Went to a friend’s friend’s house for lunch. This friend served Mozzarella tomato arancini in spicy tomato sauce as her entrée. As usual, I asked for the recipe. This friend refused to share her recipe. I browsed a handful of recipes and picked one that is easy to make, as I don’t like to waste food. Though 4 round balls of my arancini did go to waste, I burnt them and they burst.

Google: “Mozzarella arancini are Sicilian deep-fried risotto balls stuffed with mozzarella cheese, resulting in a creamy, gooey center encased in a crunchy, breadcrumb-coated shell. They are typically made by forming cold, cooked risotto around a cube of mozzarella, then coating the balls in flour, egg, and breadcrumbs before frying until golden brown. The name “arancini” means “little oranges,” a reference to their round shape.”

I know arancini are small round-shaped balls. I always like to change and create food to suit my ideas, images, and creative fun; yet enjoyable to eat as well as I can call it my own, with guidelines and learning to make them. My experimental arancini shapes are a small log, cute, with oozy cheese squeezing out a bit and delicious with chili sauce for dipping. Thank you, God, for your help in cooking in hot oil, which I am not keen on. Let’s cook!!!

Ingredients

3 1/2 c chicken stock, bought
4 Tbs unsalted butter, divided
1 medium onion, finely chopped
1 small stalk of basil
2 Tbs minced garlic
220 g arborio rice
180 g low-moisture mozzarella cheese, cut into ⅓” pieces
1 1/2 Tsp salt, plus more
250 ml passata
80 ml dry white wine
80 g grated Parmesan Pecorino
1/2 c plain flour
1/4 c double cream
2 Tsp finely grated lemon zest
2 eggs
1 Tbs fresh lemon juice
ground black pepper
breadcrumbs
vegetable oil

Method

Bring chicken stock and passata to a simmer in a pot over medium heat, then keep warm over low. Heat 2 Tbs unsalted butter in a medium saucepan over medium. Add finely chopped onion, and cook, stirring often, until softened but not browned, 4–5 minutes. Add minced garlic, and cook, stirring constantly, until softened but not browned, about 1 more minute.

Stir in arborio rice; season with salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add dry white wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes.

Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but retains some bite and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat.

Stir in grated Parmesan Pecorino cheese, double cream, finely blitz basil, grated lemon zest, lemon juice, season with black pepper, and remaining 2 Tbsp. unsalted butter. Season risotto to taste with salt.

Spread the finished risotto into an even layer; on a lined baking sheet and keep it in the fridge at least 1 hour to cool.

Note: from one of the recipes, I had browsed saying: Risotto can be prepared and chilled 24 hours in advance. Cover with plastic wrap after 1 hour so it doesn’t develop a skin. From another recipe: Cover tightly in plastic wrap and refrigerate until chilled (at least 1 hour, or up to 2 days).

To make the arancini, line a baking tray with baking paper. Cut the chilled risotto into squares and place a small piece of mozzarella on each one. With lightly oiled hands, lift one square up, gently fold the risotto over the cheese and roll into a small log and place on prepared baking tray. Repeat with remaining risotto and mozzarella. Freeze rice balls 10 minutes.

Meantime, pulse breadcrumbs in a food processor until finer crumbs form. Place flour, lightly beaten eggs and finer breadcrumbs in 3 separate shallow bowls. Season all the 3 bowls with salt and black pepper. Working one at a time, dredge risotto logs in flour, shaking off excess. Transfer to bowl with lightly beaten egg and turn to coat with another hand, letting excess drip back into bowl. Coat with breadcrumbs using hand that dredge in the flour, pressing gently into breadcrumbs until fully coated. Transfer to the prepared baking tray. Chill risotto logs again about 30 minutes.

Heat the oil to 160 degrees C in a large deep saucepan and preheat the oven to 160 degrees C fan forced. Carefully lower about 4 risotto logs into oil with a slotted spoon or metal netting basket. Cook risotto logs in batches, until golden brown, 5-6 minutes. Repeat with remaining batch of risotto logs. Drain on kitchen paper, then transfer to a tray and put into the preheat oven for 6-8 minutes to make sure the mozzarella is completely melted. Sprinkle with salt (OPT), then leave to cool for about 30- 35 seconds before tucking in and dipping into chili sauce. Enjoy!!!

https://helenscchin.com/2022/09/01/tomato-mozzarella-basil-arancini/

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