Cheesy Arancini Recipe

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, 3/4 tsp salt, 1/4 tsp pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened.

Finish with basil

Remove from heat, stir in torn fresh basil leaves, taste and adjust seasoning. Keep warm or refrigerate if making ahead. Sauce yields about 2 cups.

Prepare rice mixture

If using leftover risotto, ensure it's cold and firm. In a large bowl, combine 4 cups cooked risotto rice, 1.5 cups shredded mozzarella (reserve about 1/2 cup for stuffing if you prefer), 3/4 cup grated Parmesan, 2 egg yolks, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 cup finely chopped fresh basil. Mix until cohesive. If the mixture feels too loose, chill 20–30 minutes to firm up; it should be moldable.

Form balls and stuff

With slightly moistened hands, take about 2–3 tbsp of the rice mixture (aim for golf-ball size) and flatten into a disc. Place about 1 tsp shredded mozzarella in the center and fold rice around it, rolling to form a tight ball. Repeat to make approximately 18–22 arancini depending on size.

Set up breading station

Place 1 cup flour in a shallow bowl, beat 2 whole eggs in another bowl, and place 2 cups breadcrumbs in a third bowl. Season breadcrumbs with a pinch of salt and pepper. Working in batches, roll each rice ball in flour (coating completely), dip in beaten eggs, then roll in breadcrumbs, pressing gently to adhere. For an extra-crispy crust, double-dip (egg then breadcrumbs again). Place finished balls on a baking sheet and chill 10–15 minutes to set the coating.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or pot to reach a depth of 2–2.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately and browns in ~30 seconds.

Fry arancini

Fry arancini in batches of 3–4, careful not to overcrowd, for 3–4 minutes, turning occasionally, until golden brown and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined baking sheet to drain. If interior needs more time, finish in a 350°F (175°C) oven for 5–6 minutes. Keep warm on a baking sheet in a low oven while frying remaining batches.

Finish

When all arancini are cooked, optionally drizzle with 1 tbsp olive oil, sprinkle additional grated Parmesan and chopped basil. Serve hot alongside warm marinara sauce for dipping.

Spoon marinara sauce onto a serving platter or individual plates. Arrange 3–4 arancini per person on top or beside the sauce. Garnish with torn fresh basil leaves and 1/4 cup grated Parmesan sprinkled over the dish. Serve immediately so the cheese center is gooey.