How to Make Arancini

Ingredients:
(Risotto)
2 Tbsp of Olive Oil
1 Shallot
2 Cloves of Garlic
2 Cups of Arborio or Carnaroli Rice
6 Cups Chicken or Vegetable Stock
Pinch of Saffron Threads
2 Tablespoons of Butter
1/2 Cup grated Parmigiano Reggiano
Salt to taste

(Filling 1)
4oz Diced Guanciale
2 Cups Strained/Pureed Tomatoes
1/3 Cup Pecorino Romano
1/2 tsp Black Pepper

(Filling 2)
1 Tbsp Olive Oil
1/2lb Shrimp - 26-30
1 tsp Lemon Zest
1 Tbsp Lemon Juice
Handful Chopped Parsley
Salt and Pepper to taste

(Filling 3)
1 Ball Fresh Mozzarella
Handful of Basil Leaves

(Breading)
1Ccup of All-Purpose Flour
3 Whisked Eggs
2 Cups Fine Panko

(Frying)
32oz frying oil

Directions:
(Risotto)
1. In a sauce pan heat up the stock on low heat - adding the saffron.
2. In a heavy pot or dutch oven heat up your olive oil on medium-low heat.
3. Add the minced shallot with a pinch of salt and cook for 1-2 minutes. Add the garlic and cook for 1 more minute.
4. Add the rice, toasting it in the olive oil and shallots for about 2-3 minutes or when the grains of rice are translucent on the ends and have a white dot in the middle.
5. Pour the stock into the rice a couple ladles at a time, and stir until most of the liquid is absorbed. Repeat the process until the rice is cooked. You might use less or more stock. If you run out of stock add water.
6. Take the rice off of the heat and stir in the butter and Parmigiano Reggiano.
7. Spread the rice in a thin layer on a baking sheet and leave in the fridge to cool.

(Filling 1)
1. In a medium sauce pan add the guanciale on medium-low heat.
2. When the fat is rendered out add the tomatoes and reduce by half.
3. Add Pecorino Romano and black pepper and stir.
4. Set aside in small bowl.

(Filling 2)
1. In a large frying pan/skillet heat up the olive oil on high heat.
2. Add shrimp in an even layer and sear on one side for about 1 minute.
3. Add lemon zest, salt and pepper, and sauté for 1 more minute.
4. Finish with parsley and lemon juice, Set aside to cool before chopping shrimp into smaller pieces.

(Filling 3)
1. Chop cheese into small cubes and tear basil leaves by hand.

(Forming the Arancini)
1. Wet hands, and spread 1/2 cup of rice in palm of one hand (3/4 cup for meat/shrimp versions).
2. With other hand put a couple tablespoons of filling in the center, or a few cubes of cheese and basil leaves.
3. Form rice around the filling and roll in your hands like a meatball.

(Breading)
1. Gently roll the arancini in the flour.
2. Coat each arancini in the eggs - removing the excess.
3. Add to the panko and coat with the breadcrumbs.
4. Place on a parchment lined baking sheet and store in freezer until ready to fry.

(Frying)
1. In a large sauce pan or dutch oven heat up oil to 350°F.
2. Gently place arancini in oil, a few at a time.
3. Move around with metal fork or spoon so they don't stick to the bottom.
4. Fry for about 5-7 minutes, or until golden brown and hot in the middle.
5. Serve, and optionally enjoy with extra tomato sauce or lemon!

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