Marra's Fried Tomato and Mozzarella Arancini

Indulge in the crispy, golden perfection of Marra's Fried Tomato and Mozzarella Arancini, a comforting Italian classic with a flavorful twist. These irresistible rice balls feature creamy Arborio risotto infused with rich tomato paste and Parmesan, wrapped around gooey, melty mozzarella centers. Coated in a crunchy breadcrumb crust and deep-fried to perfection, each bite delivers a satisfying contrast of textures and flavors. Perfect as a crowd-pleasing appetizer or a decadent snack, these arancini are best served hot alongside a tangy marinara dip for a truly authentic Italian experience. Quick to prepare and fried to golden perfection in under 40 minutes, this recipe is a must-try for fans of elevated comfort food and timeless Mediterranean flavors.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3 cups Chicken or vegetable stock
• 2 tablespoons Tomato paste
• 0.5 cup Parmesan cheese, grated
• 4 ounces Fresh mozzarella, cut into 1/2-inch cubes
• 3 large Eggs
• 2 cups Breadcrumbs
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 4 cups Vegetable oil, for frying

Directions

Step 1

In a medium saucepan, bring the stock to a simmer over medium heat.

Step 2

In a separate large saucepan, add the Arborio rice and toast it lightly over medium heat, stirring frequently, for about 2 minutes.

Step 3

Stir in the tomato paste, mixing it well with the rice to evenly coat each grain.

Step 4

Gradually add one ladle of hot stock at a time to the rice, stirring constantly until the liquid is absorbed before adding the next ladle. Repeat until the rice is cooked and creamy but slightly al dente, about 18-20 minutes.

Step 5

Stir in the grated Parmesan cheese, season with salt and pepper, and allow the risotto to cool completely.

Step 6

Once cool, take 2 tablespoons of the risotto mixture into your hands and flatten it slightly. Place a cube of mozzarella in the center and mold the risotto around it to form a ball, fully encasing the cheese. Repeat with the remaining risotto and mozzarella.

Step 7

Set up a breading station with three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 8

Roll each arancini ball first in flour, then dip it into the eggs, and finally coat it in breadcrumbs. Set the breaded balls on a plate.

Step 9

Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C).

Step 10

Fry the arancini in small batches, about 3-4 balls at a time, until golden brown and crispy, about 3-4 minutes per batch.

Step 11

Remove the fried arancini with a slotted spoon and place them on paper towels to drain excess oil.

Step 12

Serve hot with marinara sauce for dipping, if desired.

Nutrition Facts

Serving size	(2539.2g)

Amount per serving	% Daily Value*
Calories	10678.4

Total Fat 1011.2g	0%
Saturated Fat 164.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 679.0mg	0%
Sodium 10049.8mg	0%
Total Carbohydrate 328.1g	0%
Dietary Fiber 13.0g	0%
Total Sugars 25.6g
Protein 112.3g	0%

Vitamin D 123IU	0%
Calcium 1315.0mg	0%
Iron 21.4mg	0%
Potassium 971.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.8%

Protein: 4.1%

Carbs: 12.1%