Arancini with Roasted Red Pepper Cream Sauce
These roasted tomato and basil risotto balls are crisp on the outside and creamy on the inside. Serve them as an appetizer, a first or second course, or family style. They're versatile enough to do it all.
Ingredients
- 32 oz Arborio Rice
- ¼ cup chopped garlic
- 1 cup small-diced onion
- ½ lb butter, melted
- 2 cups white wine
- 2 qts vegetable stock
- 2 tsp kosher salt
- 1 tsp white pepper
- 1 cup heavy cream
- 1 can roasted diced tomatoes (14.5 oz)
- 1 lb shredded mozzarella
- 1 lb shredded cheddar
- 1 oz basil, chiffonade
- 1½ cups flour, seasoned with salt and pepper
- 1½ cups panko
- 2 eggs whisked with 2 tbsp water
- canola oil, for frying
Roasted Red Pepper Cream Sauce
- 2 oz canola oil
- 3 oz garlic, chopped
- 2 cups white wine
- 5 cups roasted red peppers
- 6 cups heavy cream
- 1 tbsp kosher salt
- ½ tsp white pepper
- 1 tbsp cornstarch
- 1 oz basil, chiffonade
Instructions
- Heat the vegetable stock in a saucepan. Keep hot on the back burner.
- Melt butter in a wide heavy-bottom pot over medium heat. Add onions and cook for 5 minutes. Stir in the garlic and cook for another 2 minutes.
- Add the rice and cook for five minutes, stirring to ensure it doesn't burn. Add the wine and cook until it's absorbed.
- Add 2 cups of the hot stock, stirring until it's absorbed. Continue adding stock, a ladle or two at a time, stirring and making sure it is absorbed before adding the next ladle. Add stock until the rice is al dente.
- Add salt, pepper, and cream. Cook for another 2 minutes.
- Spread the risotto evenly on a sheet pan to cool completely.
- Drain the tomatoes in a strainer, pressing firmly to make sure all extra liquid is removed. Mix the risotto, drained tomatoes, cheeses and basil together in a large bowl.
- Using a 2oz scoop, portion the mixture and roll into balls. Bread each ball by rolling first in the flour, then egg wash, then panko. Refrigerate to chill completely before frying.
- Make the red pepper cream sauce. Puree the red peppers until almost smooth.
- Heat the canola oil and garlic in a pot over medium heat. Cook until garlic starts to brown. Add the white wine and reduce by half. Add cream, pureed peppers, salt and pepper. Bring to a simmer.
- In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth. Add to the cream sauce as needed to thicken to desired consistency. Make sure to bring sauce to a full simmer after adding the cornstarch slurry. Remove from heat and stir in basil.
- Heat 3 inches of canola oil in a large pot or dutch oven to 350℉. Fry the balls in batches until golden brown. Drain on sheet lined with paper towels and season immediately. Serve with red pepper cream sauce.
