Name: Citrus Arancine with Pecorino Cheese
Yield: Makes about 30
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons extra-virgin olive oil; 1/2 cup finely chopped shallots (about 2 large); 1 1/2 cups arborio rice (about 10 ounces); 1 teaspoon salt; 3/4 cup dry white wine; 4 1/2 to 5 cups low-salt chicken broth, divided; 1 teaspoon fennel pollen* or freshly ground fennel seeds; 1 teaspoon finely grated orange peel; 3/4 teaspoon finely grated lemon peel; 1/2 teaspoon finely grated lime peel; 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese; 3 large eggs; 1/4 cup whole milk; 3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread; 6 cups vegetable oil (about; for deepfrying); Orange, lemon, and/or lime wedges (optional)

Image may contain Confectionery Food Sweets and Fried Chicken

Citrus Arancine with Pecorino CheeseElinor Carucci

These deep-fried rice balls hail from Sicily. Arancine are often made with leftover risotto, but this recipe calls for freshly made risotto. A piece of cheese is tucked into the rice mixture, then the rice balls are breaded and fried until golden.

Ingredient tip:

This recipe calls for Brinata or Etorki cheese. Brinata is a specific kind of pecorino fresco, a fresh sheeps-mik cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. Look for pecorino fresco at your local cheese shop or buy it online from murrayscheese.com. Etorki is a sheeps-milk cheese from the Basque region of France. It has a soft texture and a sweet, delicate flavor. Etorki is available at cheese shops and online from igourmet.com.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.