Arancini Recipe

Prepare stock

In a saucepan, bring the chicken or vegetable stock to a gentle simmer and keep it hot over low heat. Do not boil.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide heavy-bottomed pan over medium heat. Add the finely chopped onion and cook, stirring, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the rice to the pan and toast, stirring, for 1–2 minutes until the edges of the grains look translucent. Pour in the white wine and stir until mostly absorbed.

Begin adding hot stock, 1/2 cup at a time, stirring frequently. Allow liquid to be almost absorbed before adding the next ladle. Continue until rice is creamy and cooked through but still slightly al dente, about 18–20 minutes total. You may not use all the stock.

Remove pan from heat and stir in remaining 1 tablespoon butter, grated parmesan, salt, pepper, and the chiffonade basil. Taste and adjust seasoning. Spread the cooked risotto on a rimmed baking sheet or tray to cool to room temperature quickly (about 30–45 minutes). For best results, chill in the refrigerator for at least 1 hour to firm up — risotto must be cold before shaping.

Portion the chilled risotto using a 1/4-cup measuring scoop (or by hand) and flatten into a disk in your palm. Place a cube of fresh mozzarella and a small basil leaf in the center, then mold the rice around the cheese to form a compact ball about 1.75–2 inches diameter. Repeat until all risotto is used. Place on a lined tray and chill 15–30 minutes to help set.

Set up a breading station with three shallow bowls: (1) flour seasoned with a pinch of salt, (2) beaten eggs whisked with milk, (3) panko breadcrumbs (and optional fine breadcrumbs mixed in for extra crispness).

Working with chilled arancini, dredge each ball in flour, shaking off excess. Dip into the egg mixture, letting excess drip, then roll thoroughly in panko to coat. Press breadcrumbs gently so they adhere. For an extra-crisp double coating, chill the coated balls 15 minutes, then repeat the egg and panko step.

Pour vegetable oil into a heavy saucepan or deep fryer to a depth of about 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer to monitor temperature; maintain 330–350°F while frying.

Fry arancini in small batches (3–4 at a time depending on pot size) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Do not overcrowd, which drops oil temperature. Use a slotted spoon to transfer to a wire rack set over a baking sheet; drain briefly and sprinkle lightly with kosher salt.

If arancini are browning too quickly before heating through, reduce oil temperature slightly and fry a bit longer. Keep finished arancini warm in a 200°F (95°C) oven in a single layer while you finish remaining batches.

While the risotto cools or the arancini fry, make the quick tomato sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds until fragrant, careful not to brown.

Add crushed tomatoes and tomato paste, stir to combine. Season with sugar (if using), salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes until slightly thickened. Stir in torn basil leaves at the end. Keep warm until serving.

Make the pesto in a mini food processor or mortar and pestle. Combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan. Pulse while streaming in extra-virgin olive oil until a smooth, spoonable pesto forms. Season with salt and pepper to taste. If too thick, thin with an extra teaspoon of oil or a splash of warm water.

Spoon a few tablespoons of warm tomato sauce onto each serving plate. Arrange 3–4 hot arancini atop the sauce. Dot or streak pesto around or over the arancini (about 1/2 teaspoon pesto per arancino), and garnish with extra grated parmesan and a small basil leaf if desired. Serve immediately so mozzarella is melty and center is hot.