Michael Symon’s Arancini Balls (Print Version)

# Ingredients:

→ Risotto Base

01 - 1 tablespoon extra-virgin olive oil
02 - 1 cup finely chopped yellow onion
03 - 1 cup Arborio or Carnaroli rice
04 - ½ cup finely chopped country ham
05 - 3 cups chicken stock or low-sodium broth, warmed
06 - Kosher salt, to taste

→ Filling and Mixture

07 - 1 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish
08 - 1 large egg
09 - 1 large egg yolk
10 - 8 ounces fresh mozzarella, cut into 0.5 cm cubes

→ Breading and Frying

11 - 1 cup plain bread crumbs
12 - Canola oil, for frying

→ Garnish

13 - Chopped fresh parsley, for garnish

# Instructions:

01 - Heat olive oil in a medium saucepan over medium-high heat. Add chopped onion and a generous pinch of salt; cook, stirring occasionally, until translucent, about 2 minutes. Stir in Arborio or Carnaroli rice and chopped ham; toast for 1 minute. Reduce heat to medium. Add 120 ml of warm chicken stock, stirring frequently until nearly absorbed. Continue adding stock in 120 ml increments, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until rice is tender and mixture is creamy, about 15 minutes. Transfer risotto to a bowl and chill completely in the refrigerator.
02 - Line a rimmed baking sheet with parchment paper. Once the risotto is thoroughly chilled, fold in grated Parmigiano-Reggiano, egg, egg yolk, and ½ teaspoon salt. With wet hands, shape approximately 2 tablespoons of the mixture into a ball. Make an indentation, place a cube of mozzarella in the centre, and seal the risotto around the cheese. Place each formed ball on the prepared baking sheet. Repeat until all ingredients are used.
03 - Place bread crumbs in a shallow bowl. Roll each arancini ball in bread crumbs until evenly coated, shaking off any excess.
04 - Heat 5 cm of canola oil in a large saucepan to 175°C. Fry arancini balls in batches, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain.
05 - Arrange fried arancini on a serving platter. Garnish with additional Parmigiano-Reggiano and chopped fresh parsley. Serve warm.

# Notes:

01 - Ensure risotto is completely cold before forming balls, as this makes shaping easier and prevents breakage.
02 - Maintain oil at consistent temperature to achieve even golden crispness without oversaturating.

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