Piazzzi Arancini Recipe

Cook the rice

Heat olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the Arborio rice and stir to coat for 1–2 minutes. Pour in the white wine and simmer until mostly absorbed. Add warm stock, 1/2 cup at a time, stirring frequently until liquid is absorbed before adding more, until rice is creamy and al dente, about 18–22 minutes total. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

Off heat, stir in remaining 1 tablespoon butter, grated Parmesan, and chopped parsley. Taste and adjust salt/pepper. Spread the cooked rice in a shallow tray to cool to room temperature (at least 30 minutes) — this firms the rice and makes shaping easier. You may refrigerate for 30–60 minutes to speed firming.

While rice cools, cut mozzarella into roughly 3/4-inch cubes. Keep refrigerated until assembling to prevent excessive melting.

Set up a breading station: a shallow bowl with flour (season with a pinch of salt), a bowl with beaten eggs mixed with 3 tablespoons cold water, and a shallow bowl with breadcrumbs (mix garlic powder in breadcrumbs if using).

Shape arancini

With slightly moistened hands, take about 2 heaping tablespoons (roughly golf-ball sized) of cooled rice and flatten into a disc. Place one cube of mozzarella in the center and enclose the cheese with the rice, rolling quickly to form a tight ball (about 1.5–2 inches diameter). Press seams so the cheese is completely sealed. Repeat until rice is used; recipe yields about 18–22 arancini depending on size.

Dredge each rice ball: roll in flour, shake off excess, dip into beaten egg, then roll evenly in breadcrumbs, pressing gently so crumbs adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Fry the arancini

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (or prepare a deep-fryer) and heat to 350°F (175°C). Fry a few arancini at a time without crowding, turning occasionally, until golden brown and crisp, 3–5 minutes. Use a slotted spoon to transfer to a rack or paper towels to drain. Fry remaining balls, keeping cooked arancini warm in a 200°F (95°C) oven if desired.

Let fried arancini rest 2–3 minutes before serving so interior finishes melting and is not scalding hot on the first bite.

Make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant. Add crushed tomatoes, 1 teaspoon salt, and simmer gently 10–12 minutes to thicken slightly. Stir in chopped basil at the end. Keep warm.

Serve: place 2–3 arancini per person on a plate with a spoonful of warm tomato sauce for dipping or drizzle. Garnish with extra grated Parmesan and parsley if desired.