Arancini Recipe

Prepare rice mixture

If your risotto is cold and very firm, let it sit at room temperature for 15–20 minutes so it's pliable, or briefly warm it in a skillet to loosen. In a large bowl, combine the cooked risotto (4 cups), chopped parsley (2 tbsp), chopped basil (1 tbsp), grated Parmesan (1 cup), salt (1 tsp), and black pepper (1 tsp). Taste and adjust seasoning. The mixture should hold together when pinched; if it's too loose, refrigerate for 30 minutes or add 1–2 tablespoons of additional grated Parmesan or 1 beaten egg.

Shape and fill arancini

Set up a workstation with three shallow bowls: flour (1 cup), beaten eggs (crack 2 eggs into a bowl and lightly beat; reserve the 3rd for coating), and breadcrumbs (2 cups). With slightly wet hands, take about 2 tablespoons (approximately golf-ball size) of risotto and flatten into a disk. Place a cube of Fontina (about 1/2-inch) in the center and fold the rice around the cheese, rolling into a compact ball about 1 1/2–2 inches in diameter. Repeat until all rice is used; you should get about 18–20 arancini. If mixture is sticky, chill on a tray for 15 minutes to firm up before breading.

Bread the arancini

One at a time: roll each rice ball lightly in flour, shaking off excess; dip into beaten eggs (use remaining beaten egg and add the 3rd egg if needed); then coat thoroughly in breadcrumbs, pressing gently to adhere. For an extra-crispy crust, repeat the egg and breadcrumb step for a double coating. Place breaded arancini on a tray and chill in the refrigerator for at least 20 minutes to set the coating.

Fry until golden

Pour vegetable oil into a deep, heavy pot to a depth of about 2–3 inches (approximately 1 liter) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds. Fry the arancini in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally, until 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) while frying remaining batches.

Finish

Let arancini rest 2–3 minutes to allow cheese center to set slightly, then serve hot with tomato dipping sauce. Garnish with extra grated Parmesan and chopped parsley if desired.

Sauté aromatics: In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Simmer the sauce: Add the canned crushed tomatoes (28 oz), dried oregano (1 tsp), sugar (1 tsp, optional), salt (1 tsp), and black pepper (1 tsp). Stir to combine, bring to a gentle simmer, then reduce heat to low. Let simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until slightly reduced and flavors meld.

Finish and season: Stir in torn fresh basil leaves (6 leaves) at the end of cooking. Taste and adjust seasoning with additional salt, pepper, or a touch more sugar if tomatoes are acidic. If you prefer a smoother sauce, use an immersion blender for a few pulses, then return to heat briefly to warm through.

Keep warm: Keep the sauce warm on the lowest heat setting while frying the arancini so it's ready for serving.