Crispy Mozzarella Arancini


  • Prep Time10 mins
  • Total Time25 mins
  • Makes6 Servings
Crispy Mozzarella Arancini

Roberto Caruso

Chatelaine Triple Tested


  • 1 1/2 cups leftover cold risotto

  • 6 1/2-in. cubes mozzarella, or 1/4 cup goat cheese

  • 1/3 cup panko bread crumbs

  • 1/3 cup vegetable oil


  • Scoop about 1/4 cup risotto into palm of hand. Flatten slightly and press 1 cube of cheese (or 1 tsp goat cheese) into centre. Shape risotto into a ball around cheese. Roll ball in panko, then place on a baking sheet. Repeat with remaining rice, cheese and panko.

  • Heat a large frying pan over medium high. Pour enough oil to come to 1/2 in. up the side, about 1/3 cup. When oil is hot, carefully place risotto balls into the pan and flatten slightly. (Do not crowd pan. Cook in 2 batches if necessary.) Fry until golden, 3 to 4 min per side. Remove to a paper-towel-lined plate.

Nutrition (per serving)

Calories 245, Protein 6g, Carbohydrates 16g, Fat 18g, Sodium 266mg.

Prep Tip:

Cold risotto is easier to shape into balls. Wet hands before rolling to keep them from sticking. To check the temperature of the oil without a thermometer, try this trick: Put a bamboo skewer or wooden chopstick into the oil, making sure it touches the bottom of the pot. If the oil fizzes up gently around the chopstick, it’s ready to go.

Get more ideas for delicious and easy ways to make risotto in this recipe collection.