Arancini

cooking.nytimes.com

Marielle

subheading: For the Risotto:

¼ cup unsalted butter (½ stick)

½ medium white or yellow onion, minced (about ¾ cup)

2 garlic cloves, minced

¾ teaspoon dried Italian seasoning or dried parsley

Kosher salt and black pepper

1 cup arborio rice (about 7 ounces)

⅓ cup white wine or white vermouth

2 cups chicken stock, warmed

1 cup freshly grated Parmesan, plus more for garnish

3 tablespoons finely chopped fresh parsley leaves, plus more for garnish

subheading: For the Arancini:

4 ounces whole-milk or part-skim mozzarella, cut into 24 (½-inch) cubes

⅓ cup all-purpose flour

2 eggs

1 cup panko or bread crumbs

2 teaspoons Italian seasoning or dried parsley (optional)

Kosher salt and black pepper

1½ quarts canola or vegetable oil

1 cup arrabiata sauce or other tomato sauce (fresh or store-bought), warmed

Directions at cooking.nytimes.com

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