Saffron-scented risotto is stuffed with mozzarella and deep fried until golden in this classic Italian dish.
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Arancini, or Italian rice balls, is one of those recipes that I keep coming back to again and again. A popular Sicilian snack, arancini are named for the Italian word arancia meaning ‘orange’. Golden and round, these delectable risotto balls certainly look the part of an orange. A pinch of saffron in the risotto adds to the golden hue in these rich and tantalizing mozzarella stuffed arancini.
I love serving arancini because they are such an unexpected dish and are always a big hit. They are so incredibly versatile. Switch up the filling, or even the risotto, and you’ve got a completely different dish. Here I keep things simple and go for a classic mozzarella stuffed arancini. You can easily use leftover risotto or make a fresh batch just for this recipe. A quick and simple marinara sauce makes the perfect accompaniment to this recipe that is sure to become a favourite!
Ingredient Notes
Arborio Rice: Arborio rice is a short-grain rice from Italy traditionally used to make risotto. High in starch, this rice absorbs liquid while cooking and releases that starch to create a creamy and luxurious consistency. There really aren’t any substitutes, but arborio rice is widely available in most supermarkets.
White wine: I like to add wine to risotto. If you would prefer to leave it out then just substitute for an equal amount of broth.
Chicken broth: This recipe calls for cooking the risotto in chicken broth simply because I like the flavour that it imparts. To make this dish vegetarian, substitute with vegetable broth. If you don’t have homemade broth, then it is perfectly acceptable to use store bought broth. I usually look for an organic broth that has reduced sodium.
Saffron: The saffron in this recipe is optional. Saffron is a common ingredient in risotto and I really like the colour that it gives the finished arancini. But, if you don’t have any then you can easily leave it out.
Mozzarella Cheese: Mozzarella is the perfect cheese for stuffing these arancini. Once fried, the mozzarella inside the arancini is gooey and perfectly melted. Cut the cheese into 1 cm cubes.
Panko Crumbs: Dried breadcrumbs are the traditional coating for arancini but I like using panko crumbs. I prefer the crispy texture and crunch of panko.
San Marzano Tomatoes: The marinara recipe that I give here calls for canned whole tomatoes. If you can, use San Marzano tomatoes. This variety of plum tomatoes are produced mainly in Italy and are renowned for their intense and sweet flavour. However, they are more expensive than regular canned tomatoes. If desired, you can use a can of whole plum tomatoes instead of the San Marzano’s.
How to Make Mozzarella Stuffed Arancini with Marinara Sauce
A great timesaving tip for this recipe is to use cold, leftover risotto. The next time you make risotto prepare a double batch and set half aside to make arancini later.
Prepare the Risotto
The risotto needs to be completely chilled before you can assemble and fry the arancini – so you need to plan for that.
Add the broth to a saucepan and bring to a simmer over medium heat. Turn down the heat and leave on low while you start the risotto.
In a large pot add the olive oil and diced onions. Sauté the onions over medium heat until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
Add the arborio rice and stir well so that all the rice is coated in the olive oil. Cook for about one minute and then add the white wine, stirring well. Add a generous pinch of kosher salt as well as the saffron.
At this point you will need to keep stirring constantly while the risotto cooks. Add the broth, one ladleful at a time. Each time you add a ladle of broth it will immediately bubble up. Stir the risotto briskly to incorporate the broth and keep cooking until the broth has been mostly absorbed. Then repeat with another ladle of broth.
Continue adding the broth and stirring until the rice is thick and creamy and the rice grains are soft. Check the risotto by tasting the rice to make sure it is no longer hard inside. When the rice is fully cooked turn off the heat. Add the butter and parmesan cheese and stir to combine. Check the seasoning, adding more kosher salt if needed.
To cool the risotto quickly, transfer to a shallow pan or casserole dish and spread the risotto out thin. Chill in the fridge or freezer until very cold.
Prepare the Marinara Sauce
You can make use of the chilling time to prepare the marinara sauce. Add the canned tomatoes along with the liquid in the can to a food processor. Rinse out the can with about a quarter cup of water and add that to the food processor. Pulse until the tomatoes are finely chopped but not smooth.
