Mozzarella Stuffed Risotto Balls

    55 minutes

    This is my version of an Italian favourite 'Arancini' which is a stuffed risotto rice ball in this case with mozzarella cheese.

    62 people made this

    Serves: 18 

    • 1 tablespoon olive oil
    • 1 small onion, finely diced
    • 1 clove garlic, crushed
    • 1 cup uncooked Arborio rice
    • 1/2 cup (125ml) dry white wine
    • 2 1/2 cups (625ml) boiling chicken stock
    • 1/2 cup frozen green peas
    • 60g finely diced ham
    • 1 pinch salt and pepper, to taste
    • 1/2 cup finely grated Parmesan cheese
    • 1 egg, whisked
    • 1 egg
    • 1 tablespoon milk
    • 125ml mozzarella cheese, cut into 2cm cubes
    • 1/2 cup (60g) plain flour
    • 1 cup dry breadcrumbs
    • 1 cup (250ml) vegetable oil for deep frying

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat the olive oil in a large saucepan over medium heat. Add onion and garlic then cook stirring until onion is soft but not browned.
    2. Pour in the rice and cook stirring for 2 minutes then stir in the wine and continue cooking and stirring until the liquid has evaporated.
    3. Add hot chicken stock to the rice 1/3 cup at a time stirring and cooking until the liquid has evaporated before adding more.
    4. When the chicken stock has all been added and the liquid has absorbed stir in the peas and ham. Season with salt and pepper.
    5. Remove from the heat and stir in the Parmesan cheese. Transfer the risotto to a bowl and allow to cool slightly.
    6. Stir the whisked egg into the risotto.
    7. In a small bowl whisk together the remaining egg and milk with a fork.
    8. For each ball roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the centre and roll to enclose. Coat lightly with flour, dip into the milk mixture then roll in breadcrumbs to coat.
    9. Heat oil for frying in a deep-fryer or large deep saucepan to 180 degrees C.
    10. Fry the balls in small batches until evenly golden turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (61)


    The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot!  -  09 Sep 2005  (Review from Allrecipes USA and Canada)


    Pretty good. I have eaten these with a meat center. I mixed ground beef with peas and mozzarella and put it in the center of the ball. You only need small amount. Eat these hot, with marinara sauce! This is a day long process, so block out some time to make these. Worth it though!  -  01 Aug 2003  (Review from Allrecipes USA and Canada)


    Have made these a few times, the first time I struggled greatly getting the rice to form into neat round balls however I found if you place the risotto in the fridge for a couple of hours it makes it really simple to shape. The only other thing I would suggest is using bacon instead of ham, you don't need much put it provides a more distinct flavour and also gives them an extra crunch. All in all a great recipe.  -  24 Feb 2009  (Review from Allrecipes USA and Canada)