- 12
- 150 mins
Ingredients
- Variation from Tasting Table:
- 1 tablespoon extra-virgin olive oil
- 2 ounces pancetta, cut into 1/4-inch dice
- 1/2 small onion, finely chopped
- Kosher salt
- 1 cup plus 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/4 cup finely chopped parsley
- 1 cup plus 2 tablespoons grated pecorino cheese, plus more for sprinkling
- Pinch of crushed red pepper
- 3 cups cooled cooked white rice
- 3 large eggs, 1 beaten and 2 separated
- 1 cup plain dry breadcrumbs
- Canola oil, for frying
- Chopped mint and coarse sea salt, for garnish
- 1/4 pound guanciale, cut into 1/4-inch dice (substitute pancetta or bacon)
- 1 small onion, cut into 1/4-inch dice
- 3 garlic cloves, minced
- 1 cup Arborio rice
- 3/4 cup white wine
- 5 cups chicken stock, warmed
- 1/2 cup shelled peas, roughly chopped
- 2 cups grated Parmigiano-Reggiano cheese
- 3 eggs
- Kosher salt
- Freshly ground black pepper
- 6 cups canola oil
- 3/4 cup all-purpose flour
- 3/4 cup panko breadcrumbs
Preparation
Step 1
In a medium saucepan, heat the olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally,
until browned and nearly crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
Add the onion and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened and well browned, about 12 minutes. Stir in 1 tablespoon of the flour and cook until a paste forms. Gradually whisk in the milk and bring to a simmer, then cook over moderately low heat, whisking, until thickened and no floury taste remains, 5 to 7 minutes. Scrape the onion béchamel into a medium bowl and stir in the pancetta, parsley, 2 tablespoons of the cheese, 1/2 teaspoon of salt and the crushed red pepper. Let the filling cool completely.
In a large bowl, mix the rice with the beaten egg and the
2 egg yolks until evenly coated. Stir in the remaining 1 cup of pecorino cheese until the rice becomes sticky.
Line a large baking sheet with wax paper. Scoop 3 packed tablespoons of the rice mixture into one moistened hand and press it into a 3 1/2-inch round. Scoop 2 teaspoons of the cooled filling into the center and wrap the rice around it, pressing to form a tight ball. Transfer to the baking sheet. Repeat with the remaining rice mixture and filling to make 12 arancini.
Place the breadcrumbs and the remaining 1 cup of flour in 2 separate shallow bowls. In another shallow bowl, beat the egg whites until frothy. Dust the arancini with flour, tapping off the excess. Roll them in the beaten egg whites and then in the breadcrumbs. Transfer the arancini to the baking sheet and refrigerate, uncovered, until firm, about 1 hour.
In a large saucepan, heat 2 inches of canola oil to 350°. Add half of the arancini to the hot
oil and fry over moderate heat, turning occasionally, until golden and heated through, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining arancini. Pile the arancini on plates or a platter, garnish with chopped mint, grated cheese and coarse sea salt and serve.
Make Ahead
The arancini can be prepared through Step 5 and refrigerated overnight
Variation:
1. Prepare the guanciale: In a large, deep sauté pan, cook the guanciale on medium-low heat until crispy, about 6 minutes. Remove the cooked guanciale from the pan with a slotted spoon and drain on a paper towel-lined plate. Let cool, then roughly chop and set aside.
2. Make the rice: Pour off all but 2 tablespoons of the rendered fat from the sauté pan. Add the onion and garlic and cook over low heat until translucent, about 5 minutes. Add the rice and stir to coat the grains evenly with the rendered fat. Increase the heat to medium, add the white wine and boil until the liquid has reduced by half, about 2 minutes. Add the chicken stock one ladleful at a time, stirring constantly until the liquid has been absorbed. Continue to add stock each time the rice looks dry, stirring constantly, until the rice is tender and you have added all the stock, about 25 to 30 minutes.
3. Add the peas, Parmesan and the cooked guanciale to the risotto and mix well to combine. Remove the pan from the heat. In a small bowl, whisk together 1 egg with a large spoonful of the warm rice mixture, then slowly add the egg-rice mixture back into the risotto, stirring briskly to prevent the egg from clumping or curdling. Return the pan to low heat and continue stirring until the mixture has thickened slightly, about 5 minutes. Season to taste with salt and pepper, then spread over a parchment-lined baking sheet and refrigerate until cool. With a 1-inch ice cream scoop, form the chilled rice mixture into balls and transfer to a parchment-lined baking sheet.
4. In a medium saucepan, heat the oil to 350°. Add the flour to a shallow baking dish or cake pan. Add the panko breadcrumbs to a second shallow baking dish. In a third shallow baking dish, whisk together the remaining 2 eggs with ¼ cup of water until well combined. Dip each ball in the flour, rolling to coat, then dip into the beaten egg, allowing the excess egg to drip off. Finally, roll the balls in breadcrumbs, shaking to remove any excess. Return the dredged balls to the parchment-lined baking sheet.
5. Add to the arancini to the hot oil in small batches and fry, turning occasionally, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels and season with salt. Serve warm.