Homemade Arancini Recipe

Prepare stock

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep it at a low simmer while you make the risotto so you can add hot stock as needed.

In a heavy-bottomed skillet or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt 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 the grains in the fat. Toast the rice 1–2 minutes until the edges look translucent.

Pour in the white wine and stir until it is mostly absorbed.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes, or until the rice is al dente and the mixture is thick and creamy but not soupy. You may not need all the stock.

When the rice is done, stir in the remaining 1 tablespoon butter, grated parmesan, thawed peas, salt, and black pepper. Taste and adjust seasoning. Spread the risotto on a rimmed baking sheet or large plate to cool to room temperature quickly (this will help it firm up for shaping). Once cooled to room temperature, cover and refrigerate for at least 2 hours or until thoroughly chilled and firm (overnight is fine).

Cut the fresh mozzarella into small cubes (about 1/2-inch). Pat dry with paper towels to remove excess moisture so the cheese doesn't make the arancini soggy.

Set up a breading station with three shallow bowls: one with flour (seasoned with the 1 tsp salt and 1/2 tsp pepper from the breading list), one with the beaten eggs, and one with the breadcrumbs.

Use a spoon or wet hands to portion chilled risotto into roughly 2–3 tablespoon amounts (about golf-ball size). Flatten each portion in your palm into a disc. Place a mozzarella cube in the center, then fold the rice around the cheese, sealing and rolling into a tight ball. Press to compact so the arancini hold shape. Repeat until all risotto is used.

Roll each ball in the seasoned flour, then dip into beaten egg, letting excess drip off, then roll thoroughly in breadcrumbs to coat. For an extra-crisp coating, double-coat: dip again in egg and breadcrumbs. Place finished arancini on a tray and refrigerate for 15–30 minutes to help the coating adhere.

Pour oil into a deep heavy pot or Dutch oven 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 piece of bread: it should brown in about 60 seconds.

Working in batches (do not overcrowd), carefully lower a few arancini into the oil using a slotted spoon. Fry, turning occasionally, until golden brown all over, about 3–4 minutes per batch. Maintain oil temperature between 325–350°F; if it drops, the balls will absorb oil.

Use a slotted spoon to transfer fried arancini to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven while you finish frying remaining batches.

Warm the marinara sauce if needed. Serve arancini hot with a small bowl of marinara for dipping or spoon marinara on the plate. Sprinkle with extra grated parmesan and garnish with fresh basil leaves.

Enjoy immediately—the mozzarella inside will be hot and gooey.