Arancini

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 finely diced yellow onion and cook until softened, about 3 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more.

Add 1 cup Arborio rice and stir to coat in the butter. Add 4 cups warm chicken or vegetable broth one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, about 18-20 minutes total.

Remove from heat and stir in 1/4 cup finely grated Parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Spread the risotto on a parchment-lined baking sheet and refrigerate until completely cold, at least 1 hour.

Set up a breading station: 1/4 cup all-purpose flour in one bowl, 2 beaten large eggs in a second, and 1 cup Italian-seasoned breadcrumbs in a third.

With damp hands, scoop about 3 tablespoons of cold risotto, flatten into a disk, place a cube of 4 oz cut into 1/2-inch cubes low-moisture mozzarella in the center, and form the rice around it into a ball. Repeat with remaining rice.

Roll each ball first in flour, then in beaten egg, then in breadcrumbs, pressing to adhere.

Heat 4 cups for frying vegetable oil in a deep pot to 350°F (175°C). Working in batches, fry the arancini for 3-4 minutes, turning, until deep golden brown all over.

Drain on paper towels and season with a pinch of salt. Serve hot with marinara sauce for dipping.