Mozzarella Stuffed Arancini

Golden, crisp on the outside and molten inside, arancini are the ultimate comfort bite. Born in Sicily as a thrifty way to use leftover risotto, they’ve travelled the world — and in Canada, they’ve found a home at kitchens and gatherings where thrift meets indulgence. Stuffed with gooey mozzarella (or even smoky cheddar for a Canadian twist), they’re the kind of dish that turns “leftovers” into something worth celebrating.

Prep Time: 30 minutes

Total Time: 45 minutes

Makes: ~18 balls

Ingredients

For the Arancini

• 3 cups leftover risotto, chilled

• 150 g mozzarella, cut into small cubes

• Optional: 50 g smoked cheddar, grated

• For Coating

• ½ cup all-purpose flour

• 2 large eggs, lightly beaten

• 1 ½ cups breadcrumbs (panko or fine, or a mix)

For Frying & Serving

• Vegetable oil, for deep frying

• Salt & black pepper, to taste

• Maple-tomato chutney or marinara (for dipping)

Method

• Shape the balls: Take ~2 tbsp chilled risotto and flatten in your palm. Place a mozzarella cube (and a sprinkle of cheddar, if using) in the center, enclose with rice, and roll into a ball.

• Coat: Roll each ball lightly in flour, dip into beaten egg, then coat with breadcrumbs. Press gently so the crust sticks.

• Chill: Place on a tray and refrigerate for 20–30 minutes to firm up (helps keep them intact while frying).

• Fry: Heat 2–3 inches of oil in a heavy pot to 175°C (350°F). Fry arancini in batches for 3–4 minutes, turning until crisp and golden. Drain on paper towels and season with salt.

• Serve: Enjoy hot with maple-tomato chutney, marinara, or herbed sour cream.

Variations

• Canadian twist: Try smoked cheddar or aged white cheddar instead of mozzarella.

• Lighter version: Bake at 200°C (400°F) for 20–25 minutes, flipping once.

• Party-style: Make smaller arancini for appetizers and serve with toothpicks.