Arancini Recipe by Leah Perez from The Pioneer Woman.

Ingredients

For the risotto:

• 4 cups chicken broth 
• 4 Tbsp. unsalted butter, divided
• 1/2 medium yellow onion, chopped
• 1 celery stalk, chopped
• 1 tsp kosher salt, plus more for sprinkling
• 1/2 tsp ground black pepper
• 1 cup arborio rice
• 3 garlic cloves, minced 
• 1/2 cup dry white wine
• 1 cup grated parmesan cheese, plus more to serve
• 1/4 cup chopped fresh parsley, plus more to serve 

For the Arancini:

• 4 oz. fontina cheese or low-moisture mozzarella cheese
• 2 cups panko breadcrumbs
• 2 large eggs
• Vegetable oil, for frying
• Marinara sauce, to serve

Directions

For the Risotto:

1. Heat chicken stock with 1 cup of water in a medium saucepan over low heat to keep it warm.
2. In a large pot, melt 2 tablespoons of butter over medium heat. Add onion, celery, salt, and pepper. Cook until tender (3–5 minutes).
3. Add rice and cook until edges are translucent (about 3 minutes). Stir in garlic and cook briefly (30 seconds).
4. Pour in white wine and stir for 2–3 minutes until reduced.
5. Add ½ cup of hot broth to the rice, stirring until almost absorbed (3–5 minutes). Repeat, adding broth gradually, until rice is tender and creamy (20–25 minutes).
6. Stir in parmesan, remaining 2 tablespoons butter, and parsley until combined.
7. Spread risotto in a 9×13 pan, cover with plastic wrap pressed directly on top, and refrigerate for 1 hour or until cold.

For the Arancini:

1. Cut fontina cheese into ½-inch pieces.
2. Shape cold risotto into 1-inch balls (about 1 ½ tablespoons each). Flatten each ball, add 2 cubes of cheese, and fold the risotto around to seal. Place on a lined sheet tray.
3. Chill arancini in the fridge for 30 minutes.
4. Set up a coating station with panko breadcrumbs in one dish and whisked eggs in another. Dip each ball in egg, then roll in panko to coat.