Arancini with Tomato Dipping Sauce

By jjadin

Ingredients

• Tomato dipping sauce:
• 4 cups (1L) vegetable stock
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 1-1/2 cups (375 mL) arborio rice
• 1 cup (250 mL) (250 mL) (250 mL) dry white wine
• Kosher salt + pepper
• 2 tbsp (30 mL) butter
• 1-1/2 cups (375 mL) grated parmigiano-reggiano cheese
• 18 mozzarella cubes, each about 1 inch (2.5 cm)
• 2 cups (500 mL) all-purpose flour
• 2 large eggs, lightly beaten
• 1-1/2 cups (375 mL) dried bread crumbs
• 1/4 tsp (1 mL) freshly grated nutmeg
• Canola oil for frying
• 1/4 cup (60 mL) extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp (30 mL) chopped thyme leaves
• 1 small carrot, peeled, grated
• 28-oz (796-mL) can whole tomatoes
• Kosher salt

Details

Servings 18

Preparation

Step 1

For arancini, heat stock in small saucepan over low. Keep warm.

Heat olive oil in large, deep saucepan over medium-high. Add onions and garlic. Cook, stirring, 5 minutes. Stir in rice; cook 1 minute. Add wine. Cook until absorbed. Season with salt and pepper. Add warm stock to rice, a ladle or two at a time, waiting until each addition is absorbed before adding more, and stirring frequently. This should take about 18 minutes. Stir in butter and 3/4 cup (185 mL) parmigiano-reggiano. Spread on baking sheet in thin layer to cool quickly.

When rice is cool enough to handle, scoop by scant 1/4 cup (60 mL) full and roll into balls. Make small indentation in centre and insert mozzarella cube, then cover up hole with rice. Repeat with remaining rice and cheese. (Makes about 18.)

Place flour, eggs and bread crumbs in separate shallow bowls. Season bread crumbs with nutmeg and remaining 3/4 cup (185 mL) parmigiano-reggiano. Rolls each rice ball in flour, then egg, then bread crumb mixture. Transfer balled to rimmed baking sheet. Refrigerate at least 30 minutes to firm up.

Meanwhile, for Tomato Dipping Sauce, heat oil in medium saucepan over medium. Add onions and garlic. Cook, stirring, 8 minutes. Add thyme and carrot. Cook, stirring, 5 minutes to soften. Add tomatoes and juices, crushing tomatoes. Raise heat to high and bring to a boil. Reduce heat to low; simmer 20 minutes. Season with salt. Purée using immersion blender or in a blender or food processor, in batches if needed. Keep warm until ready to use. (Makes about 6 cups/1-1/2L.)

To fry, heat 1 inch (2.5 cm) canola oil in large, deep pan over medium to medium-high. Add arancini, about 6 at a time or to fit, until golden brown, about 3 to 4 minutes. Transfer with slotted spoon to drain on paper towel lined plate.

Serve hot arancini with Tomato Dipping Sauce.