Total 2 hours and 50 minutes (includes cooling and chilling times)
Active 70 mins
Makes 18 to 20 arancini
32 ounces (1 quart) chicken stock or store-bought chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced yellow onion (about 1/2 medium)
1 garlic clove, minced
1 cup Arborio rice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces Parmesan cheese, grated (about 1 cup)
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
2 cups panko bread crumbs
1 cup all-purpose flour
3 large eggs
Kosher salt and freshly ground black pepper
Canola oil, for deep-frying (about 6 cups)
2 cups Jo’s Marinara Sauce, for serving
In a large pot, bring the chicken stock to a simmer.
In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat. Add the onion and sauté, stirring, until translucent, 5 to 8 minutes. Add the garlic and sauté 10 to 15 seconds, until tender. Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly. Season with the salt and pepper.
Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes. Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more. When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
Pour the panko and flour into two medium bowls. Whisk the eggs in a third bowl and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. You will have 18 to 20 risotto balls. Freeze the risotto balls on a sheet pan for 10 minutes.
Dredge a risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Repeat to coat the rest and refrigerate while the oil heats.
Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry until deep golden brown, 4 to 6 minutes. Drain them on the paper towel-lined rack and season with salt and pepper to taste. Repeat to fry all the arancini.
Serve hot with marinara or divide among plates and cover with the sauce.