Risotto
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 tablespoons shallots, finely chopped
1 ½ cups arborio rice
4 cups low sodium chicken stock, hot
2 ½ cups Parmesan cheese, freshly grated
2 teaspoons kosher salt
Arancini Balls
8 ounces fresh mozzarella log, quartered if the log is sliced or cubed into 24 pieces
2 cups panko breadcrumbs, use regular or gluten-free
2 large eggs, whisked
1 tablespoon kosher salt
1 ½ cups all-purpose flour
vegetable oil, for frying
Serving
1 cup arrabbiata sauce (spicy marinara sauce), or regular marinara sauce warmed
fresh basil, chopped for serving
Make the Risotto
Add the chicken stock to a medium saucepan and heat it up over medium-low heat. Keep it warm the whole time to add to the rice.
In a skillet, add olive oil, butter, and chopped shallots. Cook for 2 minutes on medium heat. Add the Arborio rice and cook for an additional 2 minutes, moving the rice to slightly toast and absorbing the fat.
Deglaze the pan with the wine, if skipping wine, just add the same amount of stock instead. Stir the rice around to absorb the wine.
Start adding ½ cup of hot stock at a time. Stir the rice the whole time until absorbed. Continue this until the stock is gone, ½ cup at a time. Should take about 18-20 minutes.
Once the rice is cooked all the stock has been incorporated, remove from heat and add the parmesan cheese. Stir to combine.
Line a rimmed baking sheet with parchment paper and add the risotto. Spread it evenly on the sheet and cool for about 10 minutes before popping it on the fridge to completely cool? Should take about 45 minutes-1 hour to cook completely. (This can be done the night before.)
Make the Arancini Balls
While the risotto is still on the baking sheet. Using a knife, cut the chilled risotto into 24 equal pieces.
Add a piece of mozzarella cubes. If you buy a sliced mozzarella log, cut each slice into quarters.
Gently fold to form and roll in your palms to form a round ball. Place on a cookie sheet and freeze for 10 minutes.
Set up 3 stations for dredging. One bowl with flour mixed with 1 tablespoon of salt, one bowl with whisked eggs, one with panko crumbs.
Add the Arancini balls into the flour, toss and shake off any excess flour, then add to the egg and gently move around to coat, lastly add to the panko and move around to coat. Add all the balls to a baking sheet to prepare to cook.
Add enough oil to a medium-size pot or Dutch oven to reach at least 1-1 ½ inches up the side of the pan. Heat oil over medium heat until it reaches 350ºF (make sure it’s not too hot or it will burn the panko really fast). Deep fry for 5-6 minutes. Gently flip them halfway to make sure they are cooked on all sides.
Using a slotted spoon, remove to a paper towel lined plate to drain.
Serve with warmed arrabiata or marinara sauce. Enjoy while warm.
