Sicilian Arnacini Recipe

Prepare stock

Warm the chicken or vegetable stock in a saucepan and keep it at a gentle simmer while you cook the risotto.

Cook aromatics

In a heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add the arborio rice to the pan and stir to coat with oil and butter. Toast the rice 1–2 minutes until edges look translucent. Pour in the dry white wine and stir until mostly absorbed.

Cook risotto

Add 1/2 cup hot stock at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next addition. Continue until the rice is al dente and creamy, about 18–22 minutes total. You may not need all the stock; stop when rice is tender with a slight bite.

Finish risotto

Remove pan from heat. Stir in 2 tablespoons butter, the grated Parmesan, the two eggs (quickly to temper), chopped parsley, and season with salt and black pepper. Mix thoroughly. Spread the risotto in a shallow tray or baking sheet to cool and chill for at least 1 hour (chilling firms the rice so balls hold shape).

Cook sausage filling

While risotto cools, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sausage meat (casings removed) and break up with a spoon. Cook until no longer pink and lightly browned, about 6–8 minutes. Drain excess fat if needed and let cool slightly. Taste and adjust seasoning.

Form arnacini

Prepare a small bowl of water to wet hands. Take about 2 tablespoons (approximately golf-ball size) of chilled risotto and flatten slightly in your palm. Place about 1 tablespoon cooked sausage and 1 mozzarella cube in the center, then fold the rice around the filling and roll into a compact ball (about 1 3/4–2 inches). Repeat until all risotto and filling are used. You should get about 16–18 balls. Place formed balls on a tray and chill 15–30 minutes to firm.

Prepare breading station

Set up three shallow bowls: one with the flour, one with the eggs beaten with 2 tablespoons cold water (egg wash), and one with the breadcrumbs. Season the breadcrumbs lightly with salt and pepper.

Bread the balls

Working with chilled ricotta balls (arnacini), dredge each ball in flour, shaking off excess, dip into the egg wash, then roll evenly in breadcrumbs to coat completely. Place on a tray and refrigerate 10–15 minutes to let coating set.

Fry until golden

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry arnacini in batches—do not overcrowd—until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray. Sprinkle lightly with fine sea salt immediately after frying.

Alternative oven method

For a lighter option: preheat oven to 425°F (220°C). Place breaded arnacini on a parchment-lined baking sheet, lightly spray with oil, and bake 12–15 minutes, turning halfway, until golden and heated through. Note: frying yields the best crispness.

Make aioli

In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth. Stir in the grated garlic, lemon juice, olive oil, salt, and black pepper. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld.

Serve

Arrange hot arnacini on a platter and serve with garlic aioli on the side for dipping. Garnish with additional chopped parsley and grated Parmesan if desired.