Cheese-Stuffed Mozzarella Arancini

Name: Cheese-Stuffed Mozzarella Arancini
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Sicilian
Ingredients: 4 cups (950 ml) low-sodium chicken or vegetable stock, kept at a gentle simmer in a small saucepan; 2 tbsp (28 g) unsalted butter, cut into small pieces; ½ small (about 3 oz) (80 g) yellow onion, finely diced (⅛-inch / 3 mm pieces); 1½ cups (300 g) arborio rice, do not rinse; ½ cup (120 ml) dry white wine, at room temperature; ¾ cup (about 2 oz) (60 g) Parmigiano-Reggiano cheese, finely grated; 1 tsp (6 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 1 large (50 g) large egg, lightly beaten; 6 oz (170 g) low-moisture mozzarella block, cut into 18 cubes, about ¾ inch (2 cm), then chilled; ½ cup (65 g) all-purpose flour; 2 large (100 g) large eggs, beaten in a shallow bowl until smooth; 1½ cups (170 g) plain dry breadcrumbs, fine, not panko-sized flakes; 2 quarts (1900 ml) neutral oil (canola, peanut or sunflower), enough for about 2 inches (5 cm) depth in the pot; 1½ cups (360 ml) marinara sauce, warmed, for dipping; flaky sea salt, to taste, for sprinkling on the hot arancini (optional)

From the MyKitchenBank Kitchen

Crisp, golden Sicilian-style rice balls with a creamy parmesan risotto center and a molten cube of mozzarella inside. Make the risotto ahead, shape and bread the balls, then fry in three quick batches for a crowd-pleasing appetizer.

Prep: 45 min
Cook: 40 min
Wait: 1 hr
Total: 2 hr 25 min
Makes: 18 arancini (about 3 per serving)

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Ingredients

6 servings

For the risotto
4 cups (950 ml) low-sodium chicken or vegetable stock, kept at a gentle simmer in a small saucepan
2 tbsp (28 g) unsalted butter, cut into small pieces
½ small (about 3 oz) (80 g) yellow onion, finely diced (⅛-inch / 3 mm pieces)
1½ cups (300 g) arborio rice, do not rinse
½ cup (120 ml) dry white wine, at room temperature
¾ cup (about 2 oz) (60 g) Parmigiano-Reggiano cheese, finely grated
1 tsp (6 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
1 large (50 g) large egg, lightly beaten
For filling and coating
6 oz (170 g) low-moisture mozzarella block, cut into 18 cubes, about ¾ inch (2 cm), then chilled
½ cup (65 g) all-purpose flour
2 large (100 g) large eggs, beaten in a shallow bowl until smooth
1½ cups (170 g) plain dry breadcrumbs, fine, not panko-sized flakes
For frying and serving
2 quarts (1900 ml) neutral oil (canola, peanut or sunflower), enough for about 2 inches (5 cm) depth in the pot
1½ cups (360 ml) marinara sauce, warmed, for dipping
flaky sea salt, to taste, for sprinkling on the hot arancini (optional)

Equipment (10)

Large, wide saucepan or deep skillet (3-quart / 3 L)
Small saucepan for warming stock
Rimmed baking sheet, 18×13-inch (46×33 cm), for cooling the risotto
Second baking sheet lined with parchment for the shaped balls
3 shallow bowls or plates for the breading station
Heavy 5- to 6-quart (4.7–5.7 L) Dutch oven or deep pot
Deep-fry or candy thermometer
Slotted spoon or spider skimmer
Wire rack set over a rimmed baking sheet (oven-safe), plus paper towels
Small cookie scoop or ¼-cup (60 ml) measure (optional)

Steps

Before you start

Read the timing: the risotto must cool for about 45 minutes before shaping, so start early or make the risotto a day ahead.
Use low-moisture block mozzarella, not fresh mozzarella in water. Fresh mozzarella leaks and can make the balls burst in the oil.
Use low-sodium stock. The risotto is seasoned with salt and parmesan, and full-sodium stock can make it too salty.
Line a baking sheet with parchment for the shaped balls, and set a wire rack over another baking sheet before you begin frying. You will preheat the oven to 200°F (95°C) while the oil heats, to keep fried batches warm.

