Michael Symons Arancini took shape on a slow Sunday morning while the house moved at an easy pace. My husband worked in the garden with the radio playing softly, and I stayed at the stove, stirring warm stock into the rice. The scent of onion and olive oil filled the kitchen, hinting at what dinner would become.
As the risotto grew creamy, my daughter stopped by with her little one and leaned at the counter to talk about her day. The ham and Parmigiano added depth as the rice softened, and the room stayed lively without feeling rushed. Once the risotto was done, it rested in the refrigerator while we shared a simple lunch together.
Later, shaping the arancini turned into a small family project. My grandson tucked mozzarella into each ball, careful to seal them well. When they came out of the oil crisp and golden, Michael Symons Arancini were scattered with parsley and enjoyed right at the counter, still warm and inviting.
Short Description
Michael Symons Arancini are crispy fried risotto balls filled with melted mozzarella, seasoned with country ham and Parmigiano Reggiano for a rich and savory bite.
Key Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped yellow onion
- 1 cup Arborio or Carnaroli rice
- ½ cup finely chopped country ham
- 3 cups chicken stock or low sodium broth, warmed
- 1 cup finely grated Parmigiano Reggiano cheese plus more for garnish
- 1 large egg
- 1 large egg yolk
- Kosher salt to taste
- 8 ounces fresh mozzarella cut into ¼ inch cubes
- 1 cup plain bread crumbs
- Canola oil for frying
- Chopped fresh parsley for garnish
Tools Needed
- Medium saucepan
- Wooden spoon or silicone spatula
- Mixing bowls
- Rimmed baking sheet
- Parchment paper
- Large saucepan for frying
- Slotted spoon
- Paper towels
Cooking Instructions
Step 1: Cook the onion and rice
Heat olive oil in a medium saucepan over medium high heat. Add the chopped onion with a generous pinch of salt and cook for about 2 minutes until translucent. Stir in the rice and chopped ham, toasting for 1 minute until the grains look glossy.
Step 2: Build the risotto
Reduce heat to medium. Add ½ cup of warm chicken stock and stir frequently until nearly absorbed. Continue adding stock ½ cup at a time, allowing each addition to absorb before adding the next. Stir constantly for about 15 minutes until the rice is tender and creamy.
Step 3: Cool the risotto
Transfer the risotto to a bowl and refrigerate until completely cooled. This step is essential for shaping the arancini.
Step 4: Mix and shape
Line a rimmed baking sheet with parchment paper. Fold the Parmigiano Reggiano, egg, egg yolk, and ½ teaspoon salt into the cooled risotto. With wet hands, scoop about 2 tablespoons of mixture, form into a ball, press a mozzarella cube into the center, and seal completely.
Step 5: Bread the arancini
Roll each ball in bread crumbs until evenly coated. Shake off excess and return to the baking sheet.
Step 6: Fry until golden
Heat 2 inches of canola oil to 350°F. Fry arancini in batches for about 2 minutes, turning occasionally, until golden brown and crisp. Transfer to paper towels to drain.
Why You’ll Love This Recipe
Crispy exterior with a creamy center
Balanced flavors from ham and cheese
Perfect as an appetizer or light meal
Make ahead friendly for gatherings
Familiar ingredients with an elegant finish
Mistakes to Avoid & Solutions
Risotto too loose
Soft risotto will not hold its shape.
Solution: Cool completely and ensure rice is fully tender but not watery.
Cheese leaking during frying
Poor sealing causes cheese to escape.
Solution: Press rice firmly around mozzarella with wet hands.
Oil temperature too low
Arancini can absorb oil.
Solution: Maintain oil at 350°F using a thermometer.
Overcrowding the pan
Too many at once lowers oil temperature.
Solution: Fry in small batches.
Serving and Pairing Suggestions
Serve hot with marinara or lemon aioli
Pair with a crisp green salad
Enjoy alongside sparkling water or light wine
Present family style on a large platter
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 375°F oven for 10 minutes to restore crispness
Avoid microwaving to preserve texture
FAQs
1. Can arancini be made ahead of time?
Yes, shape and bread them, then refrigerate up to 24 hours before frying.
2. Can I bake instead of fry?
Baking is possible at 400°F for 18 minutes, but the texture will differ.
3. Why must the risotto cool completely?
Warm risotto will fall apart when shaped.
4. Can I use leftover risotto?
Yes, as long as it is firm and well chilled.
5. What oil works best for frying?
Neutral oils like canola maintain clean flavor.
Tips & Tricks
Wet hands prevent sticking while shaping
Use a cookie scoop for even sizing
Keep fried arancini warm in a low oven if serving a crowd
Recipe Variations
Mushroom Arancini: Replace ham with ½ cup finely chopped sautéed mushrooms added during risotto cooking.
Spinach and Mozzarella: Fold ½ cup finely chopped cooked spinach into the cooled risotto before shaping.
Spicy Arancini: Add ¼ teaspoon red pepper flakes to the risotto for gentle heat.
Final Thoughts
Michael Symons Arancini brings a sense of occasion to even the simplest afternoon. The process takes patience, but each step carries its own rhythm, from stirring rice to shaping each small ball. These moments invite conversation and shared effort in the kitchen.
When Michael Symons Arancini are served warm and crisp, they encourage people to gather close and linger. Food like this holds attention without demanding formality. Those shared bites and easy conversations are what make the time spent cooking worthwhile.
Michael Symons Arancini
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped yellow onion
- 1 cup Arborio or Carnaroli rice
- ½ cup finely chopped country ham
- 3 cups chicken stock or low sodium broth warmed
- 1 cup finely grated Parmigiano Reggiano cheese plus more for garnish
- 1 large egg
- 1 large egg yolk
- Kosher salt to taste
- 8 ounces fresh mozzarella cut into ¼ inch cubes
- 1 cup plain bread crumbs
- Canola oil for frying
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil over medium high heat, cook onion with salt until soft, then stir in rice and ham and toast briefly.
- Lower heat and add warm chicken stock ½ cup at a time, stirring until absorbed, until rice is creamy and tender, about 15 minutes.
- Transfer risotto to a bowl and chill completely before shaping.
- Mix in Parmigiano, egg, egg yolk, and salt, then form balls around a cube of mozzarella.
- Roll each ball in bread crumbs until evenly coated.
- Fry in 350°F oil for about 2 minutes until golden, then drain on paper towels.
