Arancini Recipe

Prepare stock

In a medium saucepan, keep the chicken or vegetable stock at a gentle simmer; do not boil. You will add it hot to the rice incrementally.

Sweat onion

In a wide, heavy-bottomed saucepan or skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt and sweat until translucent and soft, about 5–6 minutes. Do not brown.

Toast rice & deglaze

Add the 2 cups Arborio rice to the pan and stir to coat with fat. Toast the rice, stirring, for 2 minutes until slightly translucent at the edges. Pour in the 1 cup white wine and stir until mostly absorbed.

Cook risotto

Add 1 ladle (about 1/2 cup) of hot stock at a time, stirring frequently until each addition is mostly absorbed before adding more. Continue this process for 18–22 minutes until the rice is tender but still has slight bite (al dente) and the mixture is creamy. You may not need all 5 cups; reserve any unused stock.

Finish risotto

Remove the pan from heat. Stir in the remaining 1 tablespoon butter, 3 oz finely grated Parmesan, 2 tablespoons chopped parsley, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Spread the hot risotto on a shallow tray or rimmed baking sheet in an even layer to cool more quickly to room temperature (about 20–30 minutes).

Bind risotto

When the rice is warm (not piping hot), beat 2 large eggs and fold them into the rice thoroughly; this helps bind the arancini. If using peas, fold in 1 cup cooked peas now. Chill the rice mixture in the refrigerator for at least 1 hour (or up to overnight) until firm enough to shape.

Prepare the mozzarella by cutting it into 1/2-inch cubes and patting them dry with paper towels to remove excess moisture. Keep the cubes chilled until ready to assemble so they stay firm inside the rice balls.

Set up breading stations

Place 1 cup flour in a shallow bowl. Beat the 3 large eggs in a second shallow bowl. In a third bowl, mix 2 cups breadcrumbs (or a combination of panko and semolina) with 1 tsp salt and 1 tsp pepper.

Shape arancini

With slightly damp hands, take about 2–3 tablespoons of chilled risotto (or enough to form a ball about 1 3/4–2 inches in diameter). Flatten it slightly into your palm, place one cube of mozzarella (and a few peas if using) in the center, then gently mold the rice around the cheese, sealing completely and forming a smooth ball. Repeat until all risotto is used. If the rice is too soft, chill briefly to firm up.

Bread the balls

Roll each rice ball first in flour, shake off excess, dip thoroughly in beaten egg, then roll in the breadcrumb mixture, pressing lightly so crumbs adhere. For an extra-crispy shell, repeat egg and breadcrumb for a double coating.

Fry arancini

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches and heat to 350°F (175°C). Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Drain and season lightly with a pinch of salt while hot.

Alternative: bake

For a lighter version, preheat oven to 400°F (200°C). Place breaded arancini on a baking sheet lined with parchment, spray lightly with oil, and bake 18–22 minutes, turning once, until crisp and golden.

Warm the marinara sauce. Serve arancini hot, with marinara on the side or spooned over. Garnish with extra grated Parmesan and fresh basil leaves. Cut one open to ensure the mozzarella is melted and strings when pulled.