1
Warm the stock
- Pour the 4 cups (950 ml) stock into a small saucepan and bring it to a bare simmer over medium-low heat.
- Keep it hot with the heat on its lowest setting while you make the risotto.
- Hot stock keeps the rice cooking steadily.
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Ready when: Small bubbles break the surface, but the stock is not boiling hard.
Tip: Cold stock slows the rice and can make it gummy instead of creamy.
2
Toast the rice
- In a 3-quart (3 L) wide saucepan, melt the butter over medium heat.
- Add the diced onion and cook, stirring often, for 4 minutes.
- Add the arborio rice and stir for 2 minutes so each grain is coated in butter.
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Ready when: The onion is soft and translucent, and the rice edges look slightly translucent with a faint nutty smell.
Tip: Don't let the onion brown. Browned onion adds color and bitterness to the filling.
3
Cook the risotto
- Pour in the wine and stir until it is almost fully absorbed, about 1 minute.
- Add the hot stock about ¾ cup (180 ml) at a time.
- Stir often and wait until the pan looks almost dry when you drag a spoon across the bottom before adding the next ladle.
- Stir in the salt and pepper after the third addition.
- Keep going for 20 to 22 minutes in total, until all the stock is used.
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Ready when: The rice is tender with a slight bite in the center, and the mixture is thick and sticky. A spoon dragged across the pan leaves a clear trail.
Tip: Aim for a thicker, stickier risotto than you would serve at the table. Loose, wet risotto won't hold its shape.
4
Stir in parmesan
- Take the pan off the heat.
- Stir in the grated Parmigiano-Reggiano until fully melted and the rice is glossy.
- Taste and add a pinch more salt if needed.
- The rice will taste a little less seasoned once it is cold and wrapped around the mozzarella.
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Ready when: The cheese is no longer visible as strands and the risotto looks thick and shiny.
5
Cool the risotto
- Spread the risotto in an even layer about ¾ inch (2 cm) thick on a rimmed baking sheet.
- Let it cool at room temperature for 30 minutes, then refrigerate for 15 more minutes.
- A thin layer cools evenly and quickly.
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Ready when: The rice feels cool, not warm, when you touch the center, and it is firm and tacky.
Tip: If you are making this ahead, cover the cooled rice and refrigerate it overnight. Let it sit out 20 minutes before shaping.
6
Bind with egg
- Scrape the cooled rice into a large bowl.
- Add the lightly beaten egg and mix with a spatula or clean hands for about 1 minute until the rice holds together when squeezed into a ball.
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Ready when: A small handful of rice stays together in a smooth ball without crumbling.
Tip: If the rice still crumbles, mix in 1 more tablespoon of grated parmesan or let it chill 10 more minutes.
7
Set up breading station
- Put the flour in one shallow bowl, the 2 beaten eggs in a second, and the breadcrumbs in a third.
- Line them up in that order next to a parchment-lined baking sheet.
- Keep one hand for dry ingredients and one for wet to avoid clumps.
8
Fill and shape
- Divide the rice mixture into 18 portions of about 1⅔ oz (47 g), or about 2½ tablespoons each.
- With damp hands, flatten one portion in your palm into a 3-inch (7.5 cm) disc.
- Set a mozzarella cube in the center, then fold the rice up and around it.
- Roll gently into a smooth ball about 1¾ inches (4.5 cm) wide, sealing every gap.
- Place on the parchment-lined sheet.
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Ready when: Each ball is smooth and fully closed, with no cheese showing through.
Tip: Any exposed mozzarella will melt out and spatter in the hot oil, so patch thin spots with a pinch of rice.
9
Bread and chill
- Roll each ball in flour and tap off the excess.
- Dip it in the beaten egg, let the extra drip off, then roll in breadcrumbs until fully coated, pressing lightly.
- Return to the baking sheet.
- Refrigerate uncovered for 15 minutes so the coating sets.
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Ready when: The crumbs look dry and evenly coat the whole surface, with no bare patches.
Tip: For an extra-sturdy crust, repeat the egg and breadcrumb dip a second time.
10
Heat the oilOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and set the wire rack over a rimmed baking sheet on the middle rack to keep fried batches warm.
- Pour the oil into a heavy 5- to 6-quart (4.7–5.7 L) Dutch oven so it is about 2 inches (5 cm) deep.
- Clip on a thermometer and heat over medium-high heat to 350°F (175°C), about 10 minutes.
- Meanwhile, warm the marinara in a small saucepan over low heat.
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Ready when: The thermometer reads 350°F (175°C). A breadcrumb dropped in sizzles right away.
Tip: Never fill the pot more than halfway with oil. Keep the heat adjusted so it stays between 340 and 360°F (170–180°C).
11
Fry in batchesOven 200°F / 95°C
- Lower 6 arancini into the oil with a slotted spoon, so they don't touch.
- Fry for 4 to 5 minutes, turning once or twice, until deep golden brown.
- Move to the rack in the 200°F (95°C) oven to stay warm, and bring the oil back to 350°F (175°C) before starting the next batch of 6.
- Repeat for 3 batches in total.
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Ready when: The crust is deep golden brown and crisp, and the center of a test ball reaches 165°F (74°C).
Tip: Crowding drops the oil temperature, and the balls come out greasy. If one cracks open, fish it out right away.
12
Rest and serve
- Let the arancini drain on the rack for 2 minutes.
- Sprinkle with flaky salt, if using, and serve hot with the warm marinara for dipping.
- Break one open to check that the mozzarella inside is melted and stretchy.
- Turn off the oven.
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Ready when: The cheese stretches in strings when you pull a ball apart.
Tip: Serve them within 10 minutes for the crispest crust.

