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.
Ingredients
Scale
Risotto
- 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
Arancini Balls
- 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
For Serving
- 1 cup arrabbiata sauce (spicy marinara) or warmed regular marinara sauce
- Fresh basil, chopped
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
Nutrition
- Serving Size: 1 arancini ball with sauce (approx. 100g)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: Arancini, Fried Risotto Balls, Mozzarella, Italian Appetizer, Crispy Snack
