Arancini Recipe

Heat stock

Place the chicken or vegetable stock in a saucepan and keep it at a gentle simmer over low heat. You want it hot but not boiling throughout the risotto cooking.

Sauté 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 sauté until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until aromatic, not browned.

Toast rice

Add the arborio rice and stir to coat with oil and butter. Toast the rice 1–2 minutes until edges become slightly translucent but the center is still opaque; this helps release starch.

Deglaze with wine

Pour in the dry white wine and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the hot stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for 18–22 minutes until the rice is tender but still has a slight bite (al dente) and the mixture is creamy. You may not use all the stock; taste and judge texture.

Finish risotto

When rice reaches desired texture, remove from heat. Stir in remaining 1 tablespoon butter, the 2 egg yolks, freshly grated Grana Padano (1 cup), half-cup parmesan (if using), chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until glossy. Spread the risotto on a rimmed baking sheet or shallow pan to cool to room temperature, then refrigerate for at least 2 hours (or up to overnight) to firm up — this is critical for shaping.

Prepare dredging station

Set out three shallow bowls: one with the flour, one with the 3 beaten eggs (beat with a pinch of salt and pepper), and one with the breadcrumbs. Arrange the mozzarella cubes and have a lightly floured work surface ready.

Shape arancini

With damp hands (to prevent sticking), portion chilled risotto into 12 equal balls (about 2½–3 tablespoons each). Flatten each portion into a palm, place a mozzarella cube in the center, and wrap the risotto around it to form a compact ball. Roll gently between your palms to smooth seams. If the risotto is too sticky, keep it chilled or dust hands with a little flour.

Dredge arancini

One by one, roll each ball in flour, shake off excess, dip into beaten eggs, then coat thoroughly with breadcrumbs. For an extra-crispy shell, double-coat: after first breadcrumb coat, dip in egg again and re-coat with breadcrumbs. Place finished arancini on a tray and chill 15–30 minutes to set the crust before frying.

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1 minute to form a blond roux (do not brown).

Slowly whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer and cooking until slightly thickened, about 3–4 minutes.

Remove from heat and whisk in the grated Grana Padano until smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg. If too thick, thin to desired consistency with a little extra milk. Keep warm over very low heat, stirring occasionally. Hold warm for plating.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté 30 seconds until fragrant.

Add the crushed tomatoes and tomato paste; stir to combine. Bring to a gentle simmer and cook uncovered 8–10 minutes to concentrate flavors, stirring occasionally.

Stir in the chopped fresh basil, red wine vinegar, sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm or reheat briefly before serving.

Heat the frying oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain accurate temperature; too hot will brown the crust before heating the center, too cool will make them greasy.

Fry arancini in small batches (3–4 at a time depending on pot size) for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Internal temperature should be hot and cheese inside fully melted. If you double-coated and chilled them, they will hold shape better.

Use a slotted spoon to transfer fried arancini to a paper towel–lined tray to drain. Season immediately with a light sprinkle of fine salt.

To serve, spoon a small pool of the "jazzed up" pie sauce onto each plate, place 2 arancini per person (for 6 servings) atop the sauce, and drizzle or spoon the warm Italian Grana-style cheese sauce over or alongside. Garnish with extra grated Grana Padano and chopped parsley. Serve with lemon wedges if desired.