Mozzarella Arancini

Serves 4-6 Prep Time 30 minutes   Cook Time 40 minutes   Rated:

These do need some advance prep. But you could also whip up a batch with any leftover risotto you may have inadvertently not eaten! The risotto must be fridge cold for arancini to work best. They are easy to whip up right to the cooking stage, then freeze so that you have arancini on demand. Especially if you are going the AirFryer route. You can of course cook these enmasse in your regular oven as directed. Using the oven we found was a lot simpler than deep or shallow frying as you can literally do an entire batch in one easy process.

If you are using the AirFryer, you are limited by the number of arancini you can fit into your appliance. Don't over crowd them as they need to be crispy golden all over.

We love the Marinara Sauce and I aways have a batch in my fridge at all times. SO get on that train kids. You will thank me! Perfect for dipping these or the Mozzarella Sticks. YUM.

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To make the risotto, place onion, garlic and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/speed 1.


Add rice and wine and saute 2 min/Varoma/Reverse/speed 1.5.


Add stock and cook 16 min/100°C/Reverse/speed 1.5.


Place risotto into a glass bowl or container and refrigerate overnight.


WHen you are ready to proceed with the Arancini, preheat oven to 200°C. Line an oven tray with baking paper.


Cut up mozzarella into small cubes.


Spoon out a tablespoon of cold risotto. Flatten and place a cube of mozzarella in the middle. Roll up into a ball and dip in egg, then coat generously with panko. Place on oven tray. Repeat until you've used all the risotto.


Drizzle with EVOO and bake 20-25 minutes, until browned.


Alternately, these can be cooked in an airfyer. Roll then in a little EVOO before placing in for 12 minutes at 200°C. Or until golden and well browned.

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