These tasty fried rice balls have been enjoyed in Italy for centuries. They are great when just out of the skillet, but are delicious at room temperature as well. They can be fried in advance, then reheated. At our restaurant Del Posto in New York, the chef sends them out as a palate teaser.

　　

Ingredients

makes about 2 dozen

　　5 cups chicken stock (see page 40)

　　3 tablespoons extra-virgin olive oil

　　1 medium onion, finely chopped

　　1 cup finely diced ham or prosciutto (about 3 ounces)

　　2 cups Arborio rice

　　1 cup dry white wine

　　1/2 teaspoon kosher salt, plus more for seasoning

　　1 cup frozen peas, thawed

　　1 cup grated Grana Padano or Parmigiano-Reggiano

　　10 fresh basil leaves, chopped

　　4 ounces fresh mozzarella, cut in cubes (you’ll need about 24 cubes)

　　1 cup all-purpose flour

　　2 cups fine dry bread crumbs

　　2 large eggs

　　Vegetable oil, for frying

　　

Step 1

Pour the chicken stock into a small pot, and warm over low heat. In a medium saucepan, heat the olive oil; when hot, add the onion and cook until softened, about 3 to 4 minutes. Add the ham or prosciutto and cook a few minutes, until the meat begins to render its fat.

　　

Step 2

Add the rice, and cook to coat the rice in the oil and fat. Pour in the wine, bring to a simmer, and cook until the wine is almost reduced away. Add 3 cups hot chicken stock and the salt; cover, and simmer until the chicken stock is absorbed by the rice, about 7 to 8 minutes. Add the remaining 2 cups stock, and cover. Cook until rice is al dente, about 6 to 7 minutes more. If any liquid remains, increase heat and cook until all is absorbed. Stir in the peas toward the end, and mix well, then spread the rice on a rimmed baking sheet to cool.

　　

Step 3

When the rice is cool, put it in a bowl and stir in the grated cheese and chopped basil. Scoop out about 1/3 cup rice, roll into a loose ball, then poke a cube of mozzarella into the center. Pat firmly, to form a tight ball around the cheese.

　　

Step 4

Spread the flour and bread crumbs on separate rimmed plates. Beat the eggs in a shallow bowl. Dredge the arancini in the flour, shaking off the excess. Dip them one by one in the beaten egg, letting the excess drip back into the bowl. Roll in the bread crumbs to coat.

　　

Step 5

Pour an inch of vegetable oil into a large, straight-sided skillet set over medium heat. When the tip of an arancino sizzles on contact with the hot oil, it is hot enough. Fry the rice balls in batches, taking care not to crowd the skillet, turning on all sides, until golden, about 3 minutes per batch. Drain on paper towels, and season with salt while still warm. Continue with the remaining arancini.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.