Get the Recipe Cheesy Pan-Fried Risotto Balls (Arancini)

Make Risotto

1. Place vegetable stock in a small saucepan and heat over medium heat. Line a baking sheet with parchment paper and set aside.
2. In a large Dutch oven or stockpot, melt butter over medium-high heat. Add onion and a pinch of salt, and saute for 4-5 minutes. Add garlic to the pot and cook for 1 minute
3. Stir in arborio rice and Italian seasoning. Toast the rice for 1 minute, stirring frequently.
4. Deglaze the pan with white wine and stir until the rice absorbs it. Then, add the first increment of vegetable stock, about ½ cup. Stir risotto frequently until the stock is absorbed, then continue adding stock in ½ cup increments, stirring as it is absorbed between additions; it should take about 25 minutes until the rice is al dente. It should be creamy and slightly chewy but not hard.
5. Once the rice is ready, stir in parmesan cheese. Spread the risotto across the prepared baking sheet in an even layer. Place in the fridge to cool completely for at least 30 minutes. If chilling overnight, cover with plastic wrap so it doesn't dry out.

Form Arancini

1. Scoop approximately ¼ cup of chilled risotto and form a flat patty. Place two mozzarella pearls in the middle (or a cube of diced mozzarella), then form the risotto around it into a ball. Place on a plate and continue forming the rest of the risotto balls. Once all 8 have been formed (more if you're making them smaller), place them in the fridge while you prep the dredging station.
2. Place the flour, egg, and breadcrumbs in their own bowls, and season the dry ingredients with salt and pepper. Roll a ball in the flour, then using your other hand (to keep things as mess-free as possible) roll it in the egg wash, letting any excess drip off. Then, using your dry ingredient hand again, roll it in the breadcrumbs until completely covered. Set on a plate and continue with the remaining balls.
3. Place the coated arancini in the fridge again while you heat the oil. Add oil to a large cast iron skillet or Dutch oven until it's around 1 inch high in the pan. Heat over high heat until a breadcrumb sizzles when added, or the temperature is around 350°F.

Pan-Fry

1. Gently place the risotto balls around the pan. Flip them frequently to encourage even browning and to retain their round shape. Once completely golden brown on the outside and the internal temperature is around 160°F (around 6-8 minutes), remove from pan and place on a paper-towel-lined plate. Sprinkle with salt, if desired.
2. Serve immediately while still hot and melty with your favorite tomato sauce. Store any leftovers in an airtight container in the fridge for up to 4 days; enjoy cold or reheat in the oven at 325°F until hot.