Arancini Recipe

Cook rice risotto-style

In a medium saucepan, warm the stock over low heat. In a separate heavy saucepan or deep skillet, melt 1 tbs butter over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds. Add the Arborio rice and toast, stirring, for 1–2 minutes until edges look translucent.

Pour in the white wine and cook, stirring, until mostly absorbed. Begin adding the warm stock, 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. Continue until rice is tender but still slightly firm (al dente) and creamy, about 18–20 minutes total. You may not need all the stock.

Remove from heat and stir in remaining 1 tbs butter, grated Parmesan, 2 egg yolks, salt and pepper. Taste and adjust seasoning. Let the rice cool to room temperature, then cover and refrigerate until chilled and firm, at least 2 hours (or overnight). Chilling helps the rice hold shape.

Form balls with cheese center

When rice is cold, prepare a baking sheet lined with parchment. Scoop about 2 tablespoons of rice into your palm, flatten into a disc, place one piece of Swiss (or mozzarella) cube in center, and mold rice around the cube to form a compact ball about 1.5–2 inches (use more rice for larger balls). Press firmly so there are no gaps; repeat until rice is used (yields about 16–20 small arancini). Place balls on the prepared sheet. Keep chilled while you prepare coating.

Set up a breading station: one shallow bowl with flour, one with the 2 beaten eggs, and a third shallow bowl with panko breadcrumbs. Season the flour lightly with a pinch of salt and pepper if desired.

Working a few at a time, roll each chilled rice ball in flour, shaking off excess, then dip into the beaten eggs to coat completely, then roll in panko, pressing gently so crumbs adhere. Place coated arancini back on the sheet. For an extra-crispy shell, double-dip: return to egg and panko once more.

Heat oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–40 seconds. Fry the arancini in batches, 3–4 at a time depending on pot size, turning gently, until golden brown all over, 3–4 minutes. Avoid overcrowding so oil temperature holds.

Using a slotted spoon, transfer fried arancini to a wire rack set over a baking sheet or to paper towels to drain for a minute. Keep warm in a 200°F (95°C) oven if making larger batch. Sprinkle lightly with extra grated Parmesan if desired.

In a small bowl, whisk together mayonnaise, tomato paste, smoked paprika, lemon juice, minced garlic, honey (or sugar), salt and pepper until smooth. If the aioli is too thick, whisk in up to 1 teaspoon water at a time until you reach a creamy dipping consistency.

Taste and adjust: add more lemon for brightness, more smoked paprika for smokiness, or a pinch more sugar to balance acidity. Chill until ready to serve; flavors meld after 30 minutes.

Arrange hot arancini on a platter, garnish with chopped parsley and extra Parmesan. Serve immediately with smoked tomato aioli on the side for dipping.