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Mozzarella Arancini (Fried Risotto Balls)

Mozzarella Arancini (Fried Risotto Balls)
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Mozzarella Arancini are crispy, golden fried risotto balls filled with gooey mozzarella cheese, combining creamy Italian risotto with a crunchy breadcrumb coating. Perfect as a versatile appetizer or snack, they offer a delicious balance of textures and rich flavors that impress at any gathering.

Ingredients

Scale

Risotto Base

  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth, warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Fillings & Breading

  • 8 oz fresh mozzarella cheese, cut into small cubes
  • 2 large eggs, beaten
  • 1 cup all-purpose flour (or gluten-free flour for GF option)
  • 1 1/2 cups breadcrumbs (use gluten-free breadcrumbs if needed)
  • Olive oil or vegetable oil, for frying

Optional Extras

  • Fresh herbs (parsley or basil), for garnish and mixing

Instructions

  1. Prepare the Risotto: Heat butter in a pan over medium heat. Sauté finely chopped onion and minced garlic until translucent and fragrant. Add Arborio rice and toast slightly for 1-2 minutes. Gradually add warm broth, stirring frequently, cooking until the rice is creamy and al dente. Season with salt, pepper, and stir in grated Parmesan cheese.
  2. Cool the Risotto: Spread the cooked risotto onto a baking sheet or shallow dish and let it cool to room temperature to firm up, making it easier to shape.
  3. Shape the Balls: Take a small handful of cooled risotto and flatten it slightly in your palm. Place a cube of mozzarella in the center and carefully mold the risotto around it to form a tight ball. Repeat for the remaining risotto.
  4. Bread the Arancini: Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
  5. Chill Before Frying: Refrigerate the shaped and breaded balls for at least 30 minutes to help them set and reduce breakage during frying.
  6. Fry Until Golden: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the arancini in batches, turning gently, for 3–4 minutes or until deep golden brown and crispy. Drain on paper towels to remove excess oil.
  7. Serve Hot: Serve the Mozzarella Arancini warm, garnished with fresh herbs and accompanied by marinara sauce, garlic aioli, or your preferred dip for the best flavor experience.

Notes

  • Use day-old or cooled risotto for easier shaping.
  • Don’t overfill the balls with mozzarella to prevent leaking.
  • Maintain oil temperature at 350°F for even cooking.
  • Drain arancini on paper towels to keep them crispy and less greasy.
  • To make gluten-free, use gluten-free flour and breadcrumbs.
  • Variations include adding chilis for spice, meat fillings like sausage, or vegetable additions like spinach or sun-dried tomatoes.
  • Make ahead by freezing breaded balls and frying from frozen.

Nutrition

Keywords: Mozzarella Arancini, Fried Risotto Balls, Italian appetizer, crispy risotto balls, cheesy snack

Find it online: https://gourmetglazing.com/mozzarella-arancini-fried-risotto-balls/