Arancini with Tomatoes and Goat Cheese
Lion-san at the Botanical Garden, Golden Gate Park, San Francisco California
Risotto
3 3/4 to 4 cups chicken stock
3 tablespoons butter or margarine
3/4 cup finely chopped onion
1 cup Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish
1/3 cup heavy cream
1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives
Salt and freshly ground black pepper
To make the basic risotto for the arancini, in a saucepan bring stock to a simmer. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, melt the butter or margarine over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, heavy cream, herbs, tomatoes and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
3 eggs
1/3 c. goat cheese, cut into 1/3” cubes
Vegetable oil, for frying
½ c. flour
1 c. dry Italian seasoned bread crumbs
When ready to make the arancini, remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.
Press a hole into the center of each risotto ball and stuff the center with some of the goat cheese. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.