Arancini Mozzarella Recipe

Sauté aromatics

In a saucepan over medium heat, warm olive oil and butter. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute more.

Cook the rice

Add Arborio rice to the pan and stir continuously for 1–2 minutes until the grains are slightly translucent at the edges.

Deglaze and simmer

Pour in the white wine and stir until it is mostly absorbed. Gradually add warm stock, one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 18–20 minutes until rice is al dente and creamy.

Finish the risotto

Stir in grated Parmesan cheese, salt, and pepper. Spread risotto onto a baking sheet to cool completely (can refrigerate for faster cooling).

Form arancini balls

With cooled risotto, scoop about 2 tablespoons into your hand. Flatten slightly, place a cube of fontina and mozzarella in the center, then shape the risotto around the cheese to form a ball. Repeat with remaining risotto and cheese.

Bread the arancini

Roll each ball first in flour, then dip in beaten eggs, and finally coat in breadcrumbs. Place coated balls on a tray.

Fry the arancini

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry a few balls at a time until golden brown and crispy, about 3–4 minutes. Drain on paper towels.

Cook the sauce

In a small saucepan, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add crushed tomatoes, salt, and sugar. Simmer for 10–15 minutes until slightly thickened.

Add basil

Stir in fresh basil leaves and remove from heat. Blend for a smoother texture if desired.

Serve arancini hot over a spoonful of tomato sugo. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.