Arancini Recipe

Prepare stock

Place the stock in a saucepan and keep it warm over low heat; do not boil. Warm stock helps the rice cook evenly.

Sweat aromatics

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide heavy saucepan over medium heat. Add the finely chopped onion and cook, stirring, until translucent but not browned, about 4–5 minutes. Add the minced garlic and cook 30 seconds more.

Toast rice

Add the rice to the pan and stir to coat with fat. Cook for 1–2 minutes until the edges of the grains become translucent and they smell slightly nutty.

Deglaze

Pour in the white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process until rice is tender but still slightly firm in the center (al dente), about 18–20 minutes total. You may not need all the stock; stop when rice reaches the right texture.

Finish risotto

Remove pan from heat. Stir in remaining 1 tablespoon butter and 3 tablespoons grated Parmesan. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Spread the risotto on a shallow tray or baking sheet to cool quickly to room temperature (about 20–30 minutes). Chilling in the refrigerator for 30–60 minutes will make shaping easier.

While rice cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped shallot and cook until soft, about 2 minutes.

Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through, 5–7 minutes. Drain any excess fat if necessary.

Stir in 1 tablespoon tomato paste and 1 tablespoon crushed tomatoes (or 1 tablespoon water mixed with a pinch of tomato paste) and cook 2–3 minutes to combine and reduce slightly.

Add the thawed peas, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until peas are heated through, then taste and adjust seasoning. Remove from heat and let the filling cool to room temperature.

Set up a breading station: bowl with 1 cup flour; bowl with 2 eggs beaten with 2 tablespoons milk; bowl with 2 cups breadcrumbs. Also have the mozzarella cubes nearby and a tray lined with parchment.

Divide the cooled risotto into 12 equal portions (about 2–3 tablespoons of rice per arancino). Wet your hands slightly to prevent sticking and shape each portion into a ball about the size of a small orange (roughly 2 inches across).

Flatten each rice ball into a cup in your hand, place about 1 teaspoon of the meat-and-pea filling in the center and one mozzarella cube. Enclose the filling by bringing the rice around and reshaping into a smooth ball. Repeat until all rice and filling are used.

Working with one at a time, lightly roll each ball in flour, shaking off excess. Dip into the beaten egg mixture, then roll evenly in breadcrumbs to coat. For an extra-crisp crust, repeat the egg and breadcrumb step once more.

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb into the oil — it should sizzle and brown in about 30 seconds.

Fry the arancini in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to turn them so they brown evenly. Internal temperature should be hot and cheese melted.

Transfer fried arancini to a wire rack or paper towel–lined tray and sprinkle lightly with 1/2 teaspoon kosher salt while still hot. Let rest 2–3 minutes before serving.

Serve the arancini warm with marinara sauce for dipping and garnish with fresh basil leaves if desired.

Leftovers: refrigerate cooled arancini in an airtight container up to 3 days. Reheat in a 350°F oven for 10–15 minutes to re-crisp the crust.