Lemon Herb Arancini Recipe

Bring the stock to a gentle simmer in a saucepan; keep hot over low heat.

In a heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil + 1 tablespoon butter over medium heat. Add minced shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add arborio rice and stir to coat grains in fat; toast 1–2 minutes until edges look translucent.

Pour in the white wine and stir until mostly absorbed.

Begin adding hot stock, about 1/2 cup at a time, stirring frequently. Allow liquid to be mostly absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente. Adjust heat so the rice simmers gently.

When the rice is just cooked, remove from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, lemon zest from 2 lemons, 1 tablespoon lemon juice (reserve extra juice if desired), chopped basil, salt, and pepper. Taste and adjust seasoning. Transfer risotto to a shallow tray and spread to cool to room temperature (about 20–30 minutes). Refrigerate for 30–60 minutes if you need firmer risotto for shaping.

While risotto cools, prepare mushrooms. Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add sliced shiitake, sprinkle 1/4 tsp salt and 1/4 tsp pepper, and sauté until browned and any liquid has evaporated, about 5–7 minutes. Remove from heat and let cool.

Cut smoked gouda into small 1/2-inch cubes. Pat dry if any surface moisture is present. Keep chilled until assembly.

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add sliced garlic and red pepper flakes; cook, stirring, until garlic is golden (do not burn), about 1–1.5 minutes.

Add crushed tomatoes, 1/2 tsp salt and 1/4 tsp sugar (if using). Bring to a simmer and cook 8–10 minutes to slightly reduce and develop flavor.

Stir in torn basil, adjust heat, and remove from heat. Keep warm or reheat gently when ready to serve.

Set up a coating station: one shallow bowl with flour, one bowl with beaten eggs, and one with panko breadcrumbs. Season breadcrumbs lightly with a pinch of salt if desired.

With slightly chilled risotto, portion about 2 tablespoons of risotto per arancini (makes roughly 18–20 small arancini). Flatten the portion in your palm into a disc, place a cube of smoked gouda and a small spoonful (about 1/2 tsp) of sautéed shiitake in the center, then carefully mold the rice around the filling to form a compact ball. Ensure seams are sealed.

Roll each ball lightly in flour, shaking off excess; dip into beaten egg; then coat thoroughly with panko breadcrumbs. For extra-crispy crust, double-dip: return to egg and breadcrumbs for a second coating.

Heat 3–4 cups vegetable oil in a deep, heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds.

Fry arancini in batches, without overcrowding, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch for small balls. Use a slotted spoon to transfer to a paper-lined tray and drain. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing batches.

Spoon warm arrabiata sauce onto serving plates or a shallow bowl. Place 3–4 arancini on each plate on top of the sauce.

Garnish with torn fresh basil leaves and a light dusting of extra lemon zest. Serve immediately so smoky gouda inside is melty.

Optional: Provide extra lemon wedges and more grated Parmesan at the table.