I took these delicious arancini to a potluck dinner where you had to bring a dish starting with the letter A. It's a reasonably limiting theme, the letter "A"... a flick through a few favourite cookbooks offered up recipes involving artichoke, asparagus, apricot and apple of which only apple is in season. After a bit more creative thought I decided on arancini with arrabiata sauce... double points for two dishes starting with A!
These are time-consuming but not difficult to make. Once cooked they can be set aside and reheated in the oven until the cheesy centre melts when you need them. Same goes for the sauce - make in advance and warm a little before serving.
Don't be put off by the cooking method - deep frying is surprisingly fun! And fast! All you need is a saucepan and a litre of cheap-ish vegetable oil like canola. It's worth investing in a candy thermometer to make sure you get the temperature right the the exterior seals as soon as it hits the oil. If it's not hot enough they'll just soak it up. If immersing food into a pot of bubbling fat concerns you, be reassured that if you get the temperature right and drain them properly, you'll have almost as much oil at the end as you started with.
A little mozzarella goes a long way in this recipe. It seems like a tiny cube when you're shaping the arancini but once cooked it melts into a delicious goey centre. A little ham or prosciutto stuffed in with the mozzarella would make these arancini even better - although it has a gorgeous gooey texture, mozzarella is reasonably bland so a little saltiness from some ham would be perfect.
Arancini with arrabiata sauce
Makes 25-30
For the risotto...
2 tablespoons olive oil
1 onion finely diced
2 cups aborio rice
A splash of white wine
2 litres hot stock - chicken or vegetable
1/2 cup grated parmesan cheese
salt and pepper
Heat a heavy-based lidded pan over a medium-low heat, add oil and onion, cover and leave the onion to soften for 10 minutes or so. Stir occasionally and make sure the onion doesn't catch on the base of the pan. Add a splash of water if needed.
Turn up the heat to medium-high and add rice. Stir and toast for a couple of minutes. Add a splash of wine and let it reduce. Turn the heat down to medium and gradually add the hot stock. Add about a 1/4 cup at a time and let the rice absorb it before adding more. After about 20 minutes all the stock should be added and the rice cooked (but with just a little firmness to it).
Stir in the parmesan and season with salt and pepper. Leave to cool. To speed this part up, spread the risotto out in a shallow pan and refrigerate.
To shape into balls...
4 eggs
2 tablespoons of milk
2 cups breadcrumbs
150g mozzarella, in 1cm cubes
lots of oil
Lightly beat two of the eggs and stir through the risotto. Once thoroughly mixed, scoop up 2 tablespoon-sized amounts of risotto and using wet hands, shape into a ball. Press your thumb into the centre of the ball, place a cube of mozzarella into the indentation and cover with rice and make it look nice and round.
I used a mashed-potato scoop to scoop up the mixture and it was the perfect tool for the job - it made sure all the arancini were the same size so they cooked evenly. A big spoon would be fine if you don't have a mashed-potato scoop in your kitchen drawer.
Once you have a tray-load of risotto balls it's time to crumb them. Whisk the remaining eggs and splash in the milk to make an egg wash. Place the breadcrumbs in a bowl. Dip the arancini into the egg mixture then roll in breadcrumbs. Pat them on to cover well. Once you've crumbed all the arancini, leave them to chill in the fridge for 30 minutes, or until you're ready to cook them.
Now for the fun part... deep-frying! I used a litre of canola oil in a medium-sized saucepan and cooked 3-4 arancini at a time. You want the oil to be at least 10 centimetres deep. Heat the oil over a medium to high heat until it reaches 180 degrees Celsius (it's definitely worth investing in a thermometer for stuff like this) using a slotted spoon, gently place 3-4 arancini into the hot oil and leave them to bubble away for 4-5 minutes. If they're browning too fast or slow, adjust the heat accordingly. Once golden brown, remove from the oil onto paper towels to drain for a couple of minutes. Eat straight away or reheat in the oven before serving.
After cooking cool and strain the oil back into the bottle to use again. Or just to store until you figure out how to get rid of it.Whatever you do, don't pour it down the sink! And it pays to label the bottle "old oil" so it doesn't inadvertently get added to a carrot cake or similar!
I served the arancini with arrabiata sauce - a tomato sauce with a bit of a chilli kick.
The sauce...
2 tablespoons olive oil
4 cloves of garlic, finely chopped
1 can chopped tomatoes
chilli flakes (to taste)
salt and pepper
Heat the oil in a small pot over a medium heat. Add the garlic and cook gently for a few minutes. Don't let it brown. Add the tomatoes and simmer gently for 10-15 minutes to reduce a little. Add a few shakes of chilli flakes (go easy to start with, you can always add more later). Once cooled, process briefly in a food processor or with a stick blender for a smoother sauce. Season with salt, pepper and extra chilli flakes to your taste.
