Arancini Recipe

Prepare saffron

Crush saffron threads lightly between your fingers and steep them in 2 tablespoons of hot water for 5–10 minutes until deeply colored.

Heat stock

Bring the stock to a gentle simmer in a saucepan and keep it at a low simmer; do not boil.

Sweat onion

In a wide, heavy skillet or 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 but not browned, about 4–5 minutes.

Toast rice & deglaze

Add the Arborio rice to the pan and stir to coat with fat. Cook, stirring, for 1–2 minutes until the edges of the rice become slightly translucent. Pour in the 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 liquid is absorbed before adding the next ladle. After about 10 minutes of this, stir in the saffron and its soaking liquid. Continue adding stock and stirring until rice is al dente and creamy, about 18–20 minutes total cooking time from when you added the first stock. You may not need all the stock — use what gives a creamy, slightly loose risotto.

Finish risotto

Remove the pan from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, egg yolks (temper them first by whisking a tablespoon of hot risotto into yolks, then stir back into the pot), salt, and black pepper. Adjust seasoning. Spread the risotto onto a baking sheet to cool faster to room temperature (about 30–40 minutes) and then chill for at least 1 hour in the refrigerator; it should be firm enough to shape.

Cut fresh mozzarella into 12 roughly 1/2–3/4 inch cubes. Pat dry with paper towel. If using prosciutto, cut each slice into 3 pieces to wrap each mozzarella cube lightly (optional). Keep refrigerated until ready to assemble.

Prepare three shallow bowls: one with the flour, one with the beaten eggs (add 1 tablespoon cold water if eggs are too thick), and one with the breadcrumbs. Line a baking sheet with parchment.

Take chilled risotto (about 2 tablespoons per ball) and flatten it in your palm. Place a mozzarella cube (and optional prosciutto) in the center and mold the rice around it to form a ball about golf-ball size (roughly 1 1/4–1 1/2 inches). Ensure seams are sealed so cheese won't leak during frying. Repeat until you have about 12 arancini.

Roll each arancino in flour to coat, shake off excess, dip in beaten egg, then roll in breadcrumbs to fully cover. For an extra-crispy shell, double-coat: repeat egg and breadcrumb step once more. Place coated arancini on the prepared baking sheet and chill for 15–20 minutes to help the coating set.

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). There should be enough oil to fully immerse the arancini (about 3–4 inches deep). Use a thermometer to maintain temperature; fry in small batches to avoid dropping the oil temperature.

Carefully lower 3–4 chilled arancini into the hot oil and fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes. The internal cheese should be melted. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with a pinch of finishing salt.

If oven-finishing is desired (to ensure fully cooked center without over-browning), preheat oven to 350°F (175°C) and after a quick fry (1–2 minutes) transfer arancini to a baking sheet and bake 6–8 minutes until heated through and golden.

Keep cooked arancini warm in a low oven (200°F/95°C) on a rack until serving.

Arrange 3–4 arancini per plate (or as desired). Spoon marinara or tomato sauce alongside or beneath the arancini if using. Sprinkle chopped parsley over the top and serve with lemon wedges on the side to brighten flavors.