Arancini

Ingredients:

For the Risotto:

4 cups chicken or vegetable broth (kept warm)

1/2 cup dry white wine

1 small onion, finely chopped

2 tbsp unsalted butter

2 tbsp olive oil

1/2 cup freshly grated Parmesan cheese

Salt and pepper, to taste

For the Filling:

1/2 cup cooked meat ragù (optional) or 1/2 cup mozzarella, cubed (for a vegetarian version)

1/4 cup peas (optional)

For the Coating:

2 large eggs, beaten

1 cup all-purpose flour

1 1/2 cups breadcrumbs (preferably panko for a crispy exterior)

Olive oil for frying

Instructions:

Prepare the Risotto:

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the Carnaroli rice and stir for 2 minutes, allowing the rice to lightly toast.
Pour in the white wine, stirring until the wine is absorbed by the rice.
Begin adding the warm broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes).
Once the rice is cooked, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
Spread the risotto on a baking sheet to cool. It needs to cool completely before shaping into balls.

Assemble the Arancini:

Once the risotto has cooled, take about 2 tablespoons of rice and flatten it in the palm of your hand.
Place a small piece of the filling (mozzarella, ragù, or peas) in the center of the rice, then mold the rice around it to form a ball. Make sure the filling is completely enclosed.
Repeat until all the rice is used.

Coat the Arancini:

Set up a breading station: Place the flour in a shallow bowl, the beaten eggs in another, and the breadcrumbs in a third.
Roll each rice ball first in the flour, then dip it in the egg, and finally coat it with breadcrumbs.
Repeat for all the rice balls.

Fry the Arancini:

Heat about 2 inches of oil in a deep skillet or pot over medium-high heat.
When the oil is hot (about 350°F or 175°C), carefully fry the arancini in batches, turning them occasionally, until golden and crispy, about 3-4 minutes.
Use a slotted spoon to remove the arancini and drain them on a paper towel-lined plate.

Serve:

Serve the arancini hot, as an appetizer or main dish, with marinara sauce for dipping.

Tips:

Make-Ahead: The risotto can be made a day in advance and kept in the fridge for easier handling when shaping the arancini.
Filling Ideas: You can get creative with your fillings, such as adding sautéed mushrooms, ham, or even a bit of béchamel sauce.
Freeze: Freeze the arancini before frying and fry as needed. This is great for meal prep, batch cookery and entertaining guests!