Arancini Recipe

Prepare stock

Keep 6 cups of chicken or vegetable stock hot in a saucepan over low heat; you will add this hot to the rice as it cooks.

Heat 1 tablespoon olive oil and 2 tablespoons butter in a wide sauté pan over medium heat until butter melts.

Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add 2 cups Arborio rice to the pan and stir to coat each grain in the fat, toasting the rice for 1–2 minutes until edges look translucent.

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

Begin adding the hot stock, one ladle (about 1/2 to 3/4 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until rice is al dente and mixture is thick but still moist.

Stir in 1/2 cup grated Parmesan, 2 tablespoons cream (optional), 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and spread the risotto on a shallow tray to cool for 15–20 minutes; refrigeration for 30 minutes will make shaping easier.

While risotto cools, chop the Black Forest ham into small pieces (about 1/4-inch) and cut Leicester cheese into 1/2-inch cubes. Keep chilled until ready to assemble.

Prepare three shallow bowls: one with the 1 cup all-purpose flour, one with the 3 beaten eggs, and one with the 2 cups breadcrumbs seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Put the flour, eggs, and breadcrumbs near your work area.

With slightly oiled hands (or wear gloves), take about 2 tablespoons of cooled risotto and flatten it into your palm into a small disk.

Place a small pinch (about 1 teaspoon) of chopped ham and one cube of Leicester cheese in the center of the disk.

Enclose the filling by bringing risotto around it and rolling gently to form a compact ball about 1.5–2 inches (3–5 cm) in diameter. Press to seal so the cheese is fully enclosed.

Roll each ball in flour, tapping off excess, then dip into beaten egg, allowing excess to drip off, then coat thoroughly with breadcrumbs. For an extra-crisp crust, double-dip: return to egg and breadcrumbs again.

Place coated arancini on a tray and refrigerate for 15–20 minutes to set the coating; this helps prevent them from falling apart in the oil.

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge balls). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 40–60 seconds.

Fry arancini in small batches (4–6 at a time depending on pot size) to avoid crowding. Carefully lower each ball into the hot oil and fry, turning as needed, until golden brown and crisp all over, 3–4 minutes per batch.

Using a slotted spoon, transfer fried arancini to a wire rack or paper towel-lined tray to drain. Lightly season with a pinch of salt while hot.

Serve arancini hot with warmed marinara or tomato sauce and garnish with fresh basil leaves. Offer lemon wedges on the side if desired.

Leftovers: refrigerate cooled arancini in an airtight container up to 2 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to re-crisp the crust.