I'll be straight with you: These amazing apps are time-intensive and multi-stepped, but amazingly delicious. You will need an afternoon for the recipe, including refrigeration, if you're making the risotto from scratch. (And if you're going through all the other work for this recipe, why wouldn't you?)
Basic Recipe:
1. Cook risotto (45 minutes)
2. Refrigerate risotto (1-4 hours)
3. Form rice balls and freeze (30 minutes)
4. Heat oil and deep fry (30-45 minutes)
Special Equipment:
- Parchment paper
- Rolling pin
- Candy/oil thermometer
Ingredients - Risotto
3 1/2 cups chicken stock
1 cup dry arborio rice
1/2 cup white wine
1 cup shredded Parmesan cheese
1 shallot, minced
1 small onion, minced
2 garlic cloves, minced
4 Tablespoons butter
1/4 cup heavy cream
2 teaspoons lemon zest
1 Tablespoon lemon juice
Salt
Pepper
Ingredients - Rice balls
4 oz. fresh mozzarella (I used a big ball and cut it up)
1 cup panko breadcrumbs or gluten-free rice crumbs
1/2 cup flour (I used gluten-free)
2 eggs
6 cups canola oil
Marinara sauce and basil for serving
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Cooking & Prepping - Risotto
- Heat 2 Tablespoons butter in large skillet over medium heat. Add shallot and onion, then saute until softened (4-5 minutes). Add garlic and saute another minute.
- Add dry arborio rice and about 1/4 teaspoon salt. Stir for one minute.
- Add white wine and simmer for another 2 minutes, stirring, until liquid is almost gone.
- Add chicken stock to pan 1/2 cup at a time, stirring constantly. Allow rice to absorb most of the broth after each 1/2 cup addition (keep stirring and allow about 2-3 minutes between additions).
- After all stock is added, stir and cook until liquid is mostly absorbed.
- Remove from heat and stir in Parmesan, cream, lemon zest, lemon juice, 1 teaspoon of pepper, 2 Tablespoons of butter. Season with salt (about 1 teaspoon).
- Line a baking sheet with parchment paper and spread out the cooked risotto in an even layer. Cover with plastic wrap and refrigerate for 1-4 hours.
Prepping - Rice Balls
- Line a second baking sheet with parchment paper.
- Cut your mozzarella into 1/2-inch chunks.
- Scoop 1/4 cup risotto into your hands and press into a patty about 2 1/2 inches.
- Place 2-3 pieces of mozzarella into the center of the patty and pinch/shape the rice around it to completely cover the cheese and form a ball about 2 inches. Place on baking sheet and continue until all risotto is used.
- Place the baking sheet of rice balls in the freezer for 20 minutes.
- Put your breadcrumbs into a Ziploc bag and roll with a rolling pin until finely powdered.
- Prepare three bowls: 1. Flour. 2. Two eggs, lightly beaten. 3. Breadcrumbs.
Cook:
- Pour oil into a medium pot for a depth of 2 inches. Place the thermometer in the oil and heat over medium-high heat until the temperature is 350 F.
- Working one rice ball at a time, dredge the ball in flour, coat with egg (shake off excess), and then coat with breadcrumbs. Place back on baking sheet until oil heats up.
- Carefully lower the rice balls into the hot oil with a slotted spoon and fry until a deep golden-brown -- approximately 25 minutes. Gently rotate the rice balls at 10 minutes to ensure all sides are cooked.
- Take the rice balls out of the oil with a slotted spoon and drain on paper towels.
Serve:
Serve these hot! Sprinkle with fresh chopped basil and dip in warm marinara sauce.
A Little Backstory:
The first recipe I tried for arancini came from Bon Appetit magazine, which summarized it by saying "it's a labor of love that will make other people love you, which is reason enough to give this recipe a try." I've never had a recipe make me feel so damn needy.
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