Arancini Recipe

Prepare stock

Keep 1.2 liters of chicken or vegetable stock hot in a saucepan over low heat; do not boil.

Sweat aromatics

In a wide, heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt and cook until translucent (6–8 minutes). Add the minced garlic and cook 30 seconds more until fragrant.

Toast rice

Add 2 cups Arborio rice to the pan and stir to coat the grains with oil and butter. Toast the rice for 1–2 minutes until edges become slightly translucent.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for about 18–22 minutes until the rice is creamy and al dente. You may not need all the stock.

Finish risotto

When rice is cooked, remove from heat and stir in 1 tablespoon unsalted butter, 1 cup grated Parmigiano-Reggiano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Spread the risotto on a large rimmed baking sheet to cool quickly and prevent continued cooking; cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight. The rice must be cold to form balls.

While risotto cools, prepare the filling: finely chop 4 oz prosciutto and roughly mash together with 3 oz thawed green peas and 2 tablespoons finely chopped parsley. Cut 8 oz fontina into 1/2-inch cubes and set aside. Taste the pea-prosciutto mixture and season with a light pinch of salt if needed (prosciutto is salty, so be cautious). Keep filling chilled.

Set up station

Set out three shallow bowls: one with 1 cup all-purpose flour, one with 3 large eggs beaten with 2 tsp cold water and a pinch of salt, and one with 3 cups dry breadcrumbs seasoned with 1/2 tsp salt. Line a tray with parchment for finished arancini.

Shape arancini

With chilled risotto, wet your hands to prevent sticking. Take about 2.5 tablespoons (approximately golf-ball size; about 30 g) of risotto and flatten it into a disk in your palm. Place about 1 teaspoon of the prosciutto-pea mixture and one cube of fontina in the center. Enclose the filling with the rice and roll into a tight ball about 1.75–2 inches (4–5 cm) in diameter. Press firmly so there are no gaps. Repeat to make approximately 16–18 arancini.

Coat

Roll each ball in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally roll in breadcrumbs until fully coated. For extra crunch and a sturdier coating, double-dip: return to egg and breadcrumbs once more. Place finished arancini on the prepared tray and refrigerate for 15–30 minutes to set the coating.

Heat oil

Pour vegetable oil into a deep heavy pot to a depth of about 3 inches (use enough to fully submerge arancini). Heat oil to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry arancini

Working in batches (do not overcrowd), gently lower chilled arancini into the hot oil using a slotted spoon. Fry for 3–4 minutes, turning as needed, until golden brown and crisp. The internal cheese should be melted and the rice heated through. Remove with a slotted spoon and drain on a wire rack or paper towels. Season lightly with a pinch of salt immediately after frying.

Serve

Serve arancini warm with marinara or pomodoro sauce for dipping, garnished with basil leaves and lemon wedges on the side if desired.