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Mozzarella-Stuffed Tomato Arancini

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Golden, crispy arancini filled with creamy tomato risotto and oozing melted mozzarella in the center. These Italian rice balls are the ultimate comfort snack or appetizer, served hot with a swirl of creamy tomato dipping sauce.

Ingredients

Scale
  • 2 cups cooked tomato risotto (cooled)
  • 1/2 cup grated Parmesan cheese
  • 1 cup cubed mozzarella (fresh or low-moisture)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying
  • Fresh basil leaves, for garnish
  • For the Tomato Dipping Sauce:
  • 1/2 cup marinara sauce
  • 2 tablespoons heavy cream or Greek yogurt
  • Pinch of salt

Instructions

  1. In a bowl, mix the cooled tomato risotto with Parmesan cheese.
  2. Take a small amount of risotto and flatten it in your palm. Place a mozzarella cube in the center and wrap the rice around to form a tight ball. Repeat with remaining risotto.
  3. Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs.
  4. Heat oil in a deep skillet or pot to 350°F (175°C). Fry arancini in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels.
  5. For the sauce, mix marinara and cream in a small bowl until smooth. Warm before serving.
  6. Serve the arancini hot with tomato dipping sauce and garnish with fresh basil.

Notes

  • Use chilled risotto to make shaping easier.
  • Ensure oil stays at a consistent temperature for even frying.
  • You can bake or air-fry the arancini for a lighter option.

Nutrition

Keywords: arancini, tomato risotto, mozzarella stuffed rice balls, Italian appetizer, crispy rice balls

Find it online: https://foodiecara.com/mozzarella-stuffed-tomato-arancini/