Fig & Mozzarella Arancini

Fig & Mozzarella Arancini

Jennifer Bajsel
Fried Risotto Ball
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Appetizer
Cuisine Italian
Servings 16 balls


  • medium sauce pot
  • Medium Stock Pot
  • Baking Sheets
  • Cookie Scoop



  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 each Sweet Yellow Onion Minced
  • 4 oz White Wine Pinot Grigio
  • 32 oz Chicken Stock Heated
  • 2 cups Arborio Rice
  • 4 oz Mozzarella Shredded
  • 4 tbsp Fig Jam or Preserves
  • AN Kosher salt to taste

To Fill Arancini

  • 4 oz Mozzarella 1/2 inch cubes
  • 4 each Fresh Figs 1/2 inch pieces


  • 2 cups All-purpose flour
  • 2 each Eggs, organic pasture raised Beaten
  • 2 cups Italian Bread Crumbs
  • AN Vegetable Oil For frying
  • 1 bunch Fresh Basil for garnish
  • AN Balsamic Vinegar for garnish


  • In a small sauce pot, heat chicken stock to a simmer.
  • Heat olive oil in a medium sauté pan over med-high heat.  When oil is hot add onion.  Sweat onions until translucent and softened. 
  • Add risotto, sauté until browned untillightly toasted.
  • Deglaze pan by adding wine, then stir until wine is absorbed.
  • Add one cup of warm stock to rice andcontinue to stir until liquid is absorbed. Repeat the process one cup of stockat a time until rice is al dente and creamy.
  • Stir in shredded mozzarella and fig preserves.  Season with salt and pepper to taste.
  • Line a baking sheet with parchment and spread out finished risotto onto pan in a thin layer and place in refrigerator to cool for 1-2 hours.
  • Dice whole mozzarella into small cubes, and cut figs into cubes the same size.
  • Remove the risotto from the refrigerator, using ascoop take about a tablespoon of risotto and flatten it in the palm of yourhand.
  • Place a mozzarella cube and fig cube in the center androll the sides inward to create a ball. Place balls back in the refrigerator for 15-20 minutes before breading.
  • Set up a standard breading station with seasoned flour, whisked eggs and Italian breadcrumbs.  Begin by rolling a ball into the flour, then the egg, then the breadcrumbs until lightly coated. 
  • Once balls are breaded, heat frying oil.  Once the oil is hot, place 5-6 balls at atime into oil.  Stir occasionally foreven browning.  Remove from oil and drainon a paper towel.
  • Serve with Fresh Fig slices, basil leaves andbalsamic.

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