Sun-Dried Tomato, Guanciale and Robiola Arancini
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: About 24 to 26 arancini
- Level: Intermediate
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 10 min
- Yield: About 24 to 26 arancini
Ingredients
Arancini:
Yogurt:
Gremolata:
Directions
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Special equipment:
a deep-fry thermometer- For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
- Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
- Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
- Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
- Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
- Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
- For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
- For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
- Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.
Cook’s Note
I prefer to use medium-grain risotto rice, such as Vialone Nero, but short-grain risotto rice, such as arborio rice, also works well.
