S2 • E3 Arancini!

What’s better then fried risotto balls stuffed with meat and cheese? NOTHING!! Michele heads to Sicily for this episode, recreating (in her own way) a recipe she learned while at the Anna Tasca Lanza cooking school ( http://www.annatascalanza.com ) a few years back. The easiest-ever saffron risotto, wrapped around a hearty bolognese, then batter-fried makes for the most delicious entree or appetizer! And Michele brings the recipe a bit north, to Rome, by stuffing a tiny piece of mozzarella cheese in the middle, making it truly her own! Plus, she makes her own breadcrumbs! So much great stuff here…

ARANCINI RECIPE
3 Elements:
Saffron Risotto
Bolognese Sauce
Batter/Breadcrumbs

For the SAFFRON RISOTTO:
Peel and dice one small yellow onion. Heat one tablespoon of olive oil in a pan medium heat, for 1 minute, add diced onion. Add one and a half cups of Arborio rice, toss until the rice and onions are blended. Add 2 1/3 cups of water, and a pinch of Saffron. Stir, allow to come to a boil (3-5 minutes), then cover, remove from heat and let sit for 15 minutes until all of the liquid absorbs. Allow to cool.

For the BOLOGNESE SAUCE: *

Peel and dice one small (red or yellow) onion. Grate 1 small carrot, 1 small celery stalk and 1 clove of garlic. Heat one tablespoon of olive oil in a saucepan on medium heat for one minute. Add the onions, cook, stirring occasionally for 2-3 minutes until soft, and then add the carrots, celery and garlic. Stir in, allow to cook for 2 minutes. Add 1 pound of lean ground beef and let that cook, chopping it continuously with a fork or a wooden spoon as it cooks, so that the ground beef is broken down and small, not clumpy. Add in 25 ounces of pureed tomatoes (fresh or canned), 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. Let the mixture come to boil and then turn the heat down to low, cover and let simmer 1-2 hours, checking and stirring every 20 or so minutes, making sure the sauce isn’t sticking on the bottom of the saucepan. Allow to cool and refrigerate.

* You can WATCH Michele make Bolognese sauce here: https://www.youtube.com/watch?v=MqARxPRI0l0

For THE BATTER:

Crack two eggs into a large flat bowl or a sided vessel, add 1/4 cup of water and 1/4 cup of flour (preferably Italian flour). Mix well until everything is blended and the consistency of melted ice cream.

You’ll also need BREADCRUMBS. You can obviously bu them. I recommend Panko, but you can also make them from stale, toasted bread. Just stick them in a food processor or high speed blender (see video.

And then, you’ll need mozzarella cheese. Michele used “ciligiene”, which are the smallest, and then cut them in quarters – but no matter what size mozzarella you are using, make sure the pieces are about 1/2 inch in size.

OK! Let’s ASSEMBLE! (for technique, watch the video).

Take a spoonful of cooled saffron risotto, pat it into the cupped palm of your hand. Scoop into that a spoonful of chilled bolognese sauce. Tuck in a piece of the mozzarella cheese.

Form into a ball, making sure the sauce os covered in risotto – add extra risotto as needed.

Cover the rice ball with the batter first, then the breadcrumbs. Set aside. Repeat until all of the rice balls are done, battered and breaded.

Heat 2 cups of canola oil in a frying pan on medium high for 6-8 minutes.

Drop the rice balls, CAREFULLY, into the hot oil and fry, turning them at 3 minute intervals so they become crispy and golden all over (9-12 minutes total).

Drain on paper towels, then serve. HOT.

YUMMMM!!! Evviva la Sicilia!!