Arancini (Risotto Balls)

Instructions

1. 1

   If using freshly made risotto, spread it on a baking sheet and refrigerate for at least 2 hours until completely chilled, or use day-old risotto at room temperature.

2. 2

   Warm the ragù gently in a small saucepan and fold in the peas, cooking for 1 minute. Remove from heat and let cool slightly. This filling should be warm but not hot when assembled.

3. 3

   With damp hands to prevent sticking, take about 2 tablespoons (30 grams) of cooled risotto and form a ball. Make an indentation with your thumb, press in a cube of mozzarella and about 1 teaspoon of ragù mixture, then gently seal the risotto around the filling to form a smooth ball. Repeat until all ingredients are used—you should make 12 to 16 arancini.

4. 4

   Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs combined with grated Parmigiano-Reggiano.

5. 5

   Roll each rice ball in the flour mixture to coat completely, shaking off excess. Then dip into beaten egg, and finally roll in the breadcrumb mixture, pressing gently so the coating adheres. Place coated balls on a clean plate and refrigerate for 15 minutes to set the coating.

6. 6

   Heat the oil in a deep saucepan or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius). Test the temperature by dropping a small piece of bread into the oil—it should sizzle and brown in about 60 seconds.

7. 7

   Carefully lower the arancini into the hot oil in batches of 4 to 5, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until deep golden brown all over.

8. 8

   Remove the arancini with a slotted spoon and place on paper towels to drain excess oil. Season lightly with salt while still warm.

9. 9

   Serve immediately while still hot and crispy, with marinara sauce for dipping if desired.