Parmesan-lemon Arancini Recipe

Prepare stock

Heat the stock in a saucepan and keep it at a gentle simmer over low heat.

Sweat aromatics

In a wide heavy-bottomed skillet or 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, stirring, until translucent (4–5 minutes). Add the minced garlic and cook 30 seconds until fragrant.

Toast rice and deglaze

Add the Arborio rice and stir to coat the grains with oil/butter; cook 1–2 minutes until edges look translucent. Pour in the white wine and stir until mostly absorbed.

Cook risotto

Add one ladle (about 1/2 cup) of the hot stock to the rice and stir gently until mostly absorbed. Continue adding stock, one ladle at a time, stirring often and allowing each addition to be absorbed before adding the next. This should take 18–22 minutes; rice should be creamy and just al dente.

Finish risotto

Remove from heat and stir in 1 tablespoon butter, grated Parmesan, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Spread the risotto onto a rimmed baking sheet or a wide shallow pan, smooth into an even layer, and refrigerate uncovered until cold, at least 2 hours (or up to overnight). Chilling firms the rice so arancini hold shape.

Prepare fillings

Select two fillings from the list. If using tomato, drain excess juices and dice small. If using bell pepper, sauté 1 tablespoon olive oil in a skillet over medium heat and cook diced pepper 4–5 minutes until softened; cool. For spinach, squeeze out as much liquid as possible after cooking and chop finely. If using cheddar, cut into small 1/2–3/4-inch cubes. If using onion, sauté until golden and cool. Keep fillings dry and small so they do not make the rice soggy.

Assemble portion of filling

Combine fillings in a small bowl and season lightly with a pinch of salt and pepper. Measure roughly 2 tablespoons of the filling mixture per arancino (each ball).

Form balls

With chilled risotto and clean, slightly wet hands, scoop about 2 tablespoons (roughly golf-ball size) of rice and flatten into a disk in your palm. Place about 1–2 teaspoons of chosen filling (or one cube of cheddar) in the center. Enclose the filling with more rice and roll between your palms to form a smooth ball about 1 1/2 to 2 inches in diameter. Repeat until all rice is used. Keep finished balls on a tray and refrigerate while you prepare breading.

Set up breading station

Place flour in a shallow bowl. In another bowl, whisk together eggs and cold water until smooth. Put breadcrumbs in a third bowl and season with 1/2 teaspoon salt and a pinch of pepper and 2 tablespoons grated Parmesan.

Bread arancini

One by one: roll each rice ball in flour, shaking off excess; dip into the egg wash ensuring full coverage; then roll in breadcrumbs, pressing gently to adhere. For extra-crispy coating, double-dip by returning to egg and breadcrumbs again. Place finished balls on a tray and refrigerate 15–30 minutes to set the coating.

Heat oil

Pour vegetable oil into a deep, heavy pot to a depth of about 2 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of breadcrumb—the oil should sizzle steadily and turn golden in about 30–45 seconds.

Fry arancini

Fry arancini in batches, 3–5 at a time depending on pot size, without crowding. Fry 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. Keep warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Finish and serve

While still hot, sprinkle with extra grated Parmesan and chopped parsley and a light grind of black pepper. Serve with lemon wedges on the side so diners can squeeze bright lemon juice over the arancini. Optionally serve with marinara or aioli for dipping.