Today I want to suggest Arancini with ham and mozzarella, a different version from the classic Arancini with ragù!
They are even quicker to make and just as delicious. And then… who can resist melted mozzarella and strings of cheese when you cut the arancino in half?
Perfect for children and adults alike. When I make them, they always disappear!
Here is the recipe for ham and mozzarella arancini:
Crispy on the Outside, Creamy and Cheesy on the Inside
These golden orbs of joy are a staple of Sicilian street food and proof that simplicity and tradition can create absolute magic. While many are familiar with the classic ragù version, this variation — filled with ham and melty mozzarella — is irresistibly comforting. Whether served as an appetizer, a snack, or a full meal, these arancini are bound to win hearts.
💛 Why Nonna Loves This Recipe
Perfect way to use leftover risotto or rice
Great for family parties and picnics
Crispy outside, creamy and cheesy inside — who can resist?
Kids and adults alike devour them
They freeze well and can be made ahead
⏱ Cooking Time
Preparation Time: 20 minutes (+ overnight resting)
Cooking Time: 15–18 minutes (for rice) + 8 minutes (frying)
Total Time: ~1 hour active (plus resting)
Servings: Makes 8–9 arancini
🛒 Ingredients
For the Rice
2 ½ cups Arborio or superfino rice (500 g)
6 ⅓ cups water (1.5 liters)
3 ½ tbsp butter (50 g)
1 cup grated Parmigiano or Grana cheese (100 g)
1 sachet saffron (approx. 0.5–1 g)
1 tbsp coarse salt
For the Filling
1 cup diced mozzarella (250 g)
¾ cup cooked ham, diced (100 g)
For Coating & Frying
Plain breadcrumbs, as needed
Peanut oil (or light frying oil), for deep-frying
👩🍳 Method: Step-by-Step
1. Prepare the Rice (Day Before)
In a large pot, bring salted water to a boil.
Add the rice and cook according to package (15–18 min), stirring occasionally.
When nearly done and water has reduced, stir in saffron.
Add butter and grated cheese, mix thoroughly, and remove from heat.
Spread the rice evenly onto a baking tray. Cover with a towel and let it rest at room temperature overnight.
2. Prep the Filling
Drain the mozzarella well in a colander for 30 minutes.
Dice both mozzarella and ham into small cubes.
3. Form the Arancini
With wet hands, take a small handful of rice and flatten slightly in your palm.
Add a spoonful of diced ham and 2–3 cubes of mozzarella to the center.
Cover with more rice and shape into a smooth, compact ball.
Repeat until all rice is used. Set aside on parchment paper.
4. Bread and Fry
Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
Roll each arancino in breadcrumbs to coat.
Fry 2–3 at a time, turning to ensure even golden color (about 8 minutes total).
Drain on paper towels and serve hot!
🧾 Nutritional Facts (Per Arancino)
Nutrient Amount Calories ~285 kcal Protein 11 g Carbohydrates 30 g Fat 14 g Saturated Fat 6 g Sodium 420 mg 🧠 Tips & Tricks
Let the rice dry overnight — this makes forming easier.
Use slightly firm mozzarella to avoid excess liquid.
Don’t overcrowd the fryer to keep the oil temperature stable.
Add a pinch of pepper or nutmeg to the rice for extra flavor.
Serve with a side of marinara or just as-is — they’re perfect alone!
ARANCINI (HAM & MOZZARELLA)
These golden orbs of joy are a staple of Sicilian street food and proof that simplicity and tradition can create absolute magic.Notes
Ingredients
For the Rice
- 2 ½ cups Arborio or superfino rice (500 g)
- 6 ⅓ cups water (1.5 liters)
- 3 ½ tbsp butter (50 g)
- 1 cup grated Parmigiano or Grana cheese (100 g)
- 1 sachet saffron (approx. 0.5–1 g)
- 1 tbsp coarse salt
For the Filling
- 1 cup diced mozzarella (250 g)
- ¾ cup cooked ham, diced (100 g)
For Coating & Frying
- Plain breadcrumbs, as needed
- Peanut oil (or light frying oil), for deep-frying
👩🍳 Method: Step-by-Step
1. Prepare the Rice (Day Before)
- In a large pot, bring salted water to a boil.
- Add the rice and cook according to package (15–18 min), stirring occasionally.
- When nearly done and water has reduced, stir in saffron.
- Add butter and grated cheese, mix thoroughly, and remove from heat.
- Spread the rice evenly onto a baking tray. Cover with a towel and let it rest at room temperature overnight.
2. Prep the Filling
- Drain the mozzarella well in a colander for 30 minutes.
- Dice both mozzarella and ham into small cubes.
3. Form the Arancini
- With wet hands, take a small handful of rice and flatten slightly in your palm.
- Add a spoonful of diced ham and 2–3 cubes of mozzarella to the center.
- Cover with more rice and shape into a smooth, compact ball.
- Repeat until all rice is used. Set aside on parchment paper.
4. Bread and Fry
- Heat oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot.
- Roll each arancino in breadcrumbs to coat.
- Fry 2–3 at a time, turning to ensure even golden color (about 8 minutes total).
- Drain on paper towels and serve hot!
Tried this recipe?Let us know how it was!
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