Arancini Recipe

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion, carrot, and celery and cook until softened, about 6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Brown meat

Increase heat to medium-high, add ground beef, season with 1/2 tsp salt and 1/4 tsp pepper, and cook until browned, breaking meat into small pieces, about 6–8 minutes. Drain excess fat if necessary.

Simmer ragu

Optional: deglaze pan with 1/4 cup red wine and reduce by half. Stir in tomato paste for one minute, then add tomato passata and dried oregano. Reduce heat to low and simmer gently until slightly thickened, 12–15 minutes. Adjust seasoning to taste. Remove from heat and let cool before using to assemble arancini (ragu should be fairly thick).

Warm stock

Place stock in a pot and keep warm over low heat; it should be hot but not boiling while you cook the rice.

Sauté aromatics

In a large heavy saucepan, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds.

Toast rice

Add 2 cups arborio rice and stir to coat the grains with fat. Cook 1–2 minutes until edges look translucent.

Deglaze and cook

Pour in 1 cup dry white wine and stir until mostly absorbed. Begin adding hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue for 18–20 minutes total until rice is creamy and al dente.

Finish risotto

Remove from heat and stir in 1 cup finely grated Parmesan, 2 tbsp butter, 1.5 tsp salt and 1 tsp freshly ground black pepper. Spread the finished risotto on a rimmed baking sheet to cool quickly and stop cooking. Chill in the refrigerator at least 1 hour (or up to overnight) so it firms for shaping.

Prepare coating stations

Place 1 cup flour in a shallow bowl, beat 3 eggs in another shallow bowl, and mix 2 cups breadcrumbs with 2 tbsp chopped parsley, 1/2 tsp salt and 1/4 tsp pepper in a third bowl.

Portion risotto

With chilled risotto, scoop about 2 tablespoons of risotto per ball (approximately golf-ball size) and flatten slightly in your palm.

Fill with ragu and mozzarella

Place about 1 teaspoon of cooled meat ragu and a 1/2-inch cube of mozzarella in the center of the flattened risotto. Wrap the rice around the filling and roll to form a compact, smooth ball. Ensure mozzarella is fully enclosed to avoid leaking.

Coat arancini

Dredge each ball in flour, shake off excess, dip into beaten egg, then roll thoroughly in breadcrumb mixture. For extra crispness, double-dip: after the first breadcrumb coat, dip again in egg and breadcrumbs.

Rest before frying

Place coated arancini on a tray and chill for 15–30 minutes to set the coating. This helps prevent falling apart when frying.

Heat oil

Pour oil into a heavy saucepan or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread; it should brown in about 45–60 seconds.

Fry arancini

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. If cooking from chilled, cooking time may be 4–5 minutes.

Check temperature

Allow to rest 1–2 minutes; the internal mozzarella will be hot. Serve immediately or keep warm in a 200°F (95°C) oven for up to 30 minutes.

Serve

Spoon warm marinara sauce onto plates or into bowls. Arrange arancini on top or beside the sauce, garnish with fresh basil leaves and a sprinkle of grated Parmesan. Serve immediately.