Ingredients
For the Risotto:
2 tbsp olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (optional)
5-6 cups warm chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
For the Ragu Filling (Optional):
1 tbsp olive oil
1/2 lb ground beef (or mix of beef/pork)
1 small carrot, finely diced
1 small celery stalk, finely diced
1 tbsp tomato paste
1 (14.5 oz) can crushed tomatoes
1 bay leaf
1/2 tsp dried oregano
Salt and pepper to taste
For the Assembly & Frying:
8 oz low-moisture mozzarella, cut into 1/2-inch cubes
1 cup all-purpose flour
3 large eggs, whisked
2 cups Italian breadcrumbs (or Panko)
4-6 cups vegetable oil (or other high smoke point oil) for frying
Marinara sauce, for serving
Instructions
Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Step 2: Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent.
Step 3: Pour in the white wine (if using) and stir until it is completely absorbed by the rice.
Step 4: Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be fully absorbed before adding the next. Continue for 20-25 minutes until the rice is al dente.
Step 5: Remove risotto from heat. Stir in the grated Parmesan cheese, 2 tablespoons butter, salt, and pepper. Spread risotto on a baking sheet, cover loosely, and refrigerate for at least 4 hours or overnight until firm.
Step 6: If making ragù, heat 1 tablespoon olive oil in a skillet. Brown ground meat, then drain fat. Add carrot and celery, sauté for 5-7 minutes.
Step 7: Stir in tomato paste, cook for 1 minute. Add crushed tomatoes, bay leaf, oregano, salt, and pepper. Simmer covered for 30-60 minutes, stirring occasionally. Cool completely and remove bay leaf.
Step 8: Prepare a breading station with three shallow dishes: one with flour, one with whisked eggs, and one with breadcrumbs.
Step 9: Take 2-3 tablespoons of cold risotto, flatten into a disc. Place a mozzarella cube (and a spoonful of cooled ragù, if using) in the center.
Step 10: Shape the risotto firmly around the filling to form a golf-ball-sized sphere, ensuring no cracks.
Step 11: Roll each arancino first in flour, then dip in egg wash, then coat generously in breadcrumbs, pressing gently to adhere.
Step 12: Heat 3-4 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to maintain temperature.
Step 13: Carefully lower 3-4 arancini into the hot oil, do not overcrowd. Fry for 5-7 minutes, turning occasionally, until deep golden brown and crispy.
Step 14: Transfer fried arancini to a wire rack lined with paper towels to drain excess oil. Serve immediately with warm marinara sauce.
Notes
For best results, ensure your risotto is completely chilled and firm before shaping. This makes the arancini easier to handle and less likely to fall apart. Don't overcrowd the frying pot to maintain consistent oil temperature, which is key for a crispy, golden crust. These are wonderful served hot with a side of marinara sauce for dipping.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: Italian
Nutrition
- Serving Size: 1 Arancino
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
