Arancini Recipe

Prepare stock

Place the chicken or vegetable stock in a saucepan and keep it over low heat to maintain a gentle simmer. You want it hot so it absorbs into the rice without cooling the pan.

Sweat aromatics

In a large, heavy-bottomed sauté pan or wide pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook until translucent and fragrant, about 5–7 minutes, stirring occasionally; do not brown.

Toast rice

Add the arborio rice to the pan and stir for 1–2 minutes so each grain is coated and becomes slightly translucent at the edges. This toasting step helps the rice hold texture.

Deglaze

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

Cook risotto

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–22 minutes until the rice is very tender but still holds a slight bite (al dente) and the mixture is thick and cohesive. You may not need all the stock; stop when the rice is creamy and not soupy.

Finish risotto

Remove the pan from the heat. Stir in the remaining 1 tablespoon butter, grated Parmesan, chopped parsley, salt, and pepper until combined. Let the risotto cool slightly for 10–15 minutes, then stir in the 2 eggs to enrich and help bind the rice. Taste and adjust seasoning. Transfer the risotto to a wide shallow container, spread in an even layer, and refrigerate uncovered for at least 2 hours or until firm (overnight is fine). Chilled risotto is easier to shape.

If using ragu or prosciutto, ensure they are cooled and not too wet. If using peas, drain any excess liquid. Cut mozzarella into 12 equal small cubes (roughly 1/2–3/4 inch each). Prepare 12 small portions (about 2 tablespoons each) of ragu or other filling if using.

Set up breading station

Arrange three shallow bowls: one with the flour, one with the beaten eggs mixed with 2 tsp cold water, and one with the breadcrumbs (mix plain and fine breadcrumbs if using). Season the breadcrumbs lightly with 1/2 tsp salt and a pinch of pepper.

Portion chilled risotto

Scoop chilled risotto by slightly rounded 1/3-cup portions (you should get about 12). Wet your hands with cold water to keep rice from sticking.

Fill and shape

Flatten a portion of risotto in your palm into a disc about 2.5–3 inches across. Place a cube of mozzarella (and a teaspoon or two of ragu or a small piece of prosciutto/peas if using) in the center. Fold the risotto around the filling and roll into a tight ball, completely enclosing the filling. Repeat for all portions.

Bread the arancini

Gently roll each ball in flour to coat, tapping off excess. Dip into the egg wash, letting excess drip back, then roll thoroughly in breadcrumbs to coat evenly. For an extra-crispy crust, repeat the egg wash and breadcrumbs for a double coat. Place finished arancini on a tray and chill in the refrigerator for 20–30 minutes to set the breading.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter). Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns in about 30–45 seconds the oil is ready.

Fry arancini

Working in batches so you do not overcrowd the pot, gently lower chilled arancini into the hot oil using a slotted spoon. Fry until golden brown and crisp all over, about 3–4 minutes, turning as needed for even color. Remove with a slotted spoon and drain on a wire rack or paper towels. Lightly season with a pinch of salt while hot.

Serve

Serve the arancini warm with warmed marinara or pomodoro sauce for dipping. Sprinkle with extra grated Parmesan and chopped parsley or offer lemon wedges if desired.