Arancini Recipe

Prepare stock and aromatics

Keep the chicken or vegetable stock warm in a saucepan over low heat. In a separate large heavy-bottomed skillet or saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely diced onion and cook until translucent, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Toast rice and deglaze

Add the Arborio rice to the pan and stir to coat with fat. Toast the rice for 1–2 minutes until edges look translucent. Pour in the dry white wine and stir until mostly absorbed.

Cook risotto

Add 1 ladle (about 3/4 cup) of warm stock to the rice, stirring frequently. When the liquid is mostly absorbed, add another ladle. Continue adding stock a ladle at a time, stirring frequently, until rice is al dente and creamy, about 18–22 minutes total. Stir in remaining 1 tbs butter, 1 beaten egg, grated Parmesan, 3/4 cup grated aged white cheddar, frozen peas (if using), salt and pepper. Taste and adjust seasoning. The risotto should be thick and slightly sticky so it can be formed into balls. Transfer to a shallow tray and let cool to room temperature, then refrigerate for at least 1 hour (or up to overnight) to firm up.

Prepare cheddar cubes

While risotto cools, cut the 1/2 cup aged white cheddar into small 3/4–1 cm cubes and chill until ready to use.

Sauté garlic

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, smoked paprika, red chili flakes, salt and sugar (if using). Stir to combine, bring to a gentle simmer, and reduce heat to low. Simmer gently for 20–25 minutes, stirring occasionally, until slightly thickened and flavors meld. Stir in torn basil leaves at the end. Use an immersion blender for a smoother sauce if desired. Taste and adjust seasoning.

Smoke note (optional)

For a more pronounced smoke, briefly pass the finished sauce under a smoking gun with wood chips or add an extra 1/2 tsp smoked paprika. Keep sauce warm for plating.

Set up dredging station

Set out three shallow bowls: one with all-purpose flour, one with the 2 beaten eggs seasoned with a pinch of salt, and one with panko breadcrumbs mixed with 1/2 tsp salt. Keep chilled risotto and cheddar cubes nearby.

Form arancini

Wet your hands slightly. Scoop about 2 tablespoons (roughly golf-ball size) of chilled risotto into your palm, flatten into a disk, place one cheddar cube in the center, then fold risotto around the cheese and roll into a tight ball (about 1.5–2 inches / 4–5 cm diameter). Repeat until all risotto is used. If the risotto is too soft, chill balls on a tray for 15–30 minutes to firm up before breading.

Bread arancini

Roll each ball lightly in flour, then dip into beaten egg, and finally coat thoroughly with panko breadcrumbs. Press crumbs gently to adhere. For an extra-crispy shell, double-dip: back into egg and breadcrumbs a second time.

Fry arancini

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden-brown and crisp. Remove with a slotted spoon and drain on a wire rack over a sheet pan or on paper towels. Sprinkle lightly with salt while hot.

Reheat sauce and assemble

Rewarm the smoked arrabbiata sauce to a gentle simmer. Spoon a pool of sauce on each plate (about 2–3 tbs). Place 2–3 arancini on the sauce.

Truffle and garnish

Shave fresh black truffle over the hot arancini (use a truffle slicer) so the heat releases aroma. If using truffle oil, lightly drizzle 1/4 tsp over the arancini. Garnish with torn basil leaves. Serve immediately so the cheddar inside is molten and the exterior remains crisp.