Seasonal Arancini Recipe
CARNAROLI RICE, FARMERS VEGETABLES, ARUGULA GREMOLATA
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Ingredients
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Arancini
Arugula Gremolata
Method
Arancini
- 1
Prepare the Risotto
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- 2
Cook the Rice
Add the Carnaroli rice to the pan and stir to coat the grains with oil. Toast the rice for 2-3 minutes, then gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- 3
Incorporate Vegetables and Cheese
Once the rice is cooked, stir in the diced farmers vegetables, grated Parmesan cheese, salt, and black pepper. Remove from heat and let it cool for about 30 minutes.
- 4
Form the Arancini
Once cooled, mix in the beaten egg. Take a small handful of the risotto mixture and shape it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
- 5
Coat the Arancini
Roll each ball in breadcrumbs until fully coated.
- 6
Fry the Arancini
In a deep pot, heat the oil over medium-high heat. Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Arugula Gremolata
- 7
Make the Gremolata
In a small bowl, combine the chopped arugula, lemon zest, lemon juice, minced garlic, and olive oil. Mix well and season with salt to taste.