Homemade Arancini (Rice Balls)

• 4 tablespoon - unsalted butter (initial sauté)
• ⅛ Dash - olive oil
• 3 cloves - garlic
• ¼ cup - white wine
• 32 ounce - bone broth or chicken broth
• 1 pound - arborio rice
• ¾ cup - Parmesan cheese
• ¾ cup - pecorino cheese
• 3 tablespoon - unsalted butter
• ⅛  - Salt
• ⅛  - Black pepper
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ⅛  - Mozzarella cubes
• ¾ cup - all-purpose flour
• 3  - eggs
• 2 cup - breadcrumbs (breading)
• ⅛  - Vegetable oil
• ⅛  - Sea salt (finishing)

Instructions

1. In a large pan over medium heat, melt 4 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
2. Deglaze with white wine and cook for 1–2 minutes.
3. Add arborio rice and toast until translucent, about 2–3 minutes.
4. Begin adding warm broth a ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
5. Continue until rice is fully cooked and creamy, about 18–20 minutes.
6. Turn heat to low and stir in Parmesan, pecorino, and 3 tbsp more butter. Season with salt, pepper, garlic powder, and onion powder.
7. Transfer rice to a bowl, let cool, cover with plastic wrap, and place in freezer for 1 hour.
8. Once cooled, form rice into balls and insert a cube of mozzarella in the center of each. Place in freezer while preparing the breading station.
9. Prepare three bowls: flour, beaten eggs, and breadcrumbs. Season each with salt and pepper.
10. Roll each ball in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb steps for a double coating.
11. Freeze balls again for 1 hour to firm up.
12. Heat vegetable oil in a pot to 350°F (175°C). Fry rice balls in batches until golden brown, about 3–4 minutes.
13. Transfer to paper towel-lined plate, sprinkle with sea salt, and serve warm with dipping sauce (e.g., truffle garlic cream sauce).