Arancini Poppers Recipe

Cook Rice

Bring 3 cups stock to a simmer. Add 1 cup Arborio rice, stir, cover and reduce heat to low. Cook 18–20 minutes until liquid is absorbed and rice is tender. (If you prefer to make rice ahead, cook 1 cup dry Arborio with 3 cups stock, cool completely and refrigerate.)

Prepare Risotto-style Base

While rice is warm, stir in 2 tbsp unsalted butter, 3 tbsp grated Parmesan, 1 beaten egg, 1 tsp salt, 1 tsp black pepper and 2 tbsp chopped parsley. Mix until cohesive and slightly sticky. Taste and adjust seasoning. Spread the mixture on a baking sheet, cover, and chill 30–45 minutes so it firms for shaping.

Prepare fillings while rice chills: cut fresh mozzarella into 1/2-inch cubes and pat dry. If using cooked sausage or prosciutto, finely chop into small pieces so they fit inside poppers. Keep fillings chilled.

Set up a breading station with three shallow bowls: 1) 1 cup flour seasoned lightly with a pinch of salt; 2) 2 beaten eggs; 3) 2 cups panko mixed with 1 tsp Italian seasoning and 1 tsp salt. Form scoops of rice mixture (about 1.5 tablespoons to 2 tablespoons each) into balls in your palm, flatten slightly. Place a cube of mozzarella (and a small pinch of chopped meat if using) in center and wrap rice around it, rolling to form a sealed ball about 1 to 1.25 inches diameter.

Dredge each ball in flour, shaking off excess, dip in beaten egg, then coat thoroughly in seasoned panko. For extra-crisp crust, repeat egg and panko for a double coating. Place finished poppers on a parchment-lined tray and refrigerate 15 minutes to set the crust.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). There should be enough oil for poppers to float (about 2–3 inches deep). Use a thermometer to maintain temperature.

Fry poppers in small batches (6–8 at a time depending on pot size) for 2.5–3.5 minutes until golden brown and crisp, turning if needed. Do not overcrowd. Internal mozzarella should be melted; if crust browns too quickly, reduce heat to 325–330°F and cook a little longer.

Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle lightly with salt while hot. Allow to rest 2 minutes before serving so cheese is molten but not dangerously hot.

Make marinara while rice chills or poppers fry: heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 diced onion and sauté 5–7 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp sugar (optional), 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano. Bring to a gentle simmer, reduce heat to low and simmer 15–20 minutes, stirring occasionally, until slightly thickened.

Stir in 2 tbsp chopped fresh basil off heat. Taste and adjust seasoning. Keep warm until serving or cool and refrigerate.

Arrange arancini poppers on a platter with a bowl of warm house marinara for dipping. Garnish with extra grated Parmesan and chopped parsley if desired. Serve immediately for best crispness.