Arancini with Peas and Mozzarella Recipe – Italian Special
Arancini with Peas & Mozzarella is a classic Italian appetizer that transforms leftover risotto into crispy rice balls stuffed with sweet peas and gooey cheese inside. Perfectly golden fried, these bites deliver a delightful contrast of textures—crispy shell, tender risotto core, and melting mozzarella in the center. Whether served hot with marinara sauce or enjoyed on their own, they make a crowd-pleasing snack or light meal and a smart leftover risotto idea when you want something comforting and fun.
- 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 :
Shaping Tips: Use cold, well-chilled risotto so the balls hold together better; wet your hands slightly to avoid sticking when forming each arancini.
Cheese Melt Quality: Choose fresh mozzarella cubes and ensure they are well wrapped inside the rice to get that gooey cheese pull when you bite in.
Frying vs Baking: Deep-frying gives the crispest texture, but for a lighter version you can bake or air-fry until golden and crunchy.
Freezing for Later: After breading, freeze arancini on a tray, then store in airtight container; cook directly from frozen when needed to save time without compromising on taste.
