The Amazing Arancini

I have found a new love and it's name is Arancini.  It is an Italian appetizer made from a nice rich and creamy risotto with mozzarella cheese and FRIED.  The recipe I chose to use is from Giada De Laurentiis from the Food Network.  Now I did have to modify it a little bit.  The store I was at happened to be out of porcini mushrooms so I used baby bella's and skipped the button mushrooms as well.  I also added about twice as much white wine than what the recipe called for.  Now this recipe does take some time so be sure to give yourself plenty or make your risotto a day in advance.  It needs some time to cool before you make it into your balls.  Don't want to burn your hands!

So the first thing you do is make the risotto.  It will take at least a half hour to make this not including the prep.  The mushrooms need to be sauteed prior to being added to the rice.  Also, it seems like 8 cups of stock is a lot but you really will use all of it.  The key is to keep adding the stock one ladle at a time and continuously stir the rice around.  This helps break it down the rice and get it creamy.  This is also where I would taste it and see if it needs more wine.  I think I need to find a good dry wine to use.  I used a Pinot Grigio but think that I will try a Chardonnay next time.  If anyone has a suggestion for a good dry white I will be more than appreciative.

Simmering Risotto

close-up of the creamy risotto

So once our risotto is made and you have resisted the temptation to eat it all, let it cool and cut your mozzarella cheese into small quarter inch square cubes.  Chef also suggested that cooked Italian sausage is good too, maybe next time I will try that out.  Scoop some risotto in your hand (yes, you will get messy) and place a piece of mozzarella in the middle and form a ball around it.  Once this is done roll it around some Italian bread crumbs.  Then lightly fry them in a skillet.  A vegetable or canola oil should be used.  Once a nice golden color place on a plate with a paper towel to drain.  I did come across a few recipes that had a marinara sauce to dip them in but I thought the flavor of these ones didn't need a sauce.  I just shredded some more Parmesan cheese on the top for some garnish.  They were delicious but don't keep well so they need to be eaten shortly after you fry them.  My neighbor's got to sample some of the ones I made so I didn't have a bunch of left overs.

Arancini perfecto!

who want's to be my neighbor?

If you want to try this at home here is the recipe:

Ingredients

• Vegetable oil, for deep-frying
• 2 large eggs, beaten to blend
• 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
• 1/2 cup grated Parmesan
• 1 1/2 cups dried Italian-style bread crumbs
• 2 ounces mozzarella, cut into 1/2-inch cubes
• Salt

Directions

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

Mushroom Risotto with Peas:

• 8 cups canned low-salt chicken broth
• 1/2-ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice or short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour