Arancini with Marinara

Sicily gave the world arancini, and we owe the island a debt. These golden orbs of fried risotto, their name meaning 'little oranges,' have been sold from street carts and bakery windows for centuries. Every Sicilian grandmother has her own method. Mine comes from a home cook in Palermo who taught me that the secret lives in the rice itself.

The risotto must be made specifically for this purpose. You want it drier than you'd serve at the table, slightly overcooked so it binds together when cold. This isn't leftover risotto repurposed. This is risotto with a mission. The grains need enough starch on their surface to hold shape when you form them, enough moisture inside to stay creamy after frying.

What happens inside that shell during frying approaches the miraculous. The breadcrumb exterior shatters. The rice softens and steams within its golden armor. And the mozzarella at the center surrenders to the heat, becoming a molten heart that stretches when you pull the arancini apart. Serve them hot, with marinara for dipping, and watch your guests forget their manners.