Arancini with Sage

Photo: Anna Williams
Prep Time:
1 hrs 5 mins
Total Time:
2 hrs 15 mins


  • 4 tablespoons unsalted butter

  • 2 shallots, finely diced (½ cup)

  • 1 cup arborio rice

  • ½ cup dry white wine

  • 4 cups low-sodium chicken broth, warmed

  • ¼ cup finely grated Parmesan

  • 2 tablespoons chopped fresh sage, plus small leaves for serving

  • Coarse salt and freshly ground pepper

  • 6 ounces Taleggio, rind removed, cut into ½-inch cubes

  • ½ cup all-purpose flour

  • 2 large eggs

  • 2 cups panko

  • Safflower oil, for frying

  • Flaky sea salt, such as Maldon, for serving


  1. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.

  2. Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely.

  3. Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet.

  4. Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt.

  5. Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve.

Related Articles