📖 Instructions

1. Get Your Rags Ready: Start by preparing all of your ingredients. This makes the whole process a lot smoother and less stressful. Chop the onion, garlic, and any other vegetables you're using. Measure out your spices, cheese, and broth. It's like having a painter's palette all set to go!
2. Sauté the Aromatics: In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Toast the Rice: Add the Arborio rice to the pot and toast it for about 2-3 minutes, stirring constantly. This step is crucial; it helps the rice release its starch and creates a creamy texture.
4. Deglaze and Simmer: Pour in the white wine (if using) and let it simmer until it's almost completely absorbed. This adds a lovely depth of flavor.
5. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until each ladle of broth is almost completely absorbed before adding the next. This process takes about 20-25 minutes. The rice should be creamy and al dente.
6. Stir in Cheese and Butter: Remove the pot from the heat and stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste. The risotto should be rich and flavorful.
7. Cool the Risotto: Spread the risotto onto a baking sheet lined with parchment paper. This helps it cool quickly and evenly. Refrigerate for at least 2 hours, or preferably overnight. Cold risotto is much easier to work with when forming the arancini.
8. Prepare the Filling: If you're using a ragu filling, heat olive oil in a pan and add ground beef or sausage. Cook until browned, then add tomato sauce, tomato paste, onion, garlic, and Italian herbs. Simmer for at least 30 minutes to allow the flavors to meld. Season with salt and pepper.
9. Cut the mozzarella: Cut the mozzarella cheese into small cubes or sticks. These will be inserted into the center of each arancino. Make sure the pieces are small enough to be completely encased in the risotto.
10. Form the Arancini: Take a handful of chilled risotto (about 1/4 cup) and flatten it in your palm. Place a few cubes of mozzarella cheese and a spoonful of ragu (if using) in the center. Gently shape the risotto around the filling, forming a ball. Make sure the filling is completely sealed.
11. Coat the Arancini: Set up a breading station with three shallow dishes. In the first dish, place all-purpose flour. In the second, whisk eggs with a splash of milk. In the third, place breadcrumbs (seasoned with salt, pepper, and any other herbs you like).
12. Dredge, Dip, and Coat: Roll each arancino in the flour, then dip it in the egg mixture, and finally coat it thoroughly with breadcrumbs. Make sure the arancini are evenly coated for a crispy crust.
13. Fry the Arancini: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the arancini into the hot oil, a few at a time, being careful not to overcrowd the pot.
14. Fry until Golden Brown: Fry the arancini for about 3-5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a baking sheet lined with paper towels to drain excess oil.
15. Let them rest, and keep them warm: Let the arancini cool slightly before serving. Serve them warm, and enjoy the crispy exterior and gooey, cheesy interior. You can serve them with a side of marinara sauce for dipping, if desired.