Gently heat the olive oil in a heavy-based saucepan. Add the onion, garlic cloves, thyme and celery and sweat until the onion is translucent. Meanwhile heat the stock in another saucepan.

Move on to the zucchini flowers and trim them (3). and remove ... make forming the arancini easier. When done, turn off the heat, add the zucchini flowers (12), the grated cheese, butter, and ...

But this arancini recipe starts at the very beginning, flavoring the Italian rice balls with Parmesan cheese, lemon zest ... For the exterior, a three-part dredge is key. Designate one hand ...

Once the rice is tender, stir in the cheese, butter ... Place any leftovers in a sealed container for up to three days to use for arancini. To make the arancini, set out a small baking sheet ...

Place risotto balls in the hot oil, a few at a time, and fry for 3 or 4 minutes ... Sprinkle with parmesan cheese and fresh parsley and serve immediately. Heat the olive oil in a large pot ...

This recipe for arancini—fried risotto balls—comes from Renato Poliafito, who got it from his Sicilian cousin Emanuele Sanfilippo. "Renato is obsessed with arancini," says Matt Lewis ...