Mozzarella Stuffed Arancini

Welcome to a tantalizing journey through flavors at Phatman’s Foods. Today’s stop: our heavenly Mozzarella-filled Mushroom and Onion Arancini with Tart Tomato Dipping Sauce – a dish that dances between contrasting textures and bold flavors to bring you a truly unforgettable culinary experience.

Arancini, these delectable Italian rice balls, hold a special place in our repertoire. Our version brings a unique twist, marrying the earthiness of mushrooms and the subtle sweetness of onions with the soft, gooey goodness of mozzarella tucked within a golden, crispy shell. Each bite is an adventure, with the melting cheese heart offering a pleasant surprise.

But what’s a good arancini without a fantastic dipping sauce? Our tart tomato sauce complements the arancini perfectly, adding a tangy contrast that cuts through the richness and deepens the flavor profile. It’s not just a side but a vital part of the experience, completing the dish in a harmony of flavors.

These arancinis are a testament to the essence of Phatman’s Foods – creating dishes that delight the senses, awaken memories, and bring comfort to your table. Whether served as a star appetizer or a part of a larger feast, they’re sure to steal the show.

So come along, get your hands a little dirty, and let’s embark on this mouthwatering adventure together. Your tastebuds will thank you!


For the arancini:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 200g mushrooms, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3-4 cups vegetable stock
  • 1/2 cup grated Parmesan cheese
  • 20 mini mozzarella balls
  • Salt and pepper to taste

For the breadcrumb coating:

  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups breadcrumbs

For the tart tomato dipping sauce:

  • 1 can (14 oz) diced tomatoes
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
  • Fresh basil leaves for garnish


  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic and chopped mushrooms to the pan and sauté until the mushrooms are browned and any liquid has evaporated.
  3. Stir in the Arborio rice, coating it in the oil, onions, garlic, and mushrooms.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Add the vegetable stock one cup at a time, stirring continuously until each cup is fully absorbed before adding the next. This process should take around 18-20 minutes.
  6. Once the rice is cooked (it should be al dente), remove from the heat and stir in the grated Parmesan. Season with salt and pepper, then spread the risotto onto a baking sheet and allow it to cool completely.
  7. Once the risotto is cool, take a tablespoon-sized amount of rice and flatten it in your hand. Place a mini mozzarella ball in the center and mold the rice around it, forming a ball. Repeat with the remaining rice and mozzarella.
  8. For the breadcrumb coating, place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each rice ball first in the flour, then the eggs, and finally the breadcrumbs, ensuring each ball is fully coated.
  9. Heat a deep fryer or large saucepan filled with oil to 180°C (350°F). Fry the arancini in batches until they are golden brown, then drain on a paper towel.
  10. While the arancini are frying, prepare the tart tomato dipping sauce. Sauté the garlic in olive oil until it becomes fragrant, then add the diced tomatoes, sugar, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.
  11. Remove the sauce from the heat and stir in the balsamic vinegar. Adjust the seasoning if needed and garnish with fresh basil leaves.

Serve the warm arancini with the tart tomato dipping sauce and enjoy!

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