Arancini — Italian rice croquettes

• olive oil↗2 ст. л. tbsp
• unsalted butter15 г g
• onion↗1 шт. pcs

  finely chopped

• large garlic clove↗1 шт. pcs

  minced

• risotto rice↗350 г g
• dry white wine150 мл ml
• hot chicken or vegetable broth1,2 л l
• Parmesan cheese↗150 г g

  finely grated

• lemon↗1 шт. pcs

  finely grated zest

• mozzarella↗150 г (куля) g

  cut into 18 small pieces

• vegetable oil↗

  for deep frying

• all‑purpose flour↗150 г g
• large eggs↗3 шт. pcs

  lightly beaten

• fine dry breadcrumbs↗150 г g

  (panko works best)

Step-by-step instructions

1. 1

   Heat the olive oil and unsalted butter in a pot until foam appears. Add the finely chopped onion and a pinch of salt, sauté over low heat for 5‑7 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute. Add the rice and sauté for 1 minute, then pour in the dry white wine. Bring to a boil, cook until the liquid volume is reduced by half. Add half of the hot broth and simmer, stirring constantly, until most of the liquid is absorbed. Gradually add the remaining broth one ladle at a time, stirring until the rice is done (≈20‑25 minutes). Stir in the finely grated Parmesan and lemon zest, season to taste. Spread the risotto in a deep dish and let it cool to room temperature.

2. 2

   Divide the cooled risotto into 18 equal portions – slightly larger than a golf ball. Place a piece of mozzarella in the centre of each portion, wrap it with rice and shape into a ball. Repeat with the remaining portions.

3. 3

   In three shallow bowls place: 1) flour, 2) beaten eggs, 3) fine dry breadcrumbs. Coat each ball first in flour, then in egg, and finally in breadcrumbs. Transfer to a tray and set aside.

4. 4

   In a large deep pot or fryer, pour vegetable oil up to half its volume, heat over medium‑low heat to 170 °C (test by dropping a piece of bread – it should brown in about 45 s). Fry the arancini in batches for 8‑10 minutes until golden and the cheese in the centre melts. Place the cooked balls on a tray lined with paper towels.

5. 5

   Serve the arancini hot, with a simple tomato dipping sauce.