Directions

• Step 1: Make the Risotto
• In a large saucepan over medium heat, heat olive oil and butter. Add the chopped onion and sauté until translucent, about 3 minutes.
• Add the Arborio rice and toast for 1-2 minutes, stirring continuously.
• Pour in the white wine and let it absorb completely.
• Begin adding the warm broth, one ladle at a time, stirring frequently. Once the liquid is absorbed, add another ladle of broth. Repeat until the rice is tender and creamy (about 18 minutes).
• Stir in Parmesan cheese, salt, and black pepper. Remove from heat and let the risotto cool slightly.
• Step 2: Shape and Fill the Arancini
• Spread the risotto onto a baking sheet and let it cool completely. Refrigerate for 1 hour for easier handling.
• Take a small handful of risotto and flatten it into a disk in your palm.
• Place a cube of mozzarella (and ham/peas if using) in the center.
• Enclose the filling by shaping the rice around it into a ball, ensuring it’s well sealed. Repeat with the remaining risotto and filling.
• Step 3: Coat the Arancini
• Set up a breading station with three bowls:
• Flour in the first bowl
• Beaten eggs in the second bowl
• Breadcrumbs in the third bowl
• Roll each rice ball in flour, dip in egg wash, and coat with breadcrumbs, pressing gently to adhere.
• Place the coated balls on a tray and chill for 15 minutes to firm up.
• Step 4: Fry to Golden Perfection
• Heat vegetable oil in a deep frying pot to 350°F (175°C).
• Fry the arancini in batches for 3-4 minutes, until golden brown and crispy.
• Use a slotted spoon to remove them and drain on a paper towel-lined plate.