Arancini Ami?
It has been said, you are what you eat.... Consider me a giant rice ball then! You see, risotto balls or Arancini as they are called when cooked right are the perfect balance of risotto, creaminess, crunch and slight salt flavor. Put these amazing creations over a little red sauce and find yourself crying for more!
No matter what season it is, these fantastic menu ideas are great! A share-able appetizer or even a stand alone dinner. You can't go wrong with Arancini.
Cheers!
Quinney
Arancini (12-15 balls)
1/2 gallon chicken stock (preferably fresh made)
1/2 yellow onion, diced fine
1/4 stick butter
2 1/2 c. arborio rice
Kosher salt
Cracked black pepper
3 eggs
1 c.+ 3 T. heavy cream
2 c canola oil
1/2 c. shredded cheddar cheese
1/4 c. shredded asiago cheese
1 1/2 c. seasoned panko breadcrumbs (in bowl)
fresh shredded Parmesan cheese
Marinara Sauce
4 ea. 28 oz. cans whole peeled tomatoes (crushed)
1 yellow onion, sliced
3 T. extra virgin olive oil
2 T. dry basil
1 T. salt
1/2 T. cracked black pepper
2 T. corn starch (dissolved in 3/4 c. water)
Method for Arancini:
1. heat stock in sauce pan to just a slow rolling boil.
2. in large saute pan, heat onions with butter until soft and translucent on medium high heat.
3. add rice and stir; slightly toasting kernels of rice.
4. add 2 large ladles of stock and turn down to low heat. continue reducing and adding stock every few minutes continuing to stir with wooden spoon until rice is al dente, about 20 minutes.
5. add salt and pepper, 1 c. cream, cheddar and asiago.
6. turn up heat to medium high and stir, bringing the mixture together. Once rice is thick and flavorful, remove from heat and lay into oven pan and chill in refrigeration.
7. in a bowl, mix together remaining cream and eggs.
8. once risotto is chilled to a workable temperature, spoon into 1-1 1/2 oz. balls.
9. dredge risotto balls in egg mixture and then breadcrumbs.
10. fry in canola oil in small saute pan until golden brown on one side (1 1/2 minutes appr.) and then gently turn over to fry other side.
11. remove from heat on a paper towel. finish by heating in 325 degree oven for 6-7 minutes.
Method for sauce:
1. in large sauce pot, heat onions in olive oil on high to brown onions.
2. add crushed tomatoes and turn down to low heat for 15-20 minutes.
3. add basil, salt and pepper; turning heat back to high.
4. add corn starch mixture to thicken & remove from heat.
Assembly:
Spoon sauce onto plate or bowl; top with arancini and dust with shredded Parmesan.
Cheers!
Quinney
Arancini (12-15 balls)
1/2 gallon chicken stock (preferably fresh made)
1/2 yellow onion, diced fine
1/4 stick butter
2 1/2 c. arborio rice
Kosher salt
Cracked black pepper
3 eggs
1 c.+ 3 T. heavy cream
2 c canola oil
1/2 c. shredded cheddar cheese
1/4 c. shredded asiago cheese
1 1/2 c. seasoned panko breadcrumbs (in bowl)
fresh shredded Parmesan cheese
Marinara Sauce
4 ea. 28 oz. cans whole peeled tomatoes (crushed)
1 yellow onion, sliced
3 T. extra virgin olive oil
2 T. dry basil
1 T. salt
1/2 T. cracked black pepper
2 T. corn starch (dissolved in 3/4 c. water)
Method for Arancini:
1. heat stock in sauce pan to just a slow rolling boil.
2. in large saute pan, heat onions with butter until soft and translucent on medium high heat.
3. add rice and stir; slightly toasting kernels of rice.
4. add 2 large ladles of stock and turn down to low heat. continue reducing and adding stock every few minutes continuing to stir with wooden spoon until rice is al dente, about 20 minutes.
5. add salt and pepper, 1 c. cream, cheddar and asiago.
6. turn up heat to medium high and stir, bringing the mixture together. Once rice is thick and flavorful, remove from heat and lay into oven pan and chill in refrigeration.
7. in a bowl, mix together remaining cream and eggs.
8. once risotto is chilled to a workable temperature, spoon into 1-1 1/2 oz. balls.
9. dredge risotto balls in egg mixture and then breadcrumbs.
10. fry in canola oil in small saute pan until golden brown on one side (1 1/2 minutes appr.) and then gently turn over to fry other side.
11. remove from heat on a paper towel. finish by heating in 325 degree oven for 6-7 minutes.
Method for sauce:
1. in large sauce pot, heat onions in olive oil on high to brown onions.
2. add crushed tomatoes and turn down to low heat for 15-20 minutes.
3. add basil, salt and pepper; turning heat back to high.
4. add corn starch mixture to thicken & remove from heat.
Assembly:
Spoon sauce onto plate or bowl; top with arancini and dust with shredded Parmesan.
