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  • Prep
    60 min
  • Total
    90 min (+ refrigeration)
  • Servings
    6 balls

Arancini with Melted Mozzarella Cheese


For the risotto:

  • 1 small onion, chopped finely
  • 30 mL (2 tbsp) salted butter
  • 200 g (250 mL / 1 cup) Arborio rice, not rinsed
  • 125 mL (1/2 cup) white wine
  • 500 mL (2 cups) chicken stock, at a simmer
  • 125 mL (1/2 cup) Saputo Parmesan cheese, grated
  • Salt and freshly ground pepper, to taste
  • Flat-leaf parsley, chopped, to taste


For the arancini:

  • 100 g Saputo Mozzarellissima cheese, in six 2.5 cm (1 inch) cubes
  • 2 eggs
  • 180 mL (3/4 cup) milk
  • 60 mL (4 tbsp) flour
  • 250 mL (1 cup) bread crumbs
  • Oil for frying, as required
  • Tomato sauce, as required
  • Deep fried parsley, to taste


For the risotto:

  1. In a large, heavy-bottomed saucepan, wilt the onion in 1 ½ tbsp. of butter.
  2. Add the rice and stir 2 minutes to coat each grain with butter. Add the wine and cook while stirring until all the liquid has evaporated.
  3. Add 1/2 cup of the hot stock. Cook and stir until all the liquid has been absorbed by the rice. Repeat the process, adding 1/4 cup of stock at a time, until all the stock has been used and the rice is creamy but still al dente.
  4. Remove from heat, add the rest of the butter and the Parmesan cheese. Mix well and season to taste. Set aside to cool completely.

For the arancini:

  1. Shape cold risotto into 6 large balls and bury a Mozzarella cheese cube in the middle of each ball.
  2. In a bowl, beat the eggs with the milk. Flour each risotto ball, dip in the egg mixture and coat with bread crumbs. Dip in the egg mixture again and coat once more with crumbs. Refrigerate at least 2 hours.
  3. Preheat the oven to 150°C (250°F). In a deep heavy saucepan, heat the oil to 180°C (350°F).
  4. Fry the balls 2 at a time until golden. Drain on paper towels and keep warm in the oven. Serve hot with tomato sauce and parsley.