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Arancini

Crispy Italian arancini on a plate with one rice ball split open to reveal melted cheese, served with marinara dipping sauce
  • Prep Time:  30 min
  • Cook Time:  30 min

Ingredients

Risotto

  • 2 tablespoons extra-virgin olive oil
  • ½ cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • 4 cups chicken stock
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons minced fresh flat-leaf parsley
  • ½ cup finely chopped salami
  • 2 tablespoons salted butter
  • ½ cup grated Parmesan cheese
  • 6 ounces shredded low-moisture mozzarella cheese

Arancini

  • ½ cup all-purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon finely ground black pepper
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 4 cups vegetable oil, for frying
  • Marinara sauce, for serving (optional)

Method

  1. Make the risotto. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. 
  2. Add the rice to the skillet and stir until semi-translucent, about 1 minute. Stir in the chicken stock, salt, pepper, parsley, salami, and butter. Bring to a simmer, then reduce the heat to low, cover, and cook, stirring often, until the broth is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and stir in the Parmesan. Spread the rice out on a rimmed sheet pan and let cool for 15 to 20 minutes. 
  3. Meanwhile, make the arancini. In a shallow bowl, combine the flour, salt, and pepper. In a second shallow bowl, beat the eggs. Place the breadcrumbs in a third shallow bowl.
  4. Once the rice has cooled, stir in the mozzarella until evenly combined. Using wet hands or a small cookie scoop, form the rice into golf ball–size balls (about 2 tablespoons each). You should have about 30 rice balls. 
  5. Working one at a time, roll the balls in the flour mixture until coated. Then dip them into the egg, letting the excess drip off. Then gently press into the panko until coated on all sides. Place on a second large rimmed sheet pan. 
  6. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 350°F, carefully add the arancini to the hot oil, 5 to 6 pieces at a time, and cook, turning, until golden brown, 3 to 4 minutes. Transfer the arancini to a paper towel-lined plate. Repeat with the remaining arancini, allowing the oil to return to 350°F between batches.
  7. Serve with marinara sauce alongside if using.

Notes

The risotto can be made a day ahead, cooled, and stored in the refrigerator overnight (it actually makes it easier to form!). Stir in the mozzarella right before frying.