Courgette arancini

Ingredients

• 320 gshort-grain rice
• 400 gbaby courgettes
• 100 gcourgette flowers
• 200 gsmoked buffalo mozzarella
• 80 gParmigiano Reggiano DOP
• 40 gcold butter
• 1shallot
• 2 sprigsthyme
• to tastefine salt
• to tasteblack pepper
• to tasteextra-virgin olive oil
• 1.5 lvegetable stock
• 100 g00 flour
• 175 gcold water
• 200 gbreadcrumbs
• to tastepeanut oil

Instructions

1. 1

   Prepare the vegetables

   Bring the vegetable stock to a simmer. Separate the flowers from the courgettes, trim the courgette ends and slice them 3–4 mm thick. Split open the flowers and remove their pistils, then finely chop the shallot.

2. 2

   Cook the courgettes

   Heat a little extra-virgin olive oil in a saucepan, add the shallot and cook for a couple of minutes. Add the sliced courgettes and cook over a high heat for a couple of minutes.

3. 3

   Toast the rice

   Add the rice and toast it for 2–3 minutes, stirring occasionally. Add a pinch of salt.

4. 4

   Make the risotto

   Pour in enough hot stock to cover the ingredients and cook, adding more stock from time to time. Halfway through cooking, add the thyme leaves. Cook until the risotto is quite dry, then take it off the heat.

5. 5

   Finish the risotto

   Stir in the courgette flowers, grated cheese, butter and black pepper. Mix carefully, then spread the risotto on a tray, cover with cling film and chill in the fridge for at least 1 hour.

6. 6

   Prepare the filling

   Cut the smoked mozzarella into roughly 2 cm pieces and set them on kitchen paper to drain off excess liquid. Once the risotto is cold and firm, take a 150 g portion and make a hollow in the middle with your fingertips.

7. 7

   Shape the arancini

   Put 2 pieces of mozzarella in the hollow and enclose them in the rice, shaping it into a teardrop. Make sure the cheese is completely covered. Arrange the arancini on a tray; once all 8 are shaped, chill them for 30 minutes.

8. 8

   Mix the coating

   Whisk the flour and cold water in a large bowl until you have a smooth, very thin batter. Dip each arancino in the batter, using a fork to lift it and let the excess drip off.

9. 9

   Add the breadcrumbs

   Transfer each arancino to a bowl of breadcrumbs and coat it well. Place the coated pieces on a tray as you work.

10. 10

    Fry until golden

    Heat the peanut oil to 170°C and fry the arancini one or two at a time. They should turn golden in about 3 minutes; drain each batch on kitchen paper and serve hot.

What are courgette arancini?

Arancini are Sicilian rice parcels, typically shaped, coated in breadcrumbs and fried until crisp. This version brings courgette, its flowers and thyme into the rice, with smoked mozzarella tucked inside.

The contrast is what makes them work: a firm, savoury rice shell gives way to a stretchy cheese centre. Chilling the rice before shaping helps it hold together for frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 543 calories, 0g protein, 55g carbs, 30g fat.

The rice and breadcrumbs provide most of the carbohydrates, while the frying oil, mozzarella, butter and Parmesan contribute much of the fat. The cheeses also supply protein. Pair an arancino with a generous green salad or other vegetables for a more balanced plate.

Choosing the rice and courgettes

Rice: short-grain rice releases starch as it cooks, helping the cooled risotto bind into parcels. The recipe calls for originario rice; choose a short-grain variety if that specific type is unavailable.

Courgettes and flowers: slice the courgettes thinly so they cook quickly in the pan. Remove the pistils from the flowers before adding them at the end, which keeps their delicate texture and flavour in the mixture.

Getting the risotto firm enough

Stock: add it gradually and stop when the rice is cooked and the risotto is quite dry. A loose, wet risotto is harder to shape and can make the coating less secure.

Cooling: spread the risotto on a tray before covering and chilling it for at least an hour. It needs to be cold and firm before you form the arancini.

Sealing the mozzarella inside

Filling: drain the mozzarella on kitchen paper, then use two pieces in each parcel. Excess moisture can make the rice difficult to seal around the cheese.

Shaping: make a hollow in each 150 g rice portion and cover the filling fully as you form the teardrop. Check for gaps, especially at the tip, before chilling the shaped arancini for 30 minutes.

Batter, crumbs and frying

Coating: whisk the flour and cold water until smooth, then let excess batter drip away before adding breadcrumbs. A thorough crumb coating helps protect the rice parcel as it fries.

Frying: keep the peanut oil at 170°C and cook only one or two at a time. They take about 3 minutes to become golden; drain them on kitchen paper and serve while hot.

How to serve them

Serve the arancini hot, when the smoked mozzarella is soft and stretchy. A crisp green salad or simply dressed leaves make a fresh counterpoint to the fried coating.

They also work as part of a sharing spread with other small savoury dishes. Let them drain briefly after frying, but bring them to the table before the centres cool.

Recipe notes & tips

• Keep the stock hot while the rice cooks so it does not interrupt the cooking process.
• Spread the risotto out on the tray to help it chill evenly.
• Use kitchen paper to drain the mozzarella before filling the rice parcels.
• Seal the rice all the way around each piece of mozzarella to prevent leaks.
• Let excess batter drip off before coating each arancino in breadcrumbs.
• Fry in small batches so the arancini have room to brown.

Variations

• Fresh herbs: swap the thyme for finely chopped basil for a different summery note.
• Cheese filling: use another firm melting cheese in place of smoked mozzarella.
• Extra seasoning: add a little grated lemon zest to the cooled risotto for a brighter flavour.
• Smaller portions: shape smaller arancini for a party platter and check them closely as they fry.
• Vegetable change: replace some of the courgette with finely diced aubergine, cooked until tender.

Common mistakes to avoid

• Wet risotto: it is difficult to shape; cook it until quite dry before chilling.
• Warm rice: it can fall apart during shaping; chill the risotto until firm.
• Damp mozzarella: excess liquid can weaken the seal; drain the pieces on kitchen paper.
• Exposed filling: cheese may escape while frying; cover it fully with rice and check for gaps.
• Loose coating: crumbs may not adhere evenly; let excess batter drip away, then press on the breadcrumbs.
• Crowded frying: the arancini may cook unevenly; fry just one or two at a time.

How to store

Store leftover arancini in an airtight container in the fridge and eat within 2 days. Reheat in an oven until hot throughout and crisp again; frying is best for the freshly cooked texture.

Frequently asked questions