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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a pan over medium/low heat. Once melted, toast arborio rice for 1 to 2 minutes, stirring often.
Add white wine, stir and cook until mostly absorbed.
Add chicken broth ½ cup at a time, stirring regularly. Cook until risotto is al dente and has absorbed almost all liquid.
Turn heat to low and add pecorino romano, parmesan, and freshly cracked black pepper. Stir well.
Add heavy cream (if needed) to loosen risotto a bit. Add only a little at a time, not much will be needed.
Transfer risotto to the refrigerator and cool completely for at least 4 hours or overnight.
Remove risotto from fridge. Flatten a handful on your palm (you want it to be roughly the size of your palm when flattened), place ½ teaspoon of mascarpone in the center, and fold risotto around it, ensuring mascarpone is completely surrounded in risotto.
Prepare breading station with bowls of flour, whisked eggs, and a mix of panko and regular bread crumbs with black pepper and extra cheese (grated Locatelli or parmesan).
Heat vegetable oil (or other neutral oil) in a pan over medium/high heat to 325 degrees, enough to cover about halfway up each arancini.
Bread arancini with flour (step 1), egg (step 2), and bread crumbs (step 3).
Fry arancini until golden brown, about 3-4 minutes on each side. Fry in small batches.
Remove from oil. Garnish with more grated black pepper and fresh parmesan. Cut one open to witness a ridiculous cheese pull. Serve and enjoy!
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Ensure the risotto is slightly thicker than traditional risotto to hold together well for frying.
The bold flavor of the risotto will mellow out once fried, so don't be afraid to season generously. More pepper than you think is needed will probably be just right.
Pecorino Romano is quite salty. For that reason I really do recommend sticking to low-sodium chicken broth. Also, when seasoning your risotto and arancini they likely don't need any extra salt added. Just lots of cheese and pepper!
How do I know when the arancini are done frying?
They should be golden brown and crispy on the outside.
Can I make the risotto ahead of time?
Yes, you can prepare the risotto a day in advance and refrigerate it overnight.
What oil is best for frying?
Vegetable oil is recommended for its high smoke point.
How do I store leftover arancini?
Store them in an airtight container in the fridge and reheat in the oven to maintain crispiness.
Can I deep fry my arancini?
Yes - cook times may vary. Fry until golden brown and crispy on the outside.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
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