Crispy Arancini

Instructions

1. 1

   Melt 2 tbsp butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.

2. 2

   Add arborio rice and stir to coat in butter, toasting for 2 minutes. Pour in white wine and stir until absorbed.

3. 3

   Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18-20 minutes until rice is al dente and creamy.

4. 4

   Remove from heat and stir in remaining 1 tbsp butter, Parmesan, parsley, 2 beaten eggs, nutmeg, salt, and pepper. Spread risotto onto a baking sheet and refrigerate for at least 2 hours until completely cold and firm.

5. 5

   With dampened hands, scoop about 1/3 cup of cold risotto. Flatten slightly, place a mozzarella cube in the center, and form into a tight ball, ensuring cheese is fully enclosed. Repeat with remaining risotto.

6. 6

   Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Roll each arancini in flour, dip in egg, then coat thoroughly in breadcrumbs.

7. 7

   Heat oil in a deep heavy-bottomed pot to 350°F. Fry arancini in batches of 3-4, turning occasionally, until deep golden brown and heated through, about 4-5 minutes per batch.

8. 8

   Transfer to a wire rack set over a baking sheet and season with salt immediately. Let rest 2-3 minutes before serving with warm marinara sauce.