Arancini (Stuffed Italian Rice Balls)

Can you make arancini out of leftover risotto? Absolutely. But this arancini recipe starts at the very beginning, flavoring the Italian rice balls with Parmesan cheese, lemon zest and juice, and garlic and stuffing them with gobs of mozzarella. It’s a labor of love that will inspire devotion in anyone you serve them to—reason enough to give it a try. (More of a visual learner? Watch Molly Baz make them here.)

This deep-fried Sicilian snack is all about textural contrast. You want a crispy-crunchy exterior wrapped around a gooey filling that’s never dry or mushy. To nail that balance, pull your chicken-broth-enriched rice from the stove when it’s al dente. Adding a few tablespoons of heavy cream to the finished risotto offers an additional level of protection. 

For the exterior, a three-part dredge is key. Designate one hand as your wet hand for dipping into the egg and the other as your dry one for the breadcrumbs and flour. When you fry the risotto balls, let them sizzle in the hot oil until they are truly golden brown. For dipping, try Molly’s bright and spicy Calabrian chile sauce. For those who don’t like heat, marinara sauce is a good alternative. Or if you’d like to turn the appetizer into a meal, serve the arancini oven a meaty pork ragù.