Arancini Bites

Ingredients

Makes about 24 arancini bites

  • 1 cup arborio rice

  • 4 cups chicken stock

  • ¼ cup dry white wine

  • sprig of thyme

  • 2 tablespoons butter

  • 2 tablespoons minced shallot

  • Salt to taste

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  • 3 oz grated Gruyere

  • 2 oz grated Parmegiana

  • 3 tablespoons of butter

  • 3 tablespoons of flour

  • 1 cup milk

  • Pinch nutmeg

  • salt and pepper to taste

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  • 1 cup plain breadcrumbs, tossed with

    • ½ tsp salt

    • ½ tsp paprika

  • 2 C vegetable oil for frying


Steps

  • To make the risotto,  heat the chicken stock in a saucepan to a simmer. 

  • In another medium saucepan, melt 2 tablespoons of butter. Over medium low heat, sauté the shallot until translucent, then add rice and stir to coat. 

  • Cook about a minute, then pour in the wine.  Stir continuously until the wine is absorbed.

  • Toss in the sprig of thyme and ladle about ¼ cup of chicken stock into the rice and stir until mostly absorbed.  Continue adding stock to the rice in this manner until the rice is al dente and the risotto is creamy….about 20 minutes. Add salt to taste.  

  • Spread the risotto out on a parchment lined cookie sheet to cool, while you make the cheese sauce.

  • In a medium saucepan, make a roux by melting 3 T butter and whisking in 3 T flour.  Cook for about a minute, stirring constantly.

  • Add 1 cup of milk to the roux and whisk until smooth. 

  • Add the cheeses and nutmeg and stir until the cheese is completely melted and the sauce is smooth. 

  • Add salt and pepper to taste.  

  • In a medium bowl, combine the cheese sauce with the risotto and stir to fully combine.  Put in the refrigerator for about an hour.  

  • When the mixture is set, scoop into 1 inch balls and roll in the seasoned breadcrumbs.

  • Heat the oil to 350 degrees in a medium saucepan. Carefully place about 6 arancini balls into the oil and cook for 2 minutes.  With a strainer, take them out of the oil and let them drain on a wire rack.  Continue frying the rest of the arancini in this manner. 

  • These are best served right away, or if not, then the same day. If you can’t serve them immediately, leave them on the wire rack and reheat them in a 400 degree oven for about 5 minutes before serving.