ARANCINI WITH A ROASTED RED PEPPER CREAM SAUCE
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25-30 pieces
This recipe is a 3-step process and is worth every minute of preparation!
1st step: Make the Risotto
2nd step: Make the Roasted Red Pepper Cream Sauce
3rd step: Assemble the Arancini
RISOTTO
1 T OLIVE OIL
3 T UNSALTED BUTTER
2/3 C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
12 OZ ARBORIO RICE
1 C WHITE WINE
2 ½ C CHICKEN STOCK
2 ½ C BEEF STOCK
¼ C BASIL, chiffonade
½ C HEAVY CREAM
¾ C PARMESAN CHEESE, grated
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large stockpot, heat the oil and melt the butter over medium-high heat. Add the red onion and garlic and cook 2-3 minutes. Add the Arborio rice and cook, stirring constantly, about 2 minutes until the grains of rice look translucent. Add the wine and cook until nearly evaporated, 1-2 minutes. Add one cup of stock, and the basil. Continue stirring occasionally until most of the stock has evaporated and then continue to add more stock, one cup at a time until it has been incorporated. This process will take about 25 minutes. After the last cup of stock has been absorbed, remove from heat and add the heavy cream and parmesan cheese. Season to taste with salt and pepper and pour the risotto into a 9x13 baking dish and allow to cool. Cover the surface with plastic wrap and refrigerate overnight. (Can be made two days in advance)
This recipe is a 3-step process and is worth every minute of preparation!
1st step: Make the Risotto
2nd step: Make the Roasted Red Pepper Cream Sauce
3rd step: Assemble the Arancini
RISOTTO
1 T OLIVE OIL
3 T UNSALTED BUTTER
2/3 C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
12 OZ ARBORIO RICE
1 C WHITE WINE
2 ½ C CHICKEN STOCK
2 ½ C BEEF STOCK
¼ C BASIL, chiffonade
½ C HEAVY CREAM
¾ C PARMESAN CHEESE, grated
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large stockpot, heat the oil and melt the butter over medium-high heat. Add the red onion and garlic and cook 2-3 minutes. Add the Arborio rice and cook, stirring constantly, about 2 minutes until the grains of rice look translucent. Add the wine and cook until nearly evaporated, 1-2 minutes. Add one cup of stock, and the basil. Continue stirring occasionally until most of the stock has evaporated and then continue to add more stock, one cup at a time until it has been incorporated. This process will take about 25 minutes. After the last cup of stock has been absorbed, remove from heat and add the heavy cream and parmesan cheese. Season to taste with salt and pepper and pour the risotto into a 9x13 baking dish and allow to cool. Cover the surface with plastic wrap and refrigerate overnight. (Can be made two days in advance)
ROASTED RED PEPPER CREAM SAUCE
1 T OLIVE OIL
½ C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
¼ C WHITE WINE
2 C HEAVY CREAM
½ t CAYENNE PEPPER
2 T LEMON JUICE
12 OZ JAR ROASTED RED PEPPERS, drained and chopped
2 T BASIL, chiffonade
3 T UNSALTED BUTTER
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large saucepan, heat the olive oil over medium-high heat for 1-2 minutes. Add the red onion and garlic and cook for 3-4 minutes, stirring occasionally. Stir in the white wine and cream, bring to a boil and then reduce to a medium heat. Add the cayenne pepper, lemon juice and red peppers. Simmer the sauce for 5-7 minutes and remove from heat. Blend the sauce in a blender until smooth. Return the mixture to the saucepan set over medium heat and cook another 5-7 minutes. Add the butter, one tablespoon at a time until it has all been incorporated. Season to taste with salt and pepper. (Can be made two days in advance. Rewarm over low heat before serving.)
ASSEMBLE THE ARANCINI
25-30 MOZZARELLA CHEESE BALLS (I use Belgioso Cheese. One of the ‘little cherry size’ or 3 of the ‘pearl size’
¾ C FLOUR
4 EGGS, whisked lightly
3 C PANKO BREADCRUMBS
1/2 C BASIL, chiffonade (garnish)
OIL FOR FRYING
Remove the risotto from the refrigerator and form it into a 2” diameter ball. Create an indentation in the center with your index finger and stuff the opening with a piece of mozzarella cheese. Close the opening and roll the ball tightly. Repeat this process until you have used all of the risotto forming 25-30 arancini balls.
Place the flour, eggs and breadcrumbs in 3 separate bowls. Roll each arancini ball in the flour, then the egg, then the breadcrumbs, shaking off any excess. Place the balls on a baking sheet. (Can be done two days in advance.)
Add about 2 inches of oil to a large saucepan. Heat the oil to 325 degrees. Carefully place the arancini balls into the hot oil. Fry the arancini balls until they are a deep golden brown. Drain the arancini balls on paper towel and allow them to cool slightly. Ladle some of the warm roasted red pepper cream sauce into a large shallow bowl. Place the arancini balls atop the sauce and garnish with fresh basil.
1 T OLIVE OIL
½ C RED ONION, finely diced
2 CLOVES GARLIC, finely diced
¼ C WHITE WINE
2 C HEAVY CREAM
½ t CAYENNE PEPPER
2 T LEMON JUICE
12 OZ JAR ROASTED RED PEPPERS, drained and chopped
2 T BASIL, chiffonade
3 T UNSALTED BUTTER
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large saucepan, heat the olive oil over medium-high heat for 1-2 minutes. Add the red onion and garlic and cook for 3-4 minutes, stirring occasionally. Stir in the white wine and cream, bring to a boil and then reduce to a medium heat. Add the cayenne pepper, lemon juice and red peppers. Simmer the sauce for 5-7 minutes and remove from heat. Blend the sauce in a blender until smooth. Return the mixture to the saucepan set over medium heat and cook another 5-7 minutes. Add the butter, one tablespoon at a time until it has all been incorporated. Season to taste with salt and pepper. (Can be made two days in advance. Rewarm over low heat before serving.)
ASSEMBLE THE ARANCINI
25-30 MOZZARELLA CHEESE BALLS (I use Belgioso Cheese. One of the ‘little cherry size’ or 3 of the ‘pearl size’
¾ C FLOUR
4 EGGS, whisked lightly
3 C PANKO BREADCRUMBS
1/2 C BASIL, chiffonade (garnish)
OIL FOR FRYING
Remove the risotto from the refrigerator and form it into a 2” diameter ball. Create an indentation in the center with your index finger and stuff the opening with a piece of mozzarella cheese. Close the opening and roll the ball tightly. Repeat this process until you have used all of the risotto forming 25-30 arancini balls.
Place the flour, eggs and breadcrumbs in 3 separate bowls. Roll each arancini ball in the flour, then the egg, then the breadcrumbs, shaking off any excess. Place the balls on a baking sheet. (Can be done two days in advance.)
Add about 2 inches of oil to a large saucepan. Heat the oil to 325 degrees. Carefully place the arancini balls into the hot oil. Fry the arancini balls until they are a deep golden brown. Drain the arancini balls on paper towel and allow them to cool slightly. Ladle some of the warm roasted red pepper cream sauce into a large shallow bowl. Place the arancini balls atop the sauce and garnish with fresh basil.
