Mini Arancinis (rice Balls) Recipe

Prepare stock

Warm the chicken or vegetable stock in a saucepan over low heat and keep it at a gentle simmer. This ensures it will incorporate into the rice more evenly.

Sweat aromatics

In a wide, heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and cook, stirring, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains in the oil/butter. Cook for 1–2 minutes until the edges of the grains look translucent; this toasting step helps the rice maintain texture.

Deglaze and simmer

Pour in the white wine and stir until mostly absorbed. Begin adding the warm stock in 1/2-cup increments, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is tender but still slightly firm to the bite (al dente) and the mixture is thick and creamy. You may not need all the stock; stop when texture is right.

Finish risotto

Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the grated Parmesan, salt, and black pepper. Taste and adjust seasoning. Spread the risotto out on a shallow tray or bowl to cool slightly for 10 minutes, then refrigerate uncovered (or loosely covered) for at least 1 hour, ideally 2 hours, until cold and firm. Cooling helps rice hold shape when forming balls.

If using frozen peas, blanch them in boiling water for 1 minute, drain and run under cold water to stop cooking. Pat dry. Combine the diced mozzarella, peas, and optional chopped pancetta/prosciutto in a small bowl. Keep chilled until ready to assemble.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tablespoons water to make an egg wash. In a third bowl, combine the breadcrumbs with 1/2 tsp salt and 1/4 tsp black pepper.

Form arancini

With chilled risotto and hands slightly wet to prevent sticking, scoop about 1.5 tablespoons of risotto (you should get roughly 24 mini arancini) and flatten it into your palm to form a small disk. Place about 1/2 teaspoon of the mozzarella/pea filling in the center, then gently mold the rice around the filling to form a compact ball (about 1 to 1.25 inches diameter). Repeat until all rice is used. If rice sticks, wet hands occasionally.

Bread the balls

Roll each rice ball first in flour, shaking off excess, then dip into the egg wash, and finally coat evenly with the seasoned breadcrumbs. Place breaded balls on a tray and refrigerate for 15–20 minutes to set the coating; this prevents them from falling apart in the oil.

Heat oil

Pour vegetable oil into a heavy pot to a depth of about 1.5–2 inches (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—it should sizzle and brown in about 30–40 seconds.

Fry arancini

Working in small batches (do not overcrowd), carefully lower chilled arancini into the hot oil and fry until golden brown all over, about 2–3 minutes, turning if necessary for even color. Use a slotted spoon to transfer cooked arancini to a paper towel-lined plate to drain. If oil temperature drops, let it return to 350°F between batches.

Bake option (optional)

For a lighter version: preheat oven to 425°F (220°C). Place breaded arancini on a parchment-lined baking sheet, lightly brush or spray with oil, and bake for 12–15 minutes, turning once, until golden and crisp.

Arrange mini arancini on a serving platter. Sprinkle chopped fresh parsley over the top and serve immediately with warm marinara sauce and lemon wedges on the side. These are best served hot and crisp; if making ahead, reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.