Pan-Fried Mozzarella-Stuffed Arancini are crunchy on the outside, creamy on the inside, and also super easy to make.
I have many other Italian-inspired recipes I invite you to try. Here are just a few examples: One-Pan Orzo with Tomatoes, Spinach, and Basil, Tomato Bacon Pasta with Mascarpone Sauce, Eggplant and Zucchini Lasagna, and Pepperoni Pizza Macaroni and Cheese.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Ingredient swap-out suggestions:
- What I wrote about this recipe in 2016:
- How this recipe came to be:
- The delicious results:
- Why rinse arborio rice before making arancini?
- Top tips for recipe success:
- The step-by-step photo instructions:
- Can arancini be made in an air fryer?
- Additional recipes featuring arborio rice:
- How and when to serve mozzarella stuffed arancini:
- Printable Recipe Card
- Please comment if you've made this recipe.
*Special Note - I originally published this recipe in 2016. I've since gone back in and added more helpful information, but the recipe itself and the photos in this post have remained unchanged.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- large high sided skillet
- slotted spatula
- baking sheet
- wooden spoon
- measuring cups and spoons
- 3-quart saucepan
- paring knife
- chef's knife
- cutting board
- mixing bowls
- paper towels
- strainer (optional)
- cheese grater (optional)
- 2 shallow breading bowls (optional)
Ingredient swap-out suggestions:
If you would like to make these mozzarella-stuffed arancini vegetarian, feel free to substitute vegetable stock (or even water) for the chicken broth.
Beef broth may also be substituted for the chicken broth if desired.
Whole-wheat panko may be used in place of regular panko, or you may even use Italian-seasoned bread crumbs if that's what you have on hand.
Avocado, grapeseed, or even canola oil may be substituted for the olive oil.
Bocconcini (small, fresh mozzarella balls) may be used in place of the cubed mozzarella string cheese, or feel free to use your favorite semi-hard cheese as a replacement for the mozzarella.
What I wrote about this recipe in 2016:
For my last birthday, we went out to dinner at an adorably quaint Italian restaurant called Tony Spavone's.
Since the owner (Tony himself) likes to croon Frank Sinatra and Dean Martin songs to his patrons as they casually enjoy the Italian delicacies from his traditional Italian kitchen, you can only imagine that the atmosphere is as fun and inviting as the food is incredibly delicious.
How this recipe came to be:
We chose the arancini as our appetizer the night we visited Tony's restaurant.
Tony's arancini made such an impression on me that I needed to recreate those wonderful fried rice balls in my Kudos Kitchen as soon as possible, and then bring them to you.
Since I didn't have Tony's recipe to follow, I improvised as best I could.
And since everyone loves melted cheese, I decided that adding a tiny bit of mozzarella cheese to the center of each crunchy, creamy rice ball wouldn't be a bad thing at all!
The delicious results:
While my recipe for Pan-Fried Mozzarella Cheese-Stuffed Rice Balls (Arancini di Riso) with Marinara may not be authentically Italian, they are 100% authentically delicious!
So much so that I would put them up against Tony's arancini any day of the week. Ha! Ha!
I can safely say that because I know it will never happen. LOL But, I'm ready if it ever does!
If you need an excellent recipe for Classic Marinara Sauce, I invite you to try mine.
Why rinse arborio rice before making arancini?
There are two schools of thought on rinsing arborio rice.
Some say never rinse the rice, as it will remove some of the starch that provides the sticky, clumping properties arborio is known for, while others say a quick rinse is never a bad thing.
You'll notice in this recipe that I rinsed the rice in a strainer before adding it to the chicken broth in the saucepan. The rice still had a perfectly sticky consistency and could be easily formed into balls after the quick rinse I gave it.
The choice is yours; however, do (or don't do) whatever feels right to you.
Top tips for recipe success:
Plan for success by cooking the rice completely. This is best done by spreading it out on a baking sheet and refrigerating it for a few hours.
*Special note - Feel free to make the arborio rice in advance (up to 2-3 days) of making the arancini. Store it in an airtight container in the refrigerator.
When stuffing and forming the rice balls, it's easiest to do so with wet (not dripping) hands to prevent sticking.
After the rice balls are formed, add them immediately to the panko crumbs and press the crumbs lightly into the surface of the balls, if needed.
The step-by-step photo instructions:
- Rinse 1 cup of arborio rice several times under running water.
- Add 2 cups of chicken or turkey stock to a medium saucepan and bring to a low simmer.
- Add the rinsed rice, cover, and continue simmering until all the stock is absorbed and the rice is tender (approximately 22-25 minutes).
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- Spread the cooked rice out onto a sheet tray to cool completely.
- If not making the arancini immediately, place the cooked and cooled rice into a container and refrigerate.
- Cut mozzarella cheese into fifteen 1" cubes.
- Use water to keep your hands wet (so the rice won't stick to your hands and fingers) and place approximately 1½ tablespoons of cooled rice in the palm of your hand.
- Place a mozzarella cube in the center of the rice.
- Gently encase the cheese into the rice by making a ball.
- Roll each ball in panko breadcrumbs, pressing the crumbs into the rice if necessary.
- Set the panko-crumbed rice balls aside while you heat the oil for pan-frying.
- Heat approximately 1 cup of olive oil (until the handle of a wooden spoon releases small bubbles when placed in the oil) in a large, high-sided skillet.
- Carefully add the coated rice balls into the hot oil, being careful not to overcrowd the pan.
- Pan-fry the rice balls, turning as needed until they're golden brown.
- Remove the fried rice balls to paper towels to drain, and season with a sprinkling of salt, grated Parmesan cheese, and chopped fresh basil if desired.
- Serve hot with marinara sauce for dipping.
