Arancini Recipe

1. Prepare stock

Warm the stock in a saucepan over low heat and keep it at a gentle simmer. This keeps the temperature consistent when adding to the rice.

2. Sauté aromatics

In a heavy-bottomed wide pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook, stirring, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3. Toast rice

Add the arborio rice to the pan and stir to coat the grains in the fat. Toast the rice for 1–2 minutes until edges become translucent but center is still opaque.

4. Deglaze

Pour in the white wine and stir until mostly absorbed.

5. Cook risotto

Begin adding the simmering stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue this process for 18–22 minutes until the rice is tender but still has slight bite (al dente) and the mixture is thick and creamy.

6. Finish risotto

Stir in remaining 1 tablespoon butter and 1 cup grated Parmesan. Season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning. Spread the risotto on a shallow tray or rimmed baking sheet to cool quickly to room temperature (about 20–30 minutes). For best results cover and chill for 1–2 hours — chilled risotto is easier to shape.

7. Make meat ragù (optional)

If using meat filling: heat 1 teaspoon olive oil in a skillet over medium heat. Add ground meat and cook, breaking it up, until no longer pink, about 6–8 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper. Add 1 cup passata or marinara and simmer until thickened, about 8–10 minutes. Stir in 1 tablespoon thawed peas near the end. Remove from heat and let cool completely.

8. Prepare cheese & peas

If not using meat, simply portion mozzarella cubes and have peas ready (lightly mash peas if you prefer them integrated). Ensure all filling components are cooled so they do not melt through the risotto prematurely.

9. Set up breading station

Place flour in one shallow bowl, beaten eggs in a second bowl, and breadcrumbs in a third bowl. Line a tray or plate to hold formed arancini.

10. Form arancini

With slightly wet hands, take about 3 tablespoons (or roughly 1.5–2 ounces) of cooled risotto and flatten it into your palm to create a small cup. Place a cube of mozzarella (and about 1 teaspoon of cooled meat ragù with a few peas if using) in the center. Enclose the filling by pressing more risotto around it and rolling between your palms to form a smooth ball about 1.5–2 inches (3.8–5 cm) in diameter. Repeat until all risotto is used. You should get about 18–20 arancini depending on size.

11. Bread the balls

Dust each ball lightly in flour, shaking off excess. Dip into the beaten eggs, letting excess drip off, then coat thoroughly with breadcrumbs pressing gently so crumbs adhere. For an extra-crispy shell, double-dip: back into egg and breadcrumbs again.

12. Heat oil

Pour vegetable oil into a heavy pot or deep skillet to a depth of about 2 inches (enough to mostly submerge balls). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

13. Fry arancini

Working in batches to avoid crowding, carefully lower 4–6 arancini into the hot oil. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch. Use a slotted spoon to transfer cooked arancini to a rack or paper towel-lined tray to drain. Sprinkle with finishing 1/2 teaspoon salt while still hot.

14. Keep warm

If making large batches, keep finished arancini in a low oven (200°F / 95°C) on a wire rack so they stay crisp while you finish frying the rest.

15. Arrange arancini on a platter. Sprinkle with extra grated Parmesan and chopped parsley. Serve hot with warmed marinara or lemon wedges on the side for optional brightness.