Arancini Recipe

Prepare saffron

Place saffron threads in a small bowl and pour 2 tablespoons of hot (not boiling) water over them. Let bloom for 5–10 minutes to release color and aroma.

Heat stock

Pour the stock into a medium saucepan and keep it at a gentle simmer over low heat; maintain hot but not boiling throughout the risotto cooking.

Sweat aromatics

In a heavy-bottomed skillet or saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice & deglaze

Add the Arborio rice to the pan and stir to coat with fat. Cook, stirring constantly, for 1–2 minutes until the edges of the rice look translucent. Pour in the white wine and stir until mostly absorbed, about 1–2 minutes.

Cook risotto

Begin adding 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. After about 12–15 minutes of adding stock and stirring, when rice is creamy but still has a slight al dente bite, stir in the saffron with its soaking liquid. Continue cooking 1–2 minutes to integrate color and flavor. Total cooking time for the rice should be 16–18 minutes from the first addition of stock.

Finish risotto

Remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan until melted and well incorporated. Season with salt (start with 1 teaspoon) and freshly ground black pepper to taste. Spread the risotto in a shallow tray or sheet pan and press to an even thickness (about 1/2 inch). Chill uncovered in the refrigerator for at least 2 hours (or until firm) — this makes forming easier.

If using fillings: portion the chilled risotto into 12 equal pieces (about 2 tablespoons each). Flatten each portion in your palm, place a small cube of mozzarella (and a few peas if using) in the center, and mold the rice around the filling to form a tight ball. Make sure seams are sealed so cheese does not leak during frying. If not using filling, roll portions into balls about 1.75–2 inches in diameter.

Set up dredging station

Place the flour in a shallow bowl, the beaten eggs in a second bowl, and the panko breadcrumbs in a third bowl or tray. Season the flour lightly with 1/4 teaspoon salt and a pinch of pepper. For extra adhesion, press the rice balls into the flour, shake off excess, dip into the beaten eggs, then press firmly into the panko to coat completely. For a thicker crust, repeat the egg and panko step once more.

Heat oil

In a deep heavy pot or deep fryer, pour enough coconut oil (and optional neutral oil to increase volume) to reach about 2–3 inches depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread — it should brown in about 60 seconds.

Fry arancini

Fry the arancini in small batches (3–4 at a time depending on pot size) to avoid overcrowding. Carefully lower each ball 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. If cheese is inside, check one ball after frying to ensure it is heated through and the cheese is melted.

Drain

Remove cooked arancini with a slotted spoon and transfer to a wire rack set over a sheet tray or to a plate lined with paper towels to drain excess oil. Keep in a warm oven (200°F / 95°C) if frying in multiple batches so they remain crisp.

Warm the marinara sauce. Place 3 arancini per serving on a plate with a small bowl or smear of marinara. Garnish with fresh basil leaves and a sprinkle of additional grated Parmesan. Serve immediately while hot and crisp.