Step 1

To prepare the risotto, place a heavy-bottom pan over medium-high heat, and add in the butter; once melted, add in the diced onion and saute for a few minutes just until softened; add in the garlic and stir.

Step 2

Add in the arborio rice, plus a small pinch of salt and pepper, and stir to combine and toast; add in the white wine, and allow it to reduce for a moment.

Step 3

Once reduced, begin adding about a ladle and a half of the hot chicken stock into the rice in increments, stirring for a moment to incorporate, allowing the stock to absorb.

Step 4

Add more stock once the stock is almost completely absorbed, stirring the risotto occasionally to create a creamy texture, using up all the stock until the rice is soft yet still has a slight bite to it (this should take about 25-30 minutes).

Step 5

Once the risotto is cooked, turn off the heat and stir in the parmesan cheese, the chopped baby spinach leaves and sun-dried tomatoes, plus the parsley (and optional pinch of red pepper flakes).

Step 6

Line a baking sheet with parchment paper and pour the risotto onto the parchment, smoothing and spreading it to cool quickly (I place mine into the fridge for about 20-30 minutes to cool quicker).

Step 7

Once the risotto is cooled, using a 1 1/2 tablespoon-size scoop (I use my cookie scoop), scoop out portions (you should get 25); then, press a tiny cube of mozzarella into the center of each, enclosing it in the risotto; roll each, like a meatball, into a ball-shape.

Step 8

Dip each ball into the flour, then the whisked egg, then the panko breadcrumbs.

Step 9

Fill a large pan or a medium pot with about 3” of vegetable oil, or enough so that the bites can be fairly submerged when fried, and slowly bring to 365°; once the oil is hot, add a batch of arancini in and fry until golden-brown on all sides, about 2 minutes; drain on a wire rack, and repeat until all arancini balls are fried.

Step 10

Serve warm or room temp with a little toothpick for convenience, on their own or with marinara sauce on the side.