Pizza Margherita Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat.

In a heavy-bottom saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering.

Add the finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat for 1–2 minutes; the edges of the grains will become translucent.

Pour in the white wine and stir until mostly absorbed.

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing liquid to be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and tender but still holds shape.

Stir in 1 tablespoon butter, grated Parmesan, salt and pepper. Taste and adjust seasoning. Spread the risotto on a rimmed tray or baking sheet in an even layer to cool to room temperature (about 30–45 minutes). Cooling until firm helps shaping the balls.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery and cook 4–5 minutes until softened.

Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.

Stir in the minced garlic and cook 30 seconds, then add the tomato passata, dried oregano, salt and pepper.

Simmer gently 10–12 minutes until slightly thickened. Remove from heat and let cool. The ragu should be fairly thick so it won’t make the risotto too wet; if watery, simmer a few minutes longer to reduce.

Prepare three shallow bowls: one with the flour (seasoned with 1/2 teaspoon salt), one with the beaten eggs, and one with the breadcrumbs mixed with shredded basil and 1/4 cup grated Parmesan.

With slightly damp hands, take about 2 tablespoons of cooled risotto and form a flat disk in your palm. Place about 1 teaspoon of meat ragu and one small cube of mozzarella in the center.

Fold the risotto around the filling and roll between your palms to form a smooth ball about 1 3/4 to 2 inches in diameter. Press seams to seal; if risotto is sticky, wet your hands slightly to smooth.

Repeat to make approximately 12 arancini balls. Place finished balls on a tray in the refrigerator 15 minutes to firm up (chilling makes breading easier).

Working with chilled balls, dredge each ball in flour, shake off excess, dip into beaten eggs, then coat completely in breadcrumb mixture. For an extra-crisp crust, double-dip: return to egg and breadcrumbs once more.

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry the arancini in batches (do not overcrowd) for 3–4 minutes per batch, turning gently, until golden brown and crisp all over. Internal temperature should reach at least 165°F (74°C).

Use a slotted spoon to transfer to a paper towel–lined tray to drain briefly. Keep warm in a low oven (200°F / 90°C) while you finish remaining batches.

Warm the marinara sauce in a small saucepan or microwave.

Place 3 arancini per serving on plates, spoon warm marinara alongside or under them, sprinkle with grated Parmesan and garnish with fresh basil leaves.

Serve immediately so the mozzarella inside is gooey.