Best Arancini Recipes

ARANCINI DI RISO

Steps:

• Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
• Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

ARANCINI BALLS

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

ARANCINI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
• Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.

ARANCINI

Steps:

• Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
• Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
• Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
• Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
• Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)

Steps:

• Breading: Put the bread crumbs in a medium bowl. Set aside.
• Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
• In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
• Yield: 2 cups

AIR FRYER ARANCINI

Steps:

• Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate mixture for 20 minutes.
• Preheat an air fryer to 370 degrees F (187 degrees C) according to manual's instructions.
• Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
• Combine panko breadcrumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in panko mixture. Place rice balls in air fryer basket and spray with cooking spray.
• Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.

RISOTTO BALLS (ARANCINI)

Steps:

• Preheat oven to 375°. In a large saucepan, combine water, rice and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Let stand, covered, 10 minutes. Transfer to a large bowl; cool slightly. Add eggs and pesto; stir in 1 cup bread crumbs., Place remaining bread crumbs in a shallow bowl. Shape rice mixture into 1-1/4-in. balls. Roll in bread crumbs, patting to help coating adhere. Place on greased 15x10x1-in. baking pans. Bake until golden brown, 25-30 minutes. Serve with marinara sauce.

HAM AND CHEESE ARANCINI (ITALIAN FRIED RICE BALLS)

Steps:

• Saute onion in 1 T butter over medium heat until translucent and beginning to brown. Remove from heat and allow to cool.
• In a bowl lightly beat 2 eggs. Stir in cooked rice, ham, melted butter, Parmesan cheese, sauteed onion, seasoned salt, garlic salt, parsley and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.and press a cheese cube into each ball, reshaping around the cheese.(I have used havarti and swiss in place of the cheddar with fantastic results!).
• Place the flour into a small bowl. Whisk 2 eggs in a second small bowl. Place the dry breadcrumbs in a third small bowl.
• Dip each ball into flour, then into the egg and then into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes). You can also shallow fry them in oil, turning to brown.
• Drain on paper towels and enjoy! They are nice dipped in french onion dip, ranch dip or all on their own.

ARANCINI

Steps:

• Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
• Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
• Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
• Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
• In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
• Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
• Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
• Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
• Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

ARANCINI DI RISO

Steps:

• Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Cover and refrigerate until cooled., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper., Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball. , Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.

LOBSTER RISOTTO ARANCINI

Steps:

• For the risotto: Melt the butter in a large saucepan over medium heat. Add the shallot and cook until they are softened, about 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the rice and stir with a wooden spoon to combine the onion mixture with the rice. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. You may need to add an additional cup of water. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat. Stir in the Parmesan, lemon juice, parsley, salt and pepper. Spray a baking sheet with the nonstick cooking spray and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
• For the arancini: In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form 1 3/4-inch diameter balls. Make an indentation in the center of each ball and insert a cube of lobster. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
• In a large, heavy-bottomed saucepan, pour in enough oil to so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

GINA'S ARANCINI

Steps:

• Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pot.
• While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.
• Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)
• While the rice is cooling, pour 1/2 cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.
• Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.
• Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.
• Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.
• Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.
• Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated Parmesan cheese, if you can wait!

RISOTTO CROQUETTES: ARANCINI DI RISO

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

SICILIAN STYLE ARANCINI

Steps:

• To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add a pinch of saffron and the white wine and cook, stirring, until absorbed. While continually stirring with a wooden spoon, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed by the rice between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
• When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon sized portions. Using your hands, form the portions into rough ball shapes.
• Press a hole into the center of each risotto ball and stuff the center with a heaping teaspoonful of the Bolognese Sauce. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. Refrigerate at least 1 hour to allow balls to set up before coating and frying.
• In a large saucepan, heat 2 inches of oil until a deep-fry thermometer registers 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each bowl with Essence to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, rolling to coat completely, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
• Transfer to a plate or baking sheet briefly, if necessary, until you are ready to fry the arancini.
• Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, 2 to 3 minutes. Transfer balls to paper towel lined plates to drain briefly before serving. Serve hot or warm, sprinkled with a little Parmesan.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• In a medium saucepan over medium-high heat, cook the bacon until it is crisp and has released almost all of its fat, about 6 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring frequently, until the vegetables are very soft and lightly browned around the edges, about 6 minutes. Add the ground chuck, ground veal, and ground pork and cook, stirring to break up any clumps, until the meat is browned, about 5 minutes. Add the white wine, garlic, and tomato paste and cook for 2 minutes, stirring constantly. Add the beef broth and bring to a boil. Lower the heat so that the sauce just simmers. Simmer, partially covered, for 10 to 15 minutes.
• Combine the milk and cream in a small mixing bowl. After the sauce has simmered for 15 minutes, and at even intervals, start adding the milk-cream mixture little by little, 1/4 cup or so at a time over 1 1/2 hours. By the end of the 1 1/2 hours, the milk mixture should be completely incorporated and the sauce should be very thick and creamy. This sauce is not supposed to be very "saucy" it should be tender morsels of meat coated by a thick, creamy sauce. Remove 1/2 cup of the sauce for the arancini, place in a small bowl and stir in the peas. Refrigerate until thoroughly chilled before using in the Sicilian Style Arancini recipe. The remaining sauce may be used for pasta; sauce freezes exceptionally well and may be frozen for up to 4 months.

