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Mozzarella arancini

Serves: 8+ people
Prep time:



  • 1L (4 cups) Campbell’s Real Stock- Salt Reduced Chicken
  • 2 tbs olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 330g (1 ½ cups) Arborio rice
  • 40g (1/2 cup) shredded parmesan cheese
  • 2 tbs parsley, chopped
  • 2 cups panko crumbs
  • ½ cup plain flour
  • 3 eggs
  • 100g fresh mozzarella, cut into 2 cm pieces
  • Vegetable oil, to deep fry
  • Aioli, to serve



  1. Place Campbell’s Real Stock in a medium sized saucepan over high heat, bring to the boil then reduce heat to hold a gentle simmer.
  2. Heat oil in a saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and stir for 2-3 minutes or until the grains appear glassy.
  3. Add 1 ladleful of Campbell’s Real Stock and stir until the liquid is absorbed.
  4. Continue adding 1 ladleful of stock at a time, constantly stirring, for about 20 minutes, or until the rice is tender. Remove from heat, stir in parmesan and parsley. Season.
  5. Spread the risotto onto a lined tray with sides. Cool slightly. Cover with plastic wrap and place in the fridge over night to cool completely.

To make the arancini:

  1. Place the panko breadcrumbs on a tray. Place the flour on a plate. Crack the eggs into a bowl and lightly whisk.
  2. Use wet hands to shape 1/3 cup of risotto in a ball. Press your thumb into the center of the ball to make an indent.
  3. Place a piece of mozzarella in the indent, and then mould the risotto around the mozzarella to enclose. Repeat to make 12 balls.