Arancini Recipe

Prepare stock and aromatics

Bring the stock to a gentle simmer in a saucepan and keep it hot over low heat. In a separate heavy-bottomed saucepan or sauté pan, heat olive oil and 1 tbs butter over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent (about 4–5 minutes).

Toast rice and deglaze

Add the Arborio rice to the pan with the onion and stir for 1–2 minutes until the rice edges look translucent and it smells nutty. Pour in the white wine and stir until mostly absorbed.

Cook risotto

Ladle in about 1/2 cup (120 ml) of the hot stock at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue this process for 18–20 minutes, until the rice is creamy and al dente (slightly firm in the center). You may not use all the stock. Remove from heat.

Finish risotto

Stir in the remaining 1 tbs butter, grated Parmesan, salt, and black pepper. Taste and adjust seasoning. Spread the cooked risotto in a shallow tray or baking sheet to cool to room temperature (about 30–45 minutes) — chilling briefly in the refrigerator for 15–20 minutes helps it firm up for shaping but is optional.

While the risotto cools, combine the diced ham, diced plain/mild cheese, diced tomato, chopped basil, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Mix gently and set aside. Drain any excess moisture from the tomatoes with a paper towel so the filling is not too wet.

Form balls

With slightly moistened hands, portion the cooled risotto into 4 even portions (about 3–3.5 oz / 85–100 g each). Flatten one portion in your palm into a small disc, place about 1–1 1/2 tablespoons of the ham-cheese-tomato filling in the center, and carefully fold the rice around the filling to form a compact ball. Seal seams and roll between your palms to smooth. Repeat for all 4.

Prepare coating station

Put the flour in one shallow bowl, beaten eggs in a second bowl, and breadcrumbs in a third. Lightly season the breadcrumbs with 1/2 tsp salt. One at a time, roll each risotto ball in flour (tap off excess), then dip into beaten eggs, then roll thoroughly in breadcrumbs to coat. For an extra-crisp crust, repeat the egg and breadcrumb step once more.

Chill before frying

Place the coated arancini on a tray and chill in the refrigerator for at least 15 minutes to set the coating. This helps maintain shape during frying.

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning gently, until they are uniformly golden brown and crisp. Internal filling should be hot and cheese melted.

Use a slotted spoon to transfer arancini to a paper towel–lined tray to drain. Sprinkle lightly with additional salt while hot if desired.

Warm the marinara or tomato dipping sauce. Serve each arancini with a spoonful of sauce, a sprinkle of grated Parmesan, and a basil leaf for garnish. Serve immediately while hot and crisp.