Mozzarella arancini

Rich and tomatoey arancini with a gooey cheese filling, using Mutti Passata for a sweet flavour and velvety texture - and a luxurious touch.

Arancini, Italian Rice Balls stuffed with mozzarella and prosciutto, rolled in breadcrumbs then deep fried to a golden brown perfection.

These Arancini Rice Balls are golden and crispy on the outside and creamy and cheesy on the inside. Made with U.S.-grown basmati rice and developed by our pal Tawnie of Kroll’s Korner, they are simply deep-fried rice perfection!

If you must know something about me, I’m pretty much a huge sucker for anything fried or cheesy, but come on who isn’t? These cheesy arancini (rice balls) are the perfect appetizers for any party, event or even just because. Arancini is known as “adult mozzarella sticks”, but these crispy, deep fried Italian balls of rice are oozing with the ooey-gooey mozzarella cheese filling.

Mozzarella arancini with spicy arrabiata sauce! Get the recipe for these crispy, fried risotto balls made with Carolina Arborio Rice, cheese, and cream.

OzHarvest's Jez and Lauren share their take on the classic Italian arancini.

Arancini 🍚🧀 – Crispy rice balls filled with cheesy goodness. Ingredients: 2 cups cooked risotto (cooled), 100g mozzarella cheese (cubed), 1 cup bread crumbs, 2 eggs, 1 cup flour, 1L vegetable oil (for frying), salt #ItalianFood #AuthenticItalian #PastaLovers #ItalianCuisine #ComfortFood #Foodie #Delicious #Homemade #RecipeOfTheDay

This Arancini (Italian Rice Balls) recipe is pure appetizer perfection. Lightly fried to golden perfection. We love filling them with good-quality prosciutto and mozzarella. Small peas and meat sauce are a popular filling, too. These are perfect by themselves, but they are great with marinara for dipping, too. Pure deliciousness! Be sure to read the NOTE below!

ERBA on Instagram: "Mozzarella Arancini over Roasted Tomato and topped with Prosciutto di San Daniele The perfect pre-dinner bite for you and your guests Book your next reservation through the @opentable link 🔗 in our bio"

Leftover risotto stuffed with mozzarella cheese, covered in panko bread crumbs and air-fried until golden brown then topped with Pecorino romano and black pepper.