In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Cook the Rice

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Add the Rice

Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more. Continue this until the rice is creamy and al dente, about 20 minutes.

Add Broth

Once cooked, season the rice with salt and black pepper to taste. Remove from heat and allow to cool.

Season

In a bowl, combine the diced Fontina, Mozzarella, Pecorino, and Asiago cheeses. Mix well.

Combine Cheeses

Once the rice has cooled, take a small portion and flatten it in your palm. Add a spoonful of cheese mixture in the center and mold the rice around it to form a ball. Repeat with remaining rice and cheese.

Mix with Rice

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Prepare Breading Stations

Roll each rice ball in flour, dip it in the egg, and then coat it with breadcrumbs until fully covered.

Bread the Arancini

In a large pot, heat oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

In a saucepan over medium heat, combine heavy cream and Asiago cheese. Stir until the cheese melts and the mixture is smooth. Season with salt and pepper to taste.

Heat Cream

In a blender, combine fresh basil leaves and olive oil. Blend until smooth. Season with salt to taste.

Blend Ingredients

On a platter, drizzle the asiago cream and basil oil. Arrange the arancini on top and serve warm.

arancini

Recipe information

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