Arancini Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat.

Sauté aromatics

In a heavy saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely diced onion and cook until translucent, 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Toast rice & deglaze

Add 2 cups Arborio rice to the pan and stir 2 minutes to coat and lightly toast. Pour in 1 cup dry white wine and stir until mostly absorbed.

Cook risotto

Begin adding the warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for 18–20 minutes until rice is tender but still slightly al dente and the mixture is creamy.

Finish risotto

Remove from heat. Stir in remaining 2 tbs butter, 1 cup grated Parmesan, 2 whole eggs, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until glossy and combined. Spread the risotto in a shallow tray to cool to room temperature, then chill in the refrigerator at least 1 hour (or until firm) for easier shaping.

Heat 1 tsp olive oil in a skillet over medium heat. Add 1/4 cup finely diced shallot and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Add 10 oz ground beef to the skillet. Break up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in 1/2 cup passata (or crushed tomatoes), 1/2 cup thawed peas, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 3–5 minutes until mixture is cohesive and most liquid has reduced. Taste and adjust seasoning. Remove from heat and let cool completely before using.

In a small saucepan, heat 1 tbs olive oil over low-medium heat. Add 1 sliced garlic clove and cook 30–45 seconds until fragrant (do not brown).

Add 1 cup crushed tomatoes, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 8–10 minutes until slightly thickened. Stir in 4 chopped basil leaves off heat. Keep warm for plating.

Prepare dredging stations: place 1 cup flour in one shallow bowl, beat 2 whole eggs in a second bowl, and place 2 cups breadcrumbs in a third bowl. Season breadcrumbs with 1/2 tsp salt and a pinch of pepper.

Portion the chilled risotto into roughly 12 equal pieces (about 2 tbsp each). Wet your hands slightly to prevent sticking.

Flatten a risotto portion in your palm into a disc. Place about 1–1.5 tsp of the cooled beef & pea filling in the center, then add another small spoonful of filling if you prefer a larger center. Enclose the filling by molding the risotto around it to form a tight ball (about 1.5–2 inches diameter). Repeat to make 12 balls.

One by one, roll each ball in flour to coat, shake off excess, dip in beaten egg, then roll in breadcrumbs until completely coated. For a thicker crust, double-dip (egg + breadcrumbs again). Place on a tray and chill 15 minutes to set coating.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the arancini in batches (do not overcrowd) until golden brown, 3–4 minutes, turning to brown evenly. Use a slotted spoon to transfer to a paper towel-lined tray and season lightly with salt.

Spoon a thin bed of warm Nino Sauce onto each plate (about 2–3 tbs). Place 3 arancini on the sauce. Sprinkle with 1 tsp chopped fresh parsley and ~1 tbsp grated Parmesan per plate. Serve hot.