Arancini Mozzarella e Pepperoni Recipe

Sweat aromatics

In a medium heavy-bottomed saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and a pinch of salt; cook 5–7 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat with oil and butter. Cook 1–2 minutes, stirring, until the edges of the rice become translucent.

Deglaze and simmer

Pour in the white wine and simmer, stirring, until mostly absorbed. Begin adding the hot stock, about 1/2 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. Continue until rice is creamy and al dente, about 18–20 minutes total. You may not need all the stock.

Finish risotto

Remove from heat and stir in remaining 1 tablespoon butter and the grated Parmesan. Season with 1 teaspoon salt and 1 teaspoon black pepper (adjust to taste). Spread the cooked risotto on a rimmed baking sheet in an even layer about 1/2" thick. Chill uncovered until firm, at least 1 hour (or refrigerate 2–3 hours or overnight). Chilling makes shaping easier.

Prepare filling

While risotto chills, chop the pepperoni into small pieces and reserve about 1 ounce for the tapenade. Cut mozzarella into 12 small cubes (approx. 1/2" each).

Portion chilled risotto

When risotto is firm, scoop or cut into 12 equal portions (about 2 ounces each). Wet your hands slightly to prevent sticking and form each portion into a compact ball.

Stuff arancini

Flatten each rice ball into a disc in your palm, place one mozzarella cube and about 1 teaspoon chopped pepperoni in the center, then enclose the filling fully and roll into a smooth ball. Ensure there are no gaps.

Prepare coating station

In three shallow bowls/dishes: place the 3 tablespoons flour in one, beat 2 eggs with a pinch of salt in the second, and place the breadcrumbs mixed with 1 teaspoon salt and 1 teaspoon black pepper in the third.

Coat arancini

Dredge each filled rice ball in flour, shaking off excess; dip into the beaten eggs to fully coat; then roll in breadcrumbs, pressing gently so crumbs adhere. For an extra-crisp crust, double-coat: dip again in egg and breadcrumbs. Place finished arancini on a tray and refrigerate 15–20 minutes to set the coating.

Combine tapenade ingredients

In a small bowl combine the diced fresh tomatoes, chopped sun-dried tomatoes, reserved 1 ounce chopped pepperoni, capers, minced shallot, and sliced basil.

Dress tapenade

Add 2 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and taste; adjust seasoning or acidity as needed. Let rest at room temperature for at least 15 minutes to meld flavors. Keep chilled if prepared well ahead.

Heat oil

Pour neutral oil into a deep, heavy pot or deep-fryer to a depth of at least 2–3 inches (about 4–6 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 45 seconds.

Fry arancini

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Let rest 1–2 minutes; the mozzarella inside will be hot.

Finish

If desired, keep fried arancini warm in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

To serve, spoon a tablespoon of tomato pepperoni tapenade onto each plate or serve family-style in a bowl. Place 2 arancini per person (or 12 as an appetizer for 6) on the tapenade, sprinkle with grated Parmesan and garnish with fresh basil leaves. Serve hot so the mozzarella inside is gooey.