Cook along with Scott as he demonstrates how to make fried Italian rice balls as a delicious, fun appetizer that’s destined to become a party staple!
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Sun-Dried Tomato, Guanciale and Robiola Arancini
RECIPE COURTESY OF SCOTT CONANT
Level: Intermediate
Total: 2 hr 10 min (includes chilling time)
Active: 1 hr 10 min
Yield: About 24 to 26 arancini
Ingredients
Arancini:
1/4 cup olive oil
2 ounces guanciale, finely chopped
2 shallots, minced
2 cloves garlic, minced
Kosher salt
Pinch crushed red pepper flakes, optional
1 cup short- or medium-grain risotto rice (see Cook’s Note)
3 1/2 tablespoons unsalted butter
1/4 cup white wine
3 to 4 cups chicken stock, heated
1 tablespoon tomato paste or estratto di pomodori
2 tablespoons chopped sun-dried tomatoes (from one 8.5-ounce jar, drained)
1 tablespoon red wine vinegar
1/4 cup grated Parmesan
1 quart neutral oil, such as canola
5 ounces robiola due latti or la tur
1 cup all-purpose flour
4 large eggs, beaten
2 1/2 cups fine breadcrumbs
Yogurt:
1 cup full-fat plain Greek yogurt
1 teaspoon Aleppo pepper
Kosher salt
Gremolata:
1/2 cup parsley leaves, chiffonade
1/2 cup grated Parmesan
1 teaspoon finely grated lemon zest
1/4 cup olive oil
Kosher salt
Directions
Special equipment: a deep-fry thermometer
For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.
Cook’s Note
I prefer to use medium-grain risotto rice, such as Vialone Nero, but short-grain risotto rice, such as arborio rice, also works well.
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Scott Conant’s Sun-Dried Tomato Guanciale Robiola Arancini | Food Network
17 Comments
Say that 3x fast 😉.
😀😀😀😀😀
Looks good ..Happy new year Chef. Pamela in Detroit
OMG! I found your channel the other day. I did leave a comment. Now again. When I first saw you on the food network as a judge. I was not sure what your personality was, but after watching you cook, I think you are a teddy bear. Your explanations are just to the point and excellent as far as I’m concerned. I’m a 75 year old woman and I had a catering business for 12 years, so far I’ve learned a few new things just watching you cook. So the saying is absolutely true. “Never too old to learn”. My granddaughters love to cook with me.👍🏻👏
Finally you do a not so easy dish. Well done . Finally
Mmmm looks delicious how you make the recipe! Like a lot how you prepare it! See you 🦇
Nice job, Scott. I’m still on Guys side for “The Hair”.
Guanciale or Guanjowly? ^-^ Being it is the jowls of the pig…
I may even be technically wrong, but it's a pun, it doesn't have to be completely true for the word play to be humorous.
Dumb question maybe, but I don’t fry because I don’t know how to discard of the excess oil. Any tips?
I love the level of detail you go into. Looks great!
So we tell u 25 minute videos with Scott are too long so we get 46 minutes??? Are u trying to kill us?
I like mines with thinly sliced red onions…..
I come back to this channel for O.P.M. Other People's Methods. It is not just what you cook it is how you cook it.
I love the food network, and generally i watch a lot of your content, but these 45 minute videos of scott need to be cut down! i would love to learn from him but this is over the top long
Great lesson! Thank you.
I appreciate the more detailed cooking videos.
truth being told you don't have to stir that much, just beware to not put too much bouillon