Classic Sicilian Arancini with Mozzarella and Peas

Heat the broth in a saucepan and keep it at a gentle simmer throughout the cooking process.

In a wide, heavy-bottomed pan over medium heat, warm the olive oil. Add the chopped onion and garlic and sauté until soft and fragrant, without browning.

Stir in the Arborio rice and toast for 2–3 minutes, ensuring each grain is well coated and lightly translucent at the edges.

Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding the next, continuing until the rice is creamy and just al dente.

Stir in the peas and cook for 1–2 minutes. Remove from the heat and let the risotto cool until warm but manageable.

Fold in the grated Parmesan cheese and season generously with salt and pepper. Adjust seasoning to taste.

Set up a breading station with three bowls: flour, beaten eggs, and breadcrumbs.

Take a small handful of the rice mixture, flatten it in your palm, place a cube of mozzarella in the center, and shape into a firm, compact ball.

Roll each ball in flour, dip into egg, and then coat evenly with breadcrumbs. Repeat with the remaining mixture.

Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the arancini in batches, turning occasionally, until evenly golden brown and crisp.

Transfer to paper towels to drain excess oil. Serve hot, when the centers are soft and gooey.