Chef's Tip
Slightly undercook your risotto when preparing it for arancini. The rice will absorb moisture from the cheese and peas, and will cook further during frying. This prevents the final arancini from becoming mushy inside.
Instructions
- In a large saucepan, bring broth to a simmer, then reduce heat to low to keep warm.
- In a large pot or Dutch oven, heat 1 tablespoon butter and olive oil over medium heat. Add onion and cook until translucent, about 3-4 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add Arborio rice and stir to coat with oil and butter, cooking for 1-2 minutes until rice is translucent at the edges.
- Pour in wine and simmer until absorbed, stirring constantly.
- Begin adding warm broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Continue this process until rice is al dente, about 18-20 minutes. The risotto should be slightly firmer than normal risotto, as it will continue to absorb moisture.
- Remove from heat and stir in Parmesan cheese, remaining 2 tablespoons butter, 1 beaten egg, salt, and pepper.
- Fold in the thawed peas, then spread the risotto on a baking sheet to cool completely, about 30 minutes.
- Once cooled, scoop about 2 tablespoons of risotto into your moistened hand. Make an indentation in the center, place a cube of mozzarella inside, then shape the rice around it to form a ball about 2 inches in diameter.
- Set up a breading station: Place flour in one bowl, beat remaining 2 eggs in a second bowl, and put breadcrumbs in a third bowl.
- Roll each rice ball in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with breadcrumbs.
- Place breaded arancini on a clean baking sheet and refrigerate for 30 minutes to firm up.
- Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
- Fry arancini in batches of 3-4, turning occasionally, until golden brown and heated through, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels. Season immediately with a sprinkle of salt.
- While arancini are frying, warm marinara sauce in a small saucepan.
Plating
Arrange arancini on a serving platter with a small bowl of warm marinara sauce in the center for dipping. Alternatively, spoon a pool of marinara onto individual plates and place arancini on top. Garnish with torn basil leaves and a light dusting of grated Parmesan if desired.
Storage & Reheating
Cooked arancini can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until heated through. Uncooked, breaded arancini can be frozen for up to 1 month; freeze on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
About This Recipe
Biba's Arancini were beloved for their perfect balance of crispy exterior and creamy, cheesy interior. This adaptation remains faithful to the restaurant's traditional approach, with the classic combination of risotto, peas, and mozzarella. The careful attention to proper risotto technique and double breading ensures the same satisfying crunch that made the original so popular.