Arancini (rice Balls) Recipe

Prepare stock

Keep 2 cups of chicken or vegetable stock hot in a saucepan over low heat so it’s warm when adding to the rice.

Sweat onion

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the finely minced onion and a pinch of salt and cook until translucent and soft, about 4–5 minutes, without browning.

Toast rice and deglaze

Add 1 cup Arborio rice to the pan and stir to coat with fat. Toast the rice 1–2 minutes until edges look translucent. Pour in 1/4 cup dry white wine and stir until it is almost completely absorbed.

Cook risotto

Add warm stock, 1/3 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next addition. Continue until the rice is tender but still slightly al dente — about 15–18 minutes total. You may not need all the stock; the texture should be thick and sticky so it will hold shape once cooled.

Finish risotto

Remove from heat. Stir in 1/4 cup grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Spread the risotto in a shallow tray to cool quickly to room temperature (about 20–30 minutes) or refrigerate for 15 minutes — the rice must be cold before forming balls.

Prepare two cubes of mozzarella (about 1/2-inch). If using peas or diced ham, have them measured and drained so they are ready to be enclosed inside the rice ball.

Set up breading station

Place 1/4 cup flour in a shallow bowl. Beat the single egg in another shallow bowl. Place 1/2 cup fine breadcrumbs in a third bowl.

Form rice balls

With slightly wet hands, take about 3–4 tablespoons of cold risotto (depending on desired size) and flatten it in your palm into a small disk. Place one mozzarella cube (and a little pea/ham if using) in the center. Fold rice around the filling and gently roll to form a tight, even ball about 1.75–2 inches in diameter. Repeat to make 2 rice balls. If the rice is sticky, wet your hands occasionally to prevent sticking.

Bread the balls

Roll each rice ball lightly in flour to coat, shake off excess, then dip into beaten egg, letting excess drip off, and finally roll in breadcrumbs to coat evenly. For extra-crisp coating, repeat the egg and breadcrumb step for a double layer.

Heat oil

Pour about 1 cup (or enough to reach 1–1.5 inches depth) of neutral oil into a small deep skillet and heat over medium-high until the oil reaches 350°F (175°C) or a cube of bread sizzles and browns in about 30–40 seconds. If you don't have a thermometer, test with a small breadcrumb — it should bubble steadily and brown in ~30 seconds.

Fry until golden

Carefully lower the breaded rice balls into the hot oil and fry, turning as needed, until all sides are golden brown and crisp — about 2.5–3.5 minutes. Do not overcrowd the pan; fry both balls with enough space or in two batches.

Drain and season

Remove the arancini with a slotted spoon and place on a paper towel–lined plate to drain for a minute. Sprinkle lightly with 1/4 teaspoon finishing salt while hot.

Transfer the arancini to a small serving plate. Garnish with chopped parsley and serve immediately with a lemon wedge for squeezing or alongside warm marinara sauce if desired.