Arancini Recipe

Prepare stock

Warm the vegetable or chicken stock in a saucepan over low heat and keep it at a gentle simmer. This prevents shocking the rice when you ladle in hot liquid.

Sauté aromatics

In a heavy-bottomed skillet or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice to the pan and stir to coat with fat. Cook 1–2 minutes, stirring, until the edges of the grains look slightly translucent.

Deglaze with wine

Pour in the white wine and stir until it is mostly absorbed by the rice.

Cook risotto

Begin adding the hot stock a ladleful (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is al dente and the mixture is creamy. You may not need all the stock; stop when texture is slightly firmer than you want for eating since it will cool and firm up for shaping.

Finish risotto

Remove from heat and stir in 1 tablespoon butter, 1 cup grated Parmesan, chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. Spread the risotto on a rimmed baking sheet or shallow tray to cool quickly and refrigerate uncovered until cold, at least 1 hour (or up to overnight). Cold rice is easier to shape.

Cook cauliflower

Bring a pot of salted water to a boil. Add cauliflower florets and cook until very tender, about 8–10 minutes. Drain thoroughly and pat dry to remove excess moisture.

Purée

Place the drained cauliflower in a blender or food processor with 1 tablespoon butter (or olive oil), 1 tablespoon milk or cream, 1/4 cup grated Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper. Purée until completely smooth, scraping down sides as needed. If mixture is too thick, add milk 1 teaspoon at a time to reach a smooth, pipeable consistency. Taste and adjust seasoning.

Cool purée

Transfer the purée to a bowl, let cool to room temperature, then refrigerate until slightly firm but still pipeable, about 30 minutes. Reserve a small amount for serving if desired.

Portion and fill

With chilled risotto ready, wet your hands slightly. Take about 2 tablespoons (roughly 1.25 oz) of cold risotto and flatten it in your palm into a small disk. Place about 1 teaspoon of cauliflower purée in the center, then top with one mozzarella cube. Enclose the filling by folding and pressing rice around it to form a compact ball about 1.5–2 inches in diameter. Repeat to make about 18–20 arancini (yield will vary).

Set up coating station

Place flour in a shallow bowl, beaten eggs in a second shallow bowl, and breadcrumbs in a third. Season breadcrumbs with 1/2 teaspoon salt and a little pepper. One by one, roll each rice ball first in flour (shake off excess), then dip in beaten eggs, then roll in breadcrumbs to coat evenly. For extra-crispy crust, double-dip by repeating egg and breadcrumb steps.

Chill before frying

Place coated arancini on a parchment-lined tray and refrigerate for at least 15–20 minutes to help the coating adhere and prevent bursting during frying.

Fry arancini

Heat 2–3 inches of vegetable oil in a heavy pot to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb — it should sizzle and turn golden in ~30 seconds. Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Sprinkle with a little salt while hot.

Alternative baking option

For a lighter finish, preheat oven to 400°F (200°C). Place coated arancini on a parchment-lined sheet, spray or brush lightly with oil, and bake 18–22 minutes, turning halfway, until golden and heated through. Note: texture will be less deep-fried crisp.

Serve arancini warm. Garnish with chopped parsley and a light dusting of grated Parmesan. Spoon a little reserved cauliflower purée on the plate as a bed or drizzle, or serve alongside marinara if desired.