Step-by-Step Instructions

Prepare the Risotto

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and sauté until translucent (about 5 minutes).

Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to absorb the oil and become slightly translucent.

Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue until the rice is creamy and al dente (about 18-20 minutes).

Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and spread the risotto onto a baking sheet to cool. Cover with plastic wrap and refrigerate for at least one hour.

Form the Arancini

Once the risotto has cooled, take about 2 tablespoons of risotto in your hands and flatten it slightly.

Place a teaspoon of your desired filling in the center, then shape the risotto around the filling to form a ball. Make sure the filling is completely enclosed. Repeat with the remaining risotto.

Bread the Arancini

Set up your breading station: place flour in one shallow bowl, beaten eggs in another, and breadcrumbs in a third.

Roll each risotto ball in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well-coated for an extra crispy texture.

Fry the Arancini

In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat (approximately 350°F/175°C).

Carefully add the arancini to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown on all sides (about 3-4 minutes).

Remove the arancini with a slotted spoon and drain them on paper towels.

Variations

Vegetarian: Use sautéed mushrooms or spinach as the filling instead of ragu.

Gluten-Free: Substitute breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.