Sicilian Arancini Recipe

Prepare stock

Keep 4 cups of chicken or vegetable stock hot in a saucepan over low heat.

In a heavy sauté pan or wide saucepan, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts and foams.

Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant.

Add 1.5 cups arborio rice and stir to coat the grains for 1–2 minutes; toast lightly but do not brown.

Pour in 1 cup dry white wine and stir until nearly evaporated.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue for 15–18 minutes until rice is creamy and al dente. You may not need all 4 cups; reserve any extra stock.

Five minutes before the rice is done, stir in the corn kernels so they cook through and release sweetness into the risotto.

When rice is tender and creamy, remove from heat. Stir in 3 tbs grated parmigiano, 1 tsp salt (adjust to taste), 1/2 tsp black pepper, 1 tsp lemon zest, and 1 tbs chopped chives. Mix thoroughly.

Spread the risotto on a rimmed baking sheet or tray to cool quickly to room temperature (about 20–30 minutes). Cooling helps it firm up so it can be shaped.

If using filling, prepare 12 small mozzarella cubes and toss briefly with 2 tbs grated pecorino to add salt and flavor. Keep chilled until assembling.

Prepare three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 2 cups breadcrumbs (mixed with 1/2 cup fine breadcrumbs if using) seasoned with 1/2 tsp salt.

With slightly damp hands, portion the cooled corn risotto into 12 equal portions (about 2.5–3 tbs each, depending on size desired). Wet hands help prevent sticking.

Flatten each portion into a disk in your palm. If using filling, place one mozzarella cube in the center of the disk and gather the risotto around it, forming a compact ball. Roll between palms to seal; ensure no gaps where filling could leak.

Dust each ball lightly in flour, shaking off excess. Dip into beaten eggs, then roll thoroughly in breadcrumbs to coat. For an extra-crispy finish, repeat the egg and breadcrumb step for a double coat.

Place breaded arancini on a tray and refrigerate for 15 minutes to help set the coating (optional but recommended).

Pour enough vegetable oil into a deep frying pan or pot to come 2–3 inches up the side (about 2–3 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in about 30 seconds.

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning gently, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let rest 1–2 minutes before serving—cheese will be very hot.

In a small food processor or by hand, combine 0.5 cup mayonnaise, 0.5 cup packed basil leaves, 2 tbs parsley, 0.5 garlic clove, 1 tsp lemon juice, 1 tbs grated parmigiano, 2 tbs olive oil, 0.25 tsp salt and 0.125 tsp black pepper.

Pulse until smooth but still slightly textured. Taste and adjust seasoning or lemon for brightness. Transfer to a small bowl and refrigerate until ready to serve.

Serve arancini hot with a dollop of pesto aioli alongside for dipping.