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golden crispy fried risotto balls, one split open to reveal a molten mozzarella center, shown in a wide horizontal shot on a plate with a bowl of marinara and fresh basil, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Arancini with Mozzarella

Crispy fried risotto balls with gooey mozzarella in the center!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked risotto cooled
  • 4 oz mozzarella cut into small cubes
  • 2 eggs beaten
  • 1.5 cups breadcrumbs
  • 0.5 cup grated Parmesan
  • 2 cups vegetable oil for frying
  • 0.5 tsp salt

Method
 

  1. Stir the Parmesan into the cooled risotto.
  2. Scoop a portion of risotto, press a mozzarella cube into the center, and roll into a ball, sealing the cheese inside.
  3. Dip each ball in beaten egg, then roll in breadcrumbs to coat.
  4. Heat the oil in a deep pot to 350 degrees F.
  5. Fry the arancini in batches 3 to 4 minutes, turning, until deep golden and crisp.
  6. Drain on paper towels, sprinkle with salt, and serve warm with marinara for dipping.

Notes

Cold risotto is much easier to shape, so chill it first if you can.