Tomato-Basil Arancini

By WisconsinMike

Small Italian rice croquettes from Sicily. Serve with marinara for dipping. You can make up the risotto 1 day ahead of time.

Ingredients

• For the risotto:
• 1/4 C. olive oil
• 1 medium white onion, finely chopped
• 1 lb. Arborio rice (2 1/3 C)
• 2 t. kosher salt, plus more as needed
• 1/2 t. fresh ground pepper
• 1/2 C. dry white wine
• 4 C. chicken broth/stock
• 1/2 C. water
• 1 C. finely grated Paremsan Reggiano cheese
• 1/3 C. finely chopped sun dried tomatoes packed in oil
• For the Filling:
• 3 C. shredded mozzarella cheese
• 1/2 C. finely chopped basil leaves
• For frying/serving:
• 2 - 2 1/2 qts vegetable oil
• 1/2 C. all purpose flour
• Kosher salt
• Fresh ground pepper
• 4 large eggs
• 1 1/2 C. fine unseasoned breadcrumbs
• Marinara

Preparation

Step 1

For the risotto:

1. Heat the oil in a large wide pot of Dutch oven over medium heat until shimmering. Add the onion, season with salt and pepper, and cook stirring occasionally, until the onion has softened, about 5-6 minutes.

2. Add the rice, measured salt, and measured pepper and stir to combine. Cook, stirring constantly with a wooden spoon and make sure to scrape the bottom of the pan, until the rice starts to crackle, about 1-2 minutes. Add the wine and cook, stirring occasionally, until all the liquid has been absorbed.

3. Add the broth and water, stir to combine, and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until the rice is completely tender and cooked through, about 10-12 minutes.

4. Remove the pot from the heat and stir in the Parmesan Reggiano and sun dried tomatoes. Taste and season with salt and pepper as needed. Transfer the risotto to a rimmed baking sheet and spread it in an even layer. Let sit until cooled to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

For the filling:

1. When ready to begin frying, drop 1/4 C. portions of the chilled risotto onto a second baking sheet and set aside. they do not have to be perfect balls.

2. Combine the mozzarella and basil in a medium bowl. Measure 1 T. portions of the mixture, form it into compact balls with your fingers, and place onto a work surface or large plate. (You should have the same number of rice balls and filling balls.)

3. Have a small bowl of water ready. Moistening your hands with the water as needed to prevent sticking, place 1 portion of the risotto in your palm and press it into a 4 inch wide patty. Place 1 portion of the mozzarella mixture in the center of the patty and wrap the risotto tightly around it to completely enclose it, forming a smooth and compact ball.

4. Place the risotto balls back onto the second baking sheet and repeat with the remaining portions of risotto and filling-set aside.

For frying:

1. Heat the oil in a Dutch oven or a large heavy bottomed pot over medium high heat until it reaches 300 degrees . Heat oven to 275 degrees and arrange the rack in the middle. Set a wire rack over a baking sheet, set aside.

2. Meanwhile, place the flour in a medium bowl and season with salt and pepper. Place the eggs in a second medium bowl and lightly beat with a fork to break them up. Finally, place the breadcrumbs in a third medium bowl.

3. Working with 1 risotto ball at a time, roll it in the flour until lightly coated, tapping off any excess. Then dip it into the eggs, letting any excess drip off. Finally, roll it in the breadcrumbs until evenly coated. Return it to the baking sheet and repeat with the remaining risotto balls.

4. When the oil is ready, add 5 of the breaded balls and fry, turning occasionally, until golden brown all over and the cheese in the middle is melted, about 5 minutes. Using a slotted spoon, remove the arancini to the wire rack and place in the oven. Repeat with the remaining breaded balls. Serve immediately with warm marinara.