I can never resist these golden Mozzarella Stuffed Arancini, with a crispy shell, creamy rice, and a molten cheese center. One bite and they steal the spotlight from every appetizer on the table.

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I’m wildly obsessed with Mozzarella Stuffed Arancini because they hit every craving I have at once: creamy rice, crunchy shell, molten cheese, and that salty little bite that keeps me reaching for another. I love how Arborio rice turns rich and tender inside, while fresh mozzarella pulls in the middle like it has no self-control.

And yes, I absolutely count these as dinner when I eat half the tray standing at the counter. No shame.

They’re crispy, cheesy, messy in the best way, and impossible for me to leave alone once that first ball cracks open every single time, seriously.

Ingredients

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Arborio rice gets creamy and sticky, so the balls hold together beautifully.
Warm chicken stock adds cozy flavor without making everything taste too salty.
Butter brings richness, because fried rice balls shouldn’t taste shy.
Onion and garlic give that savory base you’ll smell right away.
White wine adds a little tang, but skipping it is totally fine.
Parmesan makes the rice salty, nutty, and way more snackable.
Eggs help bind everything, so you’re not chasing broken arancini.
Mozzarella is the gooey middle, basically the whole reason we’re here.
Flour and breadcrumbs create that crisp shell everyone grabs first.
Neutral oil fries cleanly, giving crunch without a weird aftertaste.
Parsley adds freshness, so it doesn’t feel too heavy.
Plus marinara makes dunking messy, warm, and completely worth it.

Ingredient Quantities

1 1/2 cups Arborio rice

4 1/2 to 5 cups low sodium chicken stock, kept warm

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

2 garlic cloves, minced

1/2 cup dry white wine, optional

3/4 cup freshly grated Parmesan cheese

2 large eggs, beaten

8 ounces fresh mozzarella, cut into 1/2 inch cubes (or small mozzarella balls)

1/2 cup all purpose flour, for dredging

1 1/2 cups fine dry breadcrumbs or panko

Vegetable oil or canola oil for deep frying, about 4 cups or enough for a deep pan

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Optional for serving: warm marinara sauce, about 1 to 2 cups

How to Make this

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1. Heat olive oil and butter in a heavy saucepan over medium heat; add finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook 1 minute.

2. Add Arborio rice and toast, stirring, for 2 minutes until edges are translucent. Pour in white wine if using and stir until mostly absorbed.

3. Add warm chicken stock one ladle at a time, stirring frequently and allowing rice to absorb most of the liquid between additions, until rice is creamy and al dente, about 18 to 20 minutes total. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

4. Remove from heat and stir in grated Parmesan, beaten eggs, and chopped parsley. Spread the rice on a baking sheet and let cool to room temperature, then refrigerate until firm, at least 1 hour.

5. Shape chilled rice into golf ball sized portions: flatten a portion in your hand, place a cube of mozzarella in the center, then fold rice around the cheese and roll into a smooth ball. Repeat with remaining rice and cheese.

6. Prepare a dredging station with all purpose flour, beaten eggs, and fine dry breadcrumbs in three separate shallow bowls. Coat each rice ball in flour, then egg, then breadcrumbs, pressing to adhere.

7. Heat vegetable or canola oil in a deep pan to 350 to 375 degrees F, using enough oil to submerge the arancini. Fry the balls in batches, turning as needed, until evenly golden brown and crisp, about 3 to 4 minutes per batch.

8. Transfer fried arancini to a paper towel lined tray to drain and season lightly with additional salt while hot.

9. Serve warm with marinara sauce on the side for dipping.

Equipment Needed

1. Heavy saucepan or wide, heavy bottom pot
2. Wooden spoon or heatproof spatula
3. Ladle for adding warm stock
4. Baking sheet for cooling the risotto
5. Three shallow bowls for flour, egg, and breadcrumbs
6. Deep frying pan or Dutch oven
7. Deep fry thermometer
8. Slotted spoon or spider for removing arancini
9. Paper towels and a tray for draining
10. Measuring cups and spoons and a box grater for Parmesan

FAQ

Q: Can I make the risotto ahead of time and use it for the arancini later?

A: Yes. Chill the risotto uncovered until room temperature, then refrigerate in a covered container for up to 24 hours. Cold risotto is easier to shape into balls. If it becomes very firm, let it sit at room temperature a few minutes before forming.

Q: How do I prevent the mozzarella from leaking out during frying?

A: Use chilled or slightly frozen mozzarella cubes and pack the rice tightly around the cheese. Make sure edges are well sealed. A double coat of flour, egg, and breadcrumbs helps create a secure barrier.

Q: What is the best oil temperature for deep frying?

A: Heat oil to 350 to 365 degrees F (175 to 185 degrees C). If too cool, arancini absorb oil and become greasy; if too hot, the exterior browns before the center heats through. Fry a few at a time to maintain consistent oil temperature.

Q: Can I bake arancini instead of frying?

A: Yes. Brush or spray arancini generously with oil and bake at 400 degrees F (200 degrees C) on a parchment lined sheet for 20 to 25 minutes, turning once, until golden and crisp. Texture will be slightly different and less crunchy than deep fried.

Q: How long can cooked arancini be stored and how do I reheat them?

A: Store cooled arancini in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degrees F oven for 10 to 15 minutes until heated through and crisp. Avoid microwaving or they will get soggy.

Q: Can I make these vegetarian or change the filling?

A: Yes. Use vegetable stock instead of chicken stock to make them vegetarian. Fillings can include cooked mushrooms, peas with ricotta, chopped spinach with lemon zest, or small cubes of provolone or fontina instead of mozzarella.

Mozzarella Stuffed Arancini Aka Italian Rice Balls Recipe Substitutions and Variations

Arborio rice: Carnaroli or Vialone Nano (both yield similarly creamy risotto texture)
Low sodium chicken stock: vegetable stock or mushroom broth (keeps it vegetarian and adds savory depth)
Fresh mozzarella: low moisture mozzarella or bocconcini (firmer, less watery center) or burrata (for extra creamy ooze)
Freshly grated Parmesan: Pecorino Romano or Grana Padano (comparable saltiness and umami)

Pro Tips

1. Chill the risotto until very firm before shaping. Cold rice holds together so much better, which means fewer cracked balls and a cleaner seal around the cheese. If your kitchen is warm, pop the tray in the freezer for 15 to 20 minutes to make shaping easier.

2. Freeze the mozzarella cubes briefly before stuffing. A slightly frozen center helps prevent the cheese from oozing out during frying while still melting nicely inside. Pat the cheese dry so extra moisture does not weaken the coating.

3. Use a thermometer and keep the oil steady at 350 to 365 F. Too cool and the arancini will absorb oil and go greasy; too hot and the exterior will brown before the center heats through. Fry in small batches so the oil temperature recovers quickly.

4. Double-coat for extra crunch and better sealing. After the first breadcrumb coat, dip again in egg and breadcrumbs for a thicker crust that stays crisp longer and helps prevent leaks. Drain briefly on a rack rather than direct paper to keep the crust from steaming and getting soggy.