Burrata Arancini Recipe

Prepare cooked rice (if not already cooked)

Cook 1 cup dry Arborio rice according to risotto method or package until tender (about 18–20 minutes) and allow to cool. Spread warm cooked rice in a shallow pan to cool faster. Aim for 3 cups cooked rice total.

Make rice mixture

In a large bowl combine the cooled cooked rice, 3 tbsp freshly grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and 2 egg yolks. Mix thoroughly until the mixture holds together when pressed. If too wet, refrigerate 20–30 minutes to firm up.

Portion rice and insert burrata

Prepare a workstation with flour, beaten eggs mixed with 1 tbsp cold water, and breadcrumbs in separate shallow bowls. With slightly wet hands, take about 1/3 cup of the rice mixture and flatten it into a disc. Place one small burrata ball in the center, then carefully wrap the rice around the cheese to form a smooth, sealed ball about 2 to 2 1/2 inches in diameter. Repeat to make 8 arancini.

Bread the arancini

Dredge each rice ball in flour, shaking off excess. Dip into the egg wash to coat completely, then roll in breadcrumbs until evenly coated. For extra crunch, double-coat: after first breadcrumb coat, dip back into egg wash and roll in breadcrumbs again.

Chill before frying

Place breaded arancini on a baking sheet and refrigerate for at least 20 minutes (or up to 2 hours). This helps them hold their shape and prevents burrata leaking during frying.

Fry until golden

Pour vegetable oil into a deep saucepan or fryer to a depth of about 2–3 inches and heat to 350°F (175°C). Carefully lower 2–3 arancini at a time into the hot oil and fry for 3–4 minutes, turning occasionally, until evenly golden brown. Internal burrata will warm but should remain creamy. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a single layer in a low oven (200°F/95°C) if needed while frying remaining balls.

In a small food processor or blender, combine 6 drained sundried tomatoes, 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Pulse until smooth and slightly textured. Taste and adjust seasoning or lemon for brightness. Transfer to a small bowl and refrigerate until ready to serve.

In a medium bowl, toss 4 cups washed frisée with 2 tsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until lightly dressed.

To serve: place a small nest of dressed frisée on each plate (or a shared platter). Arrange 2 arancini per serving on top of the frisée. Spoon a dollop (about 1 tbsp) of sundried tomato aioli next to or slightly over each arancini. Finish with a light shower of extra grated Parmesan over the arancini and frisée. Serve immediately while arancini are warm and burrata inside is creamy.