For the February 2018 Wine Club Release, Chef Louie Ortiz has prepared a classic Italian appetizer that is sure to be a hit at parties or at your next family dinner alongside your favorite Italian dish!
Arancini with Romesco Sauce
Risotto:
2 cups low-sodium chicken broth
3 tablespoons unsalted butter, at room temperature
1/2 small onion, diced
3/4 cup arborio rice
1/4 cup dry white wine
1/4 cup grated Parmesan
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon kosher salt
Arancini:
2 cups cooked and cooled risotto
1/2 cup grated Parmesan
1 1/2 cups bread crumbs, divided (Italian-style seasoned bread crumbs or homemade)
2 eggs, at room temperature, beaten
4 ounces fresh mozzarella, cut into 1/2-inch cubes
1/2 pound Italian sausage, casings removed and cooked
Vegetable oil for frying
Romesco Sauce:
1 large roasted red bell pepper, skin removed (or from a jar)
1 clove garlic
1/2 cup toasted almonds
1/4 cup tomato puree
2 tablespoons chopped flat-leaf parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper to taste
Step 1: Make your basic risotto
In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep hot. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add wine and simmer until most of the liquid has evaporated, about 1 minute. Add a half cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth a half cup at a time, stirring constantly and allowing each addition of broth to absorb before adding more. Cook until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from heat and stir in the remaining butter, Parmesan, salt, and pepper. Set aside to cool.
Step 2: Assemble and cook your arancini
Put one cup of the bread crumbs in a medium bowl and set aside.
In another medium bowl, combine 2 cups of risotto, the other half cup of bread crumbs, Parmesan, sausage, and eggs. With damp hands, form about 2 tablespoons of the mixture into balls about 1 3/4-inch in diameter. Make a hole in the center of each ball and insert a cube of mozzarella. Cover the hole to completely enclose the cheese. Roll balls in the reserved bread crumbs to coat.
In a large, heavy saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. In batches, fry the rice balls until golden, turning occasionally, about 4 to 5 minutes. Drain on paper towels.
Step 3: Make your romesco sauce and serve!
Pulse the first 8 ingredients (bell pepper through cayenne) in a food processor until finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. Makes 1 1/2 cups. Serve over the cooked arancini with a glass of Doffo wine!
