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Arancini Recipe

Name: Kayas Arancini Recipe
Cook time: 2 h
Total time: 2 h
Yield: 20 servings
Cuisine: Italian
Ingredients: 6 cups cold cooked risotto (preferably made with Arborio rice); 1 cups Parmesan cheese, finely grated; 8 oz mozzarella, cut into 20 small cubes (about 1/2" each); 2 each large eggs; 1 cups all-purpose flour; 2 cups fine dry breadcrumbs (Panko can be used for extra crispness); 2 tbsp fresh parsley, finely chopped; 1 tsp salt; 1 tsp black pepper, freshly ground; 1.5 liters vegetable oil (for deep frying); 2 lbs ripe plum or Roma tomatoes, halved; 4 each garlic cloves, peeled; 3 tbsp extra-virgin olive oil; 1 tbsp tomato paste; 1 tsp dried oregano; 1 tsp sugar (optional, to balance acidity); 1 tsp salt; 1 tsp black pepper; 6 each fresh basil leaves, torn; 1 cup water (to adjust sauce consistency); 2 each extra eggs, beaten (for dredging); 0.25 cups flour (if needed to adjust consistency); 0.5 cups additional breadcrumbs (reserve); 0.25 cups grated Parmesan (for garnish)

Inspired by Kaya

Time2h

Serves20

(20 per tray) roasted tomato sauce

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Ingredients

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Arancini (makes 20)

6 cups cold cooked risotto (preferably made with Arborio rice)

1 cups Parmesan cheese, finely grated

8 oz mozzarella, cut into 20 small cubes (about 1/2" each)

2 each Large eggs

1 cups 00 bread flour

2 cups fine dry breadcrumbs (Panko can be used for extra crispness)

2 tbsp fresh parsley, finely chopped

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

6 1/3 cup (1.5 liters) vegetable oil (for deep frying)

Roasted Tomato Sauce

2 lbs ripe plum or Roma tomatoes, halved

4 each garlic cloves, peeled

3 tbsp extra-virgin olive oil

1 tbsp tomato paste

1 tsp Dried oregano

1 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1 tsp black pepper

6 each fresh basil leaves, torn

1 cup water (to adjust sauce consistency)

Breading station / finishing

2 each extra eggs, beaten (for dredging)

1/4 cups flour (if needed to adjust consistency)

1/2 cups additional breadcrumbs (reserve)

1/4 cups grated Parmesan (for garnish)

Method

Arancini (makes 20)

Prepare risotto base

If you don't already have cold risotto, make 6 cups of cooked risotto (Arborio rice cooked with stock until al dente) and chill completely. Cold risotto should be firm enough to shape. Stir in 1 cup grated Parmesan, 2 beaten eggs, chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper until evenly combined.

Portion and fill

With slightly wet hands, take about 3 tablespoons (roughly 1/3 cup) of chilled risotto and flatten it into your palm to form a disk. Place one cube of mozzarella in the center, then wrap the risotto around it, rolling between your palms to form a compact ball about 1.75–2 inches (makes ~20 balls). Ensure seams are sealed so cheese doesn't leak during frying.

Set up breading station

Arrange three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 2 cups breadcrumbs mixed with 1/4 cup reserved breadcrumbs and 1/4 cup grated Parmesan. If risotto mixture feels sticky, lightly dust balls in flour before egg wash.

Bread the arancini

Dredge each ball lightly in flour, shake off excess, dip in beaten eggs to coat, then roll thoroughly in breadcrumbs to create an even coating. For extra-crisp coating, double-dip: repeat egg and breadcrumb step once more. Place breaded arancini on a tray and refrigerate for at least 30 minutes to firm up the crust (this helps maintain shape during frying).

Fry

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 2.5 inches (use a thermometer). Heat oil to 350°F (175°C). Fry arancini in batches (4–6 at a time depending on pot size) to avoid crowding. Fry 3–4 minutes per batch, turning occasionally, until golden brown and the center is heated through. Remove with a slotted spoon and drain on paper towels. If you like, finish in a 350°F oven for 5 minutes to ensure melted center. Keep warm on a tray in a low oven while frying remaining batches.

Alternative: bake (lower oil option)

Preheat oven to 400°F (200°C). Spray breaded arancini lightly with oil and place on a parchment-lined sheet. Bake 20–25 minutes, turning once, until golden and heated through. Texture will be slightly less crisp than fried.

Finish

Transfer arancini to serving platter, sprinkle with additional grated Parmesan and chopped parsley if desired. Serve hot alongside roasted tomato sauce for dipping or spoon sauce over each arancino.

Roasted Tomato Sauce

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved tomatoes and whole garlic cloves with 3 tablespoons olive oil, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon sugar (if using). Spread cut side up in a single layer.

Roast 30–35 minutes, until tomatoes are softened, slightly charred at edges and garlic is tender. Remove from oven and let cool slightly.

Squeeze roasted garlic from skins into a blender or food processor. Add roasted tomatoes and any pan juices, 6 torn basil leaves and up to 1 cup water to reach desired consistency. Blend until smooth or slightly chunky depending on preference.

Taste and adjust seasoning (add salt, pepper or a pinch more sugar if needed). Transfer sauce to a saucepan and simmer on low 8–10 minutes to meld flavors and thicken slightly. If sauce is too acidic, stir in a small pat of butter (optional) to round flavor.

Keep sauce warm until serving. Spoon into a shallow bowl next to arancini or spoon a little sauce on each plate and place arancini on top. Garnish with torn basil and grated Parmesan.