ARANCINI - ITALIAN RICE BALLS

Steps:

• Bring stock to boil in a medium pan. Reduce the heat to low and keep hot.
• Heat the olive oil in a medium saucepan, add onion and garlic and cook stirring until onion is soft but not coloured. Add rice and cook stirring through until rice is translucent (about 2 minutes). Add the wine and stir through until liquid evaporated.
• Add about 1/3 cup of the hot stock, and stir over a low-medium heat until the liquid is absorbed. Repeat until all the stock is used (about 25 minutes).
• Stir in the peas and ham and salt & pepper to taste. Remove from heat and gently fold in parmesan cheese. Transfer the risotto to a bowl and cool.
• Chop the mozzarella into 18 pieces.
• Stir the egg into the risotto. Roll 2 level tablespoons of risotto into a ball; press a piece of mozzarella into the centre of each ball; roll to enclose. Toss the balls in flour, shake away excess. Dip into the combined extra egg and milk and coat in breadcrumbs. Makes 18 balls.
• Heat vegetable oil in a deep saucepan, deep ry the arancini in batches until they are browned and heated through.
• Drain on absorbent paper. Serve hot.

BAKED SWEET POTATO ARANCINI (ITALIAN RICE BALLS) VEGAN

Steps:

• Filling:.
• Peel, chop and cook sweet potato in microwave until soft. About 6 minutes. Mash until creamy.
• Meanwhile, combine all other filling ingredients in a food processor until smooth.
• Stir together well.
• Using your hands, form into 24 1-inch sized balls and place on cookie sheet lined with parchment paper.
• Place in freezer to cool to make them easier to handle.
• Risotto:.
• Saute onion in large saucepan until tender. Add garlic.
• Add the dry rice and stir constantly for 2 minutes.
• Add the white wine stir until absorbed.
• Add the broth 1/2 cup at a time. Waiting until fully absorbed between each addition. The entire process takes about 15-20 minutes. Season as desired.
• Assembly:.
• Take a frozen filling ball and wrap the risotto around it by rolling in your hands. Then roll in breadcrumbs and place on parchment lined cookie sheet.
• Can be frozen at this point.
• Otherwise spritz with olive oil and bake at 400F for about 30 minutes.
• Serve with marinara sauce.

CRAB ARANCINI (DEVILED CRAB BALLS) RECIPE - (4.5/5)

Steps:

• In a deep, heavy pot, heat 3 inches of oil over medium heat until it reaches 350°F-375°F on a deep-fry thermometer. (To test: A wooden kitchen spoon will bubble around the handle when inserted in the oil.) On a plate, add a small pile of flour. On a second plate, add the beaten eggs. On a third plate, mix the breadcrumbs, cornmeal and Old Bay seasoning. Using a scoop, make 2-inch balls of the risotto, rolling them with your hands (wet your palms in warm water every now and then). Coat the balls in the flour, then in the beaten egg, then in the seasoned breadcrumbs. Working in batches, add the risotto balls to the hot oil and cook until deep golden, about 3 minutes per batch. Transfer to a paper towel-lined rack to cool briefly, then serve immediately.

SPINACH ARANCINI

Steps:

• Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
• Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
• On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
• Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
• Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

STUFFED ARANCINI

Steps:

• For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
• Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil and butter, and heat until the butter is melted. Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes. Add the salt and stir in the rice; cook for one minute. Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed. Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the corn puree.
• Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
• For the arancini: Set up a breading station with three shallow bowls. Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third. Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand. Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered. Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated. Place the arancini on a rimmed baking sheet and continue with the remaining risotto.
• Fill a medium saucepan with 2 inches of oil. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil. Fry until deep golden brown and heated through, 3 to 4 minutes. Drain on a paper-towel-lined tray.
• Serve warm with marinara for dipping, if desired.

VEGAN ARTICHOKE ARANCINI

Steps:

• For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.
• For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer.
• Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.
• In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.
• Serve with marinara for dipping, if desired.