Arancini (Risotto Balls)| Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

Risotto:
1 cup Arborio rice
3-4 cups chicken (or vegetable) stock
1/2 cup white wine
2 tbsp butter
2 tbsp olive oil
1 shallot, chopped
6 oz Parmesan Reggiano
salt & pepper

In a large sauce pan, melt butter and olive oil together, add shallot and sauté until softened. Add Arborio rice and stir until completely coated.
In a separate pan, heat stock to a very low simmer.
Add stock to Arborio rice 1/2 cup at a time, stirring until completely absorbed. Add white wine along with the last 1/2 cup of stock.
Once the rice is softened and liquid is fully absorbed, add cheese and incorporate fully. Salt and pepper to taste.

To make the Arancini you’ll need:
6 egges, beaten
3 cups Italian seasoned breadcrumbs
Fresh mozzarella–“pearl” sized.

Pour risotto on to a cookie sheet to form a uniform 1/2 thick layer. Chill for at least an hour (long is better).
Remove from fridge, cut into uniform squares. Place a mozzarella “pearl” in the center of each square, then form a ball of risotto around the mozzarella. Once you’ve formed the risotto balls, roll each in egg wash, then coat with breadcrumbs. Deep fry or pan fry until golden brown and crispy. Serve immediately (or refrigerate, reheat in an over at 375 until hot through).

Roasted Red Pepper Coulis:
10 oz roasted red bell peppers
1/3 cup olive oil
2 tbsps tomato paste
1 tbsp balsamic vinegar
1 tbsp chopped shallots
salt and pepper
Blend all ingredient in blender or food processor until smooth.

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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”