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Arancini with Fresh Marinara Sauce by Chef Pharrell / Artful Chefs

Arancini with Fresh Marinara Sauce by Chef Pharrell / Arrful Chefs

Making fresh Arancini today for a rehearsal dinner for 15 in Pala, CA on Friday night. The really great thing about these is that you can freeze them once they are fried for up to 6 months. Simply warm them in the oven until the cheese melts and flows when they are cut.  Of course you must have fresh marinara sauce to go with these.   I am making mine from freshly roasted tomatoes I bought at Farm Stand West,  in Escondido.  I put lots of fresh herbs, Chianti, roasted garlic and great olive oil in mine.

Here is my recipe for Arancini, Enjoy!

Serves 12

1/2 c. all-purpose flour
2 c. breadcrumbs, Italian
3 c. leftover risottoany recipe
3 eggsbeaten in a small bowl
1/2 cup pepperonichopped finely
1/2 cup parmesanfresh grated
1 pound mozzarellacubed in 1/2″ pieces
1/4 cup butter, saltedsoftened till spreadable
3 cups marinara sauce

Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.

First form cheese balls by taking 1″ cubes of mozzarella cheese and 1/2 teaspoon of each pepperoni and parmesan cheese and roll together in the palms of your hands to make a tight ball shape. Place balls on parchment paper line baking sheets for easy moving. After all of the balls are formed, it is time to make the rice balls.

Stir 1 egg (this will help to hold the ball together), risotto and 1/2 of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 3 tablespoons of the risotto mixture for each, form the risotto mixture into 2-inch-diameter balls. Flatten slightly, coat the rice with a slather of butter, insert one ball of mozzarella into the center of each rice ball. Pack the tightly and roll again into a ball. Repeat until all of the balls are formed.

Then it is time to make a crust for the balls. To do this, prepare three trays with the flour, beaten egg and bread crumbs. Roll a few balls at a time in flour first, then beaten egg, then in the bread crumb mixture. Roll the balls on a flat surface briefly to pack the coating. Do this with all of the balls.

Line a large tray with paper towels. Heat 3-4 inches of the oil in a deep heavy-bottom pan or heat deep fryer to 375 degrees F. Fry the arancini no more than 3 to 4 at a time until golden brown, turning on each side, about 4 minutes in total. Remove with slotted spoon and place arancini to drain on tray lined with paper towels. Season again with kosher salt. Serve hot or room temperature, with marinara sauce for dipping.

Chef Pharrell/ Artful Chefs
Great Food Is Art !

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