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1
Heat the oil in a large wide pot or Dutch oven over medium heat until shimmering.
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2
Add the onion, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 to 6 minutes.
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3
Add the rice, measured salt, and measured pepper and stir to combine.
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4
Cook, stirring constantly with a wooden spoon and making sure to scrape the bottom of the pan, until the rice starts to crackle, about 1 to 2 minutes.
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5
Add the wine and cook, stirring occasionally, until all of the liquid has been absorbed.
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6
Add the broth and water, stir to combine, and bring to a boil.
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7
Reduce the heat to medium low and simmer, stirring occasionally, until the rice is completely tender and cooked through, about 10 to 12 minutes.
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8
Remove the pot from the heat and stir in the Parmigiano-Reggiano and sun-dried tomatoes.
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9
Taste and season with salt and pepper as needed.
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10
Transfer the risotto to a rimmed baking sheet and spread it into an even layer.
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11
Let sit until cooled to room temperature, about 30 minutes.
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12
Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
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13
When ready to begin frying, drop 1/4-cup portions of the chilled risotto onto a second baking sheet (they do not need to be perfectly formed balls); set aside.
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14
Combine the mozzarella and basil in a medium bowl.
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15
Measure 1-tablespoon portions of the mixture, form it into compact balls with your fingers, and place onto a work surface or large plate.
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16
(You should have the same number of rice balls and filling balls.)
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17
Have a small bowl of water ready.
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18
Moistening your hands with the water as needed to prevent sticking, place 1 portion of the risotto in your palm and press it into a 4-inch wide patty.
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19
Place 1 portion of the mozzarella mixture in the center of the patty and wrap the risotto tightly around it to completely enclose it, forming a smooth and compact ball.
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20
Place the risotto balls back onto the second baking sheet and repeat with the remaining portions of risotto and filling; set aside.
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21
Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 300 degrees F on a deep-frying/candy thermometer.
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22
Heat the oven to 275 degrees F and arrange a rack in the middle.
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23
Set a wire rack over a baking sheet; set aside.
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24
Meanwhile, place the flour in a medium bowl and season with salt and pepper.
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25
Place the eggs in a second medium bowl and lightly beat with a fork to break them up.
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26
Finally, place the breadcrumbs in a third medium bowl.
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27
Working with 1 risotto ball at a time, roll it in the flour until lightly coated, tapping off any excess.
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28
Then dip it into the eggs, letting any excess drip off.
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29
Finally, roll it in the breadcrumbs until evenly coated.
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30
Return it to the baking sheet and repeat with the remaining risotto balls.
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31
When the oil is ready, add 5 of the breaded balls and fry, turning occasionally, until golden brown all over and the cheese in the middle is melted, about 5 minutes.
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32
Using a slotted spoon or spider, remove the arancini to the wire rack and place in the oven.
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33
Repeat with the remaining breaded balls.
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34
Serve immediately with the warmed tomato or marinara sauce.
