Skip to Content
  • Prep
    60 min
  • Total
    90 min + refrigeration
  • Servings
    6 balls

Arancini with Melted Mozzarellissima Cheese


For the risotto:

1 small onion, chopped finely
30 mL (2 tbsp) salted butter
200 g (250 mL / 1 cup) Arborio rice, not rinsed
125 mL (1/2 cup) white wine
500 mL (2 cups) chicken stock, at a simmer
125 mL (1/2 cup) Saputo Parmesan cheese, grated
Salt and freshly ground pepper, to taste
Flat-leaf parsley, chopped, to taste

For the arancini:

100 g Saputo Mozzarellissima cheese, in six 2.5 cm (1 inch) cubes

2 eggs

180 mL (3/4 cup) milk

60 mL (4 tbsp) flour

250 mL (1 cup) bread crumbs

Oil for frying, as required

Tomato sauce, as required

Deep fried parsley, to taste


For the risotto:

In a large, heavy-bottomed saucepan, wilt the onion in 1 ½ tbsp. of butter.

Add the rice and stir 2 minutes to coat each grain with butter. Add the wine and cook while stirring until all the liquid has evaporated.

Add 1/2 cup of the hot stock. Cook and stir until all the liquid has been absorbed by the rice. Repeat the process, adding 1/4 cup of stock at a time, until all the stock has been used and the rice is creamy but still al dente.

Remove from heat, add the rest of the butter and the Parmesan cheese. Mix well and season to taste. Set aside to cool completely.

For the arancini:

Shape cold risotto into 6 large balls and bury a Mozzarellissima cheese cube in the middle of each ball.

In a bowl, beat the eggs with the milk. Flour each risotto ball, dip in the egg mixture and coat with bread crumbs. Dip in the egg mixture again and coat once more with crumbs. Refrigerate at least 2 hours.

Preheat the oven to 150°C (250°F). In a deep heavy saucepan, heat the oil to 180°C (350°F).

Fry the balls 2 at a time until golden. Drain on paper towels and keep warm in the oven.
Serve hot with tomato sauce and parsley.