Special Mozzarella Arancini Recipe

Arancini with fresh mozzarella


  • Prep: 60 mins
  • Cook: 20 mins
  • Total: 80 mins
  • Yield: 18 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Italian


  • 2cups hot chicken or veg stock
  • 3tablespoonsKalleh Dairy Butter
  • 1/2 small chopped onion
  • 3/4 cupshort-grain rice
  • 1lemon, finely zested
  • 1/4 cup finely shredded Kalleh Parmesan Cheese
  • salt and pepperto taste
  • 2cool risotto
  • 1/2cup bread crumbs
  • 1/4 cup chopped fresh basil
  • 2beaten eggs, room temperature
  • canola oilfor frying
  • 1cup bread crumbs
  • 1/2 cup Kalleh Mozzarella Cheese
  • Marinara Sauceoptional

An excellent Italian appetizer, fried rice balls with Mozzarella cheese are referred to as Mozzarella Arancini. Risotto is the only time-consuming part of an Arancini recipe. It is important to stir the risotto until it is soft and ready. If you wish to ensure that the rice is cooked slowly and mixed with the other ingredients’ flavors and aromas, you cannot rush this process.

Recipes for Arancini with fresh Mozzarella may vary based on the filling, such as Ragù, Mozzarella, or Caciocavallo cheese, and peas and ham. With this easy Arancini recipe, you can make the best golden rice balls that can also be prepared with leftover cold risotto.


Step 1

Pick a saucepan and heat the oil and Kalleh Dairy Butter until foamy. Onions and salt should be added next. Fry it gently over low heat. Add the garlic and continue to cook for another minute. Cook the rice for one more minute after adding the rice. Bring to a simmer and add the stock. Stir constantly until the stock is absorbed and the rice is cooked (about 20-25 minutes). Sprinkle 1/4 of the Kalleh Parmesan Cheese on top, along with the lemon zest. Let the risotto cool to room temperature.

Step 2

Scoop the cooled risotto into equal portions (a bit larger than a golf ball). Flatten each ball in your hand, put a piece of Kalleh Mozzarella Cheese in the center, and then shape it into balls.
Repeat this process with all the other risotto balls.

Step 3

Three separate plates are needed for flour, eggs, and breadcrumbs. Each risotto ball should be rolled first in flour, then in eggs, and then in breadcrumbs, then set aside.

Step 4

Wait for vegetable oil until 170°C is read on the thermometer. Fry the Arancini balls into the oil for about 4-5 minutes, or until golden brown.

Set aside and drain the Arancini balls on paper towels and add salt at once.

The Mozzarella Arancini is ready. You can serve with basic tomato/Marinara Sauce for dipping.

Cooking Notes

Adding some baby spinach or sun-dried tomatoes to the finished risotto will improve its flavor.

Rolling risottos is easier if you slightly moisten your hands. This will prevent any sticky situations.

You can make these Arancini balls in a larger size and serve them as a main course with salad.

To quickly cool down risotto, spread it onto a baking sheet and place it in the refrigerator for about 20 minutes. Rice can also be made more consistent using this method, which makes rolling easier.

It is easy to keep the Arancini balls (after they are breaded) for a long period of time by freezing them on a cookie sheet, and then you can put them in a zip-lock bag at any time!


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