- 2 tablespoons olive oil
- 6 tablespoons butter
- 1/2 medium onion, chopped fine
- 1–1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups chicken broth
- 1 cup freshly grated Parmagiano-Reggiano cheese
- 2 eggs beaten
- 3/4 cup breadcrumbs plus extra for coating the rice balls
- 1/4 cup finely chopped basil
- 1/4 pound smoked mozzarella cheese cut into small cubes
- vegetable oil for frying
- In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
- Add the wine to the rice and cook, stirring, until most of the wine evaporates and then add a 4 to 6 ounce ladle of simmering broth and cook, stirring occasionally, making sure to scrape the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
- Continue adding the broth a ladle at a time, stirring until the liquid is completely absorbed before adding more.
- After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
- Stir in the remaining 4 tablespoons of butter and 1/2 cup of Parmagiano-Reggiano cheese until well mixed. Remove the risotto from the heat and let cool.
- In a large bowl mix the risotto, eggs, 3/4 cup breadcrumbs, 1/2 cup Parmagiano-Reggiano and basil.
- Spread extra breadcrumbs in a plate for coating. Take two tablespoons of rice in one hand, make a hole using your finger and stuff it with the 1 or 2 pieces of the smoked mozzarella cheese. Seal the hole and mold the rice into a ball about 2 inches in diameter. Roll the ball in the breadcrumbs, making sure not to leave any spots uncovered.
- Place the ball on a tray and repeat with the remaining ingredients. It should make about 20 rice balls
- Line a tray with paper towels and pour about 3 inches of vegetable oil in a deep heavy saucepan.
- Heat the oil to a temperature of 375°F and fry the arancini, a few at a time, turning until they are golden brown.
- Remove with a slotted spoon and place on paper towels to drain. Serve while still warm.
- Prep Time: 20 mins
- Cook Time: 40 mins