Best-Ever Arancini

Bring 1 (32-ounce) carton low-sodium chicken broth to a simmer in a small saucepan over medium heat, then reduce the heat to low to keep warm.

Melt 2 tablespoons of the unsalted butter in a large Dutch oven or high-sided skillet over medium heat. Add 1 large diced sweet onion and 1/2 teaspoon of the kosher salt. Sauté until the onions are softened, about 5 minutes. Stir in 5 minced garlic cloves and 1 teaspoon dried Italian seasoning, and cook until fragrant, 1 to 2 minutes.

Stir in 1 1/2 cups arborio rice and cook, stirring occasionally, until some of the grains turn translucent around the edges, 1 1/2 to 2 minutes. Add 3/4 cup dry white wine and cook, stirring frequently, until absorbed into the rice, about 1 minute.

Ladle in about 1/2 cup of the warm broth and bring to a simmer. Cook, stirring often, until the broth is absorbed. Repeat ladling in the remaining broth 1/2 cup at a time and cook, stirring often, until the rice is cooked through but retains some bite and the broth is almost fully absorbed. The total cooking time will be about 20 minutes from when the first ladle of broth was added. (If you run out of broth, use hot water.)

Remove the pot from the heat. Stir in the remaining 2 tablespoons unsalted butter, 4 ounces grated Pecorino Romano cheese, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon ground white pepper until the cheese and butter are melted and the risotto is creamy. Taste and season with more kosher salt as needed.

Line a rimmed baking sheet with parchment paper. Transfer the risotto onto the parchment and spread into an 8x10-inch rectangle that’s about 3/4-inch thick. Let cool for 20 minutes. Cover with plastic wrap, then refrigerate for at least 2 hours or up to overnight to firm up.

Uncover the risotto and cut it into 20 (2-inch) squares. Place 1 (1/2-inch) cube mozzarella cheese in the center of each square. Shape each square into a ball by wrapping the rice around the mozzarella and rolling it in your hands until it is completely enclosed. Return to the baking sheet.

Heat 5 cups canola oil in a Dutch oven over medium heat until 330ºF. Meanwhile, heat the oven to 250ºF and fit a wire rack onto a baking sheet. Dredge the arancini.

Beat 2 large eggs together in a shallow bowl or pie plate. Place 3/4 cup all-purpose flour in a second shallow bowl. Place 2 cups panko breadcrumbs in a third shallow bowl.

Dredge each arancini: Drop a rice ball in the flour and roll until completely coated. Transfer to the eggs and roll to coat in a thin layer. Let the excess drip off, then place in the panko and roll until coated. Return to the baking sheet. If not frying right away, refrigerate for up to a few hours (cover after 1 hour).

Fry 5 arancini at a time: Carefully place in the hot oil and fry, stirring occasionally, until evenly golden brown all over, 6 to 7 minutes. Using a slotted spoon, transfer to the wire rack. Season lightly with kosher salt and transfer to the oven to keep warm. Serve with warm marinara sauce for dipping.

Make aheadThe risotto can be made up to 1 day ahead.The arancini can be formed and breaded up to a few hours ahead. Cover and refrigerate.Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator overnight. Recrisp in a 400°F oven until heated through, about 15 minutes.