Michael Symon Arancini Italian (Print-Friendly Version)

Golden rice balls filled with ham, mozzarella, and Parmigiano, with a crispy outside and creamy interior.

# What You Need:

→ For the Risotto

01 - 1 tablespoon extra-virgin olive oil
02 - 1 cup finely chopped yellow onion
03 - 1 cup Arborio or Carnaroli rice
04 - ½ cup finely chopped country ham
05 - 3 cups chicken stock or low-sodium broth, warmed
06 - Kosher salt, to taste

→ For Assembly

07 - 1 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
08 - 1 large egg
09 - 1 large egg yolk
10 - 8 ounces fresh mozzarella, cut into 0.5 cm cubes

→ For Breading and Frying

11 - 1 cup plain bread crumbs
12 - Canola oil, for deep-frying

→ For Garnish

13 - Chopped fresh parsley
14 - Additional Parmigiano-Reggiano cheese

# How to Make It:

01 - Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 2 minutes. Stir in the rice and ham; toast for 1 minute. Reduce heat to medium. Begin adding the warm chicken stock 125 ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue until the rice is tender and the mixture is creamy, about 15 minutes. Transfer the risotto to a bowl and refrigerate until fully cooled.
02 - Line a rimmed baking sheet with parchment paper. To the chilled risotto, fold in the Parmigiano-Reggiano, egg, egg yolk, and 0.5 teaspoon salt. With wet hands, form about 2 tablespoons of the mixture into a ball. Press an indentation in the center, insert a cube of mozzarella, and enclose with risotto. Repeat with the remaining mixture. Place balls on the prepared baking sheet.
03 - Place the bread crumbs in a shallow bowl. Roll each formed ball in bread crumbs until completely coated, gently shaking off excess.
04 - Pour canola oil into a large saucepan to a depth of 5 cm and heat to 175°C. Working in batches, fry the arancini, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer to a plate lined with paper towels to drain.
05 - Arrange the arancini on a serving platter. Garnish with chopped parsley and additional grated Parmigiano-Reggiano.

# Important Notes:

01 - For best results, use day-old risotto that has been fully chilled; it will be easier to shape.
02 - Ensure oil temperature remains steady for optimal crispness.
03 - These arancini are excellent for using up leftover risotto.

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