These elegant arancini combine crispy fried risotto with a creamy robiola cheese center, brightened by sun-dried tomatoes, guanciale, and a fresh herby gremolata topping. The dish balances rich, savory flavors with acidic and herbaceous finishing touches.
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For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.
Written automatically by CookOS, not by the creator.
Refrigerate cooked arancini in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through and crispy.
Large heavy-bottomed pot for deep frying · Deep-fat or candy thermometer to monitor oil temperature
Written automatically by CookOS, not by the creator.
Yes. Form and bread the risotto balls, then refrigerate for 20 minutes or freeze for 10 minutes before frying. You can also freeze breaded balls for up to 2 weeks and fry directly from frozen, adding 1–2 minutes to the frying time.
Use short- or medium-grain risotto rice such as Arborio or Carnaroli, which release starch to create the creamy risotto base that holds the arancini together.
Yes. Pancetta, bacon, or finely diced prosciutto work as direct substitutes; fry until the fat renders. For a vegetarian version, omit guanciale and increase the Parmesan to 1/3 cup.
Heat neutral oil such as canola to 350°F. This ensures the arancini cook through with a golden exterior in 3–4 minutes without burning. Let oil return to temperature between batches.
Robiola due latti or la tur are traditional soft, creamy cheeses. Substitute with fresh mozzarella, burrata, or creamy goat cheese in equal amounts.
