ARANCINI
Next time you’ve got some leftover risotto or just a hankering for a delicious handheld meal, try our recipes for arancini! We promise all of your blood, sweat, and tears making these bad boys will be well worth the effort.
Method
Arancini Method:
Shape the the arancini into a cone, ball, oval, or square shape by placing a large scoop (~110 grams) of the cooled rice onto one of your hands. Pat the rice into a ball, then create a deep divot in the center. Fill the cavityl with about 2 teaspoons - 1 tablespoon of filling. Add another 40 grams of rice to the top of the filled rice ball to seal the filling in, then pat into your arancini shape of choice. See video for further instruction.
Allow the shaped and filled arancini to chill in the refrigerator for 30 minutes.
Meanwhile, prepare the dredging station: fill three bowls, one with flour, one with beaten eggs, and the other with breadcrumbs.
Dredge the chilled arancini in the flour, then egg, then breadcrumbs.
Fry at 350 °F for 4-6 minutes or until golden brown and crisp.
Rice Base Method:
Add the stock, butter, and salt to a high-walled skillet or pot. Bring the stock mixture to a boil, then add rice and cook for 20-25 minutes.
Spread the cooked rice onto a sheet tray to cool completely.
Ragu Filling Method:
Heat the oil in a large high-walled skillet. Add the vegetables until tender, 4-6 minutes.
Add the pork and cook until well browned, 4-6 minutes.
Add the nutmeg, bay leaf, and tomato paste to the skillet and sitr to combine. Cook the mixture for 1-3 minutes.
Add the tomatoes and water, then bring the mixture to a simmer. Cook for 1 hour or until the mixture is thicken, bordering on dry. Stir in the frozen peas and parmesan cheese, then season the sauce to taste with salt and pepper.
Transfer the ragu to a sheet tray to cool completely or refrigerate overnight.
Alla Norma Filling Method:
Heat the oil until shimmering in a large high-walled skillet. Add eggplant, season with salt, and cook until tender and golden brown, 3-5 minutes.
Using a slotted spoon, transfer the cooked eggplant to a bowl.
To the same skillet, add the canned tomatoes. Bring the mixture to a simmer and cook until thickened, about 15-20 minutes..
Add back the eggplant, basil, ricotta to the skillet. Fold to combine the mixture, then transfer the mixture to a large sheet tray to cool completely or refrigerate overnight.
Al Burro Filling Method:
Melt the butter in a small pot over medium heat. Add the flour and whisk to combine.
Slowly pour in the milk in small additions, making sure all of the liquid has been absorbed before adding more milk.
Once all of the milk is incorporated, cook the mixture for 3-4 minutes or until thickened. Season the sauce with nutmeg, salt, and pepper.
Strain and allow the bechamel sauce to cool to room temperature. Optionally, refrigerate the sauce overnight.
Combine cooled (or chilled) bechamel with the cubed ham and cheese.
Keep refrigerated until ready to use.
Ingredients
Arancini Ingredients:
Rice Base (see recipe below) or leftover risotto
Ragu Filling (see recipe below)
Alla Norma Filling (see recipe below)
Al Burro Filling (see recipe below)
2 Cups all purpose flour
4 large eggs, beaten
2 Cups plain breadcrumbs
As needed vegetable oil
Rice Base Ingredients:
5 Cups vegetable or chicken stock
2 oz unsalted butter
2 tsp kosher salt
2 cups Carnaroli, Roma, or Arborio rice
Ragu Filling Ingredients:
2 Tbsp cooking olive oil
2 stalks celery, sliced
1 large yellow onion, diced
1 medium carrot, peeled + diced
12 oz ground pork (and/or veal)
½ tsp freshly grated nutmeg
3 Tbsp tomato paste
1 (14 oz) can crushed tomatoes
14 oz water
3 oz frozen peas
1 oz parmesan cheese, grated
To taste kosher salt
To taste freshly ground black pepper
Alla Norma Filling Ingredients:
3-4 Tbsp cooking olive oil
1 small eggplant, peeled + cubed
To taste kosher salt
1 (14 oz) can crushed tomatoes
½ Cup basil, chopped
2 oz Ricotta salata, shredded
Al Burro Filling Ingredients:
3 Tbsp unsalted butter
3 Tbsp all purpose flour
1 Cups whole milk
¼ -½ tsp freshly grated nutmeg
To taste kosher salt
To taste freshly ground black pepper
8 oz ham, cubed
8 oz mozzarella, provola, or scamorza, cubed