Jul 14 2026
Restaurants›Olives and Oil›Arancini Recipe

Arancini Recipe

Inspired by Olives and Oil
Time1h 30m
Serves4

Fontina, Parmesan, Vodka Sauce

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Ingredients

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For the Risotto

For the Filling

For the Breading

For Frying

For the Vodka Sauce

Method

For the Risotto

  1. 1

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.

  2. 2

    Sauté Aromatics

    In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.

  3. 3

    Cook the Rice

    Add the Arborio rice to the skillet. Stir for about 2 minutes until the rice is lightly toasted. Pour in the white wine and cook until it is mostly absorbed.

  4. 4

    Add Broth Gradually

    Start adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 5

    Season

    Remove from heat, add salt and black pepper. Allow the risotto to cool slightly.

For the Filling

  1. 6

    Combine Filling Ingredients

    In a bowl, mix the cooled risotto, diced Fontina cheese, grated Parmesan cheese, and beaten egg until thoroughly combined.

For the Breading

  1. 7

    Prepare Breading Stations

    Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

  2. 8

    Form Balls

    Take about 2 tablespoons of the filling mixture and shape it into a ball. Roll the ball in flour, dip it in beaten eggs, and then coat it with breadcrumbs. Repeat until all filling is used.

For Frying

  1. 9

    Heat Oil

    In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

  2. 10

    Fry Arancini

    Carefully add the arancini balls to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.

For the Vodka Sauce

  1. 11

    Sauté Garlic

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.

  2. 12

    Add Tomatoes and Vodka

    Stir in the crushed tomatoes and vodka. Simmer for about 10 minutes.

  3. 13

    Finish the Sauce

    Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes. Stir in chopped fresh basil before serving.

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