In a saucepan, heat the olive oil over medium high heat. Add the diced onions and sauté until the onions are soft. Then add in the minced garlic and sauté for another minute until fragrant.
Add the blended tomatoes to the saucepan along with the basil, oregano, kosher salt and a pinch of sugar. Bring to a simmer and then reduce the heat to low. Cook on a low simmer for 20 to 30 minutes until the flavours are developed. Check the seasoning then turn off the heat and set aside.
The marinara sauce can be made ahead of time and reheated before service.
Assemble the Mozzarella Stuffed Arancini
To assemble the arancini you need to set up a breading station. Check out my Chicken Milanese post for photos of the breading technique.
You will need three shallow containers. Fill the first container with all-purpose flour along with a generous pinch of kosher salt and pepper. In the second container, combine the eggs and water and whisk thoroughly to break up the eggs. In the third container, add the panko crumbs along with a generous sprinkle of kosher salt.
Forming the arancini can be sticky work so be sure to use wet hands. Keep a bowl of water nearby to wet your hands after each arancini. To form the arancini pick up a golf ball sized amount of cold risotto with wet hands. Press the risotto flat in the palm of one hand. Place a cube of mozzarella cheese in the middle of the risotto, then bring the sides up and cover the mozzarella.
Gently roll the ball around to smooth out the edges. The risotto is pretty forgiving so if you feel the mozzarella poking out then just push it deeper into the rice ball and smooth the edges. Place the filled Italian rice balls on a baking sheet and repeat until all the risotto is used. You can now chill the mozzarella stuffed arancini before breading them. They will be easier to handle when cold. However, chilling them isn’t necessary if you want to save time.
To bread the arancini, first roll the rice ball in the flour to lightly coat. Then add to the egg wash and roll around until covered. Place the Italian rice balls in the panko crumbs and cover with the crumbs. Press the crumbs gently onto the ball making sure not to crush it. Transfer to a baking sheet and set aside. You can now cover and chill the mozzarella stuffed arancini to fry later. I will often prepare them up until this step in the morning and fry them later just before I plan to serve them.
Deep Fry the Arancini
Heat two inches of vegetable or canola oil in a deep pot or skillet over medium high heat. Make sure to use enough oil so that the arancini float and don’t sit on the bottom of the pot.
When the oil reaches about 325 deg F / 162 deg C it is ready to fry. Carefully lower the arancini into the hot oil using a spoon. Cook about 5 to 6 at a time. Fry the arancini slowly for 5 to 7 minutes until well browned. If you fry them too quickly then the outside might brown before the mozzarella cheese has melted.
Use a slotted spoon to occasionally move the arancini around while they are frying. When down, lift from the hot oil with a slotted spoon and transfer to a paper towel lined baking sheet. Repeat with the remaining arancini. If desired, you can keep the arancini warm in a low oven until they are all cooked.
To serve, transfer the mozzarella stuffed arancini to a platter and top with chopped parsley and freshly grated parmesan cheese. Serve with the warm marinara sauce on the side for dipping and enjoy!
Serving & Pairing Suggestions
Mozzarella stuffed arancini make a great snack or appetizer and I will often make them for a meal of tapas, or small, sharing plates. Or you can pair these Italian rice balls with a salad and serve them as the main course.
For wine pairing, you have a couple of different options:
Chardonnay
Mozzarella stuffed arancini are rich and creamy which pairs amazingly well with a buttery Chardonnay. Some recommendations I have:
- 2019 Chardonnay from Bread and Butter Wines in Napa, California – this was one of my favourite pairings during my pairing taste test. Strong flavours of vanilla and very buttery with a smooth finish.
- For a BC wine, try the Chardonnay from Tinhorn Creek Vineyards in Oliver, BC which is always a favourite.
Sangiovese
For red wine, stick with a medium bodied, higher acid red wine such as an Italian Sangiovese or Chianti.
- Rubizzo Toscana from Rocca Delle Macie in Chianti, Italy – Sangiovese with a small amount of Merlot. Fresh, medium bodied, smooth finish. I enjoyed this wine paired with the mozzarella stuffed arancini during testing.
