Tasso & Fontina Arancini Recipe
"little orange" shaped, risotto balls with Fontina, Pecorino-Romano & Tasso breaded & deep fried with Tabasco cream sauce
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Ingredients
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Risotto Base
Filling
Coating
Tabasco Cream Sauce
Method
Risotto Preparation
- 1
- 2
Add the Rice
Add the Arborio rice to the saucepan, stirring to coat the grains with the oil. Cook for about 1-2 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Begin adding the chicken broth one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup. Continue this process until the rice is creamy and al dente, about 20 minutes.
- 4
Finish the Risotto
Remove from heat and stir in the butter, grated Pecorino-Romano, salt, and black pepper. Allow to cool completely.
Filling the Arancini
- 5
Prepare the Filling
Once the risotto has cooled, take a small amount and flatten it in your palm. Place a cube of Fontina cheese and a spoonful of diced Tasso in the center.
- 6
Shape the Balls
Enclose the filling with the rice, rolling it into a ball about the size of a golf ball. Repeat with remaining risotto.
Coating the Arancini
- 7
- 8
Coat the Arancini
Roll each risotto ball in flour, dip into the beaten eggs, then roll in breadcrumbs until fully coated. Place on a baking sheet.
Frying
Tabasco Cream Sauce Preparation
- 11
Make the Sauce
In a small saucepan, heat the heavy cream over medium heat. Stir in the Tabasco sauce and lemon juice. Season with salt to taste. Simmer for a few minutes until slightly thickened.
