Arancini

For Risotto

1. Pour chicken broth into a small or medium-sized saucepan and keep warm over medium-low heat while you prepare the risotto.
2. Warm a large skillet over medium heat. Add 3 Tablespoons of butter and, once melted, add onion and stir frequently until softened (about 3-5 minutes)
3. Add rice and stir until all the grains are coated with butter and appear moistened and rice smells slightly nutty and fragrant (about 1-2 minutes, you want to just lightly toast the rice).
4. Slowly drizzle wine into the pan and stir until all wine is evaporated from the pan.
5. Add about ½ cup (118ml) of the warmed chicken broth and stir until all of the broth has been cooked out. Repeat this step with the remaining broth, adding no more than ½ cup (118ml) at a time, until rice is al-dente (cooked through, but still firm to-the-tooth and not mushy). It’s possible that you won’t need to add all the liquid or that you may need a bit more liquid. If you need a bit more you may use more warmed broth or warm water if you don’t have more broth. Once finished cooking, you’ll notice the rice will roll back in on itself when cut a trail through the risotto with a spatula.
6. Remove from heat immediately and add the remaining Tablespoon of butter, parmesan cheese, and parsley. Stir well until butter and cheese are melted. Taste-test and add more salt and pepper if/as needed.
7. Cool slightly, then spread risotto onto a baking sheet (this will speed up the cooling process, but if you’re not in a hurry you can cool the rice in a regular bowl), cover with plastic wrap and refrigerate for at least 30 minutes/until completely chilled before proceeding.

Assembly

1. Once rice is nearly cooled, begin preparing your breading station.
2. Breadcrumbs: Place panko crumbs in a zipper bag and beat with a rolling pin until crumbs are fine. Add into a shallow dish with Italian seasoning, parsley, garlic powder, pepper, and salt and stir to combine.
3. Eggs: Crack the eggs in a separate bowl and beat vigorously with a whisk until well-beaten.
4. Flour: Add flour to a third shallow bowl.
5. Stuff: Remove chilled risotto from the refrigerator and scoop into level 1 ½ Tablespoon (30g) sized balls. Press a cube of mozzarella cheese into the center and form the risotto evenly around it so the mozzarella is concealed in the center. Repeat until all risotto has been used.
6. Bread: Work with one ball of risotto at a time, Roll through the flour and shake off excess flour, then dip in the beaten egg. Be sure to let excess egg drip off and make sure the entire ball is coated with egg (if there is too much flour it will be difficult for the egg to adhere). Finally, roll through the panko mixture and ensure the ball is entirely coated with panko. Return to baking sheet and refrigerate while you heat your oil.

Frying

1. Fill a medium-sized, heavy-bottomed saucepan 2-3” (5-7cm) with cooking oil and fit a frying thermometer so it is suspended halfway in the oil. Heat over medium-low heat (don’t turn heat up too high or it will heat too quickly and could burn your arancini) until temperature reaches 350F (175C). Once temperature is reached, remove arancini from refrigerator and cook, 2-3 balls at a time, until golden brown (this is typically 90-120 seconds for me, but will vary depending on your oil). Remove to a wire rack or a paper towel lined plate and repeat with remaining arancini. Make sure oil returns to temperature before adding remaining arancini to the oil.
2. Allow arancini to cool slightly before serving with warmed marinara on the side (sometimes we’ll top the arancini with a dusting of fresh-grated parmesan and fresh parsley).