Mozzarella Arancini Recipe

Prepare stock

Bring the chicken or vegetable stock to a gentle simmer in a medium saucepan and keep it warm over low heat.

Sweat aromatics

In a wide heavy-bottomed skillet or saucepan set over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, 5–7 minutes. Add the minced garlic and cook until fragrant, 30–45 seconds.

Toast rice and deglaze

Add the Arborio rice to the pan and stir to coat with oil and butter; cook 1–2 minutes until the edges of the grains look translucent. Pour in the white wine and stir constantly until the wine is almost completely absorbed.

Cook risotto

Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18–22 minutes total. You may not need all the stock; stop when rice is tender but still slightly firm to the bite.

Finish risotto

Off the heat, stir in 2 tablespoons butter, 1 cup freshly grated Parmesan, chopped parsley, and season with 1 teaspoon salt and 1 teaspoon black pepper (adjust to taste). Spread the risotto on a rimmed baking sheet or shallow pan in an even layer and refrigerate uncovered until completely chilled, at least 2 hours (or overnight). Chilling firms the rice so balls hold shape.

Prepare mozzarella centers

Cut fresh mozzarella into 12 small cubes (about 3/4 inch). Pat lightly with paper towel to remove excess moisture and set aside on a plate in the refrigerator until ready to assemble.

Set up dredging station

Place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and the breadcrumbs mixed with 1/2 teaspoon salt in a third shallow bowl. Lightly beat the eggs until smooth.

Form arancini

With lightly oiled or damp hands, take about 2–3 tablespoons of chilled risotto and flatten it in your palm to form a small disk. Place one cube of chilled mozzarella in the center, then carefully wrap the risotto around the cheese to form a compact ball (about 1.75–2 inches diameter). Roll between your palms to smooth. Repeat to make 12 arancini.

Bread arancini

Working in batches, roll each rice ball first in flour (shake off excess), then dip into the beaten eggs, and finally press into the breadcrumbs to coat thoroughly. For extra-crispy coating, double-dip: return to the egg and breadcrumbs for a second coating.

Heat oil

Pour vegetable oil into a deep heavy pot to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb; it should sizzle and rise steadily without browning immediately.

Fry arancini

Fry the arancini in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally with a slotted spoon, until evenly golden brown and crisp. The internal mozzarella will melt; if oil temperature falls too much, increase heat slightly. Remove to a paper-towel-lined tray and drain briefly.

Finish seasoning

While still warm, sprinkle a pinch of salt over each arancini to taste.

Warm sauces

Gently warm the marinara, vodka sauce, and pesto separately in small saucepans over low heat until just simmering; do not boil. Taste and adjust seasoning if necessary.

Plate and serve

Spoon a little marinara or vodka sauce onto individual plates or a serving platter. Arrange 3 arancini per person (makes 12 total, serves 4) on the sauce. Drizzle a small spoonful of pesto over each arancino or add a dollop on the side. Sprinkle extra grated Parmesan over the arancini and garnish with fresh basil leaves and additional chopped parsley if desired. Serve immediately while hot so mozzarella is gooey.