Crispy Mozzarella Risotto Balls
Golden-fried risotto balls with gooey mozzarella cores—the TikTok version of supplì al telefono. Creamy arborio rice, butter, and cheese, fried until the outside crackles and the inside stretches.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 16g
Ingredients
- 1 cup arborio rice
- 3 cups vegetable broth
- 3 tbsp butter
- ½ cup parmesan cheese, grated
- 4 oz fresh mozzarella, cut into 8 cubes
- ½ cup all-purpose flour
Instructions
- 1
Heat broth in a saucepan until steaming. In a large skillet, melt 1 tbsp butter over medium heat.
- 2
Add rice to the skillet and stir constantly for 1 minute until translucent at the edges and fragrant.
- 3
Ladle in 1 cup hot broth. Stir constantly until liquid absorbs, ~3 minutes. Repeat with remaining broth in 1-cup additions, stirring constantly between each ladle, until rice is creamy and tender, ~18 minutes total.
- 4
Stir in remaining 2 tbsp butter and parmesan until melted and glossy. Spread on a plate to cool for 5 minutes until handleable.
- 5
Wet your hands. Scoop 2 tbsp risotto, press a mozzarella cube into the center, cover with more risotto, and roll into a ball. Repeat to make 8 balls. Roll each ball in flour to coat.
- 6
Heat 2 tbsp neutral oil in a skillet over medium-high until it shimmers. Fry balls 3 minutes per side until deep golden brown. Transfer to a paper-towel-lined plate. Serve immediately.
Tools you’ll need
- saucepan
- large skillet (12-inch)
- wooden spoon
- ladle
- plate
- paper towels
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