Arancini Recipe

Sauté aromatics

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely diced onion, carrot and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef (or beef/pork mix) to the pan, breaking it up with a spoon. Cook until no longer pink and starting to brown, about 6–7 minutes. Drain excess fat if the pan is very greasy.

Deglaze and simmer

Stir in the tomato paste and cook 1 minute. Add the red wine (if using) and scrape up any browned bits, letting the wine reduce by half (2–3 minutes). Add the crushed tomatoes, dried oregano, bay leaf, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer, reduce heat to low and cook gently, uncovered, 20–30 minutes to deepen flavor and thicken. Remove bay leaf and adjust seasoning. Let cool to room temperature before using inside arancini.

Prepare stock

Keep the 6 cups of stock warm in a saucepan over low heat; do not boil.

Cook base

In a wide heavy-bottomed pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the finely chopped onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds.

Toast and simmer rice

Add 2 cups Arborio rice and stir to coat in fat; cook 1–2 minutes until edges are translucent. Pour in 1 cup dry white wine and stir until mostly absorbed. Begin adding warm stock, 1/2 to 3/4 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue for about 18–22 minutes until the rice is cooked through but still slightly al dente and the mixture is creamy (risotto consistency). You may not need all stock; reserve any leftover.

Finish risotto

Remove from heat and stir in 1 tbsp butter, 1 cup finely grated Parmesan, 2 beaten eggs, 1 tsp salt and 1/2 tsp freshly ground black pepper until well combined. The eggs will enrich and help bind the rice as it cools. Spread the risotto on a rimmed baking sheet to cool to room temperature (at least 45–60 minutes). For best results chill 1 hour so it’s firm enough to shape.

Prepare coating stations

Place 1 cup all-purpose flour in a shallow bowl. In a second bowl, beat 3 large eggs with a pinch of salt. In a third bowl, combine 2 cups breadcrumbs with 1/4 cup grated Pecorino/Parmesan (optional), 1/2 tsp salt and 1/4 tsp black pepper.

Portion and fill

Using moistened hands, scoop a portion of chilled risotto about 2–3 tablespoons (or roughly golf-ball size). Flatten slightly in your palm, place a small cube of mozzarella in the center, then enclose the cheese completely with rice and roll into a smooth ball. Repeat until you have about 12 arancini (should yield 10–14 depending on size).

Dredge and bread

Roll each rice ball lightly in flour, shake off excess, dip into beaten egg, then roll thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. For an extra-crispy shell, double-dip: back into egg, then breadcrumbs again.

Chill before frying

Place breaded arancini on a tray, cover, and chill in the refrigerator for at least 20–30 minutes to firm up the coating.

Heat oil

Pour about 1–1.25 cups neutral oil into a heavy deep skillet to a depth of ~1 inch (or set up a deep fryer to 350°F / 175°C). Heat the oil to 340–350°F (170–175°C). If you don’t have a thermometer, test with a small breadcrumb—if it browns in about 30–40 seconds, it’s ready.

Fry arancini

Fry the arancini in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Transfer to a wire rack or paper towel-lined tray to drain. If cooking from chilled, the interior will be hot and the cheese melted; if refrigerated longer, allow an extra minute of frying.

Keep warm

Keep finished arancini warm in a 200°F (95°C) oven on a rack while frying remaining batches.

Sauté garlic

In a small saucepan, heat 2 tbsp extra-virgin olive oil over medium-low heat. Add the thinly sliced garlic and red pepper flakes and gently cook, stirring, until the garlic is golden but not burnt, about 1–1.5 minutes.

Simmer sauce

Add the 14 oz crushed tomatoes, 3/4 tsp salt and 1/4 tsp sugar (if using). Bring to a gentle simmer and cook 10–12 minutes to meld flavors. Stir in 2 tbsp chopped fresh basil at the end. Taste and adjust seasoning. Keep warm until serving.

Arrange 2–3 arancini per plate (or 3–4 if smaller) with a small bowl of warm arrabbiata sauce for dipping. Sprinkle freshly shaved Parmesan over the arancini and scatter chopped parsley. Serve with lemon wedges on the side if desired.