The Chef

Restaurants

Meals

Drinks

Restaurants›La Pizzeria Italian Pizza and Bar›Arancini Tomato & Mozzarella Recipe

Arancini Tomato & Mozzarella Recipe

Name: La Pizzeria Italian Pizza and Bars ARANCINI TOMATO & MOZZARELLA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups short-grain Arborio or Carnaroli rice; 700 ml chicken or vegetable stock; 200 ml tomato passata; 0.5 cups onion, finely chopped; 2 tbs garlic cloves, minced; 2 tbs olive oil; 1 tbs butter; 0.75 cups Parmesan cheese, finely grated; 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 200 g fresh mozzarella, cut into 1.5 cm cubes; 1 cup all-purpose flour; 3 unit large eggs, beaten; 2 cups plain dry breadcrumbs (panko or regular); 1 liter vegetable oil (for deep frying); 250 g cherry tomatoes, halved; 125 g small ball fresh mozzarella (bocconcini), torn; 1 tbs extra virgin olive oil; 8 unit basil leaves, torn; 0.25 tsp salt; 0.25 tsp black pepper; 4 cups mixed salad leaves (rocket/arugula, radicchio, oak leaf); 150 g marinated artichoke hearts, quartered; 0.25 cup red onion, very thinly sliced; 2 tsp extra virgin olive oil (for dressing); 1 tsp red wine vinegar (for dressing); 0.25 tsp salt (for dressing); 0.25 tsp black pepper (for dressing); 4 unit lemon wedges (to serve)

Inspired by La Pizzeria Italian Pizza and Bar

Time2h

Serves4

Fried rice balls stuffed with mozzarella cheese and served with insalata mista, marinated artichokes and cherry tomato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Arancini (rice balls)

2 cups short-grain Arborio or Carnaroli rice

2.96 cup (700 ml) chicken or vegetable stock

7/8 cup (200 ml) tomato passata

1/2 cups Onion, finely chopped

2 tbs Garlic cloves, minced

2 tbs olive oil

1 tbs Butter

3/4 cups Parmesan cheese, finely grated

2 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

7.05 oz (200 g) fresh mozzarella, cut into 1.5 cm cubes

1 cup 00 bread flour

3 unit large eggs, beaten

2 cups plain dry breadcrumbs (panko or regular)

4 1/4 cup (1 liter) vegetable oil (for deep frying)

Tomato & Mozzarella garnish

8.82 oz (250 g) Cherry tomatoes, halved

4.41 oz (125 g) small ball fresh mozzarella (bocconcini), torn

1 tbs extra virgin olive oil

8 unit basil leaves, torn

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Insalata mista & marinated artichokes

4 cups mixed salad leaves (rocket/arugula, radicchio, oak leaf)

5.29 oz (150 g) marinated artichoke hearts, quartered

1/4 cup red onion, very thinly sliced

2 tsp extra virgin olive oil (for dressing)

1 tsp red wine vinegar (for dressing)

1/4 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Finishing & optional

4 unit lemon wedges (to serve)

1/4 cups extra grated Parmesan (optional)

Method

Arancini (rice balls)

Cook rice risotto-style

Heat 1 tablespoon olive oil and butter in a wide saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds. Stir in the Arborio rice and toast 1–2 minutes until edges look translucent. Pour in the tomato passata and stir to coat. Begin adding the warm stock 100–150 ml at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. Continue until rice is tender but slightly al dente and mixture has the consistency of a thick risotto, about 18–20 minutes total.

Finish rice

When rice is cooked, remove from heat. Stir in grated Parmesan, chopped parsley, 1 tablespoon olive oil, salt and pepper. Spread the rice on a rimmed baking tray to cool quickly and stop cooking. Cover and refrigerate until completely cold, at least 1 hour (or overnight). Cold rice is essential for shaping.

Shape arancini

Set up three bowls: flour, beaten eggs, and breadcrumbs. With slightly wet hands, take a golf-ball–sized scoop (about 2 tablespoons) of cold rice and flatten it in your palm. Place one cube of fresh mozzarella in the center and wrap rice around it, compacting to form a smooth ball about 5–6 cm (2–2.5 in) diameter. Repeat until all rice is used (makes about 12–14 balls).

Coat

Roll each rice ball lightly in flour, shake off excess, dip fully into beaten egg, then coat evenly in breadcrumbs. For an extra-crispy shell, repeat the egg and breadcrumb step once more.

Fry

Fill a heavy-bottomed pot or deep fryer with about 7–8 cm of vegetable oil and heat to 175°C (350°F). Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (100–120°C) if desired.

Tomato & Mozzarella garnish

In a bowl, combine halved cherry tomatoes and torn bocconcini. Drizzle with 1 tablespoon extra virgin olive oil, add torn basil leaves, salt and pepper. Toss gently and set aside to briefly marinate while you finish the arancini.

Insalata mista & marinated artichokes

In a large bowl combine mixed salad leaves, quartered marinated artichokes and thinly sliced red onion. Whisk together 2 teaspoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl, then toss dressing with the salad just before serving.

Plating & finish

Place a generous handful of dressed insalata mista on each plate. Arrange 3 arancini per plate on top or beside the salad. Spoon a portion of the tomato & mozzarella garnish alongside or over the arancini. Scatter a few marinated artichoke pieces on the plate. Finish with an optional sprinkle of extra grated Parmesan and serve lemon wedges on the side for squeezing.

Serve immediately while arancini are hot and the mozzarella inside is gooey. Leftover arancini can be reheated in a 180°C oven for 10–12 minutes to re-crisp.