Mozzarella Filled Rice Risotto Balls
Golden, crispy, and oozing with molten mozzarella, these Mozzarella Filled Rice Risotto Balls, also known as arancini, elevate comfort food to a whole new level. Made with creamy Arborio rice cooked to perfection in white wine and savory vegetable stock, each risotto ball hides a luscious cube of melted mozzarella at its core. The delicate blend of Parmesan, garlic, and onion adds layers of flavor, while a crunchy breadcrumb coating ensures a satisfying crunch in every bite. Perfect as an appetizer or indulgent snack, these fried risotto balls are a culinary masterpiece that pairs beautifully with a tangy marinara sauce or a refreshing salad. Whether entertaining guests or treating yourself, this recipe is a show-stopper that's easy to prepare and brimming with Italian-inspired flair!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup White wine
- 0.5 cup Parmesan cheese, grated
- 6 ounces Mozzarella cheese, cut into small cubes
- 0.5 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Breadcrumbs
- 3 cups Vegetable oil, for frying
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, warm the vegetable stock over low heat and keep it warm throughout the cooking process.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the skillet and stir for 2-3 minutes, allowing it to toast slightly.
Pour in the white wine and cook until fully absorbed, about 1-2 minutes.
Begin adding the warm vegetable stock one ladleful at a time. Stir consistently and allow the liquid to fully absorb before adding the next ladle. Repeat this process until the rice is creamy and tender, about 18-20 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper to taste. Allow the risotto to cool completely.
Once cooled, scoop about 2 tablespoons of risotto into your hands and flatten it into a small disk. Place a cube of mozzarella in the center, then shape the risotto around it to form a ball. Repeat with the remaining risotto and mozzarella cubes.
Place the flour, beaten eggs, and breadcrumbs into three separate bowls. Dredge each risotto ball in flour, dip it into the beaten eggs, and coat it thoroughly in breadcrumbs.
Heat the vegetable oil in a deep pot or skillet to 350°F (175°C). Fry the risotto balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
Transfer the fried risotto balls to a paper towel-lined plate to drain any excess oil.
Serve immediately while warm and enjoy the crispy exterior and gooey mozzarella center!
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 410 mg | 32% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
