Arancini Sicilia Recipe

Prepare base

Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy saucepan over medium heat. Add the finely diced onion and cook until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Toasting rice

Add 2 cups arborio rice and stir to coat with fat. Cook 1–2 minutes until edges of rice become translucent.

Deglaze and simmer

Pour in 1 cup dry white wine and stir until mostly absorbed. Begin adding hot stock, 1/2 cup at a time, stirring often and allowing liquid to be absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente. Remove from heat and stir in 1 tablespoon butter, 3 tablespoons grated Parmesan, 1 teaspoon salt and 1 teaspoon freshly ground pepper. Spread the risotto onto a rimmed baking sheet to cool for 20–30 minutes (or refrigerate to speed up) until it is firm enough to shape.

Cook mushrooms

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, for 6–8 minutes until they release liquid and brown. Add 2 tablespoons minced shallot and 1 teaspoon minced garlic; cook 1–2 minutes until softened.

Season and cool

Stir in 2 tablespoons chopped fresh parsley, 1 teaspoon dried thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook another minute, then transfer to a bowl and let cool completely (important so filling doesn't melt the mozzarella while forming).

Prepare mozzarella

Cut 8 ounces mozzarella into 1/2-inch cubes and set aside chilled.

Make sauce

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add 14 ounces crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar if desired. Simmer gently 12–15 minutes to reduce and concentrate flavors. Stir in 2 tablespoons chopped fresh basil off the heat.

Form balls

With cooled risotto, wet your hands. Take about 2–3 tablespoons (roughly golf-ball size, about 1.5 ounces) of risotto and flatten into a disc in your palm. Place about 1 teaspoon cooled mushroom mixture in the center and one mozzarella cube. Fold risotto around the filling, sealing and rolling into a smooth ball about 1.5–2 inches in diameter. Repeat to make about 18–24 arancini depending on size.

Chill

Place formed arancini on a tray and refrigerate 20–30 minutes to firm up (this helps breading adhere).

Set up breading station

Place 1 cup all-purpose flour in a shallow bowl, beat 2 large eggs in a second bowl (season with a pinch of salt), and place 2 cups breadcrumbs in a third bowl.

Bread arancini

Working in batches, dredge each chilled arancino in flour, shaking off excess, dip into beaten eggs, then roll to coat evenly with breadcrumbs. For an extra-crisp coating, double dredge: dip again in egg and breadcrumbs.

Fry

Heat about 3–4 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Fry arancini in batches, turning occasionally, until golden brown and crisp, 3–4 minutes per batch. Do not overcrowd the pan. Transfer to a wire rack or paper towel–lined plate to drain.

Serve

Serve arancini hot with warm marinara sauce. Spoon marinara onto plates or serve on the side for dipping. Garnish with chopped parsley and a sprinkle of grated Parmesan if desired.