North End Arancini (Rice Balls)

Deep-fried, crispy risotto balls, often stuffed with mozzarella, meat ragu, or peas, inspired by the classic Italian-American appetizers from Boston's North End.

Instructions

1. 1.

   **Prepare the Risotto:** In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

2. 2.

   Add the Arborio rice to the pan and stir constantly for 2 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it's completely absorbed.

3. 3.

   Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait for each addition to be almost fully absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy but still al dente.

4. 4.

   Remove the risotto from the heat. Stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. The risotto should be quite firm and sticky. Spread the cooked risotto evenly onto a baking sheet or shallow dish and let it cool completely in the refrigerator for at least 1-2 hours, or preferably overnight. This is crucial for forming the arancini.

5. 5.

   **Prepare the Filling and Breading Station:** Once the risotto is thoroughly chilled, prepare your filling. If using peas, ensure they are thawed. Set up your breading station: Place the flour in one shallow dish, the beaten eggs in a second, and the Panko breadcrumbs in a third.

6. 6.

   **Form the Arancini:** Take about 2-3 tablespoons of the cooled risotto in your hand and flatten it into a disk (about 3 inches in diameter). Place one cube of mozzarella (and a few peas, if using) in the center. Carefully enclose the filling with the risotto, shaping it into a compact ball, about 1.5 to 2 inches in diameter. Repeat with the remaining risotto and filling.

7. 7.

   **Bread the Arancini:** Dredge each arancino first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it thoroughly in the Panko breadcrumbs, pressing gently to ensure an even and complete coating. Place the breaded arancini on a clean plate or baking sheet.

8. 8.

   **Deep Fry:** In a deep, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.

9. 9.

   Carefully lower 3-4 arancini into the hot oil (do not overcrowd the pot, as this will lower the oil temperature). Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should be hot enough to melt the mozzarella.

10. 10.

    Using a slotted spoon or spider, transfer the fried arancini to a plate lined with paper towels to drain excess oil. Repeat with the remaining arancini, ensuring the oil returns to the correct temperature between batches.

11. 11.

    **Serve:** Serve the North End Arancini immediately, either plain or with a side of warm marinara sauce for dipping.