Tag: Italian

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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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Marinara Sauce

Marinara Sauce

Marinara sauce is a classic Italian sauce that is light and simple, but so delicious. It goes well with fresh pasta, vegetables, meatballs, sausage and more. I adapted this recipe from a New York Times Cooking recipe. With only seven basic ingredients it is quick and easy to make.

Ingredients:

  • 1 28-ounce can whole San Marzano tomatoes, certified.
  • ¼ cup extra-virgin olive oil.
  • 7 garlic cloves, peeled and slivered.
  • Pinch crushed red pepper flakes.
  • 1 tsp. kosher salt.
  • 1 large fresh basil sprig.
  • 1/4 tsp. dried oregano, more to taste
Seven Basic Ingredients!

Preparation:

  1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
  2. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
  3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt.
  4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.