Arancini Recipe

Warm stock

Place the stock in a saucepan and keep it hot over low heat; do not boil.

Sauté aromatics

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and ground cumin and cook 30–45 seconds until fragrant.

Toast rice

Add the Arborio rice and stir to coat with fat and aromatics. Toast the rice for 1–2 minutes until edges look translucent.

Deglaze

Pour in the white wine and stir until mostly absorbed by the rice.

Cook risotto

Begin adding hot stock, 1/2 cup at a time, stirring frequently. Allow most of the liquid to be absorbed before adding more. Continue this process for 18–20 minutes until the rice is creamy but still has a slight bite (al dente). You may not need all the stock; stop when the texture is right.

Finish risotto

Remove the risotto from heat. Stir in the remaining 1 tablespoon butter, 3/4 cup grated Grana Padano, chopped cilantro (1/4 cup), salt, and black pepper. Taste and adjust seasoning. Spread the risotto in a shallow pan to cool to room temperature (about 20–30 minutes) — this firms the rice so it can be shaped. For quicker chilling, place in the refrigerator for 15 minutes, stirring once to release steam.

Portion

Once cooled and firm, portion the risotto into 12 equal portions (about 2 tablespoons rice each). Flatten each portion in your palm, place a small cube of mozzarella or fontina in the center (optional), and mold the rice around the cheese to form a smooth ball or oval, about 1.5–2 inches in diameter. If not using cheese, simply form balls.

Prepare breading station

Set up three shallow bowls: one with the flour seasoned with 1/4 tsp salt and 1/4 tsp pepper, one with the beaten eggs, and one with the breadcrumbs.

Coat arancini

Working with a few risotto balls at a time, roll each ball first in flour (shake off excess), then dip into the beaten egg, and finally roll in breadcrumbs to fully coat. Press breadcrumbs gently to adhere. For an extra-crispy shell, double-dip: return to egg and breadcrumbs once more.

Chill before frying

Place the breaded arancini on a tray and refrigerate for at least 15–20 minutes to help them hold their shape during frying.

Combine ingredients

In a bowl, combine the chopped tomatoes, red onion, chopped cilantro (1/2 cup), lime juice, brown sugar or honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1 tsp olive oil. Mix until combined.

Rest

Let the chutney sit at room temperature for 15–20 minutes to allow flavors to meld. Taste and adjust seasoning (add a pinch more sugar if too acidic, or a squeeze more lime for brightness). Keep refrigerated if making ahead.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2–3 inches (roughly 4–6 cm). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Fry arancini

Fry the chilled arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Internal cheese (if used) should be melted. Use a slotted spoon to transfer cooked arancini to a paper towel-lined tray to drain.

Season and serve

While still hot, sprinkle arancini with a little grated Grana Padano. Arrange on a serving platter with the tomato cilantro chutney. Garnish with fresh cilantro leaves and optional citrus wedges. Serve immediately so they remain crisp.