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Mozzarella Arancini Balls

If you don’t like fried, cheesy food we can’t be friends (kidding). But honestly these are one of the best small bites you can have and to be honest, they’re not too hard to make. 

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Mozzarella stuffed arancini torn in half with cheese oozing out

Ingredients

  • 30g butter

  • 1 brown onion, diced

  • 5 cloves garlic, minced

  • 1 cup arborio rice

  • 3-4 cups chicken or vegetable stock

  • 100g grated parmesan

  • 1/4 Pernod (definitely not tradition, I just like it) – otherwise 1/2 cup wine

  • Salt and pepper to taste

  • Mozzarella, cut into 1-2cm cubes

  • Plain flour

  • 2 eggs, beaten

  • Panko bread crumbs

How to Make Mozzarella Arancini Balls

  1. Add butter to a saucepan over medium heat.
  2. Once the butter is melted and the pan is hot, add the onion and garlic and sauté until soft and translucent.
  3. Add the rice and toast for a few minutes until it smells toasty or nutty. The rice shouldn’t really change colour but just get a nice smell.
  4. Add the Pernod, and a ladle of stock, drop the heat to low and stir until fully absorbed.
  5. Add the next ladle of stock and continue this process until the rice is fully cooked. You might need more or less stock depending on the brand of rice you use and how hot your pan is (A higher heat can mean that more of the liquid will evaporate rather than absorb into the rice)
  6. Add the parmesan, and season with salt and pepper.
  7. Transfer to a tray and set in the fridge or freezer for a few hours until firm and set but not frozen.
  8. Once firm, create a disc and add a piece of mozzarella to the center then roll into a ball.
  9. Dust in flour, then beaten egg and finally, panko bread crumbs.
  10. Fry in oil at around 180C for 5 or so minutes or until golden and crisp.
  11. Serve immediately and enjoy!

Mozzarella Stuffed Arancini Balls

Oozey Mozzarella stuffed arancini balls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 6 hours
Course Appetizer
Cuisine Italian

Ingredients
  

  • 30 g butter
  • 1 brown onion diced
  • 5 cloves garlic minced
  • 1 cup arborio rice
  • 3-4 cups chicken or vegetable stock
  • 100 g grated parmesan
  • 1/4 cup Pernod definitely not traditional, I just like it - otherwise 1/2 cup wine
  • Salt and pepper to taste
  • Mozzarella cut into 1-2cm cubes
  • Plain flour
  • 2 eggs beaten
  • Panko bread crumbs

Instructions
 

  • Add butter to a saucepan over medium heat.
  • Once the butter is melted and the pan is hot, add the onion and garlic and sauté until soft and translucent.
  • Add the rice and toast for a few minutes until it smells toasty or nutty. The rice shouldn’t really change colour but just get a nice smell.
  • Add the Pernod, and a ladle of stock, drop the heat to low and stir until fully absorbed.
  • Add the next ladle of stock and continue this process until the rice is fully cooked. You might need more or less stock depending on the brand of rice you use and how hot your pan is (A higher heat can mean that more of the liquid will evaporate rather than absorb into the rice)
  • Add the parmesan, and season with salt and pepper.
  • Transfer to a tray and set in the fridge or freezer for a few hours until firm and set but not frozen.
  • Once firm, create a disc and add a piece of mozzarella to the center then roll into a ball.
  • Dust in flour, then beaten egg and finally, panko bread crumbs.
  • Fry in oil at around 180C for 5 or so minutes or until golden and crisp.
  • Serve immediately and enjoy!

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Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

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