filling can easily be adapted to suit your favourite cheeses, meats or vegetables.

Prep Time 30

Cook Time 20

Chilling 1

Total Time 1 50

Servings Arancini

Ingredients

300 g Arborio rice
900 ml vegetable stock or chicken stock kept hot
60 g Parmesan cheese grated
200 g mozzarella cheese cut into 1½cm cubes
200 g breadcrumbs fine

Larder Essentials:

1 small onion finely diced
2 tbsp olive oil
3 large eggs beaten
100 g plain flour
30 g butter
Salt to taste
Freshly ground black pepper to taste
1 litre vegetable oil or sunflower oil for deep frying

Instructions

Heat the olive oil in a large saucepan over a medium heat. Add the diced onion and cook for about 5 minutes until softened without colouring.
2 tbsp olive oil, 1 small onion
Stir in the Arborio rice and cook for 2 minutes, ensuring every grain becomes lightly coated in the oil.
300 g Arborio rice
Add the hot stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue until the rice is tender and creamy, which should take around 18 to 20 minutes.
900 ml vegetable stock
Remove the pan from the heat and stir in the butter and grated Parmesan. Season with salt and freshly ground black pepper.
60 g Parmesan cheese, 30 g butter, Salt, Freshly ground black pepper
Spread the rice onto a parchment-lined baking tray in an even layer. Allow it to cool completely before refrigerating for at least 1 hour until firm enough to handle.
Scoop approximately 2 tablespoons of chilled rice into your hand and flatten it slightly.
Place a cube of mozzarella in the centre and carefully wrap the rice around it, sealing it completely before rolling into a neat ball about the size of a golf ball.
200 g mozzarella cheese
Repeat until all the rice mixture has been used.
Place the flour, beaten eggs and breadcrumbs into three separate shallow bowls.
3 large eggs, 100 g plain flour, 200 g breadcrumbs
Roll each rice ball first in the flour, then dip into the beaten egg before coating thoroughly with the breadcrumbs.
Heat the oil to 175°C.
1 litre vegetable oil
Carefully lower a few arancini into the hot oil, avoiding overcrowding the pan.
Fry for 3 to 4 minutes until beautifully crisp, evenly golden brown and heated through.
Lift out with a slotted spoon and drain on kitchen paper.
Continue frying the remaining arancini in batches, allowing the oil to return to temperature between each batch.
Serve immediately while the mozzarella centre is still deliciously melted, accompanied by warm marinara sauce for dipping. Garnish with fresh basil leaves and a light sprinkling of grated Parmesan if desired.

Equipment

Notes

Tips:

Chilling the rice thoroughly makes shaping the balls much easier.

Wetting your hands lightly with water helps prevent the rice from sticking.

Keep the oil at a steady temperature to achieve an evenly crisp coating.

Avoid overcrowding the fryer, as this lowers the oil temperature.

These can be assembled several hours in advance and kept refrigerated until ready to fry.

For extra flavour, add a pinch of dried oregano or Italian herbs to the breadcrumbs.

Leftover risotto works wonderfully for making authentic homemade arancini.

Nutrition