Sicilian Arancini

Step 1

Pour the vegetable broth into a small pot and bring it to a gentle boil over medium heat, then reduce to low heat so it stays hot and steaming.

Step 2

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat until the oil shimmers and moves freely when you tilt the pan.

Step 3

Add the diced onion and stir constantly for 3 minutes until the pieces turn translucent and smell fragrant, so the rice will absorb flavor from the softened onion.

Step 4

Pour in the Arborio rice and stir constantly for 2 minutes until each grain looks slightly glassy and coated in oil, which helps the risotto cook evenly.

Step 5

Ladle 1 cup of the hot broth into the rice and stir constantly for 3 minutes until the liquid is mostly absorbed into the rice and the pot is almost dry.

Step 6

Add another 1 cup of hot broth, stirring constantly for 3 minutes until again almost dry; repeat this process two more times (4 cups total broth) over the next 12 minutes.

Step 7

Stir in the frozen peas and cook for 2 minutes, stirring constantly, until the peas are heated through and the rice is creamy but each grain is still slightly firm to the bite.

Step 8

Remove from heat and stir in the grated Pecorino Romano cheese until fully combined and the risotto looks creamy and glossy.

Step 9

Spread the warm risotto onto a baking sheet in an even layer about 1 inch thick and let it cool at room temperature for 20 minutes until it is no longer steaming.

Step 10

Crack the egg into a shallow bowl and whisk with a fork until the white and yolk are fully combined and uniform in color.

Step 11

Pour the panko breadcrumbs into another shallow bowl.

Step 12

Scoop 2 tablespoons of cooled risotto into your palm, flatten it slightly, place one mozzarella cube in the center, then fold the rice around it and roll into a ball about the size of a golf ball.

Step 13

Dip the rice ball into the beaten egg, coating all sides, then roll it in the panko breadcrumbs, pressing gently so the crumbs stick; place on a plate.

Step 14

Repeat steps 12–13 with the remaining risotto and mozzarella until you have made 12 arancini, spacing them so they don't touch on the plate.

Step 15

Pour 3 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until a cooking thermometer reads 350°F, about 8 minutes.

Step 16

Carefully place 4 arancini into the hot oil using a slotted spoon, leaving space between each one so they don't stick together.

Step 17

Fry for 3 minutes, turning each ball once halfway through, until all sides are deep golden brown like a roasted chestnut.

Step 18

Remove the fried arancini from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Step 19

Repeat steps 16–18 with the remaining 8 arancini, frying them in two more batches of 4 to avoid crowding the pot.

Step 20

Serve the arancini warm while the interior mozzarella is still melted and the outside is crispy.