Can arancini be made in an air fryer?
I've honestly not tried it, but I think it would work with a few minor changes to the instructions.
First, chill the panko-coated arancini ball in the refrigerator for at least 30 minutes before cooking.
Second, spray the ball on all sides with a light coating of olive oil spray.
Third, preheat the air fryer to 350 degrees for 5 minutes.
Fourth and final, add the chilled arancini balls to the air fryer basket and fry (watching closely) for 3-4 minutes, turning the balls as needed to brown them on all sides. Add additional cooking time if needed, turning the balls frequently as they cook.
Additional recipes featuring arborio rice:
Sweet Corn Risotto with Shrimp is a great way to use up the last of summer's bounty of sweet corn. It's a creamy, delicious seafood main course that can be on the dinner table in about 30 minutes.
Asparagus and Pea Risotto combines all the flavors of spring with very little fuss and just a little bit of stirring.
Why go out when you can make this restaurant-quality creamy Mascarpone Chicken Risotto at home? It's impressive, delicious, and not at all difficult to make.
How and when to serve mozzarella stuffed arancini:
These Arancini di Riso (a.k.a. Pan-Fried Mozzarella-Stuffed Rice Balls with Marinara) would make an amazing appetizer (as we had them the night we went out to dinner) or a delicious side dish for almost any entrée.
But whichever way you choose to serve them, I know you'll enjoy them as much as we do!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Pan-Fried Mozzarella-Stuffed Arancini
Equipment
- paring knife optional
- chef's knife optional
- cheese grater optional
- strainer optional
- paper towels
Ingredients
- 1 cup arborio rice
- 2 cups chicken broth or stock beef or vegetable will work as well
- 1 teaspoon salt plus additional for seasoning after frying (if desired)
- ¼ teaspoon pepper
- 3 each mozzarella string cheese cut into 1" pieces
- 1½ cups panko bread crumbs
- 1 cup olive oil
- ¼ cup Parmesan cheese grated, optional for garnish
- ¼ cup fresh basil leaves chopped, optional for garnish
- water to keep rice balls from sticking to hands
- marinara sauce optional for dipping
Instructions
- Use a strainer to lightly rinse the rice under running water before cooking.
- Place the broth in a saucepan along with the salt and pepper. Bring to a simmer.
- Add the rinsed rice and stir well. Cover and simmer for 20-25 minutes, or until all the liquid has cooked away and the rice is plump and sticky.
- Spread the cooked rice on a baking sheet and allow to cool completely in the refrigerator.Note- The rice may be made in advance: Place the cooled rice in a covered container and refrigerate 2-3 days, or until ready to make the arancini.
- Heat the oil in a large high sided skillet until the oil shimmers lightly.
- Meanwhile add the panko crumbs to a shallow bowl.
- Lightly wet hands with water and take 1½ tablespoons of cooled rice in the palm of your hand and flatten it.
- Add a cheese cube to the center of the rice and then form the rice over the cheese to form a ball.
- Add the rice balls to the panko crumbs and roll and press the crumbs lightly into the balls until each are completely covered in crumbs. Follow the same procedure with the remaining ingredient.
- Carefully add the panko coated balls to the hot oil and pan fry on all sides until golden (approximately 2-3 minutes), turning frequently.
- Remove the fried rice balls to paper towels to drain, and immediately sprinkle with additional salt, Parmesan cheese, and chopped basil, if desired.
- Serve warm with marinara sauce for dipping.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and eating these deliciously crunchy, creamy, easy-to-make stuffed, pan fried arancini as much as I've enjoyed bringing them to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Momo C. says
Can they be baked in the oven instead of fried? If so, what would be your instructions for this to hopefully come out just as good? Thanks 🙂
Renée says
Hello!
Although I've not tried it, I have a few suggestions for how it to do this.
Make the rice balls as the recipe instructs.
Spray the rice balls generously with olive oil spray and place on a rimmed baking sheet
or in a muffin tin (one rice ball per well), and bake until crispy.
I'd suggest baking them at 375 degrees in a conventional oven, or 350 degrees in an air fryer.
Keep an eye on them so they don't burn. I'd guess they'll take approximately 10 - 15 minutes
depending on which cooking method you're using.
I hope this information is helpful.
Please let me know how they turn out for you.
Take care,
Renee
Mark says
These arancini are delicious.
Renée says
So happy you like this recipe, Mark!
Take good care,
Renee
Lauren @ Hall Nesting says
I haven't made this in so long! Thanks for the inspiration again
Renée says
My pleasure! 🙂
Jenny | Honey and Birch says
I had some delicious arancini when I was Italy and I've been dreaming of it ever since!!
Renée says
What dreams are made of!
Katerina @ Diethood says
These are so perfect!! I am making them for NYE!!
Renée says
Happy New Year, Katerina!
Kimberly @ The Daring Gourmet says
WOW, these look absolutely perfect!!! I can't think of anything I'd rather be snacking on right now 🙂
tcklifestyle says
WOW, these look absolutely perfect!!! I can't think of anything I'd rather be snacking on right now 🙂
Renée says
Me either. Wish they weren't gone 😉
Jen says
balls would not form, fell apart once in the oil.
Renée says
Sorry to hear you had problems, Jen.
So, tell me, the balls DID form but then fell apart in the oil only? After how long of a time period did that happen? Do you know how hot your oil was? Did you make any changes to the recipe? Did you use arborio rice? Was the rice cool before making the balls?
I'm only trying to figure out what happened and how to help so you will be successful with this recipe in the future.
Thanks,
Renee
Heather | All Roads Lead to the Kitchen says
Oh my gosh, I love arancini, but I haven't had or made it in years. These are beautiful!
Renée says
Thank you so much, Heather!