Best-Ever Arancini

Prep: 45 mins

Cook: 60 mins

Difficulty: Intermediate

Servings: 10 Servings

The truth about arancini is that it’s a labor of love. You must make risotto, a process which requires constant attention. After the risotto chills for a couple hours, you have to employ a three-step breading process before frying the stuffed rice balls in hot oil. From start to finish, the process can take a whole afternoon. However, trust me when I say that the payoff is huge. Few things are as satisfying as a rich, gooey arancini.

With arancini, there are multiple paths to flavor. I like to add more wine than typical, lots of onion, butter, and white pepper. The wine imparts a wonderful, fermented tang, and the white pepper some grassiness. It would be a crime to make arancini too bland, so don’t be afraid to experiment with ingredients as you see fit. The risotto is excellent on its own, so feel free to sneak a couple bites in before you start rolling your arancini.

Ingredients

1 (32-ounce) carton low-sodium chicken or vegetable broth (4 cups)
4 tablespoons (1/2 stick) unsalted butter, divided
1 large sweet or yellow onion, diced (about 2 cups)
1 teaspoon kosher salt, divided, plus more as needed
5 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 1/2 cups arborio rice
3/4 cup dry white wine
4 ounces Pecorino Romano or Parmesan cheese, finely grated (about 1 cup)
1/2 teaspoon ground white pepper
20 (1/2-inch) cubes fresh mozzarella cheese (from about 4 ounces)
5 cups canola or vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
2 cups panko breadcrumbs
Warm marinara sauce, for dipping

Instructions

Bring 1 (32-ounce) carton low-sodium chicken broth to a simmer in a small saucepan over medium heat, then reduce the heat to low to keep warm.
Melt 2 tablespoons of the unsalted butter in a large Dutch oven or high-sided skillet over medium heat. Add 1 large diced sweet onion and 1/2 teaspoon of the kosher salt. Sauté until the onions are softened, about 5 minutes. Stir in 5 minced garlic cloves and 1 teaspoon dried Italian seasoning, and cook until fragrant, 1 to 2 minutes.
Stir in 1 1/2 cups arborio rice and cook, stirring occasionally, until some of the grains turn translucent around the edges, 1 1/2 to 2 minutes. Add 3/4 cup dry white wine and cook, stirring frequently, until absorbed into the rice, about 1 minute.
Ladle in about 1/2 cup of the warm broth and bring to a simmer. Cook, stirring often, until the broth is absorbed. Repeat ladling in the remaining broth 1/2 cup at a time and cook, stirring often, until the rice is cooked through but retains some bite and the broth is almost fully absorbed. The total cooking time will be about 20 minutes from when the first ladle of broth was added. (If you run out of broth, use hot water.)
Remove the pot from the heat. Stir in the remaining 2 tablespoons unsalted butter, 4 ounces grated Pecorino Romano cheese, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon ground white pepper until the cheese and butter are melted and the risotto is creamy. Taste and season with more kosher salt as needed.
Line a rimmed baking sheet with parchment paper. Transfer the risotto onto the parchment and spread into an 8x10-inch rectangle that’s about 3/4-inch thick. Let cool for 20 minutes. Cover with plastic wrap, then refrigerate for at least 2 hours or up to overnight to firm up