Mozzarella-Stuffed Arancini with Garlicky Marinara

Quick Recipe Version (TL;DR)

• Yield: About 20 arancini (8 appetizer servings)
• Prep Time: 30 minutes (plus 1 hour chilling)
• Cook Time: 50 minutes
• Total Time: 2 hours 20 minutes

Quick Ingredients

• 1.5 cups Arborio or Carnaroli rice
• 4 cups low-sodium chicken or vegetable stock, kept warm
• 0.5 cup dry white wine
• 1 small yellow onion, finely diced
• 2 tbsp olive oil + 2 tbsp unsalted butter
• 0.5 cup finely grated Parmesan, plus more for serving
• 1 pinch saffron threads (optional), salt, black pepper
• 8 oz low-moisture mozzarella, cut into 1/2-inch cubes
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups fine dry breadcrumbs
• 2 tbsp finely chopped parsley
• 2 quarts neutral oil for frying
• Marinara: 2 tbsp olive oil, 3 garlic cloves, 1/4 tsp red pepper flakes, 1 can (28 oz) crushed tomatoes, 1 basil sprig, 3/4 tsp kosher salt, 1 tsp sugar (optional)

Do This

• 1. Make risotto: sauté onion in oil, toast rice, deglaze with wine; gradually add warm stock until tender, then finish with butter, Parmesan, salt, pepper, saffron.
• 2. Spread risotto on a rimmed sheet; cool 10 minutes, then chill 45–60 minutes until firm.
• 3. Simmer marinara 15–20 minutes (oil, garlic, red pepper flakes, crushed tomatoes, basil, salt, sugar); keep warm.
• 4. Portion risotto (heaping 2 tbsp); press in a mozzarella cube; seal and roll into balls.
• 5. Dredge: flour, beaten eggs, then breadcrumbs mixed with parsley; press to coat.
• 6. Fry at 350°F for 3–4 minutes until deep golden; drain, salt, serve hot with warm marinara and extra Parmesan.

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Why You’ll Love This Recipe

• Perfectly crisp on the outside with a creamy, saffron-kissed risotto center and melty mozzarella pull.
• Make-ahead friendly: chill the risotto, shape in advance, and fry to order.
• Balanced flavors: garlicky, lightly spicy marinara brightens the rich arancini.
• Ideal for parties or cozy dinners—easy to scale and endlessly customizable.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 1 basil sprig, fresh parsley
• Dairy: Low-moisture mozzarella (8 oz), Parmesan cheese, unsalted butter, 3 large eggs
• Pantry: Arborio or Carnaroli rice, low-sodium stock, dry white wine, olive oil, neutral frying oil, all-purpose flour, fine dry breadcrumbs, crushed tomatoes (28 oz), red pepper flakes, kosher salt, black pepper, saffron (optional), sugar (optional)

Full Ingredients

For the Risotto

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 1.5 cups Arborio or Carnaroli rice
• 0.5 cup dry white wine
• 4 cups low-sodium chicken or vegetable stock, kept warm
• 2 tbsp unsalted butter
• 0.5 cup finely grated Parmesan cheese
• 1 pinch saffron threads, crumbled (optional)
• 0.75 tsp kosher salt, plus more to taste
• 0.25 tsp freshly ground black pepper

For the Filling and Breading

• 8 oz low-moisture mozzarella, cut into 1/2-inch cubes (about 20 cubes)
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups fine dry breadcrumbs
• 0.5 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• Kosher salt and black pepper, to season the flour

For Frying

• 2 quarts neutral oil (canola, vegetable, or peanut), for deep frying

For the Garlicky Marinara

• 2 tbsp olive oil
• 3 garlic cloves, thinly sliced
• 0.25 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 basil sprig (or 4–5 leaves)
• 0.75 tsp kosher salt, plus more to taste
• 1 tsp sugar (optional, to balance acidity)

For Serving

• Finely grated Parmesan, for dusting
• Extra basil or parsley leaves (optional)

Step-by-Step Instructions

Step 1: Cook a creamy risotto base

In a wide saucepan over medium heat, warm 2 tbsp olive oil. Add the diced onion and cook, stirring, until translucent and sweet but not browned, 5–6 minutes. Stir in the rice and cook 2 minutes to lightly toast. Pour in the wine and stir until mostly absorbed, 1–2 minutes. Add 1 cup warm stock and cook, stirring often, until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring frequently. If using saffron, stir it in with the second addition of stock. Cook until the rice is just tender and creamy, 18–20 minutes total. Off the heat, stir in butter, Parmesan, salt, and pepper. Taste and adjust seasoning.

