Mediterranean Arancini Recipe

Cook aromatics

Heat 1 tbs olive oil and 1 tbs butter in a wide heavy pan over medium heat. Add the finely chopped onion and a pinch of salt; sweat until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the arborio rice and stir to coat in the fat, cooking 1–2 minutes until the edges look translucent.

Deglaze and simmer

Pour in the white wine and stir until mostly absorbed. Begin adding the hot vegetable stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue for 18–20 minutes until rice is creamy but still has a slight bite (al dente).

Finish risotto

When rice is cooked, remove from heat and stir in remaining 1 tbs butter, 3 tbs grated parmesan, 1 tsp salt and 1 tsp black pepper. Spread the risotto onto a shallow tray or baking sheet in an even layer (helps it cool faster) and let cool to room temperature, then chill in the fridge for at least 1 hour (or up to overnight) so it firms for shaping.

While the risotto cools, prepare the filling. Combine finely chopped sunblush tomatoes, chopped preserved lemon (remove any excess pith), crumbled feta, chopped parsley, lemon zest and 1/2 tsp black pepper in a small bowl. Taste and adjust — the preserved lemon is quite salty, so add more lemon or parsley rather than salt. Refrigerate until ready to use.

Prepare coating stations

Set out three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. If breadcrumbs are coarse, pulse briefly in a food processor for a finer texture that adheres better.

Shape arancini

With chilled risotto, take about 2 heaping tablespoons (or 1.5 oz) of risotto and flatten it in your palm into a disc. Place about 1 teaspoon of the feta–tomato filling in the center. Enclose the filling by folding the rice around it and roll between your palms to form a neat ball about 1.5–2 inches (4–5 cm) across. Repeat until all risotto and filling are used. Keep formed balls on a tray; if risotto becomes sticky, wet your hands slightly.

Coat arancini

Dredge each ball first in flour, shake off excess, then dip into beaten egg, letting excess drip, then roll in breadcrumbs until evenly coated. For a thicker crust, repeat the egg and breadcrumb step once more. Place coated arancini on a tray and refrigerate 15–20 minutes to set the crust.

Heat oil

Pour neutral frying oil into a wide, heavy pot to a depth of about 2 inches (5 cm) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30 seconds.

Fry in batches, careful not to overcrowd, turning occasionally, until evenly golden brown, 3–4 minutes per batch. Use a slotted spoon to transfer arancini to a paper towel–lined tray to drain briefly.

While still hot, lightly drizzle with 1 tsp olive oil and scatter a little extra grated parmesan over the tops if desired. Serve warm.

Arrange 3–4 arancini per person on a platter with fresh basil leaves and lemon wedges. Offer extra grated parmesan at the side. Arancini are best eaten the same day while crisp; leftover ones can be reheated in a 375°F (190°C) oven for 10–12 minutes to restore crispness.