Description
“Arancini” means little oranges, inspired by the shape and colour of these crispy rice balls. Be sure to cool for at least 10 minutes after frying, because the tomato and cheese filling becomes very hot. Serve warm with a dollop of Angelico’s Arrabiatta Sauce.
2 Tbsp (30 ml) olive oil
¼ cup (50 ml) unsalted butter, divided
3 shallots, finely diced
2 cloves garlic, minced
2 ¼ cup (550 ml) Arborio rice (or about 1 lb/ 500g)
½ cup (125 ml) dry white wine
4 cups (900 ml) chicken broth, plus more as required
pinch saffron threads, crumbled
2 tsp (5 ml) finely chopped fresh thyme leaves
to taste sal
t and freshly ground pepper
1 cup (250 ml) grated Parmesan (or about 100 g))
2 eggs
to taste salt and pepper
½ lb (250 g) mozzarella, coarsely chopped in ¼ inch (5 mm ) pieces
1 bunch fresh basil, stems removed
16 small grape or cherry tomatoes
1 cup (250 ml) panko or bread crumbs
vegetable oil for deep frying
salt to taste
2 cups (500 ml) Angelico’s Arrabiatta Sauce, heated
- For the risotto: bring stock to a boil over high heat. Reduce heat to low and add saffron.
- Heat the olive oil and half of the butter in a large pot over medium heat. Add the garlic and shallots and stir occasionally until softened, about 3-4 minutes. Reduce heat to medium low, and add the rice, stirring with a wooden spoon until it begins to turn translucent, or for about 2-3 minutes. Add the wine and continue stirring until all wine is absorbed. Add about ¾ cup (175 ml) of the warm stock to the rice, and stir until almost completely absorbed. Repeat about 5 more times until the rice is cooked (but is softer than for traditional risotto),or for about 18- 20 minutes, adding more stock if necessary.
- Remove from heat and briskly stir in remaining butter, thyme, Parmesan and then egg, seasoning with salt and pepper. Spread mixture onto parchment lined or oiled baking pan to cool enough to handle.
- For the the arancini: dampen hands with water and divide the cooked risotto into 16 loose balls, each measuring about 1/3 cup (75 ml). Flatten each ball in the palm of dampened hand and add 1 basil leaf, 1 tomato, and a few pieces of mozzarella in the centre. Work the rice gently to enclose the filling completely, and shape into a ball. Lightly press the crumbs to coat each arancini, (or set aside in an airtight container in the fridge for up to 12 hours before coating in crumbs and frying later, if desired).
- Pour the vegetable oil into a heavy pot until the depth of about 2 inches (5 cm). Heat over medium heat until it reaches 325 degrees F (160 C) on a candy thermometer (or use a deep fryer). Working in batches, use a slotted spoon to gently lower the arancini into the oil, and fry in batches until crispy and golden or for about 4 minutes, turning often. Drain on paper towels, sprinkle with salt, and serve warm with Angelico’s Arrabiatta sauce.
Variation: Eliminate the filling and form the risotto mixture into 1/2 inch (1 cm) thick cakes. Coat in crumbs, and fry until crispy.