Pan-Fried Mozzarella-Stuffed Arancini
Pan Fried Mozzarella Cheese Stuffed Rice Balls are crunchy on the outside, creamy on the inside, and stuffed with lots of melted cheese! What's not to love?
Servings: 12 servings
Calories: 289kcal
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
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Cool completely. Store in an airtight freezer container or freezer bag. Label and date.
Freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat (uncovered) in a moderate oven or air fryer until crispy.
The rice may be made 2-3 days in advance and stored in an airtight container in the refrigerator until ready to make the arancini.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 361mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
