Arancino Di Riso Recipe

Cook the rice

Rinse arborio rice briefly under cold water until water runs mostly clear. In a medium saucepan bring 4 cups water or low-sodium chicken broth to a boil. Add the rice and 1 tsp salt, reduce heat to low, cover and simmer until tender, about 15–18 minutes. Remove from heat and let sit, covered, 5 minutes.

Finish the rice

Stir in 2 tbs unsalted butter and 1 cup grated Parmigiano-Reggiano into the hot rice until fully incorporated. Allow rice to cool slightly, then spread onto a rimmed sheet pan or large plate to cool to near room temperature (about 20–30 minutes). Once cool enough to handle, beat 2 eggs and fold them into the rice to bind. Adjust seasoning with 1 tsp black pepper. The mixture should be moist but hold shape.

Form the arancini

With slightly wet hands, take about 2–3 tablespoons of rice (roughly the size of a golf ball) and flatten it in your palm. Place a 1/2-inch cube of mozzarella in the center and mold rice around it to form a tight ball (about 1¾–2 inches diameter). Repeat until all rice and cheese are used. Place formed balls on a tray and refrigerate for at least 20 minutes to firm up before breading.

Prepare breading station

Arrange three shallow bowls: one with 1 cup all-purpose flour, one with 2 beaten eggs, and one with 2 cups breadcrumbs. Season breadcrumbs lightly with a pinch of salt and pepper.

Bread the arancini

Working in batches, dredge each chilled rice ball first in flour (shake off excess), then dip into the beaten eggs, then roll in breadcrumbs until evenly coated. For an extra-crispy crust, repeat the egg and breadcrumb step once more. Place breaded balls on a tray and refrigerate 10–15 minutes to set.

Fry the arancini

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (about 1 liter). Heat oil to 350°F/175°C (use a thermometer). Fry the arancini in batches without crowding, turning occasionally, until golden brown and heated through, 3–5 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Start the soffritto

In a medium skillet or saucepan, heat 2 tbs extra-virgin olive oil and 1 tbs butter over medium heat. Add finely chopped onion, carrot and celery and cook, stirring occasionally, until softened and translucent but not browned, about 6–8 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Cook the meat

Increase heat to medium-high, add 12 oz ground beef (or beef/pork mixture), and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot.

Build the sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly. Optional: add 1 tbs dry red wine and let it reduce for 1–2 minutes. Add 14 oz crushed tomatoes, 1 tbs milk, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Reduce heat to low and simmer gently uncovered for 15–20 minutes to thicken and meld flavors. Taste and adjust seasoning.

To serve, spoon a ladle (about 2–3 tbs) of warm bolognese sauce onto each appetizer plate or a shared platter. Place 2–3 hot arancini on top of the sauce so each ball rests partially in the sauce. Garnish with fresh basil leaves and a light dusting of grated Parmigiano-Reggiano if desired. Serve immediately while arancini are crisp and mozzarella is molten.