Michael Symon’s Arancini Balls (Print Version)

# Ingredients:

→ Risotto Base

01 - Pinch of kosher salt, to your liking
02 - 3 cups chicken stock or a mild low-sodium broth, kept warm
03 - 1 cup short-grain Arborio or Carnaroli rice
04 - 1 tablespoon really good olive oil, extra-virgin
05 - ½ cup country ham, finely chopped up
06 - 1 cup yellow onion, chopped really small

→ Filling and Mixture

07 - One big egg yolk
08 - 1 cup Parmigiano-Reggiano, shredded very finely plus a little more to top
09 - One large egg
10 - 8 oz fresh mozzarella, diced into small cubes (about 0.5 cm)

→ Breading and Frying

11 - A good splash of canola oil for your frying needs
12 - 1 cup plain bread crumbs

→ Garnish

13 - Plenty of chopped up fresh parsley

# Instructions:

01 - Move golden arancini straight onto your favorite serving plate. Toss on extra Parmigiano-Reggiano and some fresh parsley. Best if you enjoy them nice and warm.
02 - Pour in enough canola oil so it reaches about 5 cm up your large saucepan. Let it heat to 175°C. Drop in a few arancini at a time, flip them now and then, and let them get crisp and golden (around 2 minutes per batch). Lay them on paper towels as they come out to lose some oil.
03 - Fill a shallow bowl with the bread crumbs. Roll each ball around in them till they're completely covered, then tap off whatever crumbs don't stick.
04 - Once the risotto is super cold, add in grated Parmigiano-Reggiano, your whole egg, egg yolk, and toss in about half a teaspoon of salt. Wet your hands and scoop out two tablespoon-sized amounts. Shape into balls, poke a dip in each, tuck a mozzarella cube inside, then mold the rice mixture back around the cheese. Put each finished ball onto the parchment-lined baking sheet and go again till you use it all up.
05 - Warm your olive oil in a medium saucepan set on medium-high. Toss in your chopped onions plus a big pinch of salt and stir them till they look clear (about 2 minutes). Throw in the rice and your ham and let them toast for just a minute. Drop the heat to medium. Splash in about 120 ml of your stock and keep on stirring so it soaks in. Keep adding stock in the same amount, a bit at a time, always waiting until it’s pretty much gone before the next round. Once the rice feels soft and everything’s creamy (should take 15 minutes), tip it all into a bowl. Chill it in your fridge till it’s totally cold.

# Notes:

01 - Let your risotto cool down all the way in the fridge. This will make it way easier to roll into balls and keeps them from falling apart.
02 - Keep your frying oil at about the same heat. That way, the arancini turn out crispy and yummy — not oily or burned.

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