Arancini Recipe

Prepare rice mixture

In a large bowl combine the cooled cooked short-grain rice and 1 cup grated Parmesan. Add the 2 egg yolks, 1 tsp salt and 1 tsp black pepper. Mix thoroughly until the mixture is sticky and holds together. If the rice seems dry, add 1 tablespoon warm water at a time until it binds.

Portion rice

With damp hands, divide the rice mixture into 3 equal portions (about 1 1/3 cups each). Flatten one portion in your palm to form a disc about 3 inches across.

Fill and form

Place two 1/2-inch cubes of mozzarella in the center of the disc, add about 2 tablespoons of the cooked beef filling (see next section) on top of the cheese, then carefully fold the rice around the filling and roll into a tight ball. Make sure the cheese is completely enclosed. Repeat to make 3 arancini.

Cook aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the finely diced onion and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high, add the ground beef and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season and finish

Stir in 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and the optional 2 tablespoons white wine. Cook 2–3 minutes until the tomato paste is aromatic and flavors meld. Remove from heat and let cool completely before using in arancini (important so rice doesn't become soggy).

Set up breading station

Arrange three shallow bowls: one with 1 cup flour, one with the 2 beaten eggs, and one with 2 cups breadcrumbs. Season breadcrumbs with a pinch of salt and pepper if desired.

Bread the arancini

Working with one rice ball at a time, lightly roll it in flour to coat, shake off excess, dip into beaten eggs to fully coat, then roll in breadcrumbs pressing gently so crumbs adhere. For an extra-crispy crust, chill the breaded balls on a tray for 15–20 minutes, then repeat the egg and breadcrumb dip for a double coating.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed saucepan to reach a depth of 2–3 inches. Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry

Fry the arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until they are deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Let rest 2 minutes before serving so cheese stays molten but contained.

Make sauce

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant (do not brown). Add the 14 oz crushed tomatoes, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (optional). Simmer gently, uncovered, 10–12 minutes until slightly reduced and flavors meld. Taste and adjust seasoning.

Keep warm

Keep the marinara warm over very low heat while frying the arancini, stirring occasionally to prevent skin forming.

Plate

Spoon a little warm marinara onto each plate. Place one hot arancino on top of the sauce. Sprinkle with 1 tablespoon grated Parmesan and garnish with fresh basil leaves if using.

Serve

Serve immediately while the arancini are hot and the mozzarella is gooey. Enjoy with extra marinara on the side for dipping.