Arancini Filled With Mozzarella in Arrabiata Sauce

Arancini, the beloved Italian delicacy, gets a flavorful makeover in this recipe for Arancini Filled With Mozzarella in Arrabiata Sauce. These crispy rice balls, filled with gooey mozzarella cheese, are served alongside a zesty Arrabiata sauce, creating a tantalizing appetizer or main course. The process begins with preparing a creamy risotto infused with the flavors of onion, garlic, white wine, and lemon zest.

Chilled and thickened, the risotto is then formed into balls, stuffed with mozzarella, and coated in a savory breadcrumb mixture. After a brief freeze, the arancini are fried to golden perfection, resulting in a crispy exterior and a melty, cheesy center.

Meanwhile, a spicy Arrabiata sauce, featuring garlic, chili flakes, and crushed tomatoes, simmers on the stove, ready to provide the perfect dipping accompaniment. With its irresistible combination of textures and flavors, these Arancini Filled With Mozzarella in Arrabiata Sauce are sure to impress at any gathering or dinner table.

How to make Arancini Filled With Mozzarella in Arrabiata Sauce

Ingredients

For the risotto:

3 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, sliced

1 ½ cups Carolina Arborio Rice

3 ½ cups chicken or vegetable broth

½ cup white wine

¼ cup lemon juice

2 teaspoons kosher salt

½ cup heavy cream

1 tablespoon freshly grated lemon zest

¾ cup grated parmesan cheese

For the sauce:

5 large garlic cloves, sliced

3 cups canned crushed tomatoes

1 teaspoon kosher salt

¼ cup minced fresh parsley

For the stuffing:

4oz mozzarella cheese, diced into ½” pieces

For the arancini:

2 cups panko breadcrumbs

1 tablespoon dried oregano

1 teaspoon chili flakes

1 teaspoon kosher salt

2 cups flour

3 large eggs

8 cups canola, safflower, or vegetable oil, for frying

Instructions:

To make the risotto:

Preheat oven to 350F. Heat olive oil in a Dutch oven over medium heat. Add the onion and cook 7 minutes or until soft. Add the garlic and sauté 2 minutes, until fragrant.

Remove from heat and add the rice, broth, wine, lemon juice, and salt. Stir to combine. Cover and bake 45 minutes. Remove from the oven and stir in the ½ cup cream, lemon zest, butter, and parmesan cheese. Continue stirring until the cheese is melted and all the ingredients are incorporated.

Spread the risotto onto a baking sheet or other shallow baking dish. Refrigerate at least 2 hours, or until fully chilled and thickened. (Can be prepared up to three days in advance.)

While the risotto chills, make the sauce:

Heat 2 tablespoons olive oil in a medium saucepan.

Add the garlic and chili flakes and let cook about 3 minutes, or until the garlic is toasted.

Add the crushed tomatoes and salt.

Stir to combine, then let simmer, uncovered, for about 10 minutes or until slightly thickened.

Stir in parsley, then taste and adjust seasoning with additional salt as needed.

Remove from heat and set aside.

Form the rice balls:

Line a baking sheet with foil or parchment paper. Use a cookie scoop or spoon to scoop about ¼ cup of chilled risotto into your hands. Insert 1 or 2 pieces of mozzarella in the center and close the rice around it using your hands to mold it into a round patty. (It may be lumpy or flattened slightly—that’s OK!) Place on the lined baking sheet and repeat with rest of risotto and cheese. Set in freezer 20 minutes.

While risotto balls freeze, prep the breading:

Combine panko breadcrumbs, oregano, chili flakes and salt in a food processor or blender and blitz several times until finely ground. Pour into a shallow bowl or baking dish. Place the flour in a separate shallow bowl. In a third bowl, whisk the eggs until frothy.

Line a second baking sheet with parchment paper or foil. Remove the chilled rice balls from the freezer. Working one at a time, place into the flour, rolling around to coat completely, then roll in the beaten egg, then finally in the breadcrumbs. Roll until completely breaded on all sides then place on the prepared baking sheet. Repeat with rest of rice balls.

Return rice balls to the freezer and let chill 10 minutes while you heat oil.

Pour oil into a clean Dutch oven or deep heavy-bottom skillet until it reaches a depth of 3 inches. Heat to approximately 350F.

Remove rice balls from the freezer and, working in batches, fry for about 3–4 minutes or until golden brown on all sides. Transfer to a paper towel-lined platter and repeat with rest of batch.

Serve immediately with warm sauce on the side for dipping.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of rice for this recipe?

Arborio rice is recommended for its creamy texture, but you can substitute with other short-grain rice varieties if needed.

Can I prepare the risotto ahead of time?

Yes, you can prepare the risotto up to three days in advance and refrigerate until ready to use.

Can I bake the arancini instead of frying them?

Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until golden brown and crispy.

Can I freeze the arancini before frying them?

Yes, freezing them before frying helps them hold their shape better during frying and prevents them from falling apart.

Can I use store-bought marinara sauce instead of making the arrabiata sauce from scratch?

Yes, you can use store-bought marinara sauce if you prefer a quicker option.

Can I omit the wine from the risotto?

Yes, you can omit the wine or substitute it with additional broth or lemon juice for flavor.

Can I use different types of cheese for the stuffing?

Yes, you can experiment with different types of cheese for the stuffing, such as fontina or gouda.

Can I make smaller arancini for appetizers?

Yes, you can make smaller arancini by using a smaller amount of risotto and cheese for each ball.

Can I use gluten-free breadcrumbs and flour for this recipe?

Yes, you can use gluten-free breadcrumbs and flour if you have dietary restrictions or preferences.

Can I reheat leftover arancini?

Yes, you can reheat leftover arancini in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.