Food Recipes Appetizers Michael Symon's Arancini Be the first to rate & review! Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice ball, is the ultimate cocktail hour snack. Star chef Michael Symon makes his risotto the day ahead for easy prep and then breads the mozzarella-filled balls just moments before frying to get that perfect, crunchy crust. By Michael Symon Michael Symon A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © Abby Hocking Active Time: 1 hr Total Time: 1 hr Yield: 8 Ingredients 1 tablespoon extra-virgin olive oil 1 cup finely chopped yellow onion 1 cup Arborio or Carnaroli rice 1/2 cup finely chopped country ham 3 cups chicken stock or low-sodium broth, warmed 1 cup of finely grated Parmigiano-Reggiano, plus more for garnish 1 egg, plus 1 egg yolk Kosher salt 8 ounces fresh mozzarella, cut into 1/4-inch pieces 1 cup plain bread crumbs Canola oil, for frying Chopped parsley, for garnish Directions In a medium saucepan, heat the olive oil. Add the onion an a generous pinch of salt and cook over moderately-high heat, stirring occasionally with a wooden spoon, until the onion is translucent, about 2 minutes. Add the rice and the ham and toast for 1 minute. Lower the heat to moderate and add 1/2 cup of the chicken stock, stirring frequently, until it is nearly absorbed. Continue adding stock, 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is tender and the liquid is creamy, about 15 minutes. Transfer the risotto to a bowl and let cool completely in the refrigerator. Line a rimmed baking sheet with parchment paper. When the risotto is cooled completely, fold in the 1 cup of parmesan, the egg, egg yolk and 1/2 teaspoon of salt. Fill a small bowl with water. Using wet hands, form 2 tablespoons of the risotto into a ball. Make a small indent in the ball and place 1 teaspoon of the diced mozzarella in the center. Pinch the risotto closed around the mozzarella and transfer to the prepared baking sheet. Repeat with the remaining risotto and mozzarella. You will have about 16 arancini. In a large saucepan, heat 2 inches of canola oil to 350°. Spread the breadcrumbs in a shallow bowl. Roll the arancini in the breadcrumbs until evenly coated, shaking off any excess. Fry the arancini until very golden brown, about 2 minutes. Transfer to a paper towel-lined plate and season with salt. Garnish the arancini with parsley and more parmesan and serve immediately. Make Ahead The unbreaded arancini can be refrigerated overnight. Rate It Print