Arancini

Ingredients

• •4 cups cold cooked risotto (day-old or chilled at least 2 hours)
• •2 cups prepared meat ragu (beef or pork, cooled)
• •4 oz low-moisture mozzarella, cut into 1/2-inch cubes
• •2 large eggs, beaten
• •1 1/2 cups all-purpose flour
• •2 cups fine dry breadcrumbs
• •1/2 tsp salt
• •4 cups neutral oil, for deep-frying

Directions

1. 1Ensure the risotto is thoroughly chilled and firm — at least 2 hours in the refrigerator; this is essential for the balls to hold their shape.
2. 2Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt in the third.
3. 3With damp hands, scoop about 1/4 cup of cold risotto and flatten it into a disc in your palm. Place 1 teaspoon of ragu and one mozzarella cube in the center, then close the risotto around the filling, pressing firmly to form a tight ball about 2 inches in diameter. Repeat to form all 16 balls.
4. 4Roll each ball in flour, then dip in egg, then coat evenly in breadcrumbs, pressing gently to adhere. Place on a baking sheet.
5. 5Heat oil in a deep heavy pot to 350°F (175°C). Fry 3–4 arancini at a time without crowding, turning occasionally, for 3–4 minutes until deep golden brown all over.
6. 6Remove with a slotted spoon and drain on a wire rack or paper towels. Allow the oil to return to 350°F between batches.
7. 7Serve immediately while the crust is crisp and the mozzarella is melted inside.

💡 Use risotto that has been chilled overnight for the firmest, most cohesive balls.

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