Family's Arancini (Rice Balls)

Steps

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1. 1
   Heat butter in a pot, add the Arborio rice and stir gently to coat the grains with butter. Season with salt and black pepper.
   ≈0:37
2. 2
   Pour the chicken stock into the rice and bring to a boil. Cover and reduce heat to low, cooking for about 15 minutes until the rice is fully cooked but still al dente.
   ≈2:08
3. 3
   Once cooked, stir in Parmesan cheese while hot so it melts. Spread the rice on a baking sheet to cool and stop the cooking process. Refrigerate for at least 2 hours until completely cold.
   ≈3:14
4. 4
   Prepare the filling: take the cold rice and form it into balls using your hands or an arancini mold. For each ball, place a spoonful of ragù, add a mozzarella ball, and cover with more rice. If using a mold, lightly oil it first, layer rice, sauce, and cheese, then push it out with the plunger.
   ≈4:42
5. 5
   Place the formed arancini balls in the refrigerator for at least 2 hours to set and stabilize.
   ≈10:27
6. 6
   Make the breading mixture: in a bowl, blend 3 tablespoons flour with half a cup of milk, stirring slowly to avoid lumps. Add 3–4 whole eggs and mix well.
   ≈10:41
7. 7
   Dip each arancini ball in the egg mixture, gently coating it on all sides. Then roll it in panko or seasoned breadcrumbs. For a thicker coating, repeat the dipping and rolling process.
   ≈11:20
8. 8
   Heat oil to 365°F (185°C). Gently place 3–4 balls at a time into the hot oil and fry for 3–5 minutes until golden brown. Do not disturb them while frying.
   ≈13:22
9. 9
   Use a thermometer to check that the internal temperature reaches approximately 150°F. If the exterior is golden but interior is not hot enough, place them in a 350°F oven until they reach the desired temperature.
   ≈14:55
10. 10
    Plate the fried arancini and serve with tomato sauce or bell pepper coulis. Garnish with fresh basil leaves and serve immediately for the best crispy exterior and warm filling.
    ≈15:34