Arancini Recipe

Prepare stock

Keep the stock warm in a saucepan over low heat; you will gradually add this warm stock to the rice.

In a heavy-bottomed saucepan, melt 1 tablespoon butter over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the Arborio rice to the pan and stir to coat with butter and aromatics. Toast the rice for 1–2 minutes until edges become translucent but centers remain opaque.

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

Begin adding warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue for about 18–20 minutes until rice is tender but still slightly al dente and texture is creamy. You may not need all the stock; stop when rice reaches a thick, sticky risotto consistency.

Once the rice is cooked, remove from heat. Stir in remaining 2 tablespoons butter, grated Parmesan, cream cheese (if using), chopped parsley, salt, and black pepper. Taste and adjust seasoning. Spread the risotto on a rimmed tray or shallow pan to cool to room temperature, then refrigerate for at least 1 hour until firm enough to shape (overnight is fine).

While risotto chills, flake the house-smoked fish, remove bones and skin, and stir together with a pinch of parsley. Reserve.

Set up a breading station: bowl with the flour, a bowl with the beaten eggs, and a bowl with breadcrumbs seasoned with 1/2 tsp salt. Line a tray with parchment for finished balls.

Portion the chilled risotto into 12 equal portions (about 2 tablespoons rice each). Flatten each portion in your palm, place about 1 teaspoon of flaked smoked fish into the center, and gently enclose the filling by forming a compact ball (about golf-ball size). Ensure the fish is fully encased so it doesn't leak during frying.

Roll each rice ball lightly in flour, then dip into beaten egg, allow excess to drip off, and press into the breadcrumbs to fully coat. For a thicker crust, repeat the egg and breadcrumb step a second time.

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 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 about 40–50 seconds.

Fry the arancini in batches (do not overcrowd) until golden brown and crisp, 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add the minced shallot and cook until softened, about 2 minutes. Add the garlic and cook 30 seconds more.

Add the chopped sun-dried tomatoes and chopped rosemary; stir and cook briefly to release flavors, about 1 minute.

Pour in 1/2 cup Chardonnay and simmer until reduced by about half, 2–3 minutes.

Reduce heat to low and stir in the heavy cream. Simmer gently until sauce coats the back of a spoon, about 3–4 minutes. Stir in lemon juice, salt, and pepper. If the sauce is too thick, thin with up to 1–2 tablespoons hot water or stock. Taste and adjust seasoning.

Keep the sauce warm until ready to plate.

Place 3 arancini per plate (or desired portion). Spoon warm sun-dried tomato rosemary Chardonnay sauce on the plate or lightly over each arancini.

Sprinkle each plate with lemon zest, additional chopped parsley, and extra grated Parmesan. Serve immediately while the arancini are hot and the interior is creamy.