Crispy Mozzarella-Stuffed Tomato Arancini
Enjoy a taste of Italy with these delightful crispy mozzarella-stuffed tomato arancini. Inspired by cherished memories from school in Italy, this recipe combines the rich flavors of creamy mozzarella and tangy tomato sauce enveloped in a golden, crunchy coating. Perfect for lunch, as a snack, or even as an appetizer, these arancini are not only easy to make but also a fantastic way to use leftover short grain rice. With every bite, you'll experience a comforting blend of textures and flavors, ideal for any occasion!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Arborio rice
1 cup (uncooked)
Water
1 cup (for cooking rice)
Tomato sauce
1 1/2 cups (basic sauce)
Garlic
2 teaspoons (minced)
Onion
1/2 cup (minced)
Olive oil
3 tablespoons (for sautéing)
Mozzarella cheese
1 cup (cubed)
Breadcrumbs
as needed (for coating)
Eggs
2 (beaten)
Flour
as needed (for dredging)
Oil
as needed (for frying)
Instructions
1
In a heavy saucepan, heat the olive oil over medium heat. Add the minced onion and garlic, sautéing until softened and fragrant.
2
Add the arborio (or short grain) rice to the pan, stirring to coat the grains in the oil. Gradually mix 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup.
3
Slowly add this mixture to the rice, stirring constantly, allowing each addition to be fully absorbed before adding more. This process may take time; ensure you keep stirring to prevent burning.
4
Once the rice is tender and has absorbed the sauce, taste and adjust seasoning if necessary. Set the mixture aside to cool completely.
5
Prepare your breading station: set out three bowls - one for whisked eggs, one for flour, and one for breadcrumbs.
6
With wet hands, take a small handful of the cooled risotto and create a dent in the center. Place a cube of mozzarella inside and carefully mold the rice around it, forming a ball.
7
Dredge each ball lightly in flour, then dip into the beaten eggs, followed by coating in breadcrumbs. For extra crunch, repeat the egg and breadcrumb dipping process.
8
Heat canola (or other frying oil) in a skillet over medium-high heat. Fry the arancini in batches, turning them as they brown until golden and crispy on all sides.
9
If any of the arancini leak cheese, remove them promptly and allow to drain. For a melty center, microwave for 15 seconds before serving.
Nutrition Information
20g
Fat
40g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Mozzarella-Stuffed Tomato Arancini?
They are Italian-inspired crispy rice balls made with tomato-flavored Arborio rice and stuffed with a melty mozzarella center.
What type of rice is best for this recipe?
Arborio rice or any short grain rice is recommended for its ability to create a creamy texture that holds its shape.
Can I use leftover rice for arancini?
Yes, this recipe is a fantastic way to utilize leftover short grain rice.
What is the calorie count per serving?
Each serving contains 400 calories.
Is this recipe vegetarian?
Yes, these arancini are tagged as a vegetarian dish.
How much protein is in each serving?
There is 12.5g of protein per serving.
How much fat and carbohydrates are in the dish?
The dish contains 20g of fat and 40g of carbohydrates.
What cheese is used for the stuffing?
The recipe uses 1 cup of cubed mozzarella cheese for the center.
How do I prepare the rice mixture?
Sauté onion and garlic, add rice, then gradually mix in a combination of water and tomato sauce until absorbed.
Do I need to cool the rice before shaping?
Yes, you must set the rice mixture aside to cool completely before attempting to form the balls.
Why should I use wet hands when forming the balls?
Using wet hands prevents the sticky rice from clinging to your skin while you mold it around the cheese.
What is the breading process for arancini?
The rice balls are dredged in flour, dipped in whisked eggs, and then coated in breadcrumbs.
How can I make the arancini extra crunchy?
For extra crunch, you can repeat the egg and breadcrumb dipping process.
What kind of oil should I use for frying?
Canola oil or any other high-smoke-point frying oil is recommended.
What heat setting is used for frying?
The arancini should be fried in a skillet over medium-high heat.
How do I know when the arancini are finished cooking?
They are done when they are golden and crispy on all sides.
What should I do if the cheese leaks during frying?
If they leak, remove them promptly from the oil and allow them to drain.
How do I ensure a melty cheese center?
You can microwave the arancini for 15 seconds before serving to ensure the mozzarella is perfectly melted.
How much garlic is required?
The recipe calls for 2 teaspoons of minced garlic.
What quantity of onion is needed?
You will need 1/2 cup of minced onion.
How much tomato sauce is used in the rice mixture?
The rice mixture uses 1/2 cup of tomato sauce combined with 1/2 cup of water, while the ingredients list 1.5 cups total.
How many eggs are used for the breading?
The recipe requires 2 beaten eggs.
What is the first step in the instructions?
The first step is to heat olive oil in a heavy saucepan and sauté the minced onion and garlic.
Can these be served as an appetizer?
Yes, they are ideal as a snack, lunch, or appetizer.
What are the tags associated with this recipe?
Tags include arancini, fried rice balls, mozzarella, tomato sauce, italian snack, and comfort food.
Is there any sugar or fiber in this dish?
The provided nutritional information does not specify fiber or sugar content.
How much olive oil is used for sautéing?
The recipe uses 3 tablespoons of olive oil.
How much uncooked rice do I start with?
The recipe begins with 1 cup of uncooked Arborio rice.
What are the three components of the breading station?
The station consists of three bowls: one for flour, one for whisked eggs, and one for breadcrumbs.
Can I substitute the oil for frying?
Yes, while canola is mentioned, any suitable frying oil will work.