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Arancini Recipe

Name: Bathwick Boatman 🇪🇺s Arancini Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 6 cups Chicken or vegetable stock (hot); 1 cups Dry white wine; 0.5 cups Yellow onion, finely diced; 2 tsp Garlic, minced; 2 tbs Unsalted butter; 1 tbs Olive oil; 1 cups Parmesan cheese, finely grated; 1.5 tsp Salt; 0.5 tsp Freshly ground black pepper; 6 oz Mozzarella, cut into 12 small cubes; 4 oz Prosciutto or cooked ground beef (optional), finely chopped; 2 tbs Fresh parsley, finely chopped; 1 cups All-purpose flour; 3 units Large eggs, beaten; 2 cups Plain breadcrumbs (Panko or Italian); 1 ltr Vegetable oil (for frying); 0.5 tsp Salt (for seasoning breadcrumbs); 2 cups Marinara sauce (store-bought or homemade), warm

Inspired by Bathwick Boatman 🇪🇺

Time1h 30m

Serves6

Make Arancini Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Risotto Base

2 cups Arborio rice

6 cups Chicken or vegetable stock (hot)

1 cups Dry white wine

1/2 cups Yellow onion, finely diced

2 tsp Garlic, minced

2 tbs Unsalted butter

1 tbs olive oil

1 cups Parmesan cheese, finely grated

1 1/2 tsp Celtic sea salt

1/2 tsp Freshly ground black pepper

Fillings

6 oz Mozzarella, cut into 12 small cubes

4 oz Prosciutto or cooked ground beef (optional), finely chopped

2 tbs Fresh parsley, finely chopped

Breading & Frying

1 cups 00 bread flour

3 units Large eggs, beaten

2 cups Plain breadcrumbs (Panko or Italian)

1 ltr Vegetable oil (for frying)

1/2 tsp Salt (for seasoning breadcrumbs)

Sauce (optional)

2 cups Marinara sauce (store-bought or homemade), warm

Method

Risotto Base

Prepare stock

Keep 6 cups of chicken or vegetable stock hot in a saucepan over low heat; do not boil.

Sweat aromatics

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add finely diced onion and a pinch of salt; cook, stirring, until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add 2 cups Arborio rice to the pan and stir to coat with oil and butter. Cook 1–2 minutes, stirring, until edges of the rice become translucent.

Deglaze

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

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue for about 18–20 minutes until rice is creamy and just al dente; you may not need all 6 cups. Stir in remaining 1 tablespoon butter, 1 cup finely grated Parmesan, 1.5 tsp salt, 1/2 tsp black pepper, and 2 tablespoons chopped parsley. Taste and adjust seasoning. Spread the finished risotto on a rimmed baking sheet to cool for 20–30 minutes (this firms it for shaping).

Fillings

While the risotto cools, prepare fillings: cut mozzarella into 12 small cubes (about 1/2 inch). If using prosciutto or cooked ground beef, chop finely. Have 2 tablespoons chopped parsley ready to mix into the rice if desired.

Breading & Frying

Assemble coating station

Place 1 cup flour in a shallow bowl, beat 3 large eggs in another bowl, and place 2 cups breadcrumbs mixed with 1/2 tsp salt in a third bowl. Heat vegetable oil in a deep pot or heavy-bottomed saucepan to 350°F (175°C). You need about 2–3 inches of oil or more depending on pot size.

Shape arancini

With moist hands, take about 2–3 tablespoons of cooled risotto and flatten it in your palm to form a small disc. Place a cube of mozzarella (and a pinch of chopped prosciutto if using) in the center, then fold and press the rice around the filling to form a compact ball about 1.5–2 inches (3.5–5 cm) in diameter. Repeat until you have about 12 arancini. Keep hands slightly damp to prevent sticking.

Coat

Roll each rice ball lightly in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs to fully coat. For extra-crispy coating, repeat egg and breadcrumb step for a double crust.

Fry

Fry arancini in batches so they don't overcrowd the pot. Carefully lower 3–4 balls into the oil and fry until golden brown and crisp, about 3–4 minutes, turning as needed. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with salt.

Finish

If the mozzarella hasn't fully melted inside, place the drained arancini on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes. Serve hot.

Sauce (optional)

Warm 2 cups marinara sauce on the stove over low heat. Serve arancini with warm marinara for dipping.