Yum, yum, yum!!! These arancini may take a little T.L.C. to prepare, but they are well worth the effort. I don’t know what I love more about them — the hints of saffron or the melted mozzarella cheese in the center of each bite? I was inspired to create this recipe after my husband and I recently visited one of our favorite restaurants, Il Pizzaiolo, in Market Square, Pittsburgh. As an appetizer, they offer four arancini: two with ground meat in the center and two with mozzarella cheese. They are divine!! We both swear we can taste hints of saffron in the ones filled with meat, but we can’t be sure. In any event, I had to create something that would tide us over until our next date night. Put your heart into making these and your loved ones will really feel special when you serve them! They are perfect for all ages, too!
Ingredients
- 2 cups arborio rice
- 4 cups chicken stock
- 3 tbsp. butter
- pinch of saffron, crushed
- 2 cups Italian seasoned breadcrumbs
- 3 eggs
- 1 8oz. container Bel Gioioso fresh mozzarella pearls
- vegetable oil for frying
- marinara sauce
- Parmesan cheese, freshly grated
- fresh parsley for garnishing
Instructions
Over medium-low heat, melt butter in a large pan. Add arborio rice to the pan and move around with a wooden spoon, lightly toasting the rice.
Add one cup of chicken stock to the pan, stirring the rice and allowing it to absorb the stock. Add saffron. Continue to stir the rice and add stock as the liquid is absorbed until there is no stock left and the rice is fully cooked. Set aside and allow to cool.
Create a station to prepare the rice balls. Specifically, be sure to have a bowl of breadcrumbs, another bowl of mozzarella pearls, and a plate/bowl to place the rice balls before frying.
Add three eggs to the rice and combine with a wooden spoon.
Gather roughly three tbsp. rice in clean hands and create a nest. Place mozzarella in the nest and close to create a ball. Roll in breadcrumbs. Set aside.
Heat enough oil to submerge the rice balls over medium-low heat.
Fry the rice balls until golden brown and place on a paper towel lined plate.
To plate, spoon 3 tbsp. marinara onto a dish. Top with 3 rice balls. Garnish with freshly grated Parmesan cheese and fresh parsley.
Serve!
Tags: arancini, Mediterranean Baby, melted center, mozzarella, rice balls, saffron, saffron arancini, saffron rice balls, stuffed rice balls
Mother of Four
please correct my email typo!
Hi Nicole! Enjoying your website! After opening my LAST can of tomato soup forever I am eager to try YOUR recipe! Have not mastered that soup yet! Kids love it with grilled cheese. Also looking for a different use of fresh mozzarella cheese I came upon yours… Loved the rice ball recipe! Gotta get busy!!! Cooking in the kitchen keeps the home warm and cozy!
I couldn’t agree more, Lisa. The tomato soup will be so easy for you!! I hope your kids love it. The rice balls take a little bit more time, but they are amazing!! Hope to hear more from you. Thank you for your comment!
This is way more helpful than anyntihg else I’ve looked at.
Raine ….I showed them to my standing sons ..and they thought I was nuts. I made them get down at sitting levels and they saw it moving. So it might not just be resolution ..but position to computer too.For a minute it worried me … I thought maybe they were just to much of alien creatures to see it.
I know that you have been talking about these for years, but when you finally gave me some to try – I am addicted!!! If you like rice and you like mozzarella, you will love these – they are out of this world! Thanks for sharing
Where do I find mozzarella pearls?
Giant Eagle, Walmart, etc. You could also use larger mozzarella balls and dice them into bite sized pieces, but the pearls are the perfect size without any fuss. Here are some links…http://www.gianteagle.com/31142000368.aspx; http://www.walmart.com/ip/Fresh-Pearls-Mozzarella/14255252. Hope this helps!!
My kids still ask for them after we went to that place. Thanks for sharing.
They will love these