The Best Buffalo Aranici Recipe

There are few things more comforting than biting into a golden, crunchy arancini ball and finding a molten centre of creamy buffalo mozzarella.

This recipe brings together silky tomato risotto, a generous cube of fresh buffalo mozzarella, and that perfect fried crunch.

Whether you’re cooking for a crowd or treating yourself to something special, these arancini deliver pure joy in every bite.

Ingredients

For the risotto base:

• 2 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 cup arborio rice

• ½ cup dry white wine (optional)

• 3 cups warm vegetable or chicken stock

• 1 cup passata or crushed tomatoes

• Salt & pepper to taste

• ½ cup grated parmesan

• 1 tbsp butter

  
  

For assembling:

• 200–250g fresh buffalo mozzarella, cut into small cubes

• 1 cup plain flour

• 2 eggs, beaten

• 2 cups breadcrumbs (panko works beautifully)

  
  

For frying:

• Neutral oil (vegetable, canola, or sunflower)

Method

1. Make the tomato risotto

Heat olive oil in a large pan and sauté the onion until soft and translucent. Add garlic and cook briefly until fragrant. Stir in the arborio rice and toast for a minute. Pour in the wine (if using) and let it simmer until absorbed. Add the warm stock gradually, stirring often.

Halfway through, add the passata. Continue cooking until the rice is tender and creamy. Finish with parmesan, butter, salt, and pepper.

Let the risotto cool completely; this step is essential for shaping.

2. Shape the arancini

Scoop a small handful of cooled risotto into your palm. Press a cube of buffalo mozzarella into the centre and mould the rice around it to form a firm ball. Repeat until all the risotto is used.

3. Crumb the arancini

Roll each ball in flour, dip into beaten egg, then coat it generously in breadcrumbs. For extra crunch, repeat the egg + breadcrumb step.

4. Fry to perfection

Heat oil in a deep pot to around 170°C. Fry the arancini in batches until golden and crisp, turning as needed. Drain on a paper towel and sprinkle with a little salt.

5. Serve

Enjoy hot. They pair beautifully with a simple tomato sugo, basil pesto, or eaten just as they are.