Arancini
Ingredients
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 oz aged provolone cheese, cut into 12 small cubes
- 2 oz freshly grated Parmigiano-Reggiano
- 4 oz Italian sausage, cooked and crumbled
- 1/4 cup fresh peas
- 1 small yellow onion, minced
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/4 cup all-purpose flour
- 2 cups neutral oil for frying
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Heat milk in a small saucepan to 180°F and keep warm. In a large heavy-bottomed pot, melt 2 tbsp butter over medium heat, add minced onion, and cook until translucent (2 minutes). Add Arborio rice and toast, stirring constantly, for 2 minutes until rice begins to turn opaque at the edges.
- Add white wine and stir until almost completely absorbed (about 1 minute). Begin adding warm milk one ladle at a time, stirring frequently. Wait until liquid is nearly absorbed before adding the next ladle. Continue for 16-18 minutes total until rice is creamy but al dente and no milk remains.
- Remove risotto from heat, stir in remaining 2 tbsp butter, Parmigiano-Reggiano, salt, and pepper. Fold in cooked sausage and peas. Spread risotto onto a parchment-lined sheet pan and refrigerate until completely cooled and firm (at least 2 hours, or overnight).
- Set up three shallow bowls: one with flour, one with beaten eggs, one with panko breadcrumbs. Using a 2 oz ice cream scoop, form risotto into 12 balls. Create a small indentation in each ball with your thumb, insert one provolone cube, and gently seal by re-rolling. Working with 3-4 arancini at a time, coat each in flour, shaking off excess, then dip in egg, then roll in panko until fully covered.
- Heat neutral oil to 350°F in a heavy-bottomed pot or Dutch oven using a thermometer. Working in batches of 4, carefully lower arancini into oil and fry for 3-4 minutes, turning occasionally with a slotted spoon, until deep golden brown on all sides. Internal temperature should reach 165°F.
- Transfer fried arancini to a wire rack set over paper towels. Allow to cool for 2 minutes before serving. Serve warm with marinara sauce for dipping or fresh lemon wedges for brightness.
Inspired by Elizabeth Binder’s winning arancini. This is a plausible recreation, not the chef’s original recipe.