Ingredients
For the Risotto:
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/2 cups Arborio rice
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 3 tablespoons finely chopped parsley
- 3 cups chicken stock (store-bought or homemade)
- 2 teaspoons double-concentrated tomato paste
- 2 tablespoons unsalted butter
- 1/2 cup grated parmesan cheese
- 4 ounces mozzarella cheese
For the Coating:
- 1/2 cup all-purpose flour
- 1 teaspoon fine salt
- 1/8 teaspoon finely ground black pepper
- 2 eggs
- 2 cups plain panko breadcrumbs
- 2 cups grapeseed or vegetable oil, for frying
Instructions
- Saute the onion and garlic: Add the olive oil to a large heavy-bottom saucepan and heat over medium heat until shimmering. Add the finely chopped onion and crushed garlic cloves. Cook while stirring until the onion softens and the garlic becomes fragrant, about 5 minutes.
- Cook the rice: Stir in the Arborio rice and cook until it becomes semi-translucent, about 1 minute. Add salt, ground black pepper, chopped parsley, chicken stock, tomato paste, and butter. Stir the mixture well and bring it to a gentle boil. Reduce heat to low, cover with a lid, and let it simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
- Set up a breading station: While the rice cooks, prepare three medium bowls: mix flour, salt, and pepper in the first bowl; whisk eggs in the second; and place panko breadcrumbs in the third. Line two shallow baking sheets with parchment paper for later steps.
- Cube the mozzarella: Cut the mozzarella into 18 to 20 cubes, each about 1/2 inch in size, and keep them chilled until ready to use.
- Finish the rice: Once the rice is tender and the liquid has fully absorbed, turn off the heat and stir in the grated parmesan cheese. Carefully spread the risotto onto one of the prepared baking sheets and let it cool for 10 minutes.
- Stuff the rice: When the rice is cool enough to handle, form it into 18 balls approximately 1 inch in diameter using your hands or a small cookie scoop. Insert one mozzarella cube into the center of each ball and press the rice around it so the cheese is completely encased.
- Bread the Arancini: Dredge each rice ball first in the flour mixture, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs. Repeat for all balls and place them on the second parchment-lined baking sheet.
- Fry: Heat 2 cups of grapeseed or vegetable oil in an 8-inch saucepan over medium heat until it reaches 350°F (175°C), or until small bubbles form around a test breadcrumb without smoking. Fry 6 arancini balls at a time, turning gently, until golden brown and crispy, about 3 to 4 minutes. Remove and drain on paper towels.
- Serve: Let the arancini cool for 5 minutes before serving. Serve warm with toothpicks or napkins on the side as a delicious appetizer or with a fresh salad for a complete meal.
Notes
- Ensure the risotto is cooled sufficiently before shaping to prevent the balls from falling apart during frying.
- Use a thermometer to keep the oil temperature steady at 350°F for optimal crispiness and to avoid greasy arancini.
- Substitute mozzarella with other melting cheeses like fontina or provolone if desired.
- Leftover arancini can be reheated in an oven or air fryer to restore crispiness instead of microwaving.
- Make sure to completely encase the cheese in the rice balls to prevent leaking while frying.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
