Sweet Corn Arancini Recipe

Prepare corn (if using fresh)

If using fresh corn, cut kernels from 3–4 ears to yield about 2 cups. Reserve any milky liquid scraped from the cob and set aside.

Sweat aromatics

In a heavy saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the finely diced onion and a pinch of salt and cook, stirring, until translucent and soft, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Toast rice

Add Arborio rice to the pan and stir to coat with fat. Cook, stirring, 1–2 minutes until edges of rice look translucent.

Deglaze

Pour in the white wine (if using) and stir until mostly evaporated, about 1–2 minutes.

Cook risotto with stock and corn

Reduce heat to medium-low. Add 1/2 cup warm stock and stir until mostly absorbed. Continue adding warm stock in 1/2-cup increments, stirring frequently, allowing the rice to absorb the liquid before adding more. After about 10 minutes of cooking, stir in the sweet corn kernels (and any reserved corn liquid). Continue for another 8–10 minutes until rice is tender but still slightly firm (al dente) and mixture is creamy. Total cooking time for the risotto should be about 18–20 minutes.

Finish risotto

Remove from heat. Stir in remaining 1 tbs butter, grated Parmesan, mascarpone (if using), salt, pepper, lemon zest, and chopped chives. Taste and adjust seasoning. Spread the risotto on a shallow tray or baking sheet lined with parchment to cool quickly to room temperature (about 30–45 minutes) or refrigerate 20–30 minutes until firm enough to shape. The mixture must be cool and dense so the arancini hold their shape.

Prepare breading stations

Place flour in a shallow bowl. In a second bowl whisk eggs with cold water. In a third bowl combine breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper.

Shape arancini

With slightly moistened hands, take about 2 tbs (or roughly a golf-ball sized portion) of chilled risotto and flatten into your palm. If using cheese centers, place one small cube of mozzarella in the center, then close and roll to form a compact ball (about 1.5–2 inches diameter). Press and roll firmly so there are no cracks. Repeat until all risotto is used. Place shaped balls on a tray and chill in the refrigerator for 15–20 minutes to firm again.

Breading

Working in batches, dredge each chilled ball first in flour, shaking off excess, then dip into the beaten egg, and finally roll in the breadcrumb mixture, pressing gently to adhere a uniform coating. For extra-crispy coating, double-dip: return to egg and breadcrumbs a second time. Place breaded arancini on a tray and chill 10 minutes before frying to set the coating.

Heat oil

Pour neutral oil into a deep, heavy pot to a depth of about 2–3 inches (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown within 30–45 seconds.

Fry arancini

Fry arancini in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. While hot, you may finish with a light sprinkle of salt.

Keep warm

If necessary, keep fried arancini warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches.

Sauté shallot

In a small skillet, heat 1 tbs olive oil over medium heat. Add the finely chopped shallot and sauté until translucent, about 3–4 minutes. Do not brown.

Blend coulis

In a blender or food processor combine the roasted red peppers, sautéed shallot, remaining 1 tbs olive oil, lemon juice, salt, pepper, and smoked paprika (if using). Purée until completely smooth, about 1 minute. Taste and adjust seasoning. If the coulis is too thick, thin with 1–2 tbs water or olive oil to desired consistency.

Strain (optional)

For an ultra-smooth coulis, pass the sauce through a fine-mesh sieve, pressing with a spatula. Keep warm or refrigerate and bring to room temperature before serving.

Spoon a smear or pool of red pepper coulis on each plate. Place 2–3 warm arancini on the coulis. Garnish with microgreens or chopped chives and a light dusting of extra grated Parmesan. Serve immediately.