Arancini

7 mins
Serves 1
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Directions

  1. 1Cook the risotto rice without stirring once it's covered
  2. 2Cook the risotto rice without stirring once it's covered
  3. 3Cook the risotto rice without stirring once it's covered
  4. 4Spread the risotto on a baking sheet and cool it down, cover with plastic and refrigerate overnight
  5. 5Spread the risotto on a baking sheet and cool it down, cover with plastic and refrigerate overnight
  6. 6Spread the risotto on a baking sheet and cool it down, cover with plastic and refrigerate overnight
  7. 7For 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
  8. 8For 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
  9. 9For 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
  10. 10For 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.
  11. 11For 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.
  12. 12For 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.
  13. 13For 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.
  14. 14For 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.
  15. 15For 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.
  16. 16Pass the Albufera filling through a fine-mesh sieve. Cool to room temperature and optionally refrigerate.
  17. 17Pass the Albufera filling through a fine-mesh sieve. Cool to room temperature and optionally refrigerate.
  18. 18Pass the Albufera filling through a fine-mesh sieve. Cool to room temperature and optionally refrigerate.
  19. 19Shape 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.
  20. 20Shape 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.
  21. 21Shape 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.
  22. 22Breading: flour, egg wash, panko bread crumbs
  23. 23Breading: flour, egg wash, panko bread crumbs
  24. 24Breading: flour, egg wash, panko bread crumbs
  25. 25Fry the Arancini in 350°F vegetable oil for 4-6 minutes, until deeply golden brown.
  26. 26Fry the Arancini in 350°F vegetable oil for 4-6 minutes, until deeply golden brown.
  27. 27Fry the Arancini in 350°F vegetable oil for 4-6 minutes, until deeply golden brown.

Ingredients

  • 5 cups chicken stock
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 2 cups Arborio rice
  • 2 cups Arborio rice
  • 2 cups Arborio rice
  • 0.5 small, minced onion
  • 0.5 small, minced onion
  • 0.5 small, minced onion
  • 2 ribs celery
  • 2 ribs celery
  • 2 ribs celery
  • 2 small carrots
  • 2 small carrots
  • 2 small carrots
  • 2 tablespoons light olive oil
  • 2 tablespoons light olive oil
  • 2 tablespoons light olive oil
  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground pork
  • 0.5 teaspoon freshly grated nutmeg
  • 0.5 teaspoon freshly grated nutmeg
  • 0.5 teaspoon freshly grated nutmeg
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 14 ounces crushed tomatoes
  • 14 ounces crushed tomatoes
  • 14 ounces crushed tomatoes
  • 14 ounces water
  • 14 ounces water
  • 14 ounces water
  • 1 small, peeled and diced eggplant
  • 1 small, peeled and diced eggplant
  • 1 small, peeled and diced eggplant
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 2 ounces grated ricotta salata
  • 2 ounces grated ricotta salata
  • 2 ounces grated ricotta salata
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 0 kosher salt
  • 0 kosher salt
  • 0 kosher salt
  • 0 nutmeg
  • 0 nutmeg
  • 0 nutmeg
  • 4 ounces chopped ham
  • 4 ounces chopped ham
  • 4 ounces chopped ham
  • 4 ounces cubed low moisture mozzarella
  • 4 ounces cubed low moisture mozzarella
  • 4 ounces cubed low moisture mozzarella
  • 0 vegetable oil
  • 0 vegetable oil
  • 0 vegetable oil
  • 0 panko bread crumbs
  • 0 panko bread crumbs
  • 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
Arancini | Clip Recipe