Description
Chorizo and saffron cook right into the risotto base, giving the rice a deep amber color before Manchego and piquillo peppers get folded in. Fried until deep golden, these hold together as a make-ahead party appetizer.
Ingredients
Units
- 1 Qt Arborio Rice
- 1/4 cup Extra virgin olive oil
- 4 shallots minced
- 2 cups dry white wine
- 1 pinch saffron
- 1-gallon Chicken stock (hot) infused with saffron
- 2 cups diced Spanish Chorizo
- 2 oz butter
- 2 cups Manchego Cheese shredded
- 1 bunch cilantro
- .50 cup piquillo pepper diced
- Salt, Kosher
- Black pepper
- 4 cloves of garlic chopped
- Large pan of flour
- 1/2 quart of beaten egg for egg wash
- 1 quart of Panko for breading
Instructions
- Add oil to a roundo and add the shallots and chorizo. Begin to cook until shallots begin to caramelize.
- Add the rice and chopped garlic, and begin to toast the rice constantly mixing.
- When rice begins to lightly toast, add the butter and continue to mix until butter is melted. Add some salt and pepper.
- Deglaze with dry white wine, constantly mixing. Cook until wine is evaporated.
- Begin to ladle in the chicken stock, bring stock to boil, then quickly turn down heat to low and begin to mix the rice until stock has evaporated. Continue this method (Risotto method) until rice is fully cooked, approximately 15 minutes.
- When done, fold in the manchego, piquillo peppers, and cilantro.
- When rice is fully cooked, transfer to a sheet pan and cool down in a fridge.
- Portion the risotto into 1 oz balls and bread each ball.
- Roll each ball with flour, dip in the egg wash, then roll in panko bread crumbs.
- Transfer finished product to a lined sheet pan, and keep refrigerated.
- Fry the risotto balls in a 350 degree fryer until golden, salt lightly, serve with a spicy saffron mayonnaise/sriracha.
Notes
- Chill the risotto until firm before shaping — warm risotto won’t hold together through breading and frying.
- Keep the breaded balls refrigerated until the moment you fry them; a cold center helps the crust set before it can absorb oil.
- Check oil temperature with a thermometer. Below 350°F the arancini turn greasy; above it, the crust burns before the center heats through.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 6