Mozzarella Stuffed Arancini with Marinara Sauce
Ingredients
Risotto
- 5 cups chicken broth
- ½ large onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 cups arborio rice
- 1 cup white wine
- big pinch saffron
- 2 tbsp butter
- ½ cup parmesan cheese freshly grated
- kosher salt as needed
Marinara Sauce
- ½ large onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 28 oz can whole plum tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- pinch sugar
- kosher salt as needed
Arancini
- 1 cup all-purpose flour
- 2 eggs beaten
- 3 tbsp water
- 2 ½ cups panko crumbs
- kosher salt as needed
- 200 g mozzarella cheese cut into 25 cubes
- 5-6 cups vegetable oil for frying
- extra parmesan cheese for garnish
- fresh parsley for garnish
Instructions
Prepare the Risotto
- In a saucepan, heat the chicken broth over medium heat until it comes to a simmer. Turn down the heat and keep on low while you start the risotto.
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
- Add the arborio rice and stir well to coat the rice with the olive oil. Add the white wine and stir vigorously until the wine has been absorbed into the rice. Add the saffron and a generous pinch of kosher salt and stir to combine.
- Start adding the warm chicken broth to the risotto one ladleful at a time, stirring constantly. Add one ladleful of broth to the rice and stir until the rice has absorbed all of the liquid. Then repeat until all of the broth is gone. Keep stirring the rice until it is fully cooked. Check the rice for doneness, the grains should be soft and not hard inside.
- When the rice is fully cooked, turn off the heat. Add the butter and parmesan cheese and stir to combine. Check for seasoning, adding a bit more kosher salt if needed.
- Transfer the cooked risotto to a shallow pan or casserole dish and spread out. Chill until completely cold and firm before forming the arancini.
Prepare the Marinara Sauce
- In the bowl of a food processor add the can of whole plum tomatoes. Rinse the can with a ¼ cup of water and add to the food processor. Pulse until the tomatoes are finely chopped but not smooth.
- In a saucepan, heat the olive oil over medium heat. Add the onions and sauté until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
- Add the blended tomatoes to the saucepan along with the dried basil, dried oregano, pinch of sugar and a generous pinch of kosher salt. Bring the sauce to a simmer over medium heat then turn down the heat. Simmer for 20 to 30 minutes over low heat until the sauce thickens and the flavours are developed.
- Sauce can be made ahead of time, stored in the fridge and reheated before serving.
Prepare the Arancini
- To form the arancini, prepare a small bowl of water. Cut the mozzarella cheese into 1 cm cubes. You will need about 25 cubes of cheese. Using wet hands, scoop up a golf ball sized amount of cold risotto. Press out flat on the palm of one hand. Place a cube of mozzarella in the middle of the risotto. Bring up the edges and cover the cheese. Gently roll the ball around to smooth the edges. If the risotto is sticking, wet your hands again. Place the filled rice balls on a baking tray and set aside.
- Prepare a standard breading stating using three shallow dishes. In one dish add the all-purpose flour with a generous pinch of kosher salt. In another dish add the eggs and water and whisk together until blended. In the final dish add the panko crumbs with a generous pinch of kosher salt.
- Bread the arancini by first gently rolling in the flour. Transfer to the egg wash and gently roll to coat the ball. Transfer to the panko crumbs and cover with the crumbs. Gently press the crumbs on the rice ball being careful not to crush it. Transfer the coated arancini to a baking sheet and set aside. At this point the arancini can be covered and stored in the fridge for up to a day.
- To fry the aranacini, add enough vegetable oil to a deep skillet or pot to completely cover the arancini, about 2 inches. Heat over medium high heat until the oil reaches 325°F / 162°C. Carefully lower the arancini into the hot oil with a spoon. Fry about 5 to 6 arancini at one time. Gently stir the arancini with a slotted spoon while frying so they cook evenly.
- Fry the arancini for 5 to 7 minutes until well browned. Remove from the oil with a slotted spoon onto a paper towel lined baking sheet. Repeat with the remaining arancini until they are all cooked. If desired, keep the arancini warm in a low oven while frying.
- To serve, transfer the arancini to a platter. Sprinkle with chopped parsley and freshly grated parmesan cheese. Serve with the warmed marinara sauce and enjoy!
Did you make this recipe? I would love to see!
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