Arancini with Melting Mozzarella Centres

Golden risotto balls with crisp shells and melting middles from Eleanor Smallwood
By Eleanor Smallwood
Arancini with Melting Mozzarella Centres
  • Rating:
  • Serves: Makes about 20 balls
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 350 g 350g cold leftover parmesan risotto
  • 125 g buffalo mozzarella
  • 100 g plain flour
  • 2 eggs, beaten
  • 200 g breadcrumbs
  • oil, for deep-frying


1. Take a spoonful of the risotto in your hands and shape into a flattened disc. Put a cube of mozzarella into the centre of the disc and squeeze the risotto around the cheese to form a tight ball. Repeat using up all of the risotto.

2. Roll the little balls first in the plain flour, then in the egg and finally in the breadcrumbs. Shake off any excess crumbs.

3. Heat the oil in a deep-fat fryer or pan to 180C. Gently lower the arancini into the oil in batches and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Serve immediately.

Rate This Recipe