1-First, heat the olive oil and butter in a heavy-bottomed pot over medium-high heat. Sauté the diced onion until it’s soft and golden, which takes about 4-5 minutes, then add the diced ham and cook for 2 more minutes until it’s golden too. This step builds a flavorful base that makes the rice balls truly special.

2-Next, stir in the Jasmine rice to coat it with the oil mixture, then pour in the white wine and cook until it’s mostly evaporated, about 2 minutes. Add the hot chicken broth and salt, cover the pot, and let it simmer until the liquid is mostly absorbed, roughly 15-17 minutes. Once that’s done, stir in the peas, cover again, and cook for another 2 minutes before spreading the mixture on a dish to cool.

3-Cooling and Shaping the Balls After the rice cools to room temperature, mix in the parsley and parmesan cheese. Use wet hands and a heaping ice cream scoop to form the rice into balls, stuffing each one with a mozzarella cube and shaping it tightly. This part is where the magic happens, creating that gooey center everyone loves.

4-Prepare three shallow bowls with flour, beaten eggs, and bread crumbs. Dredge each rice ball in flour, dip it in the egg, and roll it in the bread crumbs for an even coating. Heat about 1 inch of oil in a pot to 350˚F and fry the balls in batches for about 3 minutes, turning to brown all sides.

5-Finally, drain the fried arancini on paper towels, sprinkle with salt, and serve warm with marinara sauce. For extra tips on frying, visit deep frying tips to perfect your technique. This process, including prep time of about 25 minutes and cook time of about 35 minutes for a total of 1 hour, ensures a smooth experience.