Rice Croquettes With Ragù and Fondue (Arancini)

Ingredients

For the ragù:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 2 ¼ pounds boneless pork loin, chopped into 1/4-inch pieces
• ½ cup tomato paste
• ½ cup chopped canned tomatoes
• ½ teaspoon fennel seeds
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper

For the fondue:

• 7 ounces fresh caciocavallo cheese, sliced or cut into small pieces
• 1 ¾ cups chicken or vegetable broth
• ¼ cup flour
• 2 egg yolks

For the croquettes:

• 5 ½ tablespoons olive oil
• ⅓ cup finely chopped sweet onion
• ¼ cup tomato paste
• 1 tablespoon saffron threads
• 1 teaspoon freshly grated nutmeg
• 36 ounces carnaroli rice
• Salt and freshly ground black pepper
• Olive oil, for deep frying
• 1 ½ cups flour
• Fine dry breadcrumbs
• 10 to 12 rosemary sprigs, for garnish

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    832 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 37 grams protein; 105 milligrams cholesterol; 448 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 main course servings

Preparation

For the ragù:

1. In a large sauté pan, heat olive oil. Add onion and saut� until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)

For the fondue:

1. In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.

For the croquettes:

1. Place a wide, deep saucepan over medium-low heat, and add 5 1/2 tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.

1. Using wet hands, shape a croquette with a little less than 3/4 cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
2. Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
3. Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.