Name: Mozzarella Arancini (Fried Risotto Balls) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 4 tablespoons shallots, finely chopped; 1 ½ cups arborio rice; 4 cups low sodium chicken stock, kept hot; 2 ½ cups Parmesan cheese, freshly grated; 2 teaspoons kosher salt; 8 ounces fresh mozzarella log, cubed into 24 pieces (or quartered if sliced); 1 ½ cups all-purpose flour; 1 tablespoon kosher salt (to mix with flour); 2 large eggs, whisked; 2 cups panko breadcrumbs (regular or gluten-free); Vegetable oil, for frying; 1 cup arrabbiata sauce (spicy marinara) or warmed regular marinara sauce; Fresh basil, chopped

Jump to Recipe

If you are searching for a show-stopping appetizer or snack that is crispy on the outside and decadently cheesy on the inside, look no further than Mozzarella Arancini (Fried Risotto Balls). This Italian delight combines creamy, flavorful risotto with gooey melted mozzarella, all wrapped in a golden, crunchy coating. These bite-sized treasures are perfect for sharing with friends or adding a special touch to any meal. Each mouthful delivers the perfect balance of textures and flavors that will have you reaching for seconds without hesitation.

Mozzarella Arancini (Fried Risotto Balls) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the joy of making Mozzarella Arancini (Fried Risotto Balls). Each simple component plays a crucial role in creating that irresistible combination of creamy, cheesy, and crunchy goodness that defines this dish.

Extra virgin olive oil: Adds richness and helps sauté the shallots for a fragrant base.
Unsalted butter: Enhances creaminess and flavor while cooking the rice.
Shallots (finely chopped): Bring a subtle sweetness and aromatic depth.
Arborio rice: The star grain that becomes wonderfully creamy risotto.
Low sodium chicken stock (hot): Slowly absorbed for tender, flavorful rice.
Parmesan cheese (freshly grated): Packed with umami, it enriches the risotto.
Kosher salt: Balances all flavors beautifully.
Fresh mozzarella log (quartered or cubed): The gooey surprise inside every arancini ball.
Panko breadcrumbs: Creates that satisfying, crispy golden exterior.
Large eggs (whisked): Binds the coating so it sticks perfectly.
All-purpose flour: Helps the egg and breadcrumbs cling to the risotto balls.
Vegetable oil: For deep frying to a crunchy perfection.
Arrabbiata sauce (warmed): Adds a spicy, tangy dip for an extra flavor kick.
Fresh basil (chopped): A fresh herbal note to brighten the dish when serving.

How to Make Mozzarella Arancini (Fried Risotto Balls)

Step 1: Prepare the Risotto

Start by warming up the chicken stock on low heat so it’s ready to absorb into the rice later. In a skillet, slowly soften the shallots with olive oil and butter until translucent. Toast the Arborio rice briefly in this fragrant mixture to enhance its nutty flavor. Gradually add hot stock a ladle at a time, stirring constantly to coax the rice into creamy perfection. This patient process takes about 18-20 minutes, but it’s key to the luxurious texture. Finish by stirring in freshly grated Parmesan cheese, enriching the risotto with its sharp, salty depth.

Step 2: Chill the Risotto

Transfer the cooked risotto onto a parchment-lined baking sheet, spreading it out evenly. Let it cool briefly at room temperature, then pop it into the fridge for at least 45 minutes to firm up. This chilling step is essential, as it ensures the risotto holds its shape when forming balls later.

Step 3: Shape the Arancini Balls

Once chilled, cut the risotto into 24 equal portions with a sharp knife. Nestle a luscious mozzarella cube in the center of each piece, then gently mold the risotto around it, sealing it into a neat, compact ball. Give each one a little roll between your palms to get a beautiful, smooth shape. To help them set further, place the balls on a cookie sheet and freeze for 10 minutes before coating.

Step 4: Coat the Arancini

Set up three bowls for dredging: one with flour mixed with salt, one with whisked eggs, and one with panko breadcrumbs. Take each ball, dust it in the flour first to create a dry surface, then dip it in the egg, and finally press it into the panko so every inch is covered in crispy breadcrumbs. This triple coating results in that signature crunchy exterior that contrasts perfectly with the creamy inside.

Step 5: Fry to Golden Perfection

Pour vegetable oil into a pot until it’s about 1 to 1 ½ inches deep and heat to 350ºF. Carefully lower the Arancini balls into the hot oil, frying them in batches for 5-6 minutes. Gently turn them halfway through to get an even golden crust all around. Once perfectly crisp and deep golden brown, remove them with a slotted spoon and drain on paper towels. The scent alone at this point is utterly irresistible!

How to Serve Mozzarella Arancini (Fried Risotto Balls)

Garnishes

Fresh herbs like chopped basil elevate the presentation and add a burst of freshness that cuts through the richness. A light sprinkle of finely grated Parmesan at serving time can also add that final touch of umami goodness.

Side Dishes

Mozzarella Arancini pairs wonderfully with a zesty arrabbiata sauce for dipping, bringing a spicy, tangy contrast that awakens every bite. For a balanced meal, serve them alongside a crisp green salad or roasted seasonal vegetables for added color and crunch.

Creative Ways to Present

Why not turn these into party treats by serving them on wooden skewers with a drizzle of fresh basil-infused aioli? Or try stacking a few on a platter with small bowls of different dipping sauces such as roasted garlic marinara or a creamy pesto. The visual appeal will steal the spotlight, and your guests will love the variety.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days. To keep their crispy exterior, it’s best to reheat them in the oven instead of the microwave.

