Mushroom & Mozzarella Arancini Balls

Mushroom & Mozzarella Arancini Balls

Impress your family and friends with these deliciously crispy Arancini Balls. Just don’t tell them how easy they are to make!
  • 30 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 8 People


  • 1 packet Continental Risotto Mushroom & Chive
  • 1½ cups (375mL) water
  • 60 g mozzarella cheese, cut into small cubes
  • 1 cup plain flour
  • 2 eggs, lightly beaten
  • 1 cup dry breadcrumbs
  • 1 lemon, cut into wedges, to serve
  • mixed leaf salad, to serve

  1. Place pack contents and water into a saucepan. Bring to the boil, stirring. Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. . Remove from heat, cover and let stand for 2 minutes. Spread risotto out onto a baking tray lined with baking paper. Place in the fridge and allow to cool completely.

  2. Meanwhile place flour, egg and breadcrumbs into individual bowls.

  3. Using wet hands form heaped tablespoonfuls of risotto mixture into a balls. Press a cube of mozzarella into the centre of each ball, enclose mozzarella with risotto mixture. Roll in flour to lightly coat. Dip in egg, then in breadcrumbs to coat. Place onto tray lined with baking paper lined tray.

  4. Half-fill a large saucepan with oil and heat over medium-high heat. Deep-fry the arancini, in batches, for 2-3 mins or until golden brown and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Serve warm with lemon wedges and mixed leaf salad.

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