Arancini Recipe

Prepare stock

Place the chicken or vegetable stock in a saucepan and keep it at a gentle simmer over low heat. You will add hot stock to the rice so it should be hot but not boiling.

Sweat aromatics

In a heavy medium saucepan or deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir so each grain is coated with fat. Cook, stirring, for 1–2 minutes until the edges of the rice become translucent and the center remains opaque.

Deglaze

Pour in the white wine and cook, stirring, until mostly absorbed, about 1–2 minutes.

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for 18–20 minutes, tasting after ~16 minutes — the rice should be cooked through but still have a slight bite (al dente). The final texture should be creamy and slightly loose; you want it sticky enough to form balls but not soupy.

Finish risotto

When the rice is done to your liking, remove from heat. Stir in 2 tablespoons unsalted butter, the grated Parmesan, and the mascarpone. Season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Spread the risotto into a shallow baking dish or tray and refrigerate uncovered until cold, at least 2 hours or preferably overnight — chilling makes shaping easier and helps the arancini hold together.

Prepare the mozzarella by cutting into roughly 3/4-inch cubes. If using sautéed mushrooms, cook about 1/2 cup finely chopped mushrooms in 1 teaspoon butter over medium heat until any liquid has evaporated and mushrooms are lightly browned, then cool. Keep fillings chilled until assembly so the cheese won’t melt prematurely while forming balls.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, beat the eggs with 2 tablespoons cold water until combined. In a third bowl, combine the breadcrumbs, cornmeal (if using), and 1/2 teaspoon salt.

Shape arancini

Working with chilled risotto (use slightly wet hands to prevent sticking), scoop about 2 tablespoons of risotto (approximately golf-ball size) into your palm, flatten it slightly, place one cube of mozzarella (and a small amount of mushrooms if using) in the center, then enclose the cheese by forming the rice around it and roll into a tight ball. Press gently so there are no gaps. Repeat until all risotto is used — this recipe yields about 18–22 medium arancini depending on size.

Bread the balls

Roll each rice ball lightly in flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then press into the breadcrumb mixture until thoroughly coated. For an extra-crispy crust, double-dip: return to the egg and breadcrumbs a second time. Place breaded balls on a baking sheet and refrigerate 15–30 minutes to help the coating set.

Heat oil

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (or set up a fryer) and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of breadcrumb — it should sizzle and turn golden in about 30–45 seconds.

Fry arancini

Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if cooking in multiple batches.

Make the aioli while the risotto chills or during frying. In a small bowl, whisk together 1/2 cup mayonnaise, the grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon truffle oil, and 1/2 teaspoon truffle paste (if using). Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or truffle intensity. Refrigerate until ready to serve.

Arrange arancini on a platter. Spoon or pipe small dollops of truffle aioli alongside or on top. Sprinkle with chopped parsley and extra grated Parmesan. Serve immediately with lemon wedges if desired for a bright contrast.