Ingredients

For the Risotto Base:

• 4 cups pre-made chilled risotto (or make fresh using recipe below)

• 1 large egg

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

For Fresh Risotto (if needed):

• 2 tablespoons extra virgin olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, crushed

• 1 1/2 cups Arborio rice

• 3 cups chicken stock

• 2 tablespoons unsalted butter

• 3 tablespoons finely chopped parsley

For the Filling:

• 4 ounces mozzarella cheese, cut into 1/2-inch cubes

• 3/4 cup thawed peas (optional)

For the Coating:

• 1 cup all-purpose flour

• 3 large eggs, whisked

• 2 cups plain panko breadcrumbs

• 1 teaspoon salt for seasoning coating

• 1/8 teaspoon black pepper

For Frying:

• 2 cups vegetable or grapeseed oil

For Serving:

• 2 cups marinara or pomodoro sauce, warmed

Instructions

Prepare the Risotto (if making fresh):

1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.

2. Add Arborio rice and stir until semi-translucent, about 1 minute. Add stock, salt, pepper, and parsley, bringing to a gentle boil.

3. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, 20-25 minutes. Stir in butter and Parmesan cheese, then spread on a baking sheet to cool completely.

Form the Arancini:

4. Cut mozzarella into 18-20 small 1/2-inch cubes and keep chilled. Set up three shallow bowls: seasoned flour in one, whisked eggs in another, and breadcrumbs in the third.

5. Using wet hands to prevent sticking, take 3-4 tablespoons of chilled risotto and flatten in your palm. Place a mozzarella cube (and peas if using) in the center.

6. Cover with 2-3 tablespoons more risotto and form into a golf ball-sized sphere, ensuring cheese is completely enclosed. Repeat to make 18-20 balls.

Bread and Fry:

7. Dredge each ball in seasoned flour, then egg wash, then breadcrumbs, ensuring complete coating at each step. Place on a parchment-lined baking sheet.

8. Heat oil in an 8-inch saucepan to 350°F, or until small bubbles form but oil isn’t smoking. The oil should be about 1/4 full or 1/2-inch deep.

9. Fry arancini in batches of 4-6 balls, gently turning until golden brown all over, about 6-8 minutes. Remove and drain on paper towels.

10. Let cool for 5 minutes before serving with warm marinara sauce for dipping.