Freezing

Mozzarella Arancini (Fried Risotto Balls) freeze beautifully. After forming and coating the balls but before frying, arrange them on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be stored for up to 3 months and fried straight from frozen—just add an extra minute to the frying time.

Reheating

Reheat leftover or frozen arancini in a preheated oven at 375ºF for about 10 minutes until warmed through and crisp again. Avoid microwaving as it tends to soften the crispy coating and makes the balls soggy.

FAQs

Can I use a different type of cheese inside the arancini?

Absolutely! While fresh mozzarella gives that signature gooey center, you can experiment with cheeses like fontina, provolone, or even a blue cheese for a more pungent twist. Just keep in mind melting properties for the best results.

Is it possible to make these gluten-free?

Yes, simply substitute regular all-purpose flour and panko breadcrumbs with gluten-free alternatives. Many gluten-free breadcrumbs work wonderfully and will still give you that desirable crunchy crust.

Can I bake the arancini instead of frying them?

You can bake them for a lighter version; place the coated balls on a baking sheet, spray lightly with cooking oil, and bake at 400ºF for about 20-25 minutes until golden and crisp. The texture will be slightly different but still delicious.

What type of rice is best for making risotto for arancini?

Arborio rice is ideal because it releases starch as it cooks, creating the creamy texture essential for risotto, which is crucial for shaping the balls.

How do I prevent the mozzarella from leaking out during frying?

Make sure you chill and slightly freeze the formed risotto balls before frying. This firms up the risotto and keeps the cheese sealed inside, preventing it from bursting out into the oil.

Final Thoughts

Making Mozzarella Arancini (Fried Risotto Balls) is such a rewarding kitchen adventure that combines comforting flavors with a delightful crunch that really impresses. Whether you’re treating yourself or sharing with friends, each bite is a celebration of Italian comfort food done right. I encourage you to try making this dish at home—it’s easier than it looks and truly worth every delicious step.

Mozzarella Arancini (Fried Risotto Balls) Recipe

★★★★★

5 from 20 reviews

Author: Sophie
Total Time: 1 hour 45 minutes
Yield: 24 arancini balls 1x
Diet: Vegetarian

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Description

Mozzarella Arancini are crispy, golden fried risotto balls stuffed with gooey fresh mozzarella and served with a spicy arrabbiata sauce. This Italian-inspired appetizer features creamy arborio rice mixed with parmesan, rolled around mozzarella cubes, breaded in panko, and deep-fried to perfection. Perfect as a snack, party appetizer, or even a fun meal, these arancini combine comforting flavors and a delightful crunchy exterior.

Instructions

Heat Stock: Add the chicken stock to a medium saucepan and warm over medium-low heat. Keep it hot throughout the risotto cooking process.
Sauté Shallots and Rice: In a skillet, heat olive oil, butter, and add the chopped shallots. Cook on medium for 2 minutes until softened. Add arborio rice and toast it for 2 minutes, stirring to coat with the fat.
Deglaze Pan: Add white wine (optional) to deglaze the pan. If skipping wine, add an equal amount of hot stock instead. Stir to absorb the liquid.
Cook Risotto: Begin adding the hot stock ½ cup at a time, stirring constantly. Wait for the rice to absorb each addition before adding more. Continue until all the stock is used, about 18-20 minutes, until the rice is creamy and tender.
Finish Risotto: Remove from heat and stir in the freshly grated Parmesan cheese and kosher salt. Mix well to combine.
Chill Risotto: Spread the risotto evenly on a parchment-lined rimmed baking sheet. Let cool for 10 minutes, then refrigerate uncovered for 45 minutes to 1 hour or until completely chilled and firm.
Form Balls: Cut chilled risotto into 24 equal pieces. Place a cube of mozzarella in each piece, folding the risotto around it to enclose the cheese fully. Roll gently between your palms to form round balls. Freeze the balls on a cookie sheet for 10 minutes to firm up.
Set Up Bread Station: Prepare three bowls: one with flour mixed with 1 tablespoon kosher salt, one with whisked eggs, and one with panko breadcrumbs.
Bread the Balls: Roll each arancini ball first in the flour, shaking off excess, then dip into the egg, and finally coat thoroughly with panko breadcrumbs. Place the breaded balls on a baking sheet.
Fry Arancini: In a medium pot or Dutch oven, heat vegetable oil to 350°F (175°C), filling the pan 1 to 1 ½ inches deep. Fry arancini in batches for 5-6 minutes, turning halfway for even browning, until golden and crispy.
Drain and Serve: Remove fried arancini with a slotted spoon and drain on paper towels. Serve immediately with warmed arrabbiata or marinara sauce and garnish with fresh chopped basil. Enjoy warm!

Notes

Make risotto a day ahead and refrigerate overnight for easier assembly.
You can substitute chicken stock with vegetable stock to make it vegetarian friendly.
If you prefer less spicy, use regular marinara sauce instead of arrabbiata.
Moisture in the risotto is key; slightly sticky rice holds the balls together better.
Ensure oil temperature is consistent to avoid greasy or undercooked arancini.
Freeze the formed balls briefly before breading to prevent breakage during frying.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Deep Frying
Cuisine: Italian