Arancini Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat so it is hot but not boiling when you ladle it into the rice.

Sauté aromatics

In a wide heavy skillet or saucepan, heat 2 tbs olive oil and 1 tbs butter over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent and soft but not browned, about 6–8 minutes.

Toast the rice

Add the rice to the pan and stir to coat with fat. Cook, stirring, for 1–2 minutes until rice becomes slightly translucent at the edges.

Deglaze with wine

Pour in the white wine and simmer, stirring, until mostly absorbed.

Cook risotto

Add 1/2 cup of the warm stock to the rice and stir frequently. When absorbed, add another 1/2 cup. Continue adding stock in 1/2-cup increments, stirring frequently, until rice is tender but still has a slight bite (al dente), about 18–20 minutes total. Adjust heat to maintain a gentle simmer.

Add peas

With about 5 minutes remaining in the rice cooking time, stir in the peas so they cook through but remain bright green.

Finish risotto

When rice is cooked, turn off the heat and stir in remaining 1 tbs butter, 3 tbs grated Pecorino Romano, chopped basil (1 tbs), 1 tsp salt (adjust to taste) and 1/2 tsp black pepper. Taste and adjust seasoning. Spread the risotto on a large baking sheet or shallow tray lined with parchment to cool quickly and stop cooking. Press it into an even layer about 3/4-inch thick. Let cool to room temperature (about 30–45 minutes).

Make quick pomodoro: In a small saucepan heat 1 tsp olive oil over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes (1 cup), 1/4 tsp sugar if using, 1/4 tsp salt and simmer gently for 8–10 minutes until slightly thickened. Stir in 1 tbs chopped basil and 2 tbs grated Pecorino Romano. Remove from heat and cool to room temperature.

Portion rice

Divide the cooled risotto into 12 equal portions (about 2–2.5 ounces / 55–70 g each). Wet your hands slightly to prevent sticking.

Form arancini

Flatten a portion in your palm into a disc. Place about 1 tsp of the cooled pomodoro in the center and one cube of mozzarella. Fold the rice around the filling and roll into a compact ball, sealing seams. Repeat to make 12 balls.

Coat

Set up three shallow bowls: flour (1 cup, lightly seasoned with 1/2 tsp salt), beaten eggs mixed with 2 tbs cold water, and breadcrumbs (2 cups). Dredge each rice ball in flour, shake off excess, dip in egg wash, then roll in breadcrumbs until evenly coated. For a thicker crust, double-dip by repeating egg and breadcrumbs once more.

Chill

Place coated arancini on a tray and chill in the refrigerator for at least 30 minutes (or up to overnight) to firm up the coating so they hold shape when frying.

Fry

Pour vegetable oil into a deep, heavy pot to a depth of about 2–2.5 inches (or use a deep fryer) and heat to 350°F / 175°C. Fry the arancini in batches, without overcrowding, turning occasionally, until golden brown and crisp all over, about 3–4 minutes per batch. Use a slotted spoon to transfer cooked arancini to a paper towel–lined tray to drain. If oil temperature drops, allow it to return to 350°F between batches.

Serve: Arrange arancini on a platter. Sprinkle with additional grated Pecorino Romano (2 tbs) and garnish with fresh basil leaves. Serve hot with extra pomodoro sauce on the side for dipping.