Mozzarella arancini
Mozzarella arancini are crisp-coated rice balls with melting cheese inside. Cook a thick risotto, chill it completely, shape around the cheese and deep-fry.
Another 2 hours - cooling
How to make it
Prepared 0 of 6 steps
Make the risotto base
Heat the olive oil and butter in a saucepan and cook the finely chopped onion for 5 minutes. Add garlic for 30 seconds, then the rice for 2 minutes. Pour in the wine and reduce almost completely, stirring from the base.
Cook the risotto
Add portions of hot broth and cook for 20-25 minutes until soft, stirring regularly. The mixture should be thick with no free liquid. Turn off the heat, mix in parmesan, salt, and pepper.
Cool quickly
Spread the rice in a shallow, clean container and cool it quickly. Refrigerate for at least 2 hours until completely cooled. Do not leave cooked rice on the countertop for long periods.
Form the balls
Dry the mozzarella well and cut into 18 equal pieces. Divide the cold rice into 18 portions. Using wet hands, flatten each portion, place a piece of cheese in the center, and carefully seal the edges to prevent the filling from showing.
Make the coating
Put the flour, beaten eggs and breadcrumbs in separate bowls. Coat each ball in flour, shake off excess, dip in egg and cover evenly with breadcrumbs.
Fry and check the center
In a deep, stable pan, heat oil to 170 °C, not filling it more than half full. Fry the balls in small batches for 5-7 minutes until golden and an internal temperature of 74 °C is reached. Drain on a rack and serve hot.
Little hint
Wet risotto and damp mozzarella make the balls hard to seal. Pat the cheese dry and chill the risotto completely; do not shape the balls from warm, loose rice.
Frequently asked questions
What should I watch out for when cooking?
Wet risotto and damp mozzarella make the balls hard to seal. Pat the cheese dry and chill the risotto completely; do not shape the balls from warm, loose rice.
How should I prepare the ingredients?
Heat the olive oil and butter in a saucepan and cook the finely chopped onion for 5 minutes. Add garlic for 30 seconds, then the rice for 2 minutes. Pour in the wine and reduce almost completely, stirring from the base.
