Mozzarella Arancini

Serves: 12
Preparation Time: 45
Cooking Time: 65


  • 1L (4 cups) Campbell’s Real Stock- Salt Reduced Chicken
  • 2 tbs olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 330g (1 ½ cups) Arborio rice
  • 40g (1/2 cup) shredded parmesan cheese
  • 2 tbs parsley, chopped
  • 2 cups panko crumbs
  • ½ cup plain flour
  • 3 eggs
  • 100g fresh mozzarella, cut into 2 cm pieces
  • Vegetable oil, to deep fry
  • Aioli, to serve


  1. Place Campbell’s Real Stock in a medium sized saucepan over high heat, bring to the boil then reduce heat to hold a gentle simmer.
  2. Heat oil in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and stir for 2-3 minutes or until the grains appear glassy.
  3. Add 1 ladleful of Campbell’s Real Stock and stir until the liquid is absorbed.
  4. Continue adding 1 ladleful of stock at a time, constantly stirring, for about 20 minutes, or until the rice is tender. Remove from heat, stir in parmesan and parsley. Season.
  5. Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge over night to cool completely.

To make the arancini:

  1. Place the panko breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and lightly whisk.
  2. Use wet hands to shape 1/3 cup of risotto in a ball. Press your thumb into the center of the ball to make an indent.
  3. Place a piece of mozzarella in the indent, and then mould the risotto around the mozzarella to enclose. Repeat to make 12 balls.
  4. Roll balls in flour and shake off excess. Dip in egg, then in panko crumbs, pressing to coat. Place on a baking tray in the fridge for 30 minutes to chill.
  5. Heat oil to high heat 170ᵒC in a saucepan or deep fryer.  Cook arancini in batches, turning for 6-8 minutes or until golden. Drain on paper towels.
  6. Sprinkle with salt to taste. 


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