Arancini

To make my easy arancini recipe I mix the mozzarella directly into a simple, quick risotto instead of trying to stuff each crispy, cheesy rice ball individually. The classic Southern Italian rice balls still come out perfectly creamy and oozing with cheese, but it’s an easier process than most arancini recipes. 

I grew up eating a lot of Italian-American food, but arancini weren’t on the menu at home. So, the first time I ever tried these iconic deep-fried Sicilian rice balls was when I tried making this homemade version for the ‘cheese party’ (good theme, right?!) we host every winter. That combination of deep-fried shell that’s crisp and airy around warm, molten risotto that’s loaded with melted cheese? Sheer perfection. I can’t believe I’d lived so long without arancini in my life. If you love mozzarella sticks, you will be head over heels for these. 

Ingredients & Substitutions

• Rice: For risotto, you'll need Arborio rice (or Carnaroli rice if you can find it!). 
• Cheese: Mozzarella and Parmesan! Shred it yourself for best results! The pre-shredded cheeses have anti-caking agents and don't melt as well.
• Stock: Warm stock, slowly added to rice, is actually want makes risotto creamy! I use chicken stock, but you can use veggie stock if you want to keep these vegetarian. 
• Garlic and onions: The base for your risotto. 
• Panko: I like Japanese breadcrumbs for arancini because panko is more airy than regular breadcrumbs. It makes the outer shell so delicately crisp. 
• Flour: Regular all-purpose flour is perfect here. 
• Eggs: To bind the coating to the arancini. 
• Oil & Butter : I use olive oil and a bit of butter for the risotto, and vegetable oil for deep-frying. 
• Salami: Super finely chopped salami is my little extra that (I think) makes my arancini recipe a little special. However you do need to really chop it super-finely, so that it doesn't get in the way when you roll the arancini balls. If you are vegetarian, just skip it! 
• Parsley: A little freshness is really important! Swap in fresh basil or some fresh thyme, or even some lemon zest, if you prefer. 

Tips and Tricks

• Don't rush the risotto! For really creamy risotto, you need to make sure that the liquid is totally absorbed before you add another ladle-full.
• To keep the arancini from falling apart when they hit the hot oil, be sure to pack them firmly when you form the balls, and take care to keep the oil at temperature by not over-crowding the pot. If you’re not sure the oil is hot enough, pause between batches to check that your frying oil temperature is 350°F. 
• Cool the risotto quickly by spreading it on a baking sheet. 
• For more traditional arancini, stuff a small cube of mozzarella in the middle of the risotto ball instead of mixing shredded cheese into the risotto. Holly and I tested the arancini recipe both ways, and we found that mixing shredded mozzarella into the risotto was just easier. 
• As with forming meatballs, having slightly damp hands when you roll the rice balls will make it easier to roll a bunch at once. 
• A 2-tablespoon cookie scooper makes uniform balls. 
• Squeeze the rice balls firmly so they hold together during frying.
• Serve with marinara, vodka sauce, pesto, aioli on the side for dipping! 

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