Step 2: Cool and chill until firm

Spread the risotto in an even 1/2-inch layer on a parchment-lined rimmed sheet pan. Cool 10 minutes at room temperature, then refrigerate uncovered until cold and firm, 45–60 minutes. (For a quick set, place in the freezer for 20 minutes.) Cold risotto is essential for easy shaping and clean, sealed arancini.

Step 3: Make the warm garlicky marinara

In a small pot over medium heat, warm 2 tbsp olive oil. Add the garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned. Stir in crushed tomatoes, basil, salt, and sugar (if using). Simmer gently, uncovered, 15–20 minutes until slightly thickened. Remove basil and keep the sauce warm over low heat.

Step 4: Portion and stuff the arancini

Use a heaping 2 tbsp of cold risotto for each ball (about a golf-ball size). With damp hands, flatten the portion into a 2.5-inch round. Place a mozzarella cube in the center, wrap the rice around it, and roll into a tight ball with no visible seams. Repeat to make about 20 balls.

Step 5: Bread for maximum crunch

Set up a breading station: season the flour with a big pinch of salt and pepper in one shallow bowl; place beaten eggs in a second; mix breadcrumbs with 0.5 cup grated Parmesan and parsley in a third. Working one ball at a time, dredge in flour (shake off excess), dip in egg (let excess drip), then roll in breadcrumbs, pressing lightly so the coating adheres. Place on a clean tray while you heat the oil.

Step 6: Fry until deep golden

Pour 2 quarts neutral oil into a Dutch oven or deep pot to a depth of 2–3 inches. Heat to 350°F, monitoring with a thermometer. Fry 4–6 arancini at a time, turning occasionally, until evenly deep golden brown and the center is hot and cheesy, 3–4 minutes. Maintain oil between 340–360°F. Transfer to a wire rack set over a sheet pan; immediately sprinkle with a pinch of salt. Keep finished arancini warm in a 250°F oven while you fry the rest.

Step 7: Plate and serve

Warm the marinara if needed. Dust arancini generously with grated Parmesan and garnish with torn basil or parsley. Serve right away with bowls of hot, garlicky marinara for dipping.

Pro Tips

• Cold risotto is key—spread thin on a sheet pan for fast, even chilling and easy shaping.
• Use low-moisture mozzarella to minimize leaks; pat the cubes dry if they seem wet.
• Seal tightly around the cheese and press the breadcrumb coating on firmly to prevent blowouts.
• Fry a test arancini first to confirm seasoning and timing before cooking the full batch.
• Keep the oil at 350°F; crowding cools the oil and softens the crust.

Variations

• Pea and Prosciutto: Fold 1/2 cup thawed peas and 2 oz finely diced prosciutto into the cooled risotto before shaping.
• Ragù-Filled (Sicilian style): Replace mozzarella with 1 tsp thick meat ragù and a pea or two; seal well and fry as directed.
• Baked or Air-Fried: Spray breaded arancini with oil and bake at 425°F for 18–22 minutes (flip once), or air-fry at 375°F for 10–12 minutes, until crisp and golden.

Storage & Make-Ahead

Risotto can be cooked and chilled up to 2 days ahead. Shaped, uncooked arancini keep refrigerated for 24 hours or frozen (on a tray, then bagged) for up to 2 months. Fry from frozen at 350°F, adding 1–2 minutes. Leftover fried arancini reheat best in a 375°F oven or air fryer for 10–12 minutes until re-crisped. Marinara keeps 1 week refrigerated or 3 months frozen.

Nutrition (per serving)

Approximate for 1/8 of recipe (about 2–3 arancini with sauce): 520 calories; 25 g fat; 54 g carbohydrates; 20 g protein; 2 g fiber; 860 mg sodium. Values will vary with oil absorption and exact sizes.