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Tomato & Mozzarella Arancini


  • 15 g Butter
  • 1 tbsp Garlic-infused oil
  • 300 g Risotto rice
  • 175 ml White wine
  • 500 ml Chicken stock (I used a Massel stock cube)
  • 100 g Cherry tomatoes (finely chopped)
  • 50 g Parmesan
  • 50 g Mozzarella
  • 2 Slices of gluten free white bread
  • 15 g Basil
  • 1 Egg
  • 50 g Gluten free plain flour


  • In a large pan, heat the butter and garlic-infused oil.
  • Add the risotto rice and stir well. Pour in the white wine and simmer gently.
  • Gradually add the chicken stock, one ladle at a time, while stirring the risotto rice. As each ladle is absorbed by the rice, add another. This can take about 20 minutes until the rice is cooked!
  • Once the rice begins to expand, add the finely chopped cherry tomatoes. 
  • Add the basil and parmesan once the risotto is cooked and remove it from the heat.
  • Spread out the risotto rice in a large metal tray to cool it down quickly.
  • Once cool, shape the mixture into small balls. Create an indentation and stuff with mozzarella (so that this melts in the middle) and remould into a ball.
  • Heat the 22cm pan filled halfway with oil.
  • Dip the arancini ball into egg, then flour and finally breadcrumbs before adding carefully to the hot oil.
  • Cook for 4 minutes turning occasionally, before placing on kitchen towel to dry up any excess oil.
  • Serve with a side salad or tomato based dip.