Category: Appetizers

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Arancini (Risotto Balls)

Arancini with Marinara Sauce

Leigh and I first tried Arancini at Amore Trattoria Italiana here in Grand Rapids, MI. We also had attended a cooking demonstration with Amore’s Chef Jenna on making Risotto. After the demonstration Jenna explained how they make their Arancini, but didn’t give the recipe out – We all have secrets! Once again I had the thought, ‘I can make these’ and set out researching how to put these together. I tested them out on the family, and they turned out fantastic. Everyone went back for more.

Ingredients

  • 1 cup Arborio rice
  • 3-4 cups of vegetable broth
  • 4 Tbsp. salted butter (divided)
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup onion (finely diced)
  • 1-1/2 cups grated parmesan cheese (divided)
  • 2 Tbsp. toasted pine nuts
  • 3 Tbsp. parsley (finely chopped)
  • 2 large eggs
  • 1 cup fontina cheese (cubbed)
  • 1-2 cups breadcrumbs (fine)
  • vegetable oil for frying
Arancini Ingredients

Preparation

Making the Risotto:

  1. Sauté onions in extra virgin olive oil and butter for 3 minutes in a large skillet until they become translucent and tender.
  2. Add Arborio rice, stirring for about 2 minutes to toast the rice.
  3. Stir in 1 cup of vegetable broth, continue cooking and stirring until all of the liquid is absorbed.
  4. Gradually stir in the remaining broth 1 cup at a time, cooking and stirring until the liquid is absorbed before adding the next cup of broth. (20 minutes)
  5. Add 2 Tbsp. of butter and 3/4 cup of grated parmesan and stir to thoroughly incorporate into the rice and onions.
  6. Spread on a parchment-lined baking sheet and let cool completely.

Arancini (Risotto Balls):

  1. Beat eggs in a large bowl.
  2. Add in the parsley, remaining 3/4 cup of grated parmesan cheese, toasted pine nuts and thoroughly mix.
  3. Stir in the cooled risotto and thoroughly mix all ingredients.
  4. Cover and refrigerate rice mixture for at least 1 hour, or overnight. This allows the ingredients to set up and become firm.
  5. Put breadcrumbs into a small bowl.
  6. Scoop risotto mixture (I used a 1-1/2 Tbsp. scooper) and press a cavity into the risotto mixture.
  7. Place the fontina cheese cube into the cavity.
  8. Gently roll the mixture into ball around the chees cube.
  9. Roll the ball in breadcrumbs and place on a parchment lined baking sheet. Note that this is very light breadcrumb coating.
  10. Heat vegetable oil (3/4 inch deep) or in a fryer if you have one to 350°
  11. Cook for 3-4 minutes until golden brown.
  12. Remove with a slotted spoon and drain on paper towels; season with salt.

Note: At Step 9, you can freeze the Arancini to be cooked at a later date. I froze mine on the cookie sheet first, then vacuum sealed them frozen so that they held the ball shape.

Arancini – Hot and Delicious, Served with Marinara Sauce
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Steamed Chinese Dumplings (Shu Mai)

Steamed Chinese Dumplings (Shu Mai) with Spicy Sweet Chili Sauce

While on our recent cruise we attended a cooking demonstration by America’s Test Kitchen. One of the dishes the chef prepared that day was Steamed Chinese Dumplings (Shu Mai). It looked easy enough, so we came home and purchased a bamboo steamer and all the ingredients to make these tasty little dumplings.

Ingredients:

  • 2 tablespoons soy sauce
  • 1⁄2 teaspoon unflavored powdered gelatin
  • 1 pound ground pork
  • 1⁄2 pound shrimp, peeled, tails removed and halved lengthwise (see note)
    • Use any size shrimp except popcorn shrimp; there’s no need to halve shrimp smaller than 26 to 30 per pound
  • 1⁄4 cup water chestnuts, chopped
  • 4 dried shiitake mushroom caps (about 3⁄4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1⁄4-inch dice
  • 2 tablespoons cornstarch
  • 2 tablespoons minced fresh cilantro leaves
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons grated ginger
  • 1⁄2 teaspoon table salt
  • 1⁄2 teaspoon ground black pepper
  • 1 (1 pound) package 5 1⁄2 inch square egg roll wrappers (see note)
    • You can substitute square or round wonton skins for the egg roll wrappers.
  • 1⁄4 cup carrot, finely grated (optional)

Preparation:

  • Combine soy sauce and gelatin in small bowl. Set aside to allow gelatin to bloom, about 5 minutes.
  • Meanwhile, place shrimp and pulse until coarsely chopped into approximate 1⁄4-inch pieces, about five 1-second pulses. Transfer shrimp to bowl with ground pork
  • Stir in soy sauce mixture, water chestnuts, mushrooms, cornstarch, cilantro, sesame oil, wine, vinegar, sugar, ginger, salt, and pepper.
  • Divide egg roll wrappers into 3 stacks (6 to 7 per stack). Using 3-inch biscuit cutter, cut two 3-inch rounds from each stack of egg roll wrappers (you should have 40 to 42 rounds). Cover rounds with moist paper towels to prevent drying.
  • Working with 6 rounds at a time, brush edges of each round lightly with water. Place tablespoon of filling into center of each round.
  • Form dumplings by pinching opposing sides of wrapper with your fingers until you have 8 equidistant pinches. Gather up sides of dumpling and squeeze gently to create “waist”; use butter knife to firmly pack filling.
  • Transfer to parchment-lined baking sheet, cover with damp kitchen towel, and repeat with remaining wrappers and filling.
  • Top center of each dumpling with pinch of grated carrot, if using.
  • Poke about 20 small holes in parchment round slightly smaller than diameter of steamer basket. (You can buy round parchment with venting holes.)
  • Place in basket and lightly coat with vegetable oil spray. Place batches of dumplings on parchment liner, making sure they are not touching.
  • Set steamer over simmering water and cook, covered, until no longer pink, 8 to 10 minutes.
  • Serve immediately with Spicy Sweet Chili Sauce.
Steamed Chinese Dumplings (Shu Mai) with Spicy Sweet Chili Sauce

Makes about 40 dumplings, 6 to 8 appetizer servings. The dumplings may be frozen for up to 3 months; cook them straight from the freezer for an extra 5 minutes. Serve shu mai with Spicy Sweet Chili Sauce, recipe also posted on www.dishtoremember.com.