Good to know

Tips

Cool the risotto completely before shaping. Warm rice is soft and sticky, and it makes the balls collapse.
Use a deep-fry thermometer. Oil under 325°F (165°C) makes greasy arancini, and oil over 375°F (190°C) browns the crust before the cheese melts.
Chill the cheese cubes and the breaded balls. Cold centers give the crust time to crisp before the mozzarella starts to leak.
Fry one test ball first. If it cracks or leaks, re-seal the rest more firmly or add a second egg and breadcrumb coat.

Make ahead

Make the risotto up to 2 days ahead, cool it fully, and refrigerate it covered. Shape and bread the arancini up to 1 day ahead, and refrigerate them uncovered on a tray, then loosely covered once the coating is dry. You can also freeze the breaded, unfried balls on a tray, then bag them for up to 2 months and fry from frozen at 325°F (165°C) for 6 to 7 minutes.

Storage & reheating

Room temperature: up to 2 hours after frying. Fridge: store cooled arancini in an airtight container for up to 3 days. Freezer: freeze cooked arancini on a tray, then bag for up to 2 months. To reheat, bake on a rack-lined sheet in a 400°F (200°C) oven for 12 to 15 minutes (20 minutes from frozen) until hot in the center and crisp outside. Avoid the microwave, which makes the crust soft.

Substitutions

dry white wine → additional stock plus 1 tbsp lemon juice. Use ½ cup (120 ml) extra stock and add the lemon juice at the end for the acidity wine would give.
Parmigiano-Reggiano cheese → Pecorino Romano. Saltier and sharper, so reduce the added salt to ¾ tsp (4 g).
plain dry breadcrumbs → panko, finely crushed. Crush it with your hands or in a bag so it coats evenly. The crust will be slightly crunchier.
low-moisture mozzarella block → smoked scamorza or fontina. Cut into the same ¾-inch (2 cm) cubes. Both melt well and have more flavor.