Tilda Arborio Rice Arancini with Mozzarella, Tomato Sauce & Parmesan
Created by Chef Jev Kris (@jevthechef), these golden, crispy arancini are filled with a deliciously gooey mozzarella centre, transforming creamy Arborio rice into an irresistible Italian-inspired starter or sharing plate that's sure to keep everyone coming back for more.
- 31 - 60 Minutes
- Easy
- Serves 10-12
Method
Ingredients
Ingredients
For the rice
- 300g Tilda Arborio Rice
- 2 tbsp vegetable oil
- 2 shallots, finely diced
- 2 cloves garlic, crushed
- 750–800ml hot vegetable stock
- Salt and black pepper, to taste
- 50g grated Parmesan (optional, for extra flavour)
For the filling
- 150g mozzarella, cut into 1–2cm cubes or grated
For coating
- 100g plain flour
- 2 eggs, beaten
- 150–200g breadcrumbs
For frying
- Vegetable oil, for deep frying
To serve
- Warm tomato sauce
- Freshly grated Parmesan cheese
- Fresh basil (optional)
Method
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Heat the vegetable oil in a saucepan over medium heat. Add the diced shallots and cook gently until softened without colouring. Stir in the crushed garlic and cook for 1 minute
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Add the Tilda Arborio Rice and stir for 1–2 minutes until the grains are lightly coated in the oil
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Gradually add the hot vegetable stock, stirring regularly and allowing the liquid to absorb before adding more. Continue until the rice is tender but still has a slight bite (approximately 18–20 minutes)
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Season with salt and black pepper. If using, stir through the grated Parmesan. Spread the rice onto a tray and allow it to cool completely before refrigerating until firm
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Once chilled, take approximately 60g of rice and flatten it slightly in your hand. Place mozzarella in the centre and shape the rice around it to form a compact ball
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Coat each rice ball first in plain flour, then in beaten egg, and finally in breadcrumbs, ensuring each one is evenly coated
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Heat the vegetable oil to 170–175°C. Deep fry the arancini in batches for 3–4 minutes, turning occasionally, until golden brown, crisp and heated through
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Remove with a slotted spoon and drain on kitchen paper
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To serve, spoon warm tomato sauce onto the plate, arrange the crispy arancini on top or alongside, and finish with a generous grating of Parmesan cheese. Garnish with fresh basil if desired.