Spicy Stuffed Arancini Recipes

SPICY STUFFED ARANCINI

Steps:

• Make risotto by sautéing garlic and rice in 2 Tbs. butter over medium low heat until fragrant. Increase heat to medium high and add in 2 cups of the chicken broth until at a boil. Add in remaining two cups of broth and lower heat so the broth is at a simmer. Continue stirring occasionally until broth is absorbed and you have a creamy risotto. Add in frozen peas and remove from heat. Add in ½ cup water if it gets too dry.
• Transfer risotto to a large bowl and allow it to cool. Stir occasionally to expedite the cooling process.
• Once the risotto is lukewarm, add in the parmesan cheeses, parsley and breadcrumbs and stir until fully combined.
• Next, taking small handfuls of rice mixture (approx ¼ cup or less, depending on the size of arancini you prefer) create a ball and then smash into a flat round disc. Place a heaping teaspoon worth of Traina Sun Dried Tomato Sriracha ketchup into the center and top with a ½ oz cube of mozzarella. Next, take the edges of the rice mixture and fold them up to the top to envelop the ketchup and cheese, sealing the seam and rolling into a ball, so that the cheese and ketchup are sealed inside.
• Once you have rolled all of the rice mixture (makes approximately 12 to 15 arancini depending on how large you make them), heat up your frying oil in a pot (cast-iron is preferable for heat consistency) over medium high heat.
• Roll an arancini in the whisked eggs, coating the entire arancini. Next, roll the egg-washed arancini into a bowl of panko until fully covered in panko. Then, drop the ball into the heated frying oil to fry. If the arancini cannot be fully submerged in the oil, turn occasionally until cooked and browned on all sides. Place fried arancini on a baking pan covered with a paper towel in a 200F oven to keep warm and absorb excess frying oil. Repeat with all arancini.
• Serve arancini warm with a side of extra Traina Foods Sun Dried Tomato Sriracha Ketchup.

STUFFED ARANCINI

Steps:

• For the risotto: Puree the corn and Parmesan in a food processor until paste-like and almost completely smooth. Set aside.
• Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil and butter, and heat until the butter is melted. Add the shallots and garlic; cook, stirring with a wooden spoon, until soft and fragrant, 2 minutes. Add the salt and stir in the rice; cook for one minute. Deglaze with the wine and reduce the heat to medium; simmer, stirring, until the wine is almost fully absorbed. Stir in the chicken broth and rosemary; cook, stirring often, until the rice is tender but not mushy, 15 to 20 minutes. Stir in the corn puree.
• Spread the risotto out on a parchment-lined baking sheet. Let cool to room temperature, then cover with plastic wrap and refrigerate until cold.
• For the arancini: Set up a breading station with three shallow bowls. Combine the flour and salt in the first bowl; whisk the eggs in the second bowl; mix the panko and cornmeal in the third. Using a 1-tablespoon ice cream scoop, scoop a ball of risotto into the palm of your hand. Press a piece of chicken sausage into the center of the ball, then shape the ball to make sure it is completely covered. Roll the ball in the flour, then in the egg, and, finally, in the breadcrumbs, making sure the ball is completely coated. Place the arancini on a rimmed baking sheet and continue with the remaining risotto.
• Fill a medium saucepan with 2 inches of oil. Heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the rice balls into the oil. Fry until deep golden brown and heated through, 3 to 4 minutes. Drain on a paper-towel-lined tray.
• Serve warm with marinara for dipping, if desired.

SPICY NDUJA ARANCINI

Steps:

• Heat the olive oil in a casserole dish over a low heat, and fry the onion with a pinch of salt for 10-12 mins, or until softened. Add the garlic and fennel seeds, and cook for 1 min more. Stir in the rice and cook for a further minute.
• Pour in the tomatoes and half the stock, and turn the heat to medium-high. Cook, stirring continuously, until the stock is almost completely evaporated. Add the remaining stock, a ladle at a time, adding more when the previous addition is absorbed by the rice. Cook until the rice is al dente, about 15-20 mins.
• Stir in the parmesan and nduja, then spread the risotto out over a baking tray and leave to cool to room temperature.
• Scoop the cooled risotto into 20 even portions, slightly larger than a golf ball. Flatten one of the balls into a disc in your hand, put a piece of mozzarella in the centre, then enclose with the rice. Roll into a ball. Repeat with the remaining risotto and mozzarella.
• Tip the flour, eggs and panko breadcrumbs into three separate shallow bowls. Roll each risotto ball in the flour, then the egg, and finally the breadcrumbs. Transfer the balls to a baking tray. Half-fill a large, heavy-based saucepan with vegetable oil and heat over a medium-low heat to 170C, or until a piece of bread turns golden in the oil within 45 seconds. Carefully lower the risotto balls into the oil in batches, and fry each batch for 8-10 mins, or until golden brown and gooey in the centre. Drain on a plate lined with kitchen paper.