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Pasta, Rice, Beans |
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INGREDIENTS:
3 3/4 to 4 cps chicken stock
4 tablespoons butter
3/4 cp finely chopped onion
1 cp Carnaroli or Arborio rice
1/2 cp dry white wine
1/2 cp finely grated Parmigiano-Reggiano plus extra for garnish
1/3 cp heavy cream
1 1/2 tbs chopped fresh herbs such as basil, oregano,
parsley or chives
Salt and freshly ground black pepper
3 eggs
1/3 cp cubed mozzarella or provolone
1/3 cp chopped prosciutto, pepperoni or salami, or other
fully-cooked meat. Vegetable oil
1/2 cp flour
1 cp dry Italian bread crumbs
Italian seasoning
Tomato sauce
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DIRECTIONS:
To make the basic risotto for the Arancini, in a saucepan bring
stock to a simmer. Cover and set aside to keep hot.
In a heavy
Dutch oven or large saucepan, melt 3 tablespoons of the butter
over medium-high heat. Add the chopped onion and sauté until
transparent, about 4 minutes. Add rice and cook, stirring
constantly, until rice is opaque and fragrant, about 1 minute.
Add
the white wine and cook, stirring, until absorbed. While
continually stirring, begin adding the stock in 1/2 cup
increments, allowing the liquid to become completely absorbed
between additions.
Cook until the rice is just tender and the
risotto is creamy, about 20 minutes. Add the grated
Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and
stir to combine well. Transfer to a mixing bowl or baking dish and
allow to cool completely. Refrigerate until thoroughly chilled.
When ready to "raid the refrigerator" and make the Arancini,
remove the chilled risotto from the refrigerator and stir in 1 of
the eggs. Using a small scoop or large spoon, divide the risotto
into approximately 3 tablespoon portions. Using your hands, form
the portions into rough ball shapes.
Press a hole into the center of each risotto ball and stuff the
center with some of the cheese and the chopped ham. Press the
opening closed and roll the ball between your hands until it is
smooth. Set aside while you prepare the other Arancini.
In a large saucepan, heat 2 inches of oil until a deep-fry
thermometer reads 360 degrees F. Place the flour, remaining 2 eggs
and bread crumbs in 3 separate bowls. Season each with Italian
Seasoning to
taste. Using a fork, lightly beat the eggs. One by one, lightly
dredge each risotto ball in the flour, then the beaten egg
mixture, then the bread crumbs, so that each ball is completely
coated.
Transfer to a plate or baking sheet until you are ready to fry the
Arancini.
Fry the balls in batches, a few at a time, turning once during
cooking so that they are evenly browned, about 2 minutes. Transfer
to paper-lined plates to drain briefly, then serve immediately.
Serve with Parmesan cheese and some tomato sauce.
Servings: 16
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