Arancini with Peas and Mozzarella Recipe – Italian Special
Arancini are traditional Italian rice balls that are crispy on the outside and soft and cheesy on the inside. These golden-fried delights are filled with creamy risotto, sweet peas, and gooey mozzarella, making them a delicious appetizer, snack, or even a light meal. Originating from Sicily, arancini are perfect for using up leftover risotto and are a crowd-pleaser at parties or family dinners. Serve them hot with marinara sauce or enjoy them as they are for a comforting Italian treat.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Risotto Base:
- 2 cups cooked risotto (preferably chilled)
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
For the Filling:
- ½ cup cooked green peas
- 100g mozzarella cheese, cut into small cubes
For Breading:
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
For Frying:
- Vegetable oil, for deep frying
Prepare the Filling:
Mix the peas into the chilled risotto.
Stir in Parmesan cheese and season with salt and pepper.
Shape the Arancini:
Take a small handful of risotto in your palm and flatten it slightly.
Place a cube of mozzarella in the center and shape the rice around it to form a ball.
Repeat with the remaining risotto.
Bread the Arancini:
Roll each rice ball in flour, then dip in beaten egg, and coat in breadcrumbs.
Set aside on a tray.
Fry:
Heat oil in a deep pan over medium heat.
Fry the arancini in batches for 3–4 minutes or until golden brown and crispy.
Drain on paper towels.
Serve:
Serve hot with warm marinara sauce, or as is, garnished with fresh basil or extra grated Parmesan.
Recipe Notes :
Use day-old risotto for easier shaping and better texture.
You can add a touch of saffron to the risotto for a classic Sicilian touch.
For a healthier version, bake or air-fry the arancini until crispy.
These can be frozen after shaping and breading—just fry directly from frozen when needed.
