Arancini

INGREDIENTS

Risotto

1/2 Sweet Onion, Small Dice

3 Garlic Cloves, Minced

1 Cup Arborio Rice

4 Cups Vegetable Stock, Warmed Up

1/4 Cup Heavy Cream

1/4 Cup Parmesan

1 Handful Parsley, Finely Chopped

1/2 Cup Dry White Wine

Extra Virgin Olive Oil

3 Tbsp Butter

Diamond Crystal Salt Co.^™ Kosher Salt  to taste

 

Arancini Dredge

1 Cup All Purpose Flour

2 Eggs, Whisked

1 Cup Italian Breadcrumbs

Diamond Crystal Salt Co.^™ Kosher Salt to taste

Neutral Oil for Frying

 

Arancini Filling

Low Moisture Mozzarella, Cut into 1/2" Cubes

Meat Sauce

 

 

 

DIRECTIONS

Risotto

1. Over medium heat, heat a drizzle of olive oil + 2 tbsp butter in a rondeau or braiser. Saute 1/2 diced onion + a pinch of salt until soft, about 3 minutes. Add 3 minced garlic cloves and saute until fragrant, about 30 seconds.
2. Stir in 1 cup arborio rice and stir often until lightly toasted, about 4 minutes. Add 1/4 cup of dry white wine and cook until most of the wine has evaporated, about 3 minutes.
3. Ladle in 1 ladle full of stock and stir often, until most of the stock has been absorbed into the rice. Continue to do this until the 4 cups of warmed stock are used up.
4. Add 1 tbsp butter, 1/4 cup heavy cream, a handful of chopped parsley, and 1/4 cup of parmesan to rice and stir until well incorporated. Taste and season with salt to taste.
5. Remove to a parchment-lined baking sheet and cool in the freezer for 10 minutes.

Filling

1. Once cooled, use a 2 oz thumb press ice cream scoop or a 1/4 cup measure to portion out arancini into your hand. Flatted into a disc, fill with meat sauce and mozzarella cheese. Fold together to form a ball.
2. Freeze the balls for 10 minutes while you set up your dredging station. 

Dredging

1. In 3 separate bowls distribute 1 cup of all-purpose flour, 2 whisked eggs, and 1 cup of Italian breadcrumbs.
2. Dredge balls in flour then egg wash then Italian breadcrumbs. Pop in the freezer for 10 minutes.

Frying

1. Preheat the oven to 325 F/ 160 C. Heat a deep pot of neutral oil to 325 F / 160 C. 
2. Drop 3-4 balls at a time into hot oil and fry until lightly golden brown, about 3 minutes. Place fried balls on an oiled sheet pan and bake for 10 minutes to ensure cheese melts properly. 
3. Once removing from the oven, immediately season with salt.
4. Serve over red sauce. Garnish with freshly grated parm.