Fontina Arancini Recipe

Prepare risotto base (if starting from freshly cooked rice)

If you don’t have leftover risotto, cook 1 cup Arborio rice in 3 cups hot stock until tender and creamy. Allow to cool completely and refrigerate for at least 2 hours (ideally overnight).

In a bowl, mix the cooled cooked risotto (3 cups) with 2 tbs softened unsalted butter, 1 cup grated Parmesan, 1 whole egg, 1 tsp salt and 1 tsp black pepper until evenly combined and sticky. Chill the mixture for 30 minutes to firm up if it’s still very loose.

Set up a dredging station: one shallow bowl with 1 cup all-purpose flour, one bowl with 2 large beaten eggs, and one plate with 2 cups breadcrumbs. Season breadcrumbs lightly with a pinch of salt and pepper.

Portion the risotto into 12 equal portions (about 2 tablespoons of mixture each). Flatten a portion in your palm, place one cube of fontina (about 1 tablespoon) in the center, then enclose the rice around the cheese and roll into a tight ball. Repeat for all portions.

Dredge each ball first in flour (shake off excess), then dip in beaten eggs, then coat thoroughly with breadcrumbs. For an extra-crispy shell, double-coat: after the first breadcrumb coat, dip again in egg and re-coat in breadcrumbs.

Heat about 1 to 1 1/4 cups vegetable oil in a heavy-bottomed skillet to 350°F (175°C). There should be enough oil to cover about half to two-thirds of the arancini; you will turn them to brown evenly. Alternatively, use a deep fryer set to 350°F.

Fry arancini 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 wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Let arancini rest 1–2 minutes before serving — the fontina will be molten and very hot. Serve alongside cauliflower agrodolce.

Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat. Add cauliflower florets and cook, stirring occasionally, until they begin to brown (6–8 minutes). Transfer cauliflower to a bowl and set aside.

In the same skillet, add the thinly sliced red onion and cook over medium heat until softened and translucent, about 4–5 minutes. Add 2 tbs raisins and 1 tbs tomato paste and cook 1 minute to bloom the tomato paste.

Pour in 3 tbs white wine vinegar and 1 cup stock, scraping up any browned bits from the pan. Add 2 tbs honey, 1 tbs capers, and 1 tsp red chili flakes (if using), then stir to combine.

Return the browned cauliflower to the skillet, bring the mixture to a simmer, then reduce heat to medium-low. Simmer gently until the cauliflower is tender and the sauce has reduced to a glossy coating—about 8–10 minutes. Stir occasionally so raisins plump and flavors meld.

Taste and adjust seasoning with 1 tsp salt or to taste and more vinegar or honey if you prefer it more tart or sweet. Stir in 2 tbs chopped fresh parsley just before serving.

Spoon the warm agrodolce alongside or partially over the arancini to provide contrast: the sweet-tart cauliflower with the creamy, cheesy arancini.