Arancini Recipe
Make Arancini Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Risotto & Filling
Breading & Frying
Optional Ragù (for serving)
Method
Risotto & Filling
- 1
Heat stock
Place the chicken or vegetable stock in a saucepan and keep it at a low simmer over low heat so it stays hot while you cook the rice.
- 2
Sauté aromatics
In a large heavy-bottomed saucepan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 5–7 minutes.
- 3
Toast rice
Add the Arborio rice to the pan and stir to coat with fat. Cook, stirring, for 2 minutes until the rice edges look translucent and it gives off a faint nutty aroma.
- 4
Deglaze with wine
Pour in the white wine and cook, stirring, until mostly absorbed by the rice, about 1–2 minutes.
- 5
Add stock gradually
Add 1/2 cup of the hot stock to the rice and stir until almost fully absorbed. Continue adding stock in 1/2-cup increments, stirring frequently, allowing each addition to be mostly absorbed before adding more. This should take about 18–22 minutes total; the rice should be tender but slightly al dente and creamy.
- 6
Finish risotto
When the rice is cooked to the right texture, remove from heat. Stir in the remaining 1 tablespoon butter, the grated Parmesan, chopped parsley, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Spread the risotto on a shallow tray or baking sheet to cool to room temperature, about 30–45 minutes; chilling briefly in the refrigerator (10–15 minutes) will firm it and make it easier to shape.
- 7
Portion and fill
Once the risotto is cool enough to handle, wet your hands slightly to prevent sticking. Scoop about 2 tablespoons of risotto (roughly a golf-ball-sized portion) into your palm, flatten it into a disk, place a cube of mozzarella in the center, then enclose the cheese completely with another 2 tablespoons of risotto, rolling gently to form a compact ball. Repeat until all risotto and cheese are used. You should yield about 16–18 arancini (depending on exact size). Place shaped arancini on a tray and refrigerate for at least 20 minutes to firm up before breading.
Breading & Frying
- 8
- 9
Bread the arancini
Working with chilled arancini, roll each ball in flour, shake off excess, dip into the egg wash until fully coated, then roll in breadcrumbs, pressing gently so the crumbs adhere. For a thicker crust, repeat the egg and breadcrumb step once more. Place breaded arancini on a tray and return to the refrigerator for 10–15 minutes to set.
- 10
Heat oil
Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (enough for a half-deep fry). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.
- 11
Fry arancini
Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally with a slotted spoon, until evenly golden brown and crisp. Maintain oil temperature at about 325–350°F (160–175°C); lower slightly if they brown too quickly before heating through. Internal temperature of the center should be hot and the mozzarella melted.
- 12
Drain and season
Using a slotted spoon, transfer fried arancini to a paper towel–lined tray to drain for a minute. While still hot, sprinkle lightly with the 1/2 tsp sea salt and 1/4 tsp black pepper reserved for finishing.
Optional Ragù (for serving)
- 13
Make a quick tomato ragù
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, dried oregano, 1/4 tsp salt and a pinch of sugar if desired. Simmer gently for 10–12 minutes to thicken and concentrate flavors. Taste and adjust seasoning. Keep warm until serving.
- 14
Serve
Place 2–3 arancini per person on a plate, spoon a little warm ragù beside or under them (if using), garnish with additional grated Parmesan and chopped parsley. Serve immediately while hot and the mozzarella is gooey.