Ingredients

4 tablespoons unsalted butter, divided

1 small yellow onion, finely chopped

3 cloves garlic, roughly chopped

1 cup arborio rice

3 ½ cups vegetable stock

½ cup dry white wine

1 cup finely grated Parmesan

¼ cup mascarpone

1 lemon, juiced and zested

Kosher salt and freshly cracked black pepper, to taste

3 ounces low-moisture mozzarella, cut into ½ inch pieces

2 cups panko breadcrumbs

½ cup all-purpose flour

2 large eggs

6 cups canola oil, for frying

1 15-ounce jar marinara sauce

Instructions

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 and toast for 60 seconds, stirring frequently so each grain is coated.

Step 2: Pour in the white wine and stir until it’s fully absorbed.

Step 3: Add the vegetable stock ½ cup at a time, stirring until each addition is absorbed before adding more. After the last addition, cook for about 5 minutes more.

Step 4: Stir in the Parmesan, mascarpone, lemon zest, lemon juice, remaining butter, and season with salt and pepper.

Step 5: Spread the risotto evenly on a parchment-lined baking sheet, wrap with plastic wrap, and chill in the fridge for 1–2 hours until firm.

Step 6: Line another baking sheet with parchment paper. Scoop ¼ cup of risotto and form into a 2½-inch patty. Place a piece of mozzarella in the center, carefully shape the risotto around the cheese, then roll into a 2-inch ball. Repeat with remaining risotto and cheese, then freeze on the baking sheet for 15 minutes.

Step 7: Place panko in a shallow bowl. In another bowl, mix flour with salt and pepper. Beat the eggs in a third bowl. Roll each ball first in flour, then egg, then panko, and return to the parchment-lined sheet.

Step 8: Heat oil in a large Dutch oven over medium heat to 350°F (175°C). Fry 5–6 arancini at a time until golden brown, about 6–8 minutes, turning halfway. Drain on paper towels and season with salt. Repeat with remaining balls.

Step 9: Serve warm with marinara sauce on the side for dipping.

Tips & Variations

Use low-moisture mozzarella to prevent excess moisture leaking during frying.

For a spicy twist, add a pinch of red pepper flakes to the risotto before chilling.

Try substituting vegetable stock with chicken stock for a richer flavor.

If you don’t have panko, regular breadcrumbs work but panko gives a lighter crunch.

Storage

Store leftover arancini in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness, avoiding the microwave which can make them soggy. You can also freeze uncooked, breaded arancini on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry or bake directly from frozen.

FAQs

Can I make arancini ahead of time?

Yes, prepare and shape them ahead, then chill or freeze before frying. This helps keep their shape and makes frying easier.

What can I serve with arancini?

Classic accompaniments include marinara sauce, pesto, or a simple green salad to balance the richness.