Arancini
Total Time
3 hours
Prep Time
2 hours and 15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 4 tablespoons unsalted butter (divided)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (roughly chopped)
- 1 cup arborio rice
- 3 1/2 cups vegetable stock
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan
- 1/4 cup mascarpone
- 1 lemon (juiced and zested)
- kosher salt and freshly cracked black pepper to taste
- 3 ounces low-moisture mozzarella (cut into 1/2 inch pieces)
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 6 cups canola oil (for frying)
- 1 15-ounce jar marinara sauce
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Preparation
Step 1
Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet and toast for 60 seconds, stirring frequently so that each granule is coated.
Step 2
Add the white wine and stir until all the wine has been absorbed. Start to add the chicken stock 1/2 cup at a time, stirring until absorbed. Continuing adding 1/2 cup at at time. After the final addition, let cook for about 5 minutes more, then stir in Parmesan, mascarpone cheese, lemon zest, lemon juice, the remaining butter and season with salt and pepper to taste.
Step 3
Spread risotto in an even layer on a parchment-lined baking sheet and wrap with plastic. Transfer to the fridge for 1-2 hours until chilled.
Step 4
Line another baking sheet with parchment paper. Scoop out ¼ cup of risotto and form into a patty about 2½" in diameter. Place a piece of mozzarella in the center of the patty. Carefully shape risotto around the cheese, then roll into a 2" ball. Place on a prepared baking sheet and repeat until you’re out of risotto and cheese. Transfer the baking sheet into the freezer for 15 minutes.
Step 5
Place the panko in a shallow bowl. Place the flour in another shallow bowl, seasoned with salt and pepper. Place the beaten eggs in a third shallow bowl. Working one at a time, roll the balls in flour, then with egg, then panko. Transfer back onto the parchment paper.
Step 6
Heat the oil in a large dutch oven over medium heat until the thermometer registers 350°. Carefully lower 5-6 of the risotto balls into oil with a slotted spoon and fry until deeply golden brown, 6–8 minutes, flipping halfway through. Transfer the balls to a paper towel lined plate to drain; season with salt. Repeat with remaining rice balls. Serve warm with marinara or pesto on the side.
Step 7
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