Arancini With Ragu And Mozzarella

Arancini with Ragu and Mozzarella combines creamy risotto with gooey mozzarella and savory ragu, all encased in a crispy breadcrumb shell. This classic Italian dish transforms leftover risotto into indulgent, bite-sized delights perfect for snacking or as a starter. Each arancini ball is carefully prepared by hand, ensuring a delicious surprise of melted mozzarella and flavorful ragu in every bite.

Deep-fried to golden perfection, these arancini are served piping hot, topped with grated Parmesan for an irresistible finish. Perfect for entertaining or simply enjoying a taste of Italy at home.

Arancini With Ragu And Mozzarella

Ingredients

500g cold, cooked risotto

100g fior di latte mozzarella, cut into 2cm cubes

Half cup leftover ragu or stew

2 eggs, beaten

2 cups fine breadcrumbs

Oil for deep frying

Freshly grated parmesan for serving

Method

Step 1:

Take 40 grams to 50 grams of risotto and roll into a ball in your hands.

Poke your finger into the centre, stuff in a little mozzarella and ragu, and close up the hole. (You can do up to this stage beforehand then refrigerate until needed.)

Roll each ball in beaten eggs, then in breadcrumbs until coated.

Step 2:

Heat the oil until it turns a small cube of bread nicely brown in about 30 seconds.

Fry the arancini in small batches for 4 minutes to 5 minutes or until golden.

Drain and serve with a little extra grated parmesan.

Note:

If you don’t want to deep fry, you can pan fry the arancini in a little oil until crisp and finish the cooking in a hot oven for 10 minutes.

Use of Leftover Risotto: This recipe ingeniously repurposes cold, cooked risotto into flavorful arancini, showcasing an Italian tradition of minimizing food waste while maximizing taste.

Mozzarella and Ragu Filling: The combination of fior di latte mozzarella and leftover ragu or stew adds a creamy and savory center to the arancini, ensuring each bite is rich and satisfying.

Preparation: Rolling the risotto into balls and filling them with mozzarella and ragu requires a bit of care to ensure each arancini is evenly stuffed and properly sealed, enhancing both presentation and taste.

Breading Process: Coating the arancini in beaten eggs and fine breadcrumbs before frying creates a crispy exterior that contrasts beautifully with the soft, melty interior—a hallmark of well-executed arancini.

Deep-Frying Technique: Frying the arancini in batches ensures they cook evenly and develop a golden-brown crust without becoming greasy, achieving a delightful crunch.

Oil Temperature: Maintaining the oil at the correct temperature (about 180°C or 350°F) is crucial for achieving the perfect texture—crispy outside and heated through inside—within the suggested frying time of 4 to 5 minutes per batch.

Presentation: Serve the arancini immediately after frying, sprinkled with freshly grated Parmesan cheese for added flavor and appeal.

Make-Ahead Option: The recipe allows for pre-preparation up to the stuffing stage, offering convenience for parties or busy schedules. Simply refrigerate the prepped arancini until ready to coat and fry.

Versatility: Arancini can be served as appetizers, snacks, or even a main dish with a side salad, showcasing their versatility and appeal for various occasions.

Traditional Italian Flavors: This dish embodies classic Italian flavors and textures—creamy risotto, gooey mozzarella, and robust ragu—making it a delightful culinary experience that transports diners to Italy’s culinary heart.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of risotto for making arancini?

Yes, you can use any type of risotto as long as it’s cold and cooked.

Different types of risotto will result in different flavors for the arancini.

What can I substitute for fior di latte mozzarella?

If you can’t find fior di latte mozzarella, you can use another type of mozzarella cheese or any other cheese that melts well, such as fontina or provolone.

Can I freeze arancini before frying them?

Yes, you can freeze the assembled arancini before frying.

Place them on a baking sheet lined with parchment paper, making sure they’re not touching each other, and freeze until firm.

Then transfer them to a freezer bag or container for long-term storage.

Can I use store-bought breadcrumbs for coating the arancini?

Yes, you can use store-bought breadcrumbs if you don’t have fine breadcrumbs on hand.

Panko breadcrumbs can also be used for a crunchier texture.

What type of oil is best for deep frying arancini?

A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is ideal for deep frying arancini.

Make sure the oil is heated to the proper temperature before frying to ensure a crispy exterior.

What type of risotto works best for making arancini?

Any type of cold, cooked risotto works well for making arancini. Traditional risottos like mushroom, sausage, or vegetable risotto are popular choices.

Can I use other types of cheese instead of mozzarella?

Absolutely! While mozzarella is commonly used for its melting properties, you can experiment with other cheeses like fontina, provolone, or cheddar for different flavors.

What can I substitute for ragu or stew if I don’t have any leftovers?

If you don’t have leftover ragu or stew, you can use other fillings such as marinara sauce, cooked ground meat, sautéed vegetables, or even a combination of cheese and herbs.

Is it necessary to refrigerate the arancini before frying?

Refrigerating the arancini before frying helps them hold their shape better and prevents them from falling apart during the frying process.

It’s a recommended step but not absolutely necessary if you’re short on time.

Can I freeze arancini for later use?

Yes, arancini freeze well.

After shaping them, place them on a baking sheet lined with parchment paper and freeze until solid.

Then transfer them to a freezer bag or airtight container.

When ready to use, fry or bake them directly from frozen, adjusting the cooking time as needed.

How can I ensure the arancini are evenly coated with breadcrumbs?

Make sure to roll each arancini ball thoroughly in the beaten eggs before coating them with breadcrumbs.

Press gently to ensure the breadcrumbs adhere well to the surface.

What type of oil is best for deep frying arancini?

A neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, is best for deep frying arancini.

These oils can withstand high temperatures without imparting unwanted flavors to the food.

How do I know when the oil is hot enough for frying?

To check if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and turns golden brown within 30 seconds, the oil is ready for frying.

Can I bake arancini instead of frying them?

Yes, you can bake arancini for a healthier alternative.

Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden and crispy.

What’s the best way to serve arancini?

Arancini are best served hot and crispy, ideally with a sprinkle of freshly grated parmesan cheese on top.

They can be enjoyed as appetizers, snacks, or even as a main dish with a side of marinara sauce or aioli for dipping.