|
Ingredients:
4 oz.
4 oz.
7 oz.
1 each
2 oz.
4 each
3 oz.
4 oz.
2 tbsp. |
arancini breading (recipe below)
spicy tomato sauce (recipe below)
risotto - cooked (recipe below)
low moisture mozzarella block (1/2” diced cubes)
muenster cheese (sliced)
eggs
milk
flour
ricotta salata |
Preparation:
Roll approximately 5 ounces of the cooked risotto into a ball. Make room in the center for the cheese.
Place the diced low moisture mozzarella encapsulated with the sliced Munster Cheese in the center of the risotto ball and roll the risotto again to seal in the cheese.
Make an egg wash by combining the egg and milk and whisking them together. Dredge the arancini in the flour, then the egg wash, and then in the arancini breading twice. Make sure everything is evenly covered with the breading.
Fry the arancini at 325 degrees until golden brown. Place the arancini on a baking rack and then bake at 350°F until the center is hot and the cheese is melted.
Pour spicy tomato sauce on to the plate. Place the arancini on top of the sauce. Garnish with the grated ricotta salata.
ARANCINI BREADING
Ingredients:
|
3 cups
1 cup
To taste |
panko bread crumbs (spun in food processor and pass through strainer)
pecorino romano cheese (finely grated)
salt and black pepper |
Preparations:
Mix all ingredients in a mixing bowl. Set aside.
RISOTTO
Ingredients:
|
18 oz.
1 each
32 oz.
16 oz.
5 oz.
8 oz.
1 tsp.
1 tsp.
1 tsp.
1 oz.
To taste |
carnaroli rice
white onion (minced extra fine - smaller than a grain of rice)
chicken stock
heavy cream (whipped)
dry vermouth
butter (diced)
chives (minced)
parsley (finely chopped)
fresh tarragon (finely chopped)
olive oil
salt and black pepper |
Preparations:
Heat the chicken stock and keep at a low simmer. Heat olive oil in a large shallow pot on medium heat. Add onions to the pot and sweat (cook until soft with no color). Continue to cook the onions until there is no moisture in the pot.
Add the rice and cook for about 3-4 minutes. Constantly stir to toast the rice. The rice should be hot to the touch but with no color.
Deglaze the pan with the vermouth, and cook until all of the vermouth has evaporated and there is no longer the smell of alcohol coming from the pot.
Begin to slowly add the hot stock. While stirring, ladle in hot stock, one ladle at a time. When the stock has been fully absorbed by the rice, add another ladle of stock. Repeat this process until the rice is fully cooked. Remember to constantly stir and not let the rice stick to the pan.
When rice is cooked add the whipped cream and stir. Add the butter and stir to emulsify throughout. Finish with the herbs and season with salt and pepper.
Pour rice into a heat resistant dish and spread evenly. Allow to cool in the refrigerator overnight before rolling arancini.
SPICY TOMATO SAUCE
Ingredients:
|
8 oz.
1 1/2 tbsp.
1/2 tbsp.
1 tbsp.
1/2 oz.
To taste |
tomato basil sauce (recipe below)
white onion (minced)
clove garlic (minced)
crushed red chili flakes
olive oil
salt and black pepper |
Preparations:
Sweat onions and garlic in a pot over medium heat. Add in the chili flakes and cook for 1-2 minutes allowing the chili flakes to bloom. Add tomato basil sauce and reduce until it is thick and you see no separation of tomato and water when placed on a plate. Season with salt and pepper.
TOMATO BASIL SAUCE
Ingredients:
|
1 each
1/2 each
3 tbsp.
4 oz.
8 oz.
4 oz.
To taste |
#10 can whole tomatoes (peeled and crushed by hand)
yellow onion - medium sized (finely minced)
fresh basil leaves (finely minced)
olive oil
water
butter
salt and black pepper |
Preparations:
Pick the basil leaves and mince finely. Press tomatoes through a mesh strainer with a whisk or by hand. Heat olive oil in a large pot.
Add onions and sauté until the onions are tender and have a little color. Add basil and cook for 10 minutes. Add crushed tomatoes and water. Bring to a simmer and skim the surface of any impurities. Simmer for 30 to 45 minutes. Add butter and season with salt.
|
