Arancini

Preparation Stage

Chef Joseph Tiedmann of  La Petite Grocery | New Orleans, LA

Adapted by StarChefs
Yield: 2 servings

For this dish, we wanted to showcase a technique that we use often here, and highlight the Pecorino Romano PDO in a somewhat traditional way. We love using Carnaroli rice for risottos for its huge grains and sweet flavor. The texture is smooth and creamy and holds up well for an arancini. We also wanted to incorporate some of our favorite summertime flavors— basil and tomatoes were an easy choice. The Pecorino Romano PDO itself brings a richness and sharpness to the dish that rounds out the rich, creamy arancini.

INSTRUCTIONS

For the Basil-Ramp Purée: In a pot over medium-high heat, bring salted water to a boil. Add ramps, basil, and parsley. Blanch 20 seconds.

Transfer to an ice bath and let cool. Once cool, squeeze out excess water and transfer to a blender. Blend until smooth. Transfer to an airtight container and refrigerate.

For the Roasted Tomato Vinaigrette: Heat oven to 400°F. Place tomatoes on a baking sheet, cut side up. Top with garlic cloves. Season with oil, oregano, and salt. Roast 30 minutes, or until tomatoes are softened and lightly caramelized. Let cool. Transfer mixture to a blender with basil and vinegar. Blend until smooth and mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.

For the Pecorino Romano PDO Stock: In a pot over medium-high heat, bring water and cheese rinds to a boil. Season with salt. Reduce heat, cover, and let simmer until desired flavor is achieved. Keep warm.

For the Risotto: In a large pan over medium flame, heat 1 tablespoon butter and olive oil. Add onions, leeks, and shallots. Sauté 10 minutes, or until alliums are soft and translucent. Add rice. Cook 2 minutes, or until rice is lightly toasted. Working in batches, add 4 cups Pecorino Romano PDO Stock, letting liquid absorb before the next addition.

Stir until well incorporated and a creamy texture is achieved. Season with salt and pepper. Fold in Basil-Ramp Purée and remaining 1 tablespoon butter. Let sit 15 minutes at room temperature. Stir in Pecorino Romano PDO. Transfer mixture to a parchment-line sheet tray and let cool to room temperature.

For the Arancini: In a large pot, heat oil to 350°F. In a mixing bowl, beat eggs until well incorporated. Whisk in milk. Set aside. Place flour and breadcrumbs in separate shallow bowls. Set aside. On a work surface, break up cooled Risotto into equal, bite sized pieces. Roll into balls. Using gloved hands, dredge Risotto balls in flour. Shake off excess, then place in egg mixture to fully coat. Dredge in breadcrumbs, then transfer to a parchment-lined baking sheet. Add Risotto balls to hot oil and fry until golden brown. Transfer to a paper-towel lined sheet tray and let drain. Season with salt. Set aside.

To Assemble and Serve: Spoon generous amount Roasted Tomato Vinaigrette into the bottom of a shallow serving bowl. Top with Arancini followed by sliced ham. Garnish with basil, chives, and lemon zest. Drizzle with olive oil and additional Roasted Tomato Vinaigrette. Finish with desired amount grated Pecorino Romano PDO.