Name: Arancini with Mozzarella Centres
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 4 cups Vegetable or chicken stock; 1 pinch Saffron threads; 2 tbsp Unsalted butter; 0.5 cup Parmesan cheese, freshly grated; 1 cup Fresh mozzarella, cut into 1/2-inch cubes; 0.5 cup All-purpose flour; 2 pcs Large eggs, beaten; 2 cups Panko breadcrumbs; 1 quart Vegetable oil for frying

"These golden-brown rice balls are the ultimate Italian comfort food, featuring a crispy breadcrumb coating that gives way to creamy risotto and a stretch of melted mozzarella. Perfectly seasoned and deep-fried to perfection, they are an irresistible treat for any occasion."

Ingredients

Qty	Item
2 cups 400 g	Arborio rice
4 cups 960 ml	Vegetable or chicken stock
1 pinch 0.5 g	Saffron threads
2 tbsp 30 g	Unsalted butter
0.5 cup 50 g	Parmesan cheese, freshly grated
1 cup 150 g	Fresh mozzarella, cut into 1/2-inch cubes
0.5 cup 65 g	All-purpose flour
2 pcs 2 pcs	Large eggs, beaten
2 cups 120 g	Panko breadcrumbs
1 quart 950 ml	Vegetable oil for frying

How to Make Arancini with Mozzarella Centres

Prepare the risotto by simmering the stock with saffron and slowly adding it to the Arborio rice in a large pan, stirring constantly until the rice is tender but firm. Stir in the butter and Parmesan cheese.

Spread the finished risotto onto a large baking sheet to cool completely. Chilling the rice in the refrigerator for at least 2 hours is recommended for better handling.

Using slightly wet hands, scoop about 2 tablespoons of cooled risotto and flatten it in your palm. Place a cube of mozzarella in the center and fold the rice around it to form a tight ball about the size of a golf ball.

Prepare a breading station with three separate bowls: one for flour, one for beaten eggs, and one for Panko breadcrumbs. Dredge each ball in flour, dip in egg, and coat thoroughly with breadcrumbs.

Heat the vegetable oil in a deep-sided pot to 350°F (175°C). Fry the arancini in batches of 4-5 for about 4 minutes, or until they are a deep golden brown and the cheese inside has melted.

Remove the arancini with a slotted spoon and drain on paper towels. Serve immediately while warm with a side of marinara sauce for dipping.

·
Use cold, day-old risotto for the best results; the starch becomes more stable, making the balls easier to form.
·
Keep a small bowl of water nearby to dampen your hands between rolling each ball to prevent the rice from sticking to your skin.
·
Do not overcrowd the frying pot, as this will drop the oil temperature and lead to greasy arancini.
·
For an extra flavor kick, add a pinch of lemon zest or chopped parsley to the risotto rice during the cooling phase.

Frequently Asked Questions

Can I bake arancini instead of frying them?

Yes, you can bake them at 400°F (200°C) for about 20 minutes, though they will not be as evenly golden or crispy as the fried version.

What is the best type of rice for arancini?

Arborio or Carnaroli rice are the best choices because their high starch content creates the creamy texture needed to hold the balls together.

Can I make these ahead of time?

You can form and bread the balls up to 24 hours in advance and keep them refrigerated until you are ready to fry them.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) to maintain the crispy exterior.

Video Tutorials

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