Arancini
Directions
- 1Cook the risotto rice without stirring once it's covered
- 2Spread the risotto on a baking sheet and cool it down, cover with plastic and refrigerate overnight
- 3For the pork ragu filling: sauté half a small minced onion, 2 ribs of celery, and a couple small carrots with 2 tablespoons of light olive oil until softened. Add 1 pound of ground pork, crumble and cook until no longer pink, then add 0.5 teaspoon of freshly grated nutmeg, 1 bay leaf, and 3 tablespoons of tomato paste. Sauté for 1-3 minutes, then add a 14-ounce can of crushed tomatoes + a can’s worth of water, bring to a simmer, reduce heat, and cook for about an hour until reduced and thick
- 4For the Alla Norma filling: sauté 1 small, peeled, and diced eggplant in 2 tablespoons of oil for 3-5 minutes until browned. Then add a 14-ounce can of crushed tomatoes, scraping up the fond, bring to a simmer, and cook until reduced and no longer raw tasting (at least 20 minutes). Add the cooked eggplant, 0.5 cup of chopped fresh basil, and 2 ounces of grated ricotta salata. Mix until combined.
- 5For the Albufera filling: make a roux with 3 tablespoons each of flour and butter. Slowly whisk in 1 cup of whole milk until fully incorporated, season with kosher salt and nutmeg.
- 6Pass the Albufera filling through a fine-mesh sieve. Cool to room temperature and optionally refrigerate.
- 7Shape the rice into balls (about 110 grams each), make a well, and add about 2 tablespoons of filling in each. Seal the balls. Refrigerate for about 20 minutes.
- 8Breading: flour, egg wash, panko bread crumbs
- 9Fry the Arancini in 350°F vegetable oil for 4-6 minutes, until deeply golden brown.
Ingredients
- 5 cups chicken stock
- 4 tablespoons butter
- 2 cups Arborio rice
- 0.5 small, minced onion
- 2 ribs celery
- 2 small carrots
- 2 tablespoons light olive oil
- 1 pound ground pork
- 0.5 teaspoon freshly grated nutmeg
- 3 tablespoons tomato paste
- 14 ounces crushed tomatoes
- 14 ounces water
- 1 small, peeled and diced eggplant
- 0.5 cup fresh basil
- 2 ounces grated ricotta salata
- 3 tablespoons flour
- 1 cup whole milk
- 0 kosher salt
- 0 nutmeg
- 4 ounces chopped ham
- 4 ounces cubed low moisture mozzarella
- 0 vegetable oil
- 0 panko bread crumbs
Equipment
knifecutting boardpasta machineforktongsgraterwooden spoonspatulalarge potlidbaking sheetaluminum pansmall bowlwhisk
Tips
- Use lighter chicken stock for less brown rice
- Don't stir the risotto after adding the rice and covering the pot
- Wet hands to prevent rice from sticking
- Set aside some rice to create an uninterrupted shell around the fillings
- Use a three-stage breading system: flour, egg, bread crumbs
- Don't overcrowd the pan while frying
- Adjust heat if the Arancini are too big or the oil is too hot
- If needed, finish the Arancini in the oven
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