Arancini with Tomatoes + Peas
I have always been a big fan of arancini, I love a tomato based risotto stuffed with Bolognese then fried to a crisp but tender, cheesy bite of love! You may see them on the menu as arancini, rice balls, risotto balls, or suppli-- the difference is still a debate for me but I've never met one I didn't like! I like to make the risotto + filling one day, then shape + bread them the next. This way, you can either freeze them after breading for another day, or fry immediately. You can certainly make these smaller as well, I was feeling generous.
Makes 10-12 medium arancini
- 2-3 cups stock, beef or vegetable works!
- 4 teaspoons olive oil
- 2 teaspoons unsalted butter
- 2 small onion, finely chopped
- 1 clove garlic
- 1 cup frozen peas
- 7 oz can chopped tomatoes
- 1 tablespoon SKORDO Tuscan Oil Blend
- 2 teaspoons salt
- 1 tablespoon SKORDO Italian Seasoning
- 1 pinch saffron
- 7 oz arborio rice
- 3/4 cup white wine
- 1 tablespoon unsalted butter
- 1/4 cup grated parmesan cheese
- 1 cup all purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Frying oil of your choosing
- 4 oz low moisture Mozzarella cheese, diced (optional!)
- Tomato Sauce, if desired for serving. SKORDO Pizza Sauce Blend has a ratio right on the jar.
- Heat 2 teaspoons oil in saucepan over medium heat.
- Add 1/2 your onion and cook slowly until soft and translucent.
- Add garlic and SKORDO Tuscan Oil Blend, cook until garlic is aromatic.
- Add the peas and cook for 2-3 more minutes. Deglaze with 1/4 cup wine.
- Increase heat until wine reduces, then add tomatoes.
- Simmer on low, covered for about 15 minutes.
- Salt, and chill until ready to roll. Will hold 4-5 days covered in the fridge.
- Bring stock to a boil over medium heat.
- In saucepan, heat olive oil + butter on low heat. Add onion and cook for 15 minutes, should be tender with no color.
- Add rice to saucepan, and toast. Deglaze with remaining wine + let reduce.
- Using a ladle, pour small portion of stock to rice with a pinch of saffron. Let reduce, stirring often.
- Add another ladle of liquid, and repeat this process of reducing, stirring, and adding more until rice is al dente.
- When rice is cooked through but firm, add butter + cheese. Stir to combine then spread thin + chill overnight.
- Prepare three bowls: flour, breadcrumbs + SKORDO Italian Seasoning, and whisked egg.
- With your non-dominant hand, grab a small ball of rice and flatten across your palm.
- Spoon a generous teaspoon of filling into center of palm with 3/4 cubes of cheese. Cup your palm slowly, closing the rice around the filling. Add more rice as patches if needed, ensuring filling is enclosed.
- Roll rice balls through flour, then egg, and finally breadcrumbs.
- Preheat medium saucepan, or cast iron, over medium to high heat with frying oil.
- In small batches, fry arancini. Flipping halfway and draining on papertowels after nicely browned.
- If you're making for a crowd, fry all arancini to desired color, then warm in low 300 degree F oven to ensure cheese inside is melted.
- To serve, I'd recommend warming some tomato sauce either for dipping or to coat the plate. Arrange arancini, then top with parmesan + parsley.