Crispy Arancini with Mozzarella Centers and Garlicky Basil Marinara

Steps

1. Step 1

   Pour the broth into a saucepan and bring to a bare simmer over medium heat, then turn the heat to low and keep it warm.

   5 min

   • 4 cups chicken or vegetable broth
2. Step 2

   In a wide heavy pot over medium heat, melt the butter. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the rice and stir for 2 minutes, until the grains look glossy and smell toasty. Pour in the wine and stir until it has almost all evaporated.

   9 min

   • 3 tbsp unsalted butter
   • 1 small onion
   • 1 1/2 cups arborio rice
   • 1/2 cup dry white wine
3. Step 3

   Add a ladleful of the warm broth (about 3/4 cup) and stir often until the rice has absorbed nearly all of it. Keep adding broth a ladleful at a time, stirring, until the rice is tender and thick, about 20 minutes total. You want it stiffer than normal risotto, so stop adding broth once the rice is just tender.

   20 min

   • 4 cups chicken or vegetable broth
4. Step 4

   Take the pot off the heat and stir in the Parmesan, salt and pepper. Let it cool for 10 minutes, then stir in the 2 beaten eggs until fully mixed. Spread the risotto on a rimmed baking sheet in an even layer.

   12 min

   • 1 cup Parmesan cheese
   • 2 eggs
   • 1 tsp salt
   • 1/4 tsp black pepper
5. Step 5

   Cover the sheet and refrigerate until cold and firm, at least 4 hours or overnight.

   4 hr, hands-off

6. Step 6

   Make the marinara: heat the olive oil in a saucepan over medium-low heat, add the garlic and red pepper flakes and cook gently until the garlic is fragrant and just barely golden, about 2 minutes. Add the crushed tomatoes and salt, bring to a simmer and cook, stirring now and then, for 20 minutes. Stir in the basil and keep warm.

   25 min

   • 3 tbsp olive oil
   • 4 cloves garlic
   • 1/4 tsp red pepper flakes
   • 1 can crushed tomatoes (28 oz)
   • 1/2 tsp salt
   • 1/2 cup fresh basil leaves
7. Step 7

   Shape the arancini: with damp hands, scoop about 1/4 cup of chilled risotto and flatten it in your palm. Press a mozzarella cube into the center, then close the rice around it and roll into a smooth ball. Repeat to make about 18. Set up three shallow bowls with the flour, the 3 beaten eggs, and the panko. Roll each ball in flour, then egg (let the extra drip off), then panko, pressing so it sticks all over.

   25 min

   • 6 oz low-moisture mozzarella
   • 1 cup all-purpose flour
   • 3 eggs
   • 2 1/2 cups panko breadcrumbs
8. Step 8

   Pour oil into a deep skillet to a depth of about 1/2 inch and heat over medium until it reaches 350°F (a panko crumb should sizzle briskly). Fry the arancini in batches of 5 or 6, turning them with tongs every minute or so, until deep golden all over, about 4 minutes per batch. Don't crowd the pan. Lift onto a paper-towel-lined plate and sprinkle with a little salt.

   20 min · 350°F

   • 3 cups vegetable oil
9. Step 9

   Let the arancini sit 2 minutes so the cheese isn't molten, then serve hot with the warm basil marinara for dunking.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026