Arancini Recipe

Prep stock

Warm the chicken or vegetable stock in a saucepan and keep it at a gentle simmer over low heat.

Sauté aromatics

In a heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice and stir to coat with the fat. Cook, stirring, for 1–2 minutes until the edges of the rice look translucent.

Deglaze

Pour in the white wine and stir until mostly evaporated.

Cook risotto

Begin adding the warmed stock ladle by ladle (about 1/2 cup at a time), stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue for about 18–22 minutes until the rice is creamy and al dente.

Finish risotto

Remove from heat. Stir in 1 tablespoon butter and 1 cup grated Parmesan. Season with 1.5 tsp salt and 3/4 tsp black pepper. Spread the risotto in a shallow pan to cool until room temperature, then refrigerate uncovered until firm, at least 2 hours (overnight is fine). Chilling makes shaping easier.

Cook the bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes), drain on paper towels and chop into small pieces.

Cut the fresh mozzarella into small 1/2-inch cubes and pat dry to remove excess moisture. Combine chopped bacon with parsley and set aside.

Prepare breading station

Place flour in one shallow bowl. In a second bowl, beat the 3 large eggs until smooth. In a third bowl, mix breadcrumbs with 1/2 tsp salt.

Shape arancini

With slightly damp hands, take about 2–3 tablespoons of chilled risotto and flatten it into your palm. Place a cube of mozzarella and about 1 teaspoon of the chopped bacon-parsley mixture in the center. Fold rice around filling and shape into a compact ball about 1.75–2 inches (4–5 cm) diameter. Repeat until all risotto is used, placing finished balls on a tray.

Bread balls

Roll each ball in flour (shake off excess), dip in beaten egg, then coat thoroughly with breadcrumbs. For an extra-crisp crust, double-dip: return to egg then breadcrumbs again. Place on a tray and chill for 15–20 minutes to set the coating.

Heat oil

Pour enough vegetable oil into a deep, heavy pot or deep fryer to reach about 2–3 inches depth. Heat oil to 350°F (175°C). Use a thermometer for accuracy.

Fry arancini

Fry the coated risotto balls in batches (do not overcrowd) for 3–4 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined rack to drain. Sprinkle lightly with extra salt while still hot, if desired.

Sauté aromatics

In a saucepan, heat 2 tablespoons olive oil over medium heat. Add the diced half onion and cook until soft, 4–5 minutes. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.

Simmer sauce

Add the crushed tomatoes, 1 teaspoon salt, 1 teaspoon dried oregano and 1/2 teaspoon sugar (optional). Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves at the end and remove from heat.

Warm the marinara if necessary. Spoon a pool of marinara onto each serving plate. Place 2–3 hot arancini on top of the sauce. Sprinkle with 1/2 cup grated Parmesan divided among servings and garnish with fresh basil leaves.

Serve immediately while arancini are hot and the mozzarella inside is gooey.