Piazzi Arancini Recipe

Prepare stock

Keep the chicken or vegetable stock warm in a saucepan over low heat. Do not boil; it should be gently steaming when added to the rice.

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the finely chopped onion and sauté until translucent but not browned, about 4–5 minutes.

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

Pour in the white wine and stir constantly until the wine is mostly absorbed.

Add a ladle (about 1/2 cup) of the warm stock to the rice and stir until nearly absorbed. Continue adding the stock, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This should take about 18–22 minutes. The rice should be cooked through but still slightly firm (al dente) and creamy.

When the rice is cooked to the correct texture and most liquid is absorbed, remove from heat. Stir in remaining 1 tablespoon butter and the grated Parmesan. Season with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, adjusting to taste. Spread the risotto on a rimmed baking sheet or shallow tray in an even layer to cool quickly to room temperature (about 25–30 minutes). Chill in refrigerator for at least 30 minutes or up to a few hours to firm up — this makes shaping easier.

Cut fresh mozzarella into 12 small cubes, about 1/2" each. If using basil, tear one leaf and press lightly around each mozzarella cube to add a fresh herb layer inside the arancini. Keep refrigerated until ready to assemble.

Arrange a workstation with three shallow bowls or plates: one with the flour, one with the beaten eggs (thin with up to 2 tablespoons cold water if very thick), and one with the breadcrumbs.

Fill a heavy-bottomed pot or deep fryer with enough oil to submerge the arancini (about 2–3 inches deep). Heat the oil to 350°F (175°C). Use a thermometer to monitor temperature; maintain around 325–350°F while frying to ensure even cooking and prevent excessive browning.

Portion the chilled risotto into 12 even pieces (about 2–3 tablespoons each, depending on desired size). Wet your hands with cold water to prevent sticking. Flatten each portion into a small disk in your palm.

Place one mozzarella cube (with basil if using) into the center of the disk, then carefully wrap the rice around it to form a smooth ball, sealing the cheese completely inside. Roll between your palms to smooth. If rice is sticking, keep hands damp and work quickly. If rice is too soft, return to refrigerator for 10–15 minutes to firm.

Dredge each rice ball first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally roll evenly in breadcrumbs, pressing gently to adhere. For an extra-crispy shell, repeat the egg and breadcrumb step for a double coating.

Carefully lower 3–4 arancini into the hot oil (do not overcrowd). Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch for medium-sized balls. If larger, fry slightly longer. Use a slotted spoon to transfer cooked arancini to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

If oil temperature drops too low, the arancini will absorb excess oil; if it’s too hot, they will brown before heating through. Adjust heat to maintain 325–350°F. Let fried arancini rest 2–3 minutes before cutting to avoid losing too much melted cheese.

Serve arancini hot with warm marinara or arrabbiata sauce on the side. Sprinkle with extra grated Parmesan and garnish with lemon wedge if desired.