This Chorizo Arancini is for the mozarella cheese lovers

8 months ago


Can’t get out of your office seat for lunch? Then make these savory and cheesy Italian risotto balls at home for the perfect, “pick me up” meal. Pair it with homemade or store-bought marinara sauce dip for that extra omph! in every bite. You can even stuff other kinds of cheeses to make it your own.    



Makes 18-19 balls


1 Tbsp Olive oil

2 Tbsps Butter

1 small white onion, chopped

6 small or 2 large Chorizo de Bilbao, diced small

1 ½ cups White rice, unwashed

½ cup White wine

3 cups  Chicken broth

½ tsp  Salt

⅛ tsp Pepper

1 tsp Spanish paprika or pimenton

2 Tbsps Chopped parsley

½ cup Grated Parmesan cheese

1 block Mozzarella cheese

1 cup Cooking oil


½ cup  Flour

Egg wash (3 eggs, beaten + 3 Tbsps milk)

1 cup Japanese breadcrumbs

  1. In a large sauté pan, heat olive oil and melt butter over medium heat. Sauté onions and cook until soft and light gold in color, about three minutes.
  2. Add the chorizo bits and cook until almost toasted, about three minutes.
  3. Stir in rice and mix until the rice grains are evenly coated with oil.
  4. Transfer rice to a medium cooking pot, preferably non-stick. Add wine to the pot and allow to simmer for another 4-5 minutes over low heat. When rice is almost dry, pour in the chicken broth. Season with salt, pepper, and Spanish paprika. Cover and allow rice to cook undisturbed for about 20 minutes.
  5. Meanwhile, prepare mozzarella cheese. Cut cheese block into two. Cut the other half into ½-inch dice and grate the other half.
  6. Turn off heat and transfer rice to a mixing bowl. When rice has cooled down, add grated mozzarella cheese, Parmesan cheese, and fresh parsley, then mix well.


Recipe by Nina Daza-Puyat

Photographed by John Ocampo


Try these other baon ideas:

California Sushi Burrito

Crab Cakes

Chicken Fingers In Buffalo Salted Egg Sauce

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