Tag: Appetizer

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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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Alsatian Bacon & Onion Tarte Flambée

Tarte Flambée is an Alsatian dish, specialty of the Alsace region in France. It is the French version of pizza, and can be served as an appetizer, main dish or even for breakfast. We discovered this tasty dish while eating at the French restaurant Patisserie Amie in Traverse City, MI. We heard about this restaurant and tried it for breakfast while vacationing. If you go, and we highly suggest you do, expect to wait at least 30-45 minutes to be seated. It is definitely worth the wait. I ordered the Tarte Flambée with a sunny-side-up egg and it was so delicious that I have had it every time we go to this restaurant. So, I said to Leigh ‘I can make that.’ I did not have access to Patisserie Amie’s recipe so I set out to recreate this dish at home.


Tarte Flambée

  • Patisserie Amie – Traverse City, MI

  • Tarte Flambée w/ Two Eggs
  • Patisserie Amie – Traverse City, MI

Ingredients

  • 1⁄2 cup crème fraîche
  • 1 cup fromage blanc or cream cheese at room temperature
  • 1⁄8 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced
  • 2 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 2/3 cup of lukewarm water
  • 1-1/2 tsp. instant yeast
  • 3 tbsp. olive oil
  • 2-4 Eggs, if serving for breakfast

Tarte Flambée Ingredients

Intructions

  • Heat an oven to 500° with a pizza stone positioned on center rack.
  • Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
  • Whisk yeast and lukewarm water together in a medium bowl until yeast dissolves.
  • Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center.
  • Whisk oil into the yeast and water and pour into well. Using a fork, stir until a loose dough forms.
  • Turn out onto lightly floured surface; knead dough for 1 minute.
  • Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet.
  • Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2” border around edge.
  • Sprinkle with a little of the bacon and onions.
  • Transfer dough (on parchment paper) to pizza stone.
  • Bake until lightly browned and crispy, 8–10 minutes. Repeat.
  • Note: This can also be prepared by dividing dough into 9 pieces to make it as individual appetizers.
  • Tarte Dough with Cheese Sauce
  • Tarte Topped with Onions & Bacon
  • Baking on the Pizza Stone
  • Finished, Hot Out of The Oven!


Tarte Flambée is best right out of the oven, buy can easily be reheated later or next morning for breakfast. I hope that you enjoy, Bon Appétit!