by Cordelia
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my 57 recipes »
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Cordelia's Notes:
Expand1.5 ounces of guerre cheese (or other metling cheese like fontina or mozarella. I used Kasseri) Ask a question about this ingredient
1/2-1 cup panko bread crunbs Ask a question about this ingredient
1 small onion diced Ask a question about this ingredient
3 cloves of garlic Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1 can of diced tomatoes Ask a question about this ingredient
1-1.5 teaspoon of sugar Ask a question about this ingredient
few basil leaves, shreded Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 yolk or small egg Ask a question about this ingredient
About a cup or cup and half of cooked risotto (recipe below or leftovers) Ask a question about this ingredient
Cook the sauce: In a pan satue the diced onion with table spoon of olive oil and a bit of salt on medium heat for 10 minutes, until soft and sweet. Add the chopped garlic and saue for another minute.
Ask a question about this stepAdd the tomato paste and mix well and cook for 2-3 minutes until caramelized a bit.
Ask a question about this stepPuree the diced tomatoes in a food processor and add to the pan with the sugar, 1/4 teaspoon of salt and some pepper. Bring to a boil and then simmer for 15 minutes on low heat.
Ask a question about this stepCut the cheese to small 1/4 inch cubes.
Ask a question about this stepForm the balls: bit the egg and add it to the cooled mixture of the risotto. Mix well. Take a small handful of the risotto and flatten it in your palm. Put in the middle a cube of cheese. Form a ball of the rice around it (about the size of ping-pong ball ~1.5" in diameter) . We your hands if it is to sticky. Set a side until you form all the balls.
Ask a question about this stepPut the bread crumbs in a shallow dish. Roll each ball in the bread crumbs until covered well.
Ask a question about this stepHeat oil in a small pan, enough for deep frying. Check if the oil is warm enough by dipping the stick side of a wooden spoon in the oil. If you see little bubbles around it the oil is warm enough. Or throw in few bread crumbs and see if it sizzle right away.
Ask a question about this stepFry the balls in the oil for few minutes on each side until golden brown Let them drip on paper towels.
Ask a question about this stepAdd the basil to the sauce and keep some for decoration. put few tablespoons of sauce on each plate and put a rice ball or two on top. Decorate with a bit of good olive oil and shifonade of basil leaves.
Ask a question about this stepYou can make the balls and the sauce a head of time, but make sure you fry the balls just before serving so the cheese will oozes when eating. You can keep the balls in warm oven for a bit.
Ask a question about this step1/2 cup Aborrio rice Ask a question about this ingredient
1/2 small onion chopped Ask a question about this ingredient
1 stalk of celery chopped Ask a question about this ingredient
2 cakes of liquid (I use half chicken stok and half water) Ask a question about this ingredient
1 clove of garlic minced Ask a question about this ingredient
1/4 cup of white wine Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/3 cake of grated parmesan cheese Ask a question about this ingredient
1 teaspoon chopped parsley Ask a question about this ingredient
1/4 teaspoon of salt Ask a question about this ingredient
1/4 teaspoon of pepper Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
In a small pan bring the stock to a boil and then continue to simmer on lowest heat.
Ask a question about this stepSatue the onion and the celery with a bit of salt in the olive oil for 5 minutes until soft. Add the garlic and satue for a minute.
Ask a question about this stepAdd the rice and satue for 3 minutes until all covered in oil, a little transparent and a bit toasty.
Ask a question about this stepAdd the wine, mix well until the wine evaporated. Add the salt and pepper.
Ask a question about this stepAdd a ladle of boiling liquid at a time. On medium low heat mix until the liquid was almost fully absorbed by the rice. Then add another ladle of liquid and so on. The whole process of adding the liquids should take about 17-20 minutes. Close to the 17 minutes taste the rice. When it is soft but still has a little bite to it (al-dente) take it of the heat.
Ask a question about this stepAdd the butter and cheese and mix well. Cover and let it sit for 5 minutes or so.
Ask a question about this stepFor the Arancini recipe this risotto should not be as runny as regular risotto, so at the end add just a bit of liquids. Though don't worry too much about it, it will get firmer when it cools down.
Ask a question about this stepLet the risotto cool completely before you make the balls.
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