The Best Arancini
Makes approx. 25–30 arancini
Golden, crunchy and filled with molten mozzarella — these arancini are the ultimate bar snack. The key is letting the risotto cool completely before rolling, so the balls hold their shape and fry up beautifully crisp.
Ingredients
Risotto
2 tbsp butter
4 garlic cloves, minced
1 small onion, finely diced
1½ cups arborio rice
½ cup white wine (or substitute with extra stock or water)
3½ cups chicken stock
1 x 400g tin crushed tomatoes
1 tsp dried oregano
Small handful fresh parsley, chopped
Small handful fresh basil, chopped
Fresh pecorino, grated or shaved
1 mozzarella ball, torn into small pieces
Salt and pepper, seasoned to taste
Crumbing
1 cup plain flour
2 eggs
Splash of milk
2 cups panko breadcrumbs
For Frying
Vegetable or canola oil
Method
Melt the butter in a large pan over medium heat. Add the onion and cook for 4–5 minutes until softened.
Stir through the arborio rice and toast for 1 minute, then add the garlic and cook for another 30 seconds.
Pour in the white wine and allow it to cook off for 1–2 minutes.
Add the crushed tomatoes and a ladle of stock. Stir regularly, adding more stock gradually as the rice absorbs the liquid. Continue until the rice is tender and creamy — around 20–25 minutes.
Stir through the oregano, parsley, basil and a generous amount of pecorino and some mozzarella. Keep the rest to add to the arancini before crumbing. Season to taste.
Transfer the risotto to a tray or large dish and allow it to cool completely in the fridge for a couple of hours.
Once cooled, roll the mixture into balls. Press a small piece of mozzarella into the centre of each one and seal well.
Coat each ball in flour, then egg mixed with a splash of milk, then panko breadcrumbs.
Heat oil to 170°C in a deep fryer or heavy-based pot. Fry the arancini in batches for 3–4 minutes until deeply golden and crunchy.
Finish with extra pecorino and serve immediately while hot and cheesy.
Tips
These keep well in the fridge for 2–3 days or can be frozen.
If cooking from chilled or frozen, adding a light extra coating of fresh breadcrumbs before frying helps keep them crisp.
Don’t overcrowd the oil — frying in batches keeps the temperature stable and the crumb crunchy.
