For the Arancini
- 4 1/ 2 cups cooked USA grown arborio or sushi rice, (from 2 cups raw)
- 3 teaspoons kosher salt
- 3 ounces fontina cheese cheese, shredded
- 3 ounces provolone cheese, shredded
- 1/ 4 cup ricotta cheese
- 3/ 4 cup grated parmesan cheese, plus more for serving
- 2 large eggs
- 1/ 4 cup chopped parsley
- 1 teaspoon ground black pepper
- Pinch chili flakes, optional
- 1 cup frozen peas, thawed
- Olive oil
- 1 1/ 2 cups panko breadcrumbs, (gluten-free if necessary)
For the Spicy Tomato Sauce
- 1 (28-ounce) can whole peeled tomatoes in puree
- 4 garlic cloves, peeled and roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon chopped Calabrian chiles
- Pinch sugar
- Fresh basil leaves
Make the Arancini
Let rice cool for 25 minutes after cooking, then stir in 1 teaspoon kosher salt.
Preheat oven to 400F degrees. Coat a foil or parchment-lined baking sheet liberally with olive oil.
Meanwhile, stir shredded fontina cheese, shredded provolone cheese, grated parmesan cheese, ricotta, eggs, chopped parsley, remaining salt, black pepper, and chili flakes (if using) in a large bowl until well combined. Add cooled rice and peas and stir until mixture is homogenous.
Oil a ¼ cup measuring cup, then scoop rice mixture and pack with your fingers. Unmold rice mixture and coat on all sides with panko breadcrumbs. Set on prepared baking sheet. Repeat with remaining mixture.
Drizzle arancini with olive oil and bake for 25 minutes.
Make the Spicy Tomato Sauce
Meanwhile, bring crushed tomatoes, chopped garlic, olive oil, and Calabrian chiles to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. Keep warm until ready to serve.
Serve arancini with a side of spicy tomato sauce and a dusting of extra parmesan cheese and fresh basil, if desired.