Tasso & Fontain Aerancini Recipe
Little orange shaped risotto balls with Fontina, Perorino Romano & Tasso Breaded & deep fried with Tabasco cream sauce.
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Ingredients
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Risotto Balls
Tabasco Cream Sauce
Method
Risotto Preparation
- 1
- 2
Add the Rice
Add the Arborio rice to the saucepan and stir for 2 minutes until the rice is lightly toasted.
- 3
Add the Broth Gradually
Begin adding the chicken broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is creamy and al dente, about 18-20 minutes.
- 4
Incorporate Cheese and Tasso
Remove from heat and mix in Fontina cheese, Pecorino Romano cheese, chopped Tasso ham, salt, and black pepper. Allow the mixture to cool.
Forming the Risotto Balls
- 5
Shape the Balls
Once the risotto mixture is cool, use your hands to shape it into small balls, about the size of a golf ball.
- 6
Coat with Egg and Breadcrumbs
Dip each ball into the beaten eggs, then roll in breadcrumbs to coat evenly.
Frying
- 7
Heat the Oil
In a deep frying pan, heat oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Risotto Balls
Carefully add the risotto balls to the hot oil in batches, frying until golden brown, approximately 3-4 minutes per batch. Remove with a slotted spoon and place on paper towels to drain.
Tabasco Cream Sauce Preparation
- 9
Make the Cream Sauce
In a small saucepan over medium heat, combine heavy cream and Tabasco sauce. Stir continuously until the mixture is heated through but not boiling. Add salt to taste and stir in lemon juice.
