Arancini Sicilia Recipe

Prepare stock and sauté aromatics

Heat the stock in a saucepan and keep it at a gentle simmer. In a wide heavy skillet or saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat until shimmering.

Add the finely chopped onion and sauté 4–5 minutes until translucent but not browned. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat with fat; toast 1–2 minutes until edges are translucent.

Pour in the 1 cup white wine and stir until mostly absorbed. Reduce heat to medium-low.

Begin adding the hot stock, 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for about 18–20 minutes until rice is creamy and al dente.

Stir in 1 tbsp butter, 1/2 cup grated Parmesan, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Spread the risotto on a shallow tray to cool quickly to room temperature (about 20–30 minutes). Chilling in the fridge 30–45 minutes will firm it up and make shaping easier.

While risotto cools, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the finely chopped mushrooms and 1 tbsp shallot and sauté until the mushrooms release their liquid and it evaporates, about 6–8 minutes.

Add 1 tsp minced garlic and cook 30 seconds. Season with 1/2 tsp salt, 1/4 tsp black pepper and stir in 2 tbsp chopped parsley. Remove from heat and let cool.

Prepare mozzarella cubes (approximately 8 half-inch pieces per 2 cups rice) and keep refrigerated until ready to assemble.

In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 1 tsp minced garlic and sauté 30 seconds until fragrant (do not brown).

Add 2 cups crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar (optional), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 10–12 minutes to thicken slightly.

Stir in 2 tbsp chopped fresh basil at the end. Keep warm on very low heat. Taste and adjust seasoning.

Set up a breading station: one shallow bowl with 1 cup flour (seasoned with 1/4 tsp salt), one with the 2 beaten eggs, and one with 2 cups breadcrumbs.

With damp hands, take about 3 tablespoons (or slightly larger) of cooled risotto and flatten into a disc in your palm. Place a teaspoon or so of the cooled mushroom mixture in the center and one mozzarella cube. Enclose the filling fully with rice and roll into a tight ball about 1 3/4–2 inches in diameter. Repeat to make about 12 arancini.

Lightly coat each arancino in flour, shaking off excess, dip into beaten egg, then press into breadcrumbs to fully coat. For an extra-crisp crust, double-dip: back into egg and breadcrumbs again.

Pour vegetable oil into a heavy skillet or pot to a depth of about 1 1/2 inches and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds.

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and hot through. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. If the centers need more time to melt, finish in a 350°F (175°C) oven for 5 minutes.

Spoon warm marinara sauce onto a serving plate or small bowls. Place 2 arancini per serving on the sauce. Garnish with chopped parsley and a sprinkle of grated Parmesan.

Serve immediately while hot and the mozzarella is gooey. Leftover arancini can be reheated in a 350°F oven for 10–12 minutes until hot and crisp.