Spring Arancini Recipe

Make the risotto

Heat the vegetable stock in a saucepan and keep it hot over low heat. In a separate large sauté pan, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes, stirring so it does not brown. Add the arborio rice and toast, stirring, for 1–2 minutes until edges of grains look translucent.

Pour in the white wine and cook, stirring, until mostly absorbed. Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes until rice is creamy and al dente.

When risotto is just cooked, stir in remaining 1 tablespoon butter, 3/4 cup grated Parmesan, chopped parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Spread the risotto onto a shallow tray to cool quickly to room temperature, then cover and refrigerate at least 1 hour (or chill 30 minutes in freezer) until firm enough to shape.

Prepare mozzarella centers

Cut fresh mozzarella into 12 small cubes (about 1/2" each). Pat dry with paper towel to remove excess moisture to reduce leaking during frying. Keep chilled until assembly.

Bring a small pot of water to a boil and blanch the frozen peas for 1 minute until bright green. Drain and immediately plunge into ice water to stop cooking and preserve color. Drain again and transfer peas to a blender or food processor.

Add fresh mint leaves, 1 teaspoon lemon juice, 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée until smooth, adding up to 2 tablespoons water if needed to reach a spoonable but thick consistency. Adjust seasoning. Transfer to a bowl and refrigerate until serving.

In a small bowl combine 1/2 cup mayonnaise, grated garlic clove, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust acidity or seasoning. Cover and refrigerate until service.

Set up a breading station: one shallow bowl with 1 cup flour, a second bowl with the 2 beaten eggs, and a third bowl with 2 cups breadcrumbs mixed with 1/4 cup fine cornmeal (optional) for extra crunch.

Using chilled risotto, wet your hands slightly and scoop about 2 tablespoons of risotto. Flatten in your palm, place one mozzarella cube in the center, and enclose the cheese fully with risotto, rolling into a compact ball about 1 3/4"–2" diameter. Repeat to make 12 arancini. If risotto sticks too much, keep a small bowl of water nearby to wet hands.

Dredge each ball first in flour, shaking off excess, then dip into beaten egg, then press into breadcrumbs to coat completely. For an extra-crisp shell, double-dip: return to egg and breadcrumbs again.

Pour neutral oil into a deep, heavy-bottomed pot or deep skillet to a depth of about 2" and heat to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the arancini in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Sprinkle lightly with 1/2 teaspoon finishing salt while hot.

Place a spoonful of garden pea purée on each serving plate and spread slightly. Arrange 3 arancini per plate atop the purée. Spoon or dot garlic lemon aioli beside or over each arancino as desired.

Finish with a light dusting of 2 tablespoons grated Parmesan divided among plates, a few microgreens or pea shoots, and a lemon wedge. Serve immediately so mozzarella